基于熵权的TOPSIS和聚类分析评价方法的发酵辣椒品种适用性研究

目的 研究不同品种辣椒品质差异，构建发酵辣椒原料加工适应性综合评价方法。方法 选取46个不同品种辣椒，测定了农艺性状、色泽、质构特性和辣度等指标，通过TOPSIS法和聚类分析对不同辣椒的品质指标进行分析，并评判辣椒品种的加工适应性。结果 不同品种辣椒果实重量、色泽、硬度、辣度差异明显；根据生产用发酵辣椒原料特性，通过熵权TOPSIS法对不同品种辣椒进行评价，综合得分显示朝天椒相似接近度最大的品种是23号万家红，为0.8200；小米辣相似接近度最大的品种是15号云南小米辣10号，为0.7322；是适宜工业化使用的发酵辣椒品种；聚类分析将46种辣椒分为4类，各类别间的差异与辣椒的加工适应性相关。结论 建立发酵辣椒原料综合评价方法，为选择发酵用辣椒品种提供理论依据，助力发酵辣椒加工产业发展。

Study on applicability of fermented pepper varieties based on entropy weight TOPSIS and cluster analysis

Objective To explore differences in quality amongst pepper varieties and develop a comprehensive evaluation method for processing fermented pepper materials. Methods 46 different pepper varieties were selected and their agronomic characters, color, texture and spiciness were measured. We scored quality indices of pepper varieties by TOPSIS and cluster analysis and evaluated processing adaptability. Results We observed significant differences in fruit weight, color, hardness and spiciness amongst pepper varieties. The entropy weight TOPSIS method was used to evaluate fermented raw material of pepper varieties. Comprehensive scoring showed that the greatest similarity for Chaotian pepper was 23 Wanjiahong, 0.8200. The greatest similarity between millet and chili is No. 15 Yunnan millet and chili No. 10 (0.7322). Both of them are suitable for industrial use of fermented pepper varieties. Conclusion A comprehensive evaluation method was used for fermented pepper raw materials and provides a theoretical basis for the selection of fermented pepper varieties and a foundation for the further development of fermented pepper processing industry.