梨果实品质评价因子的选择

Selection of Factors for Evaluating Pear Fruit Quality

测定了‘清香’、‘新雅’等26个梨(Pyrus pyrifolia)选育品种(系)的单果重、果形指数、果肉硬度、可滴定酸、可溶性固形物、可溶性糖、维生素C、糖酸比等8个主要品质因子,采用多元统计主成分分析法将上述8个相关的随机变量压缩成5个综合变量,再通过系统聚类分析,确定单果重、可溶性固形物、糖酸比、可滴定酸、果肉硬度为5个具有代表性的品质评价因子。

Eight factors of twenty-six varieties in pear(Pyrus pyrifolia) were measured,including fruit weight,fruit shape index,flesh rigidity,titratable acid,the ratio of sugar acid,contents of total soluble solids,soluble sugar and Vatimin C.These data were analyzed by principal component analysis and system cluster analysis.Based on the above results,5 factors represent a comprehensive system for evaluating pear quality were obtained,which were fruit weight,contents of total soluble solids,the ratio of sugar acid,titratable acid and flesh rigidity.