基于主成分分析和隶属函数法对不同马铃薯酶促褐变评价

Comprehensive Evaluation of Enzymatic Browning of Different Potatoes Based on Principal Component Analysis and Membership Function Method

褐变是影响马铃薯加工业快速发展的一个限制因素,褐变评价对抗褐变马铃薯品种选育及马铃薯鲜切加工发展具有重要意义。以45个马铃薯品种作为试验材料,对10个酶促褐变相关指标进行测定,再结合相关性分析、主成分分析、隶属函数和聚类分析进行综合评价。结果表明,可以通过鲜薯切片0 h和6 h亮度值、褐变强度(BD)初始值和多酚氧化酶(PPO)活性4个指标进行马铃薯酶促褐变的鉴定评价;根据抗酶促褐变能力将45个马铃薯品种分为5种类型,其中高抗酶促褐变材料5份、抗酶促褐变材料9份、中度酶促褐变材料18份、易酶促褐变材料9份和极易酶促褐变材料4份。

Browning is a limiting factor affecting the rapid development of potato processing industry,and the evaluation of browning is of great significance for the breeding of against browning potato varieties and the development of potato fresh cutting and processing.Using 45 potato varieties as experimental materials,10 indexes related to enzymatic browning were measured and combined with correlation analysis,principal component analysis,membership function,and cluster analysis for comprehensive evaluation.The results showed that the enzymatic browning of potatoes could be effectively assessed at 0 h and 6 h by brightness value of potato fresh slices,browning intensity(BD)initial value,and the activity of polyphenol oxidase(PPO).The 45 potato varieties were classified into 5 types based on their ability to resist enzymatic browning,among which 5 were highly resistant to enzymatic browning,9 were moderately resistant to enzymatic browning,18 were medium enzymatic browning,9 were easy to enzymatic browning and 4 were very easy to enzymatic browning.