芒果果实品质评价因子的选择

Selection of evaluation factors for mango fruit quality

【目的】简化芒果品质评价因素,为制定芒果品质评价指标提供参考依据。【方法】采用主成分分析、系统聚类分析及合理—满意度多维价值理论的合并规则,对广西栽培的18个芒果品种的果形指数、硬度、可溶性固形物含量、可滴定酸含量、可溶性糖含量和风味等19个主要品质指标进行综合评价,筛选芒果果实品质简化评价因子。【结果】芒果的多个品质指标变量间存在相对独立性和密切相关性,主成分分析后提取出可溶性固形物和可溶性总糖含量特征向量较大、水分含量特征向量绝对值较大等7个主成分,系统聚类分析后19个品质指标聚类简化成糖酸比、果肉色泽(L*)、维生素C(Vc)、果实硬度等9个代表性指标,经合理—满意度多维价值理论合并规则综合评价,筛选出红芒6号、紫花芒、桂热82号、桂热120号和香芒5个品种为品质较优品种。【结论】主成分分析、系统聚类分析及合理—满意度多维价值理论的合并规则可用于简化芒果果实品质评价工作。

【Objective】The quality evaluation factors of mango fruit were simplified to provide theoretical references for the establishment of mango quality indexes. 【Method 】Nineteen quality parameters from eighteen varieties of mango fruit in Guangxi areas,including fruit shape index,flesh firmness,contents of total soluble solids,titratable acid（TA）,soluble sugar（SS）,flavor,etc,were measured. The data were analyzed by principal component analysis,systematic cluster analysis,and rationalization satisfaction index and the consolidating rule of multidimensional value theory,after which quality evaluation factors of the mango fruit were filtered. 【Result 】The results showed that there was either relative independence or close correspondence among the characteristics indicators of fruit quality. Seven indicators were selected according to the principal component scores. Based on the above results,9 indicators for evaluating mango quality were obtained by systematic cluster analysis. Zill No.6,Zihua,Guire No.82,Guire No.120,and Xiangmang were selected for better quality varieties. The data of these 9 indicators of all tested fruits were analyzed with rationalization- satisfaction index and the consolidating rule of multidimensional value theory. 【 Conclusion 】 Principal component analysis,systematic cluster analysis,and rationalization satisfaction index and the consolidating rule of multidimensional value theory are suitable for selecting evaluation factors for mango fruit quality.