猕猴桃品种‘金艳’果实品质因子分析与综合评价  

Factor analysis and comprehensive evaluation of fruit quality of‘Jinyan’kiwifruit(Actinidia eriantha×Actinidia chinensis)

作　　者：陈美艳 赵婷婷[1,2] 刘小莉[1,2] 韩飞[1,2] 张鹏[1,2] 钟彩虹[1,2] Chen Mei-Yan;Zhao Ting-Ting;Liu Xiao-Li;Han Fei;Zhang Peng;Zhong Cai-Hong(Engineering Laboratory for Kiwifruit Industrial Technology, Chinese Academy of Sciences, Wuhan 430074, China;Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China)

机构地区：[1]中国科学院猕猴桃产业技术工程实验室,武汉430074 [2]中国科学院武汉植物园,中国科学院植物种质创新与特色农业重点实验室,武汉430074

出　　处：《植物科学学报》2021年第1期85-92,共8页Plant Science Journal

基　　金：中国科学院科技服务网络计划(KFJ-STS-ZDTP-026);湖北省技术创新重大专项(2016ABA109);国家自然科学基金(31570678);农业部作物种质资源保护项目(111821301354051002)。

摘　　要：以四川省53家果园的猕猴桃(Actinidia)品种‘金艳’(A.eriantha×A.chinensis‘Jinyan’)果实为材料,测定其软熟时的单果重、色彩角、硬度、可溶性固形物含量、总糖含量、总酸含量、糖酸比、软熟率、病果率及采收时的干物质含量等10个品质指标,并进行主成分分析,对‘金艳’果实品质评价中的主要影响因子以及适合的果实品质评价方法进行分析。结果显示:按方差贡献率大小前6个成分的特征根大于0.8,累计方差贡献率为88.57%;综合分值排名前3位的果园分别为DJY1、GY4和GY1。主成分分析法提取并分析了前6个贡献率较高的主成分,结果表明该方法适合‘金艳’果实以采收干物质、软熟色彩角、硬度、可溶性固形物含量、总糖、糖酸比等为基础的综合果实品质评价。Ten indices of fruit quality of the‘Jinyan’kiwifruit(Actinidia eriantha×A.chinensis)were measured from 53 orchards in Sichuan Province,China,and included fruit weight,hue angle,firmness,soluble solids content,dry matter,total sugar,total acid,sugar-acid ratio,ripening rate,and diseased fruit rate.These indices were analyzed by principal component analysis(PCA)to identify the major factors and establish a fruit quality evaluation system for‘Jinyan’.Results showed that the first six principal components(PC1-PC6)all had characteristic roots of more than 0.8 and showed a cumulative contribution proportion of 88.57%.The top three orchards with the highest comprehensive scores were DJY1,GY4,and GY1,respectively.Thus,PCA was suitable for the comprehensive quality evaluation of‘Jinyan’and provided important information for cultivation,management,and quality improvement.

关 键 词：‘金艳’猕猴桃 果实品质 综合评价 主成分分析 

分 类 号：S663.4[农业科学—果树学]