主要樱桃品种果实营养性状分析
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摘要
采用主成分分析和聚类分析法对30个樱桃品种的主要营养性状(单果质量、pH值、总糖、还原糖、总酸、VC、花色苷)进行测定分析,筛选优异品种,为樱桃资源开发利用提供依据。结果表明:不同品种樱桃果实营养性状存在显著差异,单果质量、总糖、还原糖、VC的变异系数较大,pH值、总酸、花色苷的变异系数较小,部分营养性状之间存在简单的相关性。主成分分析结果显示,第1主成分、第2主成分特征值都大于1,并且累计方差贡献率达到67.718%,前2个主成分反映了原始变量的绝大部分信息。以综合成分中主要因子为指标进行聚类分析,可将30个樱桃品种分为5大类,各类间营养性状上有较大差异。利用主成分分析和聚类分析综合评价得出,红蜜、13-33、秦林3个樱桃综合品质高,可作为樱桃育种、品质改良及樱桃资源开发利用的原材料。
The main fruit nutritional traits(single fruit mass, pH, and the contents of total sugar, reducing sugar, total acid,vitamin C and anthocyanin) of 30 cultivars of Chinese cherry(Prunus pseudocerasus Lindl.) were measured and analyzed by principal component analysis(PCA) and cluster analysis(CA) in order to select superior cultivars. The results showed significant differences in fruit nutritional traits among different cultivars of Chinese cherry. The coefficients of variation(CV) of single fruit mass and the contents of total sugar, reducing sugar, and vitamin C(VC) were larger than those of other indices, and a simple correlation was observed between some nutritional indices. PCA analysis showed that the first principal component 1(PC1) and the second principal component(PC2) presented a characteristic value greater than 1, and their cumulative variance contribution rate was 67.718%, suggesting that both PCs could reflect most of the information about the original variables. Cluster analysis divided the 30 cultivars into five types, which differed greatly in fruit nutritional traits. In general, our results showed that the cultivars Red Honey, 13-33 and Qin-Lin had the best quality, and they could be utilized directly or modified for better fruit quality.
The main fruit nutritional traits(single fruit mass, pH, and the contents of total sugar, reducing sugar, total acid,vitamin C and anthocyanin) of 30 cultivars of Chinese cherry(Prunus pseudocerasus Lindl.) were measured and analyzed by principal component analysis(PCA) and cluster analysis(CA) in order to select superior cultivars. The results showed significant differences in fruit nutritional traits among different cultivars of Chinese cherry. The coefficients of variation(CV) of single fruit mass and the contents of total sugar, reducing sugar, and vitamin C(VC) were larger than those of other indices, and a simple correlation was observed between some nutritional indices. PCA analysis showed that the first principal component 1(PC1) and the second principal component(PC2) presented a characteristic value greater than 1, and their cumulative variance contribution rate was 67.718%, suggesting that both PCs could reflect most of the information about the original variables. Cluster analysis divided the 30 cultivars into five types, which differed greatly in fruit nutritional traits. In general, our results showed that the cultivars Red Honey, 13-33 and Qin-Lin had the best quality, and they could be utilized directly or modified for better fruit quality.
引文
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[12]宋德群,孟宪军,王晨阳,等.蓝莓花色苷的pH示差法测定[J].沈阳农业大学学报,2013,44(2):231-233.DOI:10.3969/j.issn.1000-1700.2013.02.019.
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[14]方晨,杨叶,伍书剑.主成分分析和聚类分析在软件重构中的应用[J].计算机工程与设计,2009,30(2):365-369.DOI:10.16208/j.issn1000-7024.2009.02.022.
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[16]宋江峰,李大婧,刘春泉,等.甜糯玉米软罐头主要挥发性物质主成分分析和聚类分析[J].中国农业科学,2010,43(10):2122-2131.DOI:10.3864/j.issn.0578-1752.2010.10.019.
[17]徐宝欣,杨明宇,李明臣,等.中国南北方山楂叶UPLC指纹图谱比较分析[J].承德医学院学报,2017,34(6):456-458.DOI:10.15921/j.cnki.cyxb.2017.06.003.
[18]姚改芳,张绍铃,曹玉芬,等.不同栽培种梨果实中可溶性糖组分及含量特征[J].中国农业科学,2010,43(20):4229-4237.DOI:10.3864/j.issn.0578-1752.2010.20.014.
[19]肖良俊,宁德鲁,彭明俊,等.滇东北核桃优良单株主要经济性状的主成分分析[J].西北林学院学报,2013,28(2):79-82.DOI:10.3969/j.issn.1001-7461.2013.02.15.
[20]周天山,米晓玲,余有本,等.兰香型茶叶香气组分主成分分析[J].西北林学院学报,2016,31(1):254-259.DOI:10.3969/j.issn.1001-7461.2016.01.44.
[21]高惠璇.应用多元统计分析[M].北京:北京大学出版社,2005:216-321.
[22]王秀芬,李静,冷晓红,等.不同品种枸杞子外观性状对比研究[J].宁夏农林科技,2017,58(2):31-32.DOI:10.3969/j.issn.1002-204X.2017.02.015.
[23]王益民,张珂,许飞华,等.不同品种枸杞子营养成分分析及评价[J].食品科学,2014,35(1):34-38.DOI:10.7506/spkx1002-6630-201401007.
[24]钟金仙,罗英,曾仁杰,等.黄瓜种质资源果实性状的主成分分析与综合评价[J].中国农学通报,2017,33(16):46-52.
[25]赵卫星,李晓慧,徐小利,等.西瓜品种果实性状的变异性及主成分和聚类分析[J].河南农业科学,2017,46(1):105-109.DOI:10.15933/j.cnki.1004-3268.2017.01.019.
[26]李志,方金豹,齐秀娟,等.不同倍性雄株对软枣猕猴桃坐果及果实性状的影响[J].果树学报,2016(6):658-663.DOI:10.13925/j.cnki.gsxb.20160038.
[27]雷蕾,徐欢欣,周晓音,等.10个丽水枇杷优良单株的果实性状及综合评价[J].丽水学院学报,2016,38(2):68-73.DOI:10.3969/j.issn.2095-3801.2016.02.012.
[28]钱亚明,赵密珍,王西成,等.徐香猕猴桃果实性状的相关性分析[J].落叶果树,2016,48(1):5-8.DOI:10.13855/j.cnki.lygs.2016.01.002.
[29]常君,任华东,姚小华,等.山核桃不同无性系果实性状及营养成分分析[J].林业科学研究,2017,30(1):166-173.DOI:10.13275/j.cnki.lykxyj.2017.01.023.
[30]钟彩虹,李大卫,韩飞,等.猕猴桃品种果实性状特征和主成分分析研究[J].植物遗传资源学报,2016,17(1):92-99.DOI:10.13430/j.cnki.jpgr.2016.01.014.
[31]王贤萍,段泽敏,戴桂林,等.甜樱桃主要栽培品种多酚含量的测定与品质分析[J].中国农学通报,2011,27(13):173-176.
[32]张洪胜.大樱桃产业链中果实质量的评价指标[J].烟台果树,2010(3):10-11.DOI:10.3969/j.issn.1005-9938.2010.03.007.
[33]史洪琴,邹陈,陈荣华.不同樱桃品种果实性状的比较研究[J].北方园艺,2010(11):24-27.
[34]蔡宇良,李珊,陈怡平,等.不同甜樱桃品种果实主要内含物测试与分析[J].西北植物学报,2005,25(2):304-310.DOI:10.3321/j.issn:1000-4025.2005.02.016.
[2]CHOCKCHAISAWASDEE S,GOLDING J B,QUAN V V,et al.Sweet cherry:composition,postharvest preservation,processing and trends for its future use[J].Trends in Food Science&Technology,2016,55:72-83.DOI:10.1016/j.tifs.2016.07.002.
[3]KIRAKOSYAN A,SEYMOUR E M,LLANES D E U,et al.Chemical profile and antioxidant capacities of tart cherry products[J].Food Chemistry,2009,115(1):20-25.DOI:10.1016/j.foodchem.2008.11.042.
[4]JAKOBEK L,奅RUGA M,VOCA S,et al.Flavonol and phenolic acid composition of sweet cherries(cv.Lapins)produced on six different vegetative rootstocks[J].Scientia Horticulturae,2009,123(1):23-28.DOI:10.1016/j.scienta.2009.07.012.
[5]GONZALEZGOMEZ D,LOZANO M,FERNANDEZLEON M F,et al.Sweet cherry phytochemicals:identification and characterization by HPLC-DAD/ESI-MS in six sweet-cherry cultivars grown in Valle del Jerte(Spain)[J].Journal of Food Composition&Analysis,2010,23(6):533-539.DOI:10.1016/j.jfca.2009.02.008.
[6]杨青珍,王锋,孙元琳.甜樱桃果实红色素的提取和稳定性研究[J].食品科学,2010,31(4):120-122.
[7]冯志彬,程显好,夏利江.樱桃果酒发酵工艺研究[J].中国酿造,2008,27(2):90-92.DOI:10.3969/j.issn.0254-5071.2008.02.033.
[8]高海生,侍朋宝,张建才.毛樱桃酒系列产品的加工工艺研究[J].食品科学,2006,27(11):378-382.DOI:10.3321/j.issn:1002-6630.2006.11.090.
[9]洪莉,江景勇,潘仙鹏,等.四个中国樱桃品种的果实性状比较[J].上海农业科技,2008(6):83-84.DOI:10.3969/j.issn.1001-0106.2008.06.070.
[10]贾海慧,张小燕,陈学森,等.甜樱桃和中国樱桃果实性状的比较[J].山东农业大学学报(自然科学版),2007,38(2):193-195.DOI:10.3969/j.issn.1000-2324.2007.02.008.
[11]POLL L,PETERSEN M,NIELSEN G S.Influence of harvest year and harvest time on soluble solids,titrateable acid,anthocyanin content and aroma components in sour cherry(Prunus cerasus L.cv.“Stevnsb鎟?[J].European Food Research&Technology,2003,216(3):212-216.DOI:10.1007/s00217-002-0641-8.
[12]宋德群,孟宪军,王晨阳,等.蓝莓花色苷的pH示差法测定[J].沈阳农业大学学报,2013,44(2):231-233.DOI:10.3969/j.issn.1000-1700.2013.02.019.
[13]LEE J,DURST R W,WROLSTAD R E.Determination of total monomeric anthocyanin pigment content of fruit juices,beverages,natural colorants,and wines by the pH differential method:collaborative study[J].Journal of AOAC International,2005,88(5):1269-1278.
[14]方晨,杨叶,伍书剑.主成分分析和聚类分析在软件重构中的应用[J].计算机工程与设计,2009,30(2):365-369.DOI:10.16208/j.issn1000-7024.2009.02.022.
[15]张敏,刘辉.基于主成分分析法的小米食用品质评价模型的建立[J].东北农业大学学报,2011,42(8):7-12.DOI:10.3969/j.issn.1005-9369.2011.08.002.
[16]宋江峰,李大婧,刘春泉,等.甜糯玉米软罐头主要挥发性物质主成分分析和聚类分析[J].中国农业科学,2010,43(10):2122-2131.DOI:10.3864/j.issn.0578-1752.2010.10.019.
[17]徐宝欣,杨明宇,李明臣,等.中国南北方山楂叶UPLC指纹图谱比较分析[J].承德医学院学报,2017,34(6):456-458.DOI:10.15921/j.cnki.cyxb.2017.06.003.
[18]姚改芳,张绍铃,曹玉芬,等.不同栽培种梨果实中可溶性糖组分及含量特征[J].中国农业科学,2010,43(20):4229-4237.DOI:10.3864/j.issn.0578-1752.2010.20.014.
[19]肖良俊,宁德鲁,彭明俊,等.滇东北核桃优良单株主要经济性状的主成分分析[J].西北林学院学报,2013,28(2):79-82.DOI:10.3969/j.issn.1001-7461.2013.02.15.
[20]周天山,米晓玲,余有本,等.兰香型茶叶香气组分主成分分析[J].西北林学院学报,2016,31(1):254-259.DOI:10.3969/j.issn.1001-7461.2016.01.44.
[21]高惠璇.应用多元统计分析[M].北京:北京大学出版社,2005:216-321.
[22]王秀芬,李静,冷晓红,等.不同品种枸杞子外观性状对比研究[J].宁夏农林科技,2017,58(2):31-32.DOI:10.3969/j.issn.1002-204X.2017.02.015.
[23]王益民,张珂,许飞华,等.不同品种枸杞子营养成分分析及评价[J].食品科学,2014,35(1):34-38.DOI:10.7506/spkx1002-6630-201401007.
[24]钟金仙,罗英,曾仁杰,等.黄瓜种质资源果实性状的主成分分析与综合评价[J].中国农学通报,2017,33(16):46-52.
[25]赵卫星,李晓慧,徐小利,等.西瓜品种果实性状的变异性及主成分和聚类分析[J].河南农业科学,2017,46(1):105-109.DOI:10.15933/j.cnki.1004-3268.2017.01.019.
[26]李志,方金豹,齐秀娟,等.不同倍性雄株对软枣猕猴桃坐果及果实性状的影响[J].果树学报,2016(6):658-663.DOI:10.13925/j.cnki.gsxb.20160038.
[27]雷蕾,徐欢欣,周晓音,等.10个丽水枇杷优良单株的果实性状及综合评价[J].丽水学院学报,2016,38(2):68-73.DOI:10.3969/j.issn.2095-3801.2016.02.012.
[28]钱亚明,赵密珍,王西成,等.徐香猕猴桃果实性状的相关性分析[J].落叶果树,2016,48(1):5-8.DOI:10.13855/j.cnki.lygs.2016.01.002.
[29]常君,任华东,姚小华,等.山核桃不同无性系果实性状及营养成分分析[J].林业科学研究,2017,30(1):166-173.DOI:10.13275/j.cnki.lykxyj.2017.01.023.
[30]钟彩虹,李大卫,韩飞,等.猕猴桃品种果实性状特征和主成分分析研究[J].植物遗传资源学报,2016,17(1):92-99.DOI:10.13430/j.cnki.jpgr.2016.01.014.
[31]王贤萍,段泽敏,戴桂林,等.甜樱桃主要栽培品种多酚含量的测定与品质分析[J].中国农学通报,2011,27(13):173-176.
[32]张洪胜.大樱桃产业链中果实质量的评价指标[J].烟台果树,2010(3):10-11.DOI:10.3969/j.issn.1005-9938.2010.03.007.
[33]史洪琴,邹陈,陈荣华.不同樱桃品种果实性状的比较研究[J].北方园艺,2010(11):24-27.
[34]蔡宇良,李珊,陈怡平,等.不同甜樱桃品种果实主要内含物测试与分析[J].西北植物学报,2005,25(2):304-310.DOI:10.3321/j.issn:1000-4025.2005.02.016.
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