基于聚类分析和主成分分析法的杨梅营养品质评价研究

Evaluation of nutritional quality of red bayberry based on cluster analysis and principal component

摘要: 采集温州7个地区不同东魁杨梅种植点的46个成熟杨梅样品,分析测定杨梅了10个营养参数,对所得结果进行因素聚类和主成分分析,得出了杨梅中10个营养参数之间的各自相关性,明确了影响杨梅品质的关键指标是草酸、葡萄糖和果糖组分,主成分的贡献比率分别为59.6%、23.5%和15.4%。基于糖酸比例得出了评价杨梅品质的5类品质特征。研究结果对快速评价杨梅品质优劣和指导杨梅种植具有帮助作用。

Abstract: 46 Dongkui red mature bayberry samples from 7 areas of Wenzhou were collected,and ten nutritional parameters were measured.Cluster analysis and principal component analysis were used to investigate the nutritional parameters results,the respective correlation among the ten nutritional parameters were attained,and indicators influencing quality of red bayberry fruit was oxalic acid,glucose and fructose components.The contribution ratios of the principal components were 59.6%,23.5% and15.4%,respectively.Based on the ratio of sugar and acid,5 kinds of quality characteristics were obtained. The results of the study were helpful on the rapid evaluation of the quality and guide the cultivation of red bayberry.