摘要
比较了樱桃番茄和普通番茄果实内在品质的差异,并运用主成分分析法对不同性状的樱桃番茄和普通番茄各9个品种的可溶性糖、可滴定酸、可溶性固形物、糖酸比、番茄红素、维生素C等6个果实相关品质指标进行了测定。结果表明:番茄红素、维生素C、可溶性固形物和可滴定酸4个主成分的累计贡献率为86.718%,决定第一主成分大小的关键为番茄红素、维生素C和可溶性固形物;决定第二主成分大小的重点为可滴定酸。
In this paper, the differences of the quality of cherry tomato and common tomato were compared.Also, principal component analysis method was used to determinate the different traits of 9 cherry tomato varietiesand 9 common tomato varieties of 6 fruit quality indicators including soluble sugars, titratable acid, soluble solids,vitamin C, lycopene and so on. The results showed that the cumulative contribution rate of lycopene, vitamin C,soluble solids and titratable acid account for 86. 718%. Lycopene, vitamin C and soluble solids determined thesize of the first principal component, and titratable acid determined the size of the second principal component.
作者
岳冬
鲁博
刘娜
朱为民
郭世荣
YUE Dong LU Bo LIU Na ZHU Wei-min GUO Shi-rong(Horticultural Research Institute ,Shanghai Academy of Agricultural Sciences,Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai 201403, China College of Horticulture, Nanjing Agricultural University , Nanfing 210095, China Agricultural Information Institute of Science and Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China)
出处
《上海农业学报》
CSCD
2017年第1期88-92,共5页
Acta Agriculturae Shanghai
基金
上海市科技支撑项目(13391901203)
上海市市级农口系统青年人才成长计划[沪农青字(2016)第1-23号]
关键词
番茄
主成分分析
内在品质
Tomato
Principal component analysis
Internal quality
