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。该文以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。该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。

To experimentally analyze the fruit quality of various varieties of kiwifruit, we established a system for evaluating different kiwifruit varieties. Here, 18 varieties of kiwifruit were studied by employing 16 indexes corresponding to appearance and internal nutritional quality. The variability of various nutritional indexes among kiwifruit varieties was analyzed, and the quality of kiwifruit was comprehensively evaluated using principal components analysis (PCA) and cluster analysis. Results showed that there were differences in the quality indexes of 18 kiwifruit varieties, and the coefficients 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 various varieties of kiwifruit. PCA revealed five principal components for extraction; the cumulative explained variance ratio was 86.851% and the top three varieties were Actinnida deliciosa ‘Bruno’, ‘Cuixiang’, and ‘Nongda Jinmi’. Cluster analysis segregated the 18 kiwifruit varieties into three clusters, with A. deliciosa ‘Bruno’ forming a single cluster. A. deliciosa ‘Bruno’ had the following characteristics: high moisture content, high sweetness, and good taste. The results of this study can provide a reference for the quality evaluation of different kiwifruit varieties and a theoretical basis for the breeding and development of kiwifruit.

海南省高等学校创新基金项目（ZDYF2020075）；海南省自然科学基金高层次人才项目（320RC733）