作　　者： (李伟）; (郜海燕）; (陈杭君）; (吴伟杰）; (房祥军）;

机构地区： 浙江省农业科学院食品科学研究所农业部果品产后处理重点实验室中国轻工业果蔬保鲜与加工重点实验室浙江省果蔬保鲜与加工技术研究重点实验室，杭州310021 中国海洋大学食品科学与工程学院，山东青岛266003

出　　处： 《中国食品学报》 2017年第6期161-171,共11页

摘　　要： 测定不同地区35个品种的杨梅果实外观品质和营养品质等指标,采用主成分分析法评价杨梅品种的综合品质,从而筛选出品质较佳的杨梅品种。结果表明:不同品种杨梅的果实品质存在显著差异。在主成分分析时提取了7个主成分,累积方差贡献率达到83.51%。以7个主成分及单个主成分所对应的特征值占所提取主成分总的特征值之和的比例作为权重,构建了杨梅综合品质评价模型。综合得分排名前3名的品种分别为"晚稻"、"硬丝安海变"和"荸荠"。 Quality properties of 35 different bayberry cultivars were analyzed in terms of sensory valuation, nutritional qualities and so on. Principal component analysis was used to evaluate the overall quality of different cultivars to select a relative better cultivar. Results indicated that quality differences exist among different bayberry cultivars. Significant differences were observed in weight, firmness, fruit color and anthocyanin contents of these bayberries. Principal component analysis showed that 17 quality indicators were integrated into seven principal component factors, which could represent 83.51% of the total amount of information. Cultivars with good quality selected from the thirty-five cultivars were ：‘Wandao＇,‘Yingsianhaibian＇ and ‘Biqi＇.

关 键 词： 杨梅 品种 品质 主成分分析