Comprehensive Analysis and Evaluation of Welsh-Onion Quality Traits of Different Varieties

ZHAO Lili; YANG Guodong; JIA Junxiang; LI Na; JIANG Xintao; TIAN Yun; JIANG Binbin; ZHANG Rongfeng; CUI Lianwei

doi:10.13386/j.issn1002-0306.2020080131

Volume 42 Issue 12

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(12): 253-261. > DOI: 10.13386/j.issn1002-0306.2020080131

ZHAO Lili, YANG Guodong, JIA Junxiang, et al. Comprehensive Analysis and Evaluation of Welsh-Onion Quality Traits of Different Varieties[J]. Science and Technology of Food Industry, 2021, 42(12): 253−261. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020080131.

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Comprehensive Analysis and Evaluation of Welsh-Onion Quality Traits of Different Varieties

1.
Institute of Vegetables, Liaoning Academy of Agricultural Science, Shenyang 110161, China
2.
Liaoning Agricultural Vocational-Technical College, Yingkou 115009, China

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Received Date: August 13, 2020
Available Online: April 13, 2021

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Abstract

Abstract

Comprehensive evaluation system was established in order to provide technological support for screening and utilization of excellent welsh-onion (Allium Fistulosum L.) germplasm resources. Quality indicators of 42 varieties of trial welsh-onion were observed and determined. Data acquired was evaluated by means of variation analysis, principal component analysis, correlation analysis and cluster analysis, and finally the best variety was obtained. The results demonstrated that some quality traits differences were existed in different varieties of welsh-onion. The plant weight was appeared significant correlation with plant height, the length and coarseness of scallion stalk, blade length and plant width at 0.01 level. Wax powers were showed a significant correlation with Vitamin C at 0.01 level. By the component principal analysis, the cumulative contribution of variances of 10 principal components extracted was up to 81.2%. Together with correlation analysis, we finally considered 14 factors as quality evaluation indicators of welsh-onion, including the plant height, the length, coarseness and hardness of scallion stalk, the length and color of blade, leaf sheath color, wax, water rate of cauloid, cellulose, soluble sugar, free amino acids, ethereal oil and alcohols contents. Based on the comprehensive rankings, the five highest scores were in order as follows: ‘Liaocong No.7’, ‘Liaocong No.12’, ‘Wanneng Yecong’, ‘Wu Yeqi’ and ‘Teji Yuanzang’ Welsh-onion. Finally, the grade division obtained from K value cluster analysis was in sequence of C>B>D>A. This experiment comprehensively analyzed the quality of different welsh-onion varieties, comprehensively and objectively evaluated the quality of welsh-onion varieties, and provided scientific reference and guidance for the development of excellent germplasm resources and variety promotion.
- welsh-onion,
- component principal analysis,
- correlation analysis,
- quality trait,
- cluster analysis

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