Quality Evaluation of Different Varieties of Kiwifruit Based on Principal Components Analysis and Cluster Analysis
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Abstract:
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.
