鲜食枣品质的综合评价  

Factor analysis and comprehensive assessment on quality characters of fresh jujube cultivars

作　　者：陈文涛[1] 袁德义[1] 张日清[1] 韩志强[1] 黄春元 段练 

机构地区：[1]中南林业科技大学经济林培育与保护教育部重点实验室,湖南长沙410004 [2]衡阳市林业局,湖南衡阳421000

出　　处：《湖南农业大学学报（自然科学版）》2014年第1期32-36,共5页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：国家林业公益性行业科研专项(20120440)

摘　　要：以14个品种的鲜食枣为试材,通过分析其10项果实性状指标对其果实品质进行评价。结果表明:①14个品种的鲜食枣可食率和可溶性糖含量的差异相对较小,而单果质量、果实整齐度、果实硬度、可溶性固形物含量、可滴定酸含量和糖酸比的差异相对较大;②用隶属函数法从转化后的数据中提取公因子,特征根>1的公因子为果实风味因子、果实营养及贮藏因子、果实外观及口感因子、果实V?C含量及可食率因子,其方差贡献率分别为26.338%、23.273%、20.865%、12.374%,累计方差贡献率为82.85%;③金丝4号、沾化冬枣、脆枣、大果冬枣、金丝蜜枣、糖枣、鸡蛋枣、苹果冬枣、早脆王、芒果冬枣、玉泉8号、特早4号、蜜枣和梨枣果实品质的综合评价分值依次降低,这一结果与感官评价结果基本一致,表明因子分析法可以用于对鲜食枣果实品质性状进行综合评价。Fruit quality of 14 fresh edible jujubes was evaluated from ten indictors of quality traits. The results showed that： ①There was little differences in ratio of edibility and content of soluble sugar among the 14 fresh edible jujubes, however, great difference was existed in fruit weight, fruit uniformity, fruit firmness, soluble solid content （SSC）, content of titratable acids, and the ratio of soluble sugar and total acids （TA）. ②Four factors, whose eigenvalue was larger than 1 obtained by extracting from the converted data matrix using subordinate function, were flavor factor, nutrient and storage factor, fruit appearance, and V-C and ratio of edibility in order, their variance contribution were 26.33%, 23.27%, 20.86% and 12.37% respectively, and their total contribution was 82.85%. ③Score value of comprehensive evaluation for Jinsisihao was the highest, followed by Zhanhuadongzao, Cuizao, Daguodongzao, Jinsimizao, Tangzao, Jidanzao, Pingguodongzao, Zaocuiwang, Mangguodongzao, Yuquanbahao, Tezaosihao, Mizao and Lizao, which was in accord with the results of sensory evaluation. Factor analysis was a suitable method for evaluation of fruit quality properties of fresh edible jujube.

关 键 词：鲜食枣 果实品质 因子分析 

分 类 号：S665.1[农业科学—果树学]