Comprehensive Evaluation of Hot Pepper Quality Based on Principal Component Analysis and Cluster Analysis
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摘要: 通过对18种鲜辣椒的24项指标进行主成分分析和聚类分析,对18种鲜辣椒进行综合品质评价。结果表明:辣椒表皮大多光滑,除"陶岭三味辣椒"是平肩状态外,其余辣椒呈圆肩状态,辣椒果尖都呈凸起状态。果宽直径与果柄宽度、单果重、含水率呈极显著正相关(p<0.01)。还原糖与可溶性固形物、总糖呈极显著正相关(p<0.01);与含水率、蔗糖呈极显著负相关(p<0.01)。可溶性固形物与还原糖、总糖、总酸呈极显著正相关(p<0.01);与蔗糖、氨基酸态氮呈极显著负相关(p<0.01)。通过筛选得出"艳美"、"C622"和"博辣天己"这3种辣椒的综合得分最好,适宜推广与研究,对进一步开发不同地区辣椒资源有一定的指导意义。Abstract: Through the comparative analysis of 24 indexes of 18 kinds of fresh pepper, the principal component analysis and cluster analysis were carried out. The results showed that the pepper epidermis was mostly smooth. Except for "Taoling Sanwei Pepper", which was flat shoulder, the other peppers were round shoulder and the tip of pepper was raised. The fruit width diameter was positively correlated with stem width, fruit weight and water contents (p<0.01). Reducing sugar was positively correlated with soluble solids and total sugar, and negatively correlated with water content and sucrose (p<0.01). Soluble solids were positively correlated with reducing sugar, total sugar and total acid, and negatively correlated with sucrose and amino acid nitrogen (p<0.01). Through screening, three kinds of peppers, "Yanmei", "C622" and "Bolatianji" had the best comprehensive scores and were suitable for popularization and research, which had certain guiding significance for further development of pepper resources in different regions.
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