基于主成分分析和聚类分析不同品种猕猴桃品质评价

Quality evaluation of different varieties of Kiwi fruit based on principal component analysis and cluster analysis

摘要:

为科学评价不同品种猕猴桃果实品质,建立了不同品种猕猴桃品质评价体系。本文以18个品种猕猴桃为研究对象,测定其16项外观品质、内在营养品质。分析了猕猴桃品种间各个营养指标的变异性,通过主成分分析法和聚类分析法对猕猴桃的品质做出综合性评价。结果表明,18个品种猕猴桃品质指标存在差异性,其中L*值、a*值、b*值、可溶性固形物、Vc、干物质、总黄酮、总酸、糖酸比等指标变异系数均大于20%,表明品种之间存在差异性。经过主成分分析,提取了5个主成分,其累计方差贡献率为86.851%,综合排名前三的猕猴桃品种分别为美味、翠香、农大金猕等。聚类分析将18个品种猕猴桃分为3类群,其中美味猕猴桃单独为一类群,该猕猴桃具有水分含量高,甜度大,口感较好的特点。本研究结果可为不同品种猕猴桃的品质评价提供借鉴,并为猕猴桃的育种及开发提供理论依据。

Abstract:

ABSTRACT: In order to evaluate the fruit quality of different varieties of kiwi fruit scientifically, the evaluation system of different varieties of kiwi fruit was established. In this paper, 18 varieties of kiwifruit were studied, and 16 items of appearance quality and intrinsic nutritional quality were determined. The variability of various nutritional indexes among varieties of kiwi fruit was analyzed, and the quality of kiwi fruit was evaluated comprehensively by principal component analysis and cluster analysis. The results showed that there were differences in the quality indexes of 18 varieties of kiwifruit, among which the coefficient of variation of L*, a*, b*, soluble solid, Vc, dry matter, total flavonoids, total acid and sugar-acid ratio were all greater than 20%, indicating that there were differences among varieties. After principal component analysis, five principal components were extracted, and their cumulative variance contribution rate was 86.851%. The top three kiwi varieties were delicious, Cuixiang, Xiaya 18, etc. The 18 varieties of kiwifruit were divided into 3 groups by cluster analysis, among which the delicious kiwifruit was a single group. The kiwifruit had the characteristics of high moisture content, high sweetness and good taste. The results of this study can provide reference for quality evaluation of different varieties of kiwifruit, and provide theoretical basis for breeding and development of kiwifruit.