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当前位置: 首页 > 文章 > 基于主成分分析与聚类分析的黄肉猕猴桃品种(系)主要果实性状的综合评价 江西农业大学学报 2018 (6) 1231-1240
Position: Home > Articles > Comprehensive Evaluation of Main Fruit Characters of Yellow Flesh Kiwifruit Cultivars(Strains) Based on Principal Component Analysis and Cluster Analysis Acta Agriculturae Universitatis Jiangxiensis 2018 (6) 1231-1240

基于主成分分析与聚类分析的黄肉猕猴桃品种(系)主要果实性状的综合评价

作  者：
陈璐;廖光联;杨聪;黄春辉;钟敏;陶俊杰;曲雪艳;徐小彪
单  位：
江西农业大学农学院/猕猴桃研究所
关键词：
黄肉猕猴桃;果实性状;主成分分析;聚类分析;综合评价
摘  要：
通过建立21个黄肉猕猴桃品种(系)的果实品质综合评价体系,为开发利用黄肉猕猴桃种质资源、丰富猕猴桃市场和建立高效的栽培技术提供理论依据。以21个黄肉猕猴桃品种(系)为试材,测定其果形指数、单果质量、可溶性固形物、干物质、可滴定酸、可溶性糖、维生素C、类胡萝卜素等主要性状,对其进行主成分分析,根据综合得分对这21个黄肉猕猴桃品种(系)进行排序,并进一步对主要果实性状做系统聚类分析。结果表明:供试的21个黄肉猕猴桃品种(系)的主要果实性状变异程度不同,其中维生素C含量的变异最大,果形指数的变异系数最小。经主成分分析提取出3个特征根大于1的公因子,累计方差贡献率为79.121%,决定第1主成分大小的主要是糖酸比、固酸比、可溶性糖、可溶性固形物、维生素C和可滴定酸;决定第2主成分大小的主要是可滴定酸、果形指数和干物质;决定第3主成分大小的主要是类胡萝卜素和维生素C。聚类分析在欧氏距离5处将21个黄肉猕猴桃品种(系)分成6类,聚类结果与主成分分析的综合性状得分排序结果基本一致。在江西省奉新地区‘WN-1’、‘云海1号’、‘庐山香’、‘华优’和‘金果’的综合品质表现较好,‘金丰’、‘YH-1’、‘FH-4’、‘金什1号’和‘金桃’综合品质表现较差。
译  名：
Comprehensive Evaluation of Main Fruit Characters of Yellow Flesh Kiwifruit Cultivars(Strains) Based on Principal Component Analysis and Cluster Analysis
作  者：
CHEN Lu;LIAO Guang-lian;YANG Cong;HUANG Chun-hui;ZHONG Min;TAO Jun-jie;QU Xue-yan;XU Xiao-biao;College of Agronomy/Institute of Kiwifruit,Jiangxi Agricultural University;
单  位：
CHEN Lu%LIAO Guang-lian%YANG Cong%HUANG Chun-hui%ZHONG Min%TAO Jun-jie%QU Xue-yan%XU Xiao-biao%College of Agronomy/Institute of Kiwifruit,Jiangxi Agricultural University
关键词：
yellow flesh kiwifruit;;fruit characters;;principal component analysis;;cluster analysis;;comprehensive evaluation
摘  要：
A comprehensive evaluation system for fruit quality of 21 cultivars( strains) of yellow flesh ki-wifruit was established to provide a theoretical basis for the development and utilization of the germplasm re-sources of yellow flesh kiwifruit,enriching the market of kiwifruit and establishing efficient cultivation techniques.The fruit shape index,fruit mass,soluble solids content,dry matter,titratable acid,soluble sugar,vitamin Cand carotenoid were measured.These characters were analyzed by principal component analysis( PCA),andthe 21 yellow kiwifruit cultivars were ranked according to the comprehensive scores. Furthermore,the maincharacters of fruit were further analyzed using systematic cluster analysis.The results showed that the variationdegrees of the main fruit characters of the 21 yellow flesh kiwifruit varieties were different.The variation coef-ficient of vitamin c content was the largest,and the coefficient of variation of fruit shape index was the least.Three common factors with characteristic roots greater than 1 were extracted by PCA,and the cumulative va-riance contribution rate was 79.121%.The main factors determining the size of the first principal componentwere the ratio of sugar-to-acid,solid-acid,soluble sugar,soluble solids,and vitamin C. And the titratableacid,fruit shape index and dry matter determined the size of the second principal component.The size of themain component of the third principal component was mainly carotenoids and vitamin C. 21 yellow flesh ki-wifruit cultivars were divided into 6 groups in the cluster analysis at a Euclidean distance of 5.And the resultsof clustering were basically consistent with the results of the principal component analysis.The comprehensivequality of ‘WN-1',‘Yunhai 1',‘Lushanxiang',‘Huayou'and ‘Jinguo'in Fengxin area,Jiangxi Prov-ince performed well in this study,while the overall quality performance of ‘Jinfeng',‘YH-1',‘FH-4',‘Jinshi 1'and‘Jintao'was poor.

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