基于因子分析的灰枣优良无性系果实品质评价

doi:10.7506/spkx1002-6630-201609015

食品科学

基于因子分析的灰枣优良无性系果实品质评价

冯会丽1,2，吴正保2，史彦江2,*，张亚鸽1，谢亚丽1，马合木提·阿不来提2

1.新疆农业大学林学与园艺学院，新疆乌鲁木齐 830052；2.新疆林业科学院经济林研究所，新疆乌鲁木齐 830000

出版日期:2016-05-15 发布日期:2016-05-18

Fruit Quality Evaluation of Superior Clones of Zizyphus jujuba cv. Huizao Based on Factor Analysis

FENG Huili1,2, WU Zhengbao2, SHI Yanjiang2,*, ZHANG Yage1, XIE Yali1, Mahemuti·ABULAITI2

1. College of Forestry and Horticulture, Xinjiang Agricultural University, Ürümqi 830052, China;
2. Economic Forest Research Institute, Xinjiang Academy of Forestry, Ürümqi 830000, China

Online:2016-05-15 Published:2016-05-18

摘要/Abstract

摘要：

测定灰枣及3 个优良无性系果实的6 项外观和14 项内在营养物质指标，对20 项品质指标进行基于因子分析的综合评价。结果显示：不同无性系的果实品质指标变异程度不一，其中可食率、果实横径和果形指数差异较小，糖酸比、还原性VC、可溶性蛋白、黄酮、锌和铜含量差异相对较大；因子分析提取出 3 个特征根＞1的公因子，累积方差贡献率达100%，能够全面反映果实品质信息；评价得出灰实2果实品质综合得分最高，灰实7次之，两个无性系均属于果个较大、果形偏长，含糖量高、口感较甜的无性系；灰实8综合得分低于灰实7，属于果个较小、含糖量低、口感偏酸的无性系；3 个无性系不同单项指标表现出不同的优越性。

关键词: 灰枣, 优良无性系, 果实品质, 因子分析, 综合评价

Abstract:

The comprehensive evaluation of 20 fruit quality attributes including 6 appearance indices and 14 inherent
nutritional qualities was carried out on 3 superior clones of Zizyphus jujuba cv. Huizao based on factor analysis. The results
showed that different clones of Zizyphus jujuba cv. Huizao had different degrees of variation in fruit quality indices, with
only small variations observed in the percentage of edible portion, horizontal diameter and fruit shape index and relatively
large variations in sugar/acid ratio and the contents of reducing VC, soluble proteins, flavonoids, zinc and copper. Factor
analysis extracted 3 common factors with characteristic roots > 1 and a cumulative variance contribution rate of 100%, which
could fully reflect the information on the fruit quality. ‘Huizao’ clone 1 was evaluated to score highest for overall sensory
quality, followed by clone 7. Both clones belonged to a larger and longer fruit with high sugar content and sweet taste. The
overall sensory score of clone 8, which belonged to a smaller fruit with low sugar content and acidic taste, was lower than
that of clone 7. The three clones showed advantages in terms of different individual indicators.

Key words: Zizyphus jujuba cv. Huizao, superior clones, fruit quality, factor analysis, comprehensive evaluation

中图分类号:

冯会丽，吴正保，史彦江，张亚鸽，谢亚丽，马合木提·阿不来提. 基于因子分析的灰枣优良无性系果实品质评价[J]. 食品科学, doi: 10.7506/spkx1002-6630-201609015.

FENG Huili, WU Zhengbao, SHI Yanjiang, ZHANG Yage, XIE Yali, Mahemuti·ABULAITI. Fruit Quality Evaluation of Superior Clones of Zizyphus jujuba cv. Huizao Based on Factor Analysis[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201609015.

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基于因子分析的灰枣优良无性系果实品质评价

Fruit Quality Evaluation of Superior Clones of Zizyphus jujuba cv. Huizao Based on Factor Analysis

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