基于主成分分析与偏最小二乘法建立芒果成熟度判定指标体系

Index System of Mango Maturity Established by Principal Component Analysis and Least Partial Squares Method

摘要:

为建立“台农1号”芒果成熟度判定指标体系，并确定代表性成熟度判定指标，以不同采收期、不同产地的“台农1号”芒果为研究对象，分析果实后熟生理指标果肉和果皮色泽、质构（硬度、胶着性、弹性、咀嚼性）、可溶性固形物、可滴定酸的变化，基于主成分分析与偏最小二乘法方法进行果实后熟生理指标系统研究。结果表明：在以商户初始采收成熟度相同的条件下，各批次“台农1号”芒果果实后熟生理指标间存在差异。应用偏最小二乘法方法与主成分分析方法确定了果肉b*、可滴定酸、硬度作为评判果实成熟度的一、二、三级最终指标，通过三个指标的成熟度判定准确率验证一级指标为94.34%，二级指标为87.21%，三级指标为68.09%。综上所述，基于主成分分析与偏最小二乘法建立芒果成熟度判定指标体系是可行的，该研究为各地区“台农1号”芒果适时采收及销售提供理论指导和实用价值。

Abstract:

To establish a maturity determination index system for “Tainong No.1” mangoes and determine representative maturity determination indices, mangoes harvested at different times and locations were analyzed for changes in physiological postharvest ripening indicators, including flesh and skin color, texture (hardness, adhesion, elasticity, chewiness), soluble solids, and titratable acidity. A systemic study of postharvest ripening physiological indicators was conducted using principal component analysis and partial least squares methods. The results showed differences in physiological postharvest ripening indicators among batches of “Tainong No.1” mangoes harvested at the same initial maturity level. Using the partial least squares and principal component analysis methods, flesh b*, titratable acidity, and hardness were determined to be the first, second, and third final indicators for evaluating fruit ripeness, respectively. The accuracy rates of maturity determination for the three indicators were 94.34%, 87.21%, and 68.09%, respectively. In conclusion, by establishing a comprehensive evaluation index system and determining the corresponding maturity level index values, theoretical guidance and practical value for timely harvesting and sales of “Tainong No.1” mangoes in different regions were provided.