Genotypic Difference and Principal Component Analysis for Grain Textural Properties of Fresh Waxy Maize

doi:10.7506/spkx1002-6630-201321004

Abstract

Abstract:

Objective: To determine the main textural parameters of fresh waxy maize through principal component
analysis. Methods: The textual properties of fresh waxy maize grain were studied and the genotypic differences of 91
varieties were estimated by principal component analysis. Results: The textural characteristics were significantly different
among the tested varieties, and variations were observed in the highest adhesiveness and the lowest cohesiveness.
Significant positive correlations among hardness, springiness, cohesiveness, chewiness and resilience were observed.
Adhesiveness was negatively correlated with hardness but positively correlated with resilience. Fracturability
was positively correlated with springiness, cohesiveness and chewiness. The above seven textural characteristics were
transferred to three independent principal components with cumulative contribution of 86.37%. Among these textural
characteristics, chewiness, adhesiveness and fracturability were important to estimate the quality of fresh waxy maize.
The 91 varieties could be divided into two major types by clustering, and the chewiness of one type was 96.60%,
which was higher than the other, with a simultaneous increase of 16.20%—40.30% in other characteristics. Conclusion:
Excellent correlations were observed among textual characteristics, and the main parameters to estimate waxy
maize grain quality were chewiness, adhesiveness and fracturability.

Key words: fresh waxy maize, textural properties, principal component

CLC Number:

TS213.4

LU Da-lei，WANG Xin，YAN Fa-bao，LU Wei-ping*. Genotypic Difference and Principal Component Analysis for Grain Textural Properties of Fresh Waxy Maize[J]. FOOD SCIENCE, 2013, 34(21): 16-19.

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