基于因子分析的胡椒寒害气象等级研究

Classification of Black Pepper Chilling Injury Based on Factor Analysis

根据寒害发生年份气象数据及胡椒发生寒害临界温度,提取胡椒寒害的初始气象指标,利用因子分析进行降维等计算后,结合胡椒实地寒害调查情况,建立以寒害气象综合指标为分类标准的胡椒寒害等级。结果表明,由因子分析降维获取的两个因子可分别解释为低温累积因子和温度降幅因子,并可将其作为分析寒害形成原因的量化指标;寒害气象综合指数可以有效表征不同寒害程度,与寒害实地调查的结果比较,二者具有较好的一致性。本研究结果可为进一步评估胡椒寒害风险提供依据,对胡椒产业发展、布局规划等具有参考意义。

Based on historical meteorological data and the critical temperatures inducing chilling injury of black pepper （Piper nigrum L.）, a classification was established based on factor analysis method for assessing and ranking chilling injuries in black pepper. Two factors calculated from factor analysis got reasonable explanation and could be used as quantitative indicators to evaluate the formation of chilling injury. After a further calculation of the two factors, an integrated index was obtained to assess and rank chilling injuries of black pepper and showed a good consistency with actual chilling injury investigation. The results indicated that the classification was accentable and available, for evaluating the risk of chilling injury in black pepper.