基于主成分与聚类分析的辣椒品质综合评价  

Comprehensive Evaluation of Hot Pepper Quality Based on Principal Component Analysis and Cluster Analysis

作　　者：崔桂娟 亢灵涛 侯宇豪 刘伟[2,3] 谢秋涛 袁洪燕[2,4] 张群 胡德宜[5] 李高阳 CUI Gui-juan;KANG Ling-tao;HOU Yu-hao;LIU Wei;XIE Qiu-tao;YUAN Hong-yan;ZHANG Qun;HU De-yi;LI Gao-yang(Longping Branch,Graduate School of Hunan University,Changsha 410125,China;Hunan Agricultural Sciences Academy of Agricultural Products Processing Institute,Changsha 410125,China;Hunan Key Lab of Fruits & Vegetables Storage,Processing,Quality and Safety,Changsha 410125,China;International Joint Lab on Fruits & Vegetables Processing,Quality and Safety,Changsha 410125,China;Changsha Dequn Food Co.,Ltd.,Changsha 410125,China)

机构地区：[1]湖南大学研究生院隆平分院,湖南长沙410125 [2]湖南省农业科学院农产品加工研究所,湖南长沙410125 [3]果蔬贮藏加工与质量安全湖南省重点实验室,湖南长沙410125 [4]果蔬加工与质量安全国际联合实验室,湖南长沙410125 [5]长沙市德群食品有限公司,湖南长沙410125

出　　处：《食品工业科技》2019年第14期49-55,共7页Science and Technology of Food Industry

基　　金：长沙市2015年科技人才创新创业专项资金(kq1602199);新田陶岭三味辣椒品种提纯复壮及加工技术(2017LM0407);湖南省农业科技创新资金项目(2018ZD04-1-3)

摘　　要：通过对18种鲜辣椒的24项指标进行主成分分析和聚类分析,对18种鲜辣椒进行综合品质评价。结果表明:辣椒表皮大多光滑,除"陶岭三味辣椒"是平肩状态外,其余辣椒呈圆肩状态,辣椒果尖都呈凸起状态。果宽直径与果柄宽度、单果重、含水率呈极显著正相关(p<0.01)。还原糖与可溶性固形物、总糖呈极显著正相关(p<0.01);与含水率、蔗糖呈极显著负相关(p<0.01)。可溶性固形物与还原糖、总糖、总酸呈极显著正相关(p<0.01);与蔗糖、氨基酸态氮呈极显著负相关(p<0.01)。通过筛选得出"艳美"、"C622"和"博辣天己"这3种辣椒的综合得分最好,适宜推广与研究,对进一步开发不同地区辣椒资源有一定的指导意义。Through the comparative analysis of 24 indexes of 18 kinds of fresh pepper,the principal component analysis and cluster analysis were carried out.The results showed that the pepper epidermis was mostly smooth.Except for"Taoling Sanwei Pepper",which was flat shoulder,the other peppers were round shoulder and the tip of pepper was raised.The fruit width diameter was positively correlated with stem width,fruit weight and water contents( p < 0.01).Reducing sugar was positively correlated with soluble solids and total sugar,and negatively correlated with water content and sucrose( p < 0.01).Soluble solids were positively correlated with reducing sugar,total sugar and total acid,and negatively correlated with sucrose and amino acid nitrogen( p < 0.01 ).Through screening,three kinds of peppers,"Yanmei","C622"and "Bolatianji"had the best comprehensive scores and were suitable for popularization and research,which had certain guiding significance for further development of pepper resources in different regions.

关 键 词：辣椒 主成分分析 旋转成分矩阵 聚类分析 品质评价 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]