中国食品学报2017，Vol.17Issue(6)：161-171,11.DOI:10.16429/j.1009-7848.2017.06.022
基于主成分分析的不同品种杨梅果实综合品质评价
Evaluation of Comprehensive Quality of Different Varieties of Bayberry Based on Principal Components Analysis
摘要
Abstract
Quality properties of 35 different bayberry cultivars were analyzed in terms of sensory valuation,nutritional qualities and so on.Principal component analysis was used to evaluate the overall quality of different cultivars to select a relative better cultivar.Results indicated that quality differences exist among different bayberry cultivars.Significant differences were observed in weight,firmness,fruit color and anthocyanin contents of these bayberries.Principal component analysis showed that 17 quality indicators were integrated into seven principal component factors,which could represent 83.51％ of the total amount of information.Cultivars with good quality selected from the thirty-five cultivars were:‘Wandao’,‘Yingsianhaibian’ and ‘Biqi’.关键词
杨梅/品种/品质/主成分分析Key words
bayberry/cultivar/qualities/principal component analysis引用本文复制引用
李伟,郜海燕,陈杭君,吴伟杰,房祥军..基于主成分分析的不同品种杨梅果实综合品质评价[J].中国食品学报,2017,17(6):161-171,11.基金项目
公益性行业(农业)科研专项经费项目(201303080) （农业）
国家重点研发计划(2016YFD0400904) （2016YFD0400904）
国家自然科学基金项目(31501540) （31501540）
