Abstract:
To investigate the quality of different cassava varieties and provide theoretical basis for processing,utilization and quality improvement of cassava,two bad indexes(hydrogen cyanide,tannin)and seven excellent indexes(starch,protein,L(+)-ascorbic acid,crude fat,crude fiber,total carbohydrate and soluble sugar)of cassava were analyzed through principal component analysis(PCA),mean subordinate function(MSF)and hierarchical cluster analysis(HCA),respectively. The results showed that the quality characteristics of cassavas were obvious different. According to PCA analysis,the top two varieties of excellent indexes scores of cassavas were GR891 and GR4.According to MSF,the top two varieties of excellent indexes scores and composite scores of cassavas also were GR891 and GR4.13 varieties of cassava were divided into 4 categories by HCA,the first category was SC5,SC11,SC124,SC201,SC205,GR3,GR911,the second category were SC8,SC9,GR4,the new selection 048,the third category was ZM8229,and the fourth category was GR891.The results of comprehensive evaluation of cassava quality by PCA,MSF and HCA were basically same. The quality of SC891 and GR4 were better among the 13 varieties of cassavas. This study provided theoretical support for the selection and processing of cassava varieties.
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