园艺学报2026，Vol.53Issue(5)：1301-1314,14.DOI:10.16420/j.issn.0513-353x.2025-0127
适宜腌制加工的萝卜品种筛选与评价
Screening and Evaluation of Radish Cultivars Suitable for Pickling
摘要
Abstract
To provide basis for cultivars selection and breeding for dried radish pickling,30 radish cultivars of different types were analyzed in this study.A total of 13 quality indexes of radish before or after pickling were detected and then analyzed by correlation analysis and principal component analysis.The radish materials were classified by clustering analysis,and the evaluation model was establish by regression analysis.In addition,the relationships between cellular morphology and hardness of fresh radish were analyzed through paraffin observation.The result showed that there were different variation coefficients of the 13 quality indexes in 30 radish cultivars,ranging from 17.17％to 71.83％.Except for pectin content in radish before processing and vitamin C content in radish after processing,all other indexes showed significant or extreme significant correlation to at least one other index.Among which,7 pairs were significantly correlated and 9 pairs were extremely significantly correlated.Further,5 principal components were extracted by principal component analysis,and the cumulative contribution rate reached to 75.64％.Through clustering analysis,30 radish cultivars were divided into two classes.The first class,which obtained higher scores,was mainly consisted by cultivars with green peel and green flesh,and the second class was mainly consisted by red radishes(red peel and white flesh)and white radishes(white peel and white flesh).The optimal regression equation was established as:Y=-2.559+0.096×Hardness+0.034×Vitamin C content of radish before processing+0.695×Free amino acid content of radish before processing+0.064×Cellulose ontent of radish before processing.Among the indexes,hardness had the greatest impact on model evaluation score.By section observation,hardness of sample was found significantly negatively correlated to the area,perimeter of cortical cell,and significantly positively correlated to the length-width ratio of cortical cell,the correlation coefficients were-0.41,-0.42 and 0.43,respectively.Using the evaluation model established in this study,the cultivars with green peel and green flesh were more suitable for pickling,among which'Shawoqing'and'Shengluocuiyu'were the best cultivars.关键词
萝卜/腌制加工/品质评价/主成分分析/指标筛选Key words
radish/pickling/quality evaluation/principal component analysis/index screening分类
农业科技引用本文复制引用
刘辰,薛蕊,刘贤娴,徐文玲,常立春,魏子豪,杨猛,王淑芬..适宜腌制加工的萝卜品种筛选与评价[J].园艺学报,2026,53(5):1301-1314,14.基金项目
山东省农业良种工程项目(2022LZGC008,2022LZGCQY013,2024LZGC014) （2022LZGC008,2022LZGCQY013,2024LZGC014）
山东省蔬菜产业技术体系项目(SDARS-05) （SDARS-05）
济南市"新高校20条"资助项目(202228092) （202228092）
山东省政府公派出国留学项目(201802015) （201802015）
