摘要
【目的】比较分析不同宁县黄甘桃品种(系)果实品质差异,筛选具有代表性的品质指标,建立果实品质评价体系和预测模型,为宁县黄甘桃品质科学评价和优系筛选提供依据。【方法】以17份宁县黄甘桃种质资源和锦绣黄桃(对照)果实为材料,分析测定14项品质指标,运用系统性描述、相关性分析、因子分析对18份材料的品质进行综合评价并排序,通过聚类分析对18份材料的品质进行分类,通过回归分析得到宁县黄甘桃果实品质预测模型和核心指标。【结果】17份宁县黄甘桃果实品质指标变异系数分布在6.53%~98.15%之间,其中色泽指数(CCI)变异系数最大,单宁含量变异系数最小。各品质指标间存在不同程度的相关性。主成分分析提取了6个主成分,累计贡献率达到87.06%,建立了综合评价模型,并依据各品系(种)的综合得分进行优良度排序。应用逐步回归分析建立宁县黄甘桃鲜食品质预测模型,筛选出4项指标可作为宁县黄甘桃品质评价的核心指标。聚类分析将18份试材分为4类。【结论】主成分分析结合回归分析筛选出可溶性固形物含量、糖酸比、单宁含量和固酸比可作为宁县黄甘桃的品质评价核心指标,品质预测模型可简化果实品质评价工作;主成分分析结合聚类分析筛选出宁黄1号、宁黄18号和宁黄19号为优良宁县黄甘桃品系,两种方法相结合使评价结果更科学、合理。研究结果将为宁县黄甘桃的地方品种的开发和利用提供依据。
【Objective】The fruit quality of yellow-flesh peaches in Ningxian county was evaluated com-prehensively to explore a quality evaluation system,a prediction model and core indicators were ob-tained for scientifically evaluating the quality and selecting excellent resources of Ningxian yellow-flesh peach.【Methods】Using 17 Ningxian yellow-flesh peach resources and Jinxiu yellow-flesh peach as the test materials for determining the fruit appearance quality and 14 other quality indexes.The 14 quality indexes included single fruit mass,fruit shape index,fruit color values,soluble solids content,sweetness value,titratable acidity,soluble sugar,solid acid ration,sugar acid ration,carotenoid,vitamin C,tannin content and anthocyanin.The quality of 18 resources was comprehensively evaluated and ranked using systematic description,correlation analysis,factor analysis and cluster analysis.Through regression analysis,we obtained the prediction model and core indicators for the fresh food quality of Ningxian yellow-flesh peach.【Results】In fruit apparance quality,the single fruit mass ranged from 69.80 to 254.68 g,the highest was Ninghuang No.1,while the lowest was Ninghuang No.2.The fruit shape index ranged from 0.88 to 1.19,and Ninghuang No.2 was the highest and Ninghuang No.32 was the lowest.In fruit coloration,all materials,except for Ninghuang No.7,exhibited positive values.Nin-ghuang No.7 had a greenish hue with a negative CCI value(-2.92).Ninghuang No.5 had the highest CCI value of 19.97,indicating a more pronounced yellow color.Comparatively,the single fruit mass of Jinxiu was slightly lower than that of Ninghuang No.1,but it had a higher fruit shape index of 0.95.The CCI value of Jinxiu was slightly higher than that of Ninghuang No.7.In fruit flavor quality,Ning-huang No.2,Ninghuang No.19,Jinxiu,Ninghuang No.1 and Ninghuang No.14 had the highest solu-ble total sugar content in the range of 9.015 to 9.589.Ninghuang No.2,Jinxiu,Ninghuang No.1 and Ninghuang No.18 had the highest sweetness values in the range fro
作者
张彦山
肖正璐
顾群英
豆丽萍
何博
ZHANG Yanshan;XIAO Zhengu;GU Qunying;DOU Liping;HE Bo(Qingyang Agricultural Science Research Institute,Qingyang 745000,Gansu,China)
出处
《果树学报》
CSCD
北大核心
2024年第1期65-75,共11页
Journal of Fruit Science
基金
甘肃省科学技术厅民生科技专项(21CX6NM269)。
关键词
宁县黄甘桃
果实品质
主成分分析
综合评价
Ningxian yellow-flesh peach
Fruit quality
PCA
Comprehensive evaluation
