基于主成分分析法评价巫山脆李食用品质

Evaluation of Wushan plum edible quality based on principal component analysis

为评价重庆巫山脆李的色泽、风味等食用品质,并探究不同海拔高度对脆李食用品质的影响,随机抽取巫山脆李5个主要种植区域:G(海拔300~400 m)、Q(海拔350~400 m)、P(海拔550~700 m)、S(海拔800~900 m)和L(海拔850~1 000 m),共55份脆李样本,测定可滴定酸、可溶性固形物等18个理化指标,通过主成分分析法评价并比较巫山5个种植区域脆李的食用品质。结果表明,巫山5个种植区域的脆李食用品质存在一定差异,主成分分析法提取出6个综合性评价指标,累计贡献率达75.478%,选出固酸比、蔗糖、葡萄糖、酒石酸、b~*值和琥珀酸6个核心指标用于评价巫山脆李食用品质。巫山G区域产的脆李综合食用品质最好,Q区域的次之;海拔是影响巫山脆李食用品质的重要因素,低海拔区域(300~400 m)的脆李食用品质比中(550~700 m)、高海拔(800~1 000 m)区域好。

The purpose of this study was to evaluate the color,flavor and other edible quality,and to explore the influence of different altitudes on edible quality of Wushan plums in five main planting region of Chongqing,including G(at an altitude of 300-400 m),Q(at an altitude of 350-400 m),P(at an altitude of 550-700 m),S(at an altitude of 800-900 m),L(at an altitude of 850-1000 m).Fifty-five Wushan plums samples were extracted to determine the contents of 18 physical and chemical evaluation indexes,such as total acids and soluble solids,which were evaluated and compared by principal component analysis(PCA).The results showed that six core indexes,including solid-acid ratio,sucrose,glucose,tartaric acid,b value and succinic acid,were extracted using principal component analysis with a cumulative contribution rate of 75.478%to evaluate the edible quality of Wushan plums.The edible quality of plums in five growing areas of Wushan were different and the best was from Wushan G region,followed by Q region.Besides,altitude was one of the important factors affecting the edible quality of Wushan plums.The edible quality of Wushan plums at low altitude(300-400 m)was better than that of medium altitude(550-700 m)and high altitude(800-1000 m).