武隆猪腰枣优良单株果实品质的主成分分析及综合评选

根据果实主要品质的差异,应用主成分分析法和聚类分析法对武隆猪腰枣的20个优良单株进行综合评价和分类。结果表明:武隆猪腰枣品质由酸脆口感、VC含量、果实大小形状及甜度4个主成分构成,其中酸脆口感的贡献率最大,占28.628%。20个优良单株中,综合营养价值高且口感偏酸脆的是4号、9号和10号,VC含量最高的是20号,核小、可食率高的是24号,个大偏圆的是1号,甜度最高的是15号。20个优良单株可划分为4个果实品质差别较大的类群。

Principal Component Analysis and Comprehensive Evaluation of Fruit Quality of Wulongzhuyao Jujube

Advanced selection and classification of 20 selected Wulongzhuyao jujube trees were carried out by principal component analysis and cluster analysis according to the differences in main quality characteristics.Our results showed that the nutritional quality of Wulongzhuyao jujube resulted from 4 principal components including acid-crisp taste,vitamin C content,fruit size and shape,and fruit sweetness.The acid-crisp taste revealed the highest cumulative variance contribution rate,reaching 28.628%.Among the 20 Wulongzhuyao jujube trees,Nos.4,9 and 10 had the highest nutritional value and more acid-crisp taste.The highest VC content was found in No.20.Moreover,some dominant nutritional characteristics in these trees were observed.For example,the highest vitamin C content was determined in No.20,No.24 showed the highest edible rate,the largest fruit size was No.1 and the highest sweetness was observed in No.15.Therefore,the Wulongzhuyao jujube trees investigated in this study could be divided into 4 groups based on their characteristics.