四川不同品种桑葚品质比较

本研究对四川地区五个不同品种桑葚(红果2号、嘉陵30号、云桑2号、蜀椹1号、无核大十)的基本品质及营养成分进行了比较,通过主成分分析(PCA)和系统聚类分析(CA)进行综合评价.结果表明,四川不同桑葚品种各个品质指标之间大多存在显著性差异(P<0.05),主成分分析得分综合排名为云桑2号>蜀椹1号>无核大十>嘉陵30号...

Comparison of the Quality of Different Mulberry Varieties Planted in Sichuan

In the present study, the basic qualities and nutritional components of five different varieties of mulberries (Hongguo No.2, Jialing No.30, Yunsang No.2, Shushen No.1 and Wuhedashi) in Sichuan were compared and evaluated by principal component analysis (PCA) and cluster analysis (CA). The results showed that there were significant differences among the quality indicators of five mulberry varieties (P<0.05). The ranking of the comprehensive scores of principal component analysis was Yunsang No.2> Shushen No.1> Wuhedashi> Jialing No.30> Hongguo No.2. According to cluster analysis, the mulberry varieties could be divided into three categories. Among them, Yunsang No.2 of class Ⅱ had the highest content of V_C (0.77 mg/g), phenols (4.36 mg/g) and anthocyanins (1.05 mg/g). With the highest principal component score and the best quality, Yunsang No.2 was the most suitable for promoting planting and deep processing in Sichuan area to improve the comprehensive utilization efficiency of mulberry. It could be used as an alternative variety for health product development, and was suitable for the production of mulberry jam, fruit paste and dried fruit. Class Ⅰ included Wuhedashi, Jialing No.30 and Hongguo No.2 and was suitable for the production of fruit juice due to high water content (86.11%, 88.18% and 86.49%, respectively) and high juice yield (68.51%, 64.80% and 65.51%, respectively). Wuhedashi subclass was also suitable for for the production of fruit wine or as a freshly consumable crops due to its high content of total sugar (11.64%) and reducing sugar (8.77%) and relatively low content of total acid (6.70%). Shushen No.1 of class Ⅲ was suitable for processing as dried fruit and jam product with small fruit (1.60 g), low pH value (4.01), high sugar content (13.19%) and low juice yield (55.73%).