基于数学统计分析的猕猴桃品质评价指标筛选

Selection of kiwifruit quality evaluation indexes based on mathematical statistic

选取陕西周至和眉县的7个品种猕猴桃为原料,对其果浆色泽L*、a*值、Vc、总糖、总酸、叶绿素含量、硬度、咀嚼性、制干率9个指标进行差异比较,利用主成分分析结合聚类分析筛选出猕猴桃品质评价核心指标。结果表明,不同猕猴桃品种品质指标差异显著,华优猕猴桃L*值高于其他品种,Vc和叶绿素含量也最高;而红阳猕猴桃制干率、总糖和可溶性固形物含量居首位;主成分分析提取了前3项主成分,方差累积贡献率达到84.991%;聚类分析筛选出3个核心指标,分别为制干率、叶绿素含量和硬度。

Seven varieties of kiwifruits from Zhouzhi and Meixian county, Shaanxi province, were chosen as materials. Nine indicators including the L＊ and a＊ value of pulp color, Vc content, total sugar, total acid, chlorophyll content, hardness, chewiness and the yield rate were compared the difference. Using principal component analysis and cluster analysis, the core quality evaluation indicators were screened. The results showed that different degree of difference exist in these indicators. The L＊ value of Huayou kiwifruit was higher than those of the rest. Also Huayou had the highest Vc and chlorophyll content, while Hongyang had the largest yield rate, the highest total sugar and soluble solids content. Three main composition were extracted by principal component analysis, accumulative variance contribution is 84.991%, cluster analysis of kiwifruit quality showed that the yield rate, chlorophyll content and hardness were the core indexes of kiwifruit.