北方农业学报2023，Vol.51Issue(5)：75-83,9.DOI:10.12190/j.issn.2096-1197.2023.05.08
番茄营养成分与感官品质评价指标多元统计分析
Multivariate statistical analysis of tomato nutrients and sensory quality evaluation
摘要
Abstract
[Objective]Study the relevant nutrients of tomato sensory quality evaluation to establish a simple model for the determination of tomato sensory quality.[Methods]19 tomato varieties were tested for 8 nutrients,and 5 sensory evaluation indexes were investigated by questionnaires.Correlation analysis,principal component analysis(PCA)and regression analysis were used for comprehensive evaluation.[Results]Except zinc,7 of the 8 nutrients had correlation coefficients greater than 0.300 with sensory quality.The correlation coefficients between soluble solid and score,vote,taste,aroma intensity,pulp texture,and juice abundance in both large and cherry tomatoes were greater than 0.400,and the correlations were stable and prominent.Soluble sugar was significantly or extremely significantly positively correlated with score,vote,taste and aroma intensity in large tomatoes,while the correlation were not obvious in cherry tomatoes.Water content was negatively correlated with score,vote,and juice abundance in both large and cherry tomatoes.Principal component analysis summarized the 11 evaluation indicators into 3 principal components,with an accumulated variance contribution rate of 74.939%.A simple model was obtained through multivariate linear regression analysis:tomato sensory quality predicted score =93.039-0.304×vitamin C content-0.179×lycopene content-0.621×iron content+2.314×soluble solid content-1.585×titratable acid content.[Conclusion]A rapid,simple and quantitative determination model of tomato sensory quality based on nutrients was established.关键词
番茄/营养成分/感官品质/多元统计分析Key words
Tomato/Nutrient/Sensory quality/Multivariate statistical analysis分类
农业科技引用本文复制引用
赵燕,邱鹏程,吴凌波,王乐,刘景雷..番茄营养成分与感官品质评价指标多元统计分析[J].北方农业学报,2023,51(5):75-83,9.基金项目
鄂尔多斯市蔬菜新品种示范展示和种苗标准化安全生产项目(2022113) （2022113）
