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中国精品科技期刊2020
王丹,梁锦,黄天姿,等. 基于主成分和聚类分析的不同品种猕猴桃鲜食品质评价[J]. 食品工业科技,2021,42(7):1−8. doi: 10.13386/j.issn1002-0306.2020050240.
引用本文: 王丹,梁锦,黄天姿,等. 基于主成分和聚类分析的不同品种猕猴桃鲜食品质评价[J]. 食品工业科技,2021,42(7):1−8. doi: 10.13386/j.issn1002-0306.2020050240.
WANG Dan, LIANG Jin, HUANG Tianzi, et al. Fresh Food Quality Evaluation of Kiwifruit Based on Principal Component Analysis and Cluster Analysis[J]. Science and Technology of Food Industry, 2021, 42(7): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020050240.
Citation: WANG Dan, LIANG Jin, HUANG Tianzi, et al. Fresh Food Quality Evaluation of Kiwifruit Based on Principal Component Analysis and Cluster Analysis[J]. Science and Technology of Food Industry, 2021, 42(7): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020050240.

基于主成分和聚类分析的不同品种猕猴桃鲜食品质评价

Fresh Food Quality Evaluation of Kiwifruit Based on Principal Component Analysis and Cluster Analysis

  • 摘要: 为评价陕西省中华和美味2种猕猴桃中主栽品种和新品种猕猴桃的鲜食品质,以红阳、脐红、金艳、翠香、徐香、海沃德6个主栽品种及农大金猕、农大郁香2个新品种为原料,对其可溶性固形物、干物质、可溶性糖、可滴定酸、蛋白质、氨基酸、VC、挥发性风味物质含量及果肉硬度、色泽等品质指标进行比较分析,并用主成分分析和聚类分析对8个品种猕猴桃品质进行鲜食品质评价。结果表明:主栽品种脐红、翠香、红阳和新品种农大金猕果实中各营养成分物质含量相对较高,挥发性物质种类多、含量高,果香浓郁,品质较好。综合品质主成分分析提取的4个主成分因子,累计方差贡献率达85.916%。8个品种猕猴桃的鲜食品质差异明显,按照品种聚类可分为5类,综合品质优劣排序为农大金猕、脐红、翠香、红阳、农大郁香、海沃德、徐香、金艳。脐红、翠香、红阳是主栽品种中品质较优良的品种,而新品种农大金猕综合品质优于现有主栽品种。该研究为猕猴桃种植、贮藏、消费过程中优良品种的选择提供了参考。

     

    Abstract: In order to comprehensively evaluate the fresh food quality of the major cultivars and new varieties of kiwifruit from two strains of Chinese kiwifruit and delicious kiwifruit in Shaanxi Province, the six main varieties including Hongyang, Qihong, Jinyan, Cuixiang, Xuxiang, Hayward and the two new varieties Nongda Jinmi and Nongda Yuxiang were used as raw materials for comparing and analyzing the quality indexes such as soluble solids, dry matter, soluble sugar, titratable acid, protein, amino acid, VC, volatile matter content, hardness and color. The fresh food quality of eight varieties of kiwifruit was also comprehensively evaluated by principal component analysis and cluster analysis. The results showed that the major cultivars of Qihong, Cuixiang, Hongyang and new variety Nongda Jinmi had higher quality because of rich fruit flavor, high content of various nutrients and volatile substances relatively. The four principal component factors extracted by principal component analysis had a cumulative variance contribution rate of 85.916%. The fresh food quality difference of 8 varieties of kiwifruit was significant. According to the clustering of varieties, the kiwifruits could be divided into 5 categories. The overall quality was ranked as Nongda Jinmi, Qihong, Cuixiang, Hongyang, Nongda Yuxiang, Hayward, Xuxiang and Jinyan. Qihong, Cuixiang and Hongyang were the varieties with better quality among the main varieties. The comprehensive quality of the new variety Nongda Jinmi was better than the major cultivars. The study provided a reference for the selection of high quality varieties in kiwifruit consumption, planting and storage.

     

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