摘要
本研究采用多样性分析、相关性分析、主成分分析及隶属函数多元分析法,探究彩色胡萝卜的表观性状、口感与内在营养品质的关联性。结果表明:肉质根尖形状与胡萝卜特殊风味相关,表皮状况、表皮色等与部分营养品质相关,说明表观可初步筛选高品质胡萝卜。主成分分析共提取到4个主成分,累计贡献率达89.291%,水分、可溶性糖、粗纤维含量和单根重可作为今后鲜食胡萝卜的评价指标。在12份胡萝卜综合分析排名中宁红2号和天紫表现优异,宁红2号的β-胡萝卜素、可溶性糖、水分含量高,口感好,适合鲜食;天紫花青素含量高,单根重最大,产量高。本研究为后续多色彩高品质鲜食胡萝卜品种表观形态鉴定及育种筛选提供前期理论参考。
Diversity analysis,correlation analysis,principal component analysis and membership func-tion multivariate analysis are used to explore the relevance between apparent traits,taste and nutri-tional quality of colored Daucus carota L..The results show that the shape of fleshy root tip is related to the special flavor of Daucus carota L..The epidermis and skin color are related to partial nutri-tional qualities.High quality Daucus carota L.can be preliminarily screened through appearance.Four principal components are extracted by principal component analysis with the cumulative contribution rate of 89.291%.Water content,soluble sugar,crude fiber content and single root weight can be used as evaluation indexes of Daucus carota L.in the future.Ninghong No.2 and Tianzi are the best among 12 samples of Daucus carota L..Ninghong No.2 is suitable for fresh eating with highβ-carotene,soluble sugar,water content and good taste.Tianzi has high anthocyanin content,the highest single root weight and high yield.This study provides a theoretical reference for the morphological identification and breeding screening of multi-color fresh-eating Daucus carota L.with high quality.
作者
朱丽
孔小平
ZHU Li;KONG Xiaoping(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China;Xining Vegetable Technical Service Center,Xining 810016,China)
出处
《青海大学学报》
2023年第2期66-75,共10页
Journal of Qinghai University
基金
西宁市科技重大专项“西宁地方优势蔬菜种质创新与开发利用”(2021-Z-03)。
关键词
彩色胡萝卜
品质性状
多样性分析
相关性分析
主成分分析
colored Daucus carota L.
quality traits
diversity analysis
correlation analysis
principal component analysis
