中国蔬菜Issue(4)：85-92,8.DOI:10.19928/j.cnki.1000-6346.2024.3019
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
摘要
Abstract
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.关键词
马铃薯/酶促褐变/主成分分析/隶属函数/评价Key words
potato/enzymatic browning/principal component analysis/membership function/evaluate引用本文复制引用
陈明俊,罗小波,曹贞菊,尹旺,阳腾,舒启琼,张恒,李飞..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[J].中国蔬菜,2024,(4):85-92,8.基金项目
贵州省自然科学基金(黔科合基础[2022]一般297),贵州省科技支撑计划子课题项目(黔科合支撑[2022]重点025-3号),贵州省科技支撑计划子课题项目(黔科合支撑[2022]重点026-3号),国家马铃薯产业技术体系贵阳综合试验站项目(CARS-09-ES24),贵州省农业科学院青年基金(黔农科院青年基金[2022]07号) （黔科合基础[2022]一般297）
