基于PCA分析‘南丰’和‘新余’蜜橘的耐贮性差异  

Application of Principle Component Analysis of Fruit Storability Between Harvested ’Nanfeng’ and ’Xinyu’ Tangerines

作　　者：陈楚英[1] 刘善军[1] 付永琦[1] 彭旋 陈金印[1,2] CHEN Chuying;LIU Shanjun;FU Yongqi;PENG Xuan;CHEN Jinyin(Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits&Vegetables/Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables in Jiangxi Province,Jiangxi Agricultural University,Nanchang,Jiangxi 330045,China;Pingxiang University,Pingxiang,Jiangxi 337055,China)

机构地区：[1]江西省果蔬保鲜与无损检测重点实验室/江西省果蔬采后处理关键技术与质量安全协同创新中心,江西农业大学,江西南昌330045 [2]萍乡学院,江西萍乡337055

出　　处：《热带作物学报》2019年第12期2474-2480,共7页Chinese Journal of Tropical Crops

基　　金：江西省柑橘产业技术体系项目(No.jxars-07);江西省“赣鄱英才555工程”项目(No.2012);江西省教育厅科技落地计划项目(No.111)

摘　　要：品种的差异是影响采后柑橘果实耐贮性的重要因素之一。采用主成分分析法对江西省2个主栽宽皮柑橘品种‘南丰’和‘新余’蜜橘果实在低温(5±0.5)℃下贮藏过程中,果实腐烂率、失重率、果皮色差指数、褐变指数、可滴定酸、维生素C、可溶性固形物、总糖、呼吸强度、相对电导率、抗氧化酶活性等14个生理指标的变化进行统计分析,筛选出代表果实耐贮性能指标88.781%信息量的3个主成分,第1主成分反映失重率、果皮色差指数、褐变指数、可滴定酸、呼吸强度、相对电导率、过氧化氢酶活性、多酚氧化酶活性8个生理指标的信息;第2主成分反映腐烂率、可溶性固形物、总糖、超氧化物歧化酶和过氧化物酶的信息;第3主成分反映维生素C的信息。主成分分析法能科学评价‘南丰’和‘新余’蜜橘果实的耐贮性差异,综合单一指标和主成分分析结果表明,‘南丰’蜜橘果实的耐贮性优于‘新余’蜜橘。Cultivar is one of the most important factor affecting the storability of postharvest citrus fruit. Principle component analysis(PCA) was used to evaluate the difference of fruit storability between harvested ‘Nanfeng’ and ‘Xinyu’ tangerines, the two main cultivars of mandarin in Jiangxi Province. Fourteen physiological and biochemical indexes of decay rate, weight loss, citrus color index(CCI), browning index(BI), titrable acid(TA), vitamin C(VC), total soluble solid(TSS), total sugar, respiration rate, relative electrical conductivity(REC), antioxidant enzymes activities in ‘Nanfeng’ and ‘Xinyu’ tangerines during cold storage were statistically analyzed. Three important major constituents were selected, which representing 88.781% comprehensive information about the fruit storability of above two citrus cultivars. The first principal component was reflected the information of weight loss, CCI, BI, TA, respiration rate, REC, CAT and PPO. The second one was used to obtain the information of the decay rate, TSS, total sugar, SOD and POD. The third one was just expressed for VC content. PCA can be used to evaluate the difference of fruit storability between harvested ‘Nanfeng’ and ‘Xinyu’ tangerines. The fruit storability of ‘Nanfeng’ tangerine was superior to ‘Xinyu’ tangerine.

关 键 词：柑橘果实 品种 耐贮性 主成分分析 

分 类 号：S666.2[农业科学—果树学]