| 范競升,陈念,马松琼,何江,欧景莉,陈豪军,宁琳.基于主成分分析与聚类分析的番石榴果实品质综合评价[J].中国南方果树,2025,54(6): |
| 基于主成分分析与聚类分析的番石榴果实品质综合评价 |
| Comprehensive Evaluation of Fruit Quality of Seven Guava Varieties Based on?Principal?Component?Analysis?and?Cluster?Analysis |
| 投稿时间：2024-07-14 修订日期：2024-08-16 |
| DOI： |
| 中文关键词: 番石榴 果实品质 主成分分析 聚类分析 综合评价 |
| 英文关键词:Psidium guajava L. fruti quality principal?component?analysis cluster?analysis comprehensive evaluation |
| 基金项目:广西农业科学院基本科研业务专项(桂农科2023YM123)；广西农业科学院基本科研业务专项(桂农科2021YT146) |
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| 中文摘要: |
| 为丰富和完善番石榴果实品质评价资料，为番石榴优良品种选育提供基础依据，以7个番石榴品种为试验材料，对单果质量、纵径、横径、果形指数、硬度等外观品质以及可溶性固形物、总酸、固酸比、可溶性总糖、维生素 C和可溶性蛋白等营养品质进行测定，并对各项指标进行描述统计、变异分析、相关性分析、主成分分析和聚类分析，并进行综合评价。结果表明：不同品种番石榴果实的品质指标存在显著差异，其中硬度差异最大，变异系数为67.42%；含水量差异最小，变异系数为3.05%。相关性分析结果表明，单果质量、横径和纵径两两之间呈极显著正相关；可溶性固形物、固酸比和可溶性总糖两两之间呈极显著正相关，与含水量和总酸呈显著负相关；维生素C与可溶性蛋白呈极显著正相关。主成分分析将12个番石榴果实品质指标简化为3个主成分，累计方差贡献率为81.571%，能够反映原品质指标的大部分信息量。建立综合评价模型对7个番石榴品种进行综合评价，综合评价指数从高到低依次为“西瓜”、“红宝石”、“台湾红心”、“粉红蜜”、“西瓜2号”、“胭脂红”、“汕红”。根据系统聚类分析将7个番石榴品种在遗传距离为10时分为3类，其中第Ⅰ类的“西瓜”番石榴综合品质最优，可优选作为主栽品种或新品种选育的亲本材料。 |
| 英文摘要: |
| In order to enrich and improve the quality evaluation data of guava fruit, and provide the basis for the selection and breeding of excellent guava varieties, Seven guavas were used as experimental materials, and the appearance indexes such as fruit weight, vertical diameter, transverse diameter, fruit shape index and hardness, and nutritional indexes such as soluble solids, total acids, solid-acid ratio, soluble total sugars, vitamin C and soluble protein were measured. Descriptive statistics, variation analysis, correlation analysis, principal component analysis and cluster analysis were performed on these indexes. And carry on the comprehensive evaluation. The results showed that there were significant differences in the quality indexes of guava fruits of different varieties, among which the difference of hardness was the largest and the coefficient of variation was 67.42%. The difference of water content was the least, and the coefficient of variation was 3.05%. Correlation analysis results show that the single fruit quality, transverse diameter and longitudinal diameter were very significant positive correlation between the two. The soluble solid, solid acid ratio and soluble total sugar pairwise were positively correlated, and the water content and total acid were negatively correlated. Vitamin C was positively correlated with soluble protein. Principal component analysis simplifies 12 quality indicators into 3 major factors, and the cumulative variance contribution rate is 81.571%, which can reflect most of the information of the original quality indicators. A comprehensive evaluation model was established to evaluate 7 guava varieties. The comprehensive scores of the seven guava varieties was "Xigua", "Hongbaoshi", "Taiwan red flesh guava", "Fenhongmi"，"Xigua No. 2", "Yanzhihong" and "Shanhong" in order from high to low. According to systematic cluster analysis, 7 guava varieties were divided into 3 categories when the genetic distance was 10, among which category I " Xigua " had the best comprehensive quality, and could be selected as the parent material of main cultivar or new variety breeding. |
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