为筛选出适宜制醋的南瓜品种、了解灰色关联度分析和聚类分析在南瓜制醋特性比较中的应用效果，本文以青岛农业科学院提供的21个南瓜品种和市售4个南瓜品种为试验材料，运用相关性分析、灰色关联度分析和聚类分析等分析方法对不同品种南瓜制醋特性进行比较。结果表明：南瓜果实单果重与果实厚度、出汁率和还原糖含量呈显著正相关关系，与总糖含量呈显著负相关关系；通过聚类分析可将25个南瓜品种分为5大类群，第Ⅰ类群中的X2、X10、X16、X17、X20和X21符合“理想品种”特性，属于高还原糖、高总糖、高出汁率和高胡萝卜素含量的南瓜品种，其营养物质易于被微生物利用发酵，产醋酸含量高，是适于制醋的南瓜品种。研究结果为我国南瓜加工业优良原料品种的选择与选育提供一定理论依据。

The characteristics of vinegar fermented with twenty-five different pumpkin varieties were comprehensively compared by the methods of Correlation Analysis, Grey Relational Grade Analysis and Cluster Analysis. 21 pumpkin varieties, provided by Qingdao academy of agricultural sciences, were compared with 4 commercial-available pumpkin varieties. The results indicated that the single fruit weight of pumpkin was in positive correlations with the quality traits of fruit thickness, juice yield and reducing sugar content, but in negative correlation with total sugar content. 25 pumpkin varieties were clustered into 5 groups. In GroupⅠ, X2, X10, X16, X17, X20 and X21 were closest to the ideal characteristics of high reducing sugar, total sugar, juice yield and carotene content, which showed potential for vinegar fermentation. These results provided references for the selection and breeding of fine varieties of raw materials in pumpkin-processing industry in China.

山东省现代蔬菜产业技术体系(SDSXDSCCYJSTX)