用主成分分析法选择纽荷尔脐橙品质的评价因素

The Quality Evaluation Factors Selection of of Newhall 、Orange by the Principal Component Analysis

分析了中国 2 4个产地纽荷尔脐橙成熟果实的单果重、果形指数、可溶性固形物含量、可滴定酸含量、Vc含量、果皮厚度、出汁率、果皮亮度值、果皮红色度、果皮黄色度等 10个品质指标。主成分分析结果表明 ,6个主成分的累计贡献率达到 92 .16 % ,系统聚类结果显示可溶性固形物 (或果皮红色度 )、可滴定酸、Vc、出汁率、果皮亮度值 (或果皮黄色度 )、单果重 (或果形指数或果皮厚度 )共 6个品质指标可以反映纽荷尔脐橙品质的绝大部分信息 ,从而简化了果实品质的评价因素 ,为制订评价纽荷尔脐橙品质指标提供了理论依据。

quality factors such as mean individual fruit weigh t ,fruit shape index,TSS content,TA content,Vc content,peel thickness,juice percentage,peel brightenss,peel rednsee and peel yellowness of Newhall orange from 24 production counties/cities of China was studied.Results of principal co mponent analysis showed that the cumulative proportion of 6 principal component reached 92.16%.Further research by systematic cluster analysis showed that 6 fa ctors including TSS content(or peel redness),TA content,Vc content, juice per centage,peel brightness(or peel yellowness),mean individual fruit weight(or fr uit shape index or peel thickness) could reflect the most information on fruit q uality of Newhall orange,which could simplify the evaluation factors of fruit q uality and provide a certain theoretical basis to formulate the quality index of Newhall orange.