香蕉品种多组分主成分分析与营养价值评估  

Multi-component principal component analysis andnutritional value Assessment of Banana Varieties

作　　者：陈艳[1,2] 王娅玲 李春芳 王安邦 李羽佳 李敬阳[1,3,4] CHCN Yan;WANG Yaling;LI Chunfang;WANG Anbang;LI Yujia;LI Jingyang(Tropical Crop Genetic Resources Institute,Chinese Academy of Tropical Agricultural Sciences,Haikou,Hainan 571101,China;College of Tropical Crops,Yunnan Agricultural University,Pu’er,Yunnan 611101,China;Haikou Experimental Station,Chinese Academy of Tropical Agricultural Sciences,Haikou,Hainan,571101,China;Hainan Healthy Banana Plant Propagation Technology Research Center,Haikou,Hainan 571101,China)

机构地区：[1]中国热带农业科学院热带作物品种资源研究所,海口571101 [2]云南农业大学热带作物学院,云南普洱611101 [3]中国热带农业科学院海口实验站,海口571101 [4]海南省香蕉健康种苗繁育工程技术研究中心,海口571101

出　　处：《热带生物学报》2024年第6期709-717,共9页Journal of Tropical Biology

基　　金：海南省自然科学基金项目资助(321RC1087);中央公益性科研院所基础研究基金项目(1630032022001);现代农业产业技术体系建设专项资金资助(CARS-31-02)。

摘　　要：为了解香蕉(Musa spp.)在不同成熟时期的营养动态变化,采用催熟时间序列实验,对8个香蕉品种在成熟3个阶段的营养成分进行了分析。结果表明:随着成熟度的提高,不同品种间的可溶性糖含量呈现显著变化,其中,‘Lady Finger’品种在成熟期S3的可溶性糖含量最高,达到22.75%,而‘Pome’品种在成熟期S1的淀粉含量最高,为54.77%。淀粉含量随成熟度增加而降低,‘Pome’品种在完全成熟时仍保持7.96%。此外,果胶和可滴定酸的含量与可溶性糖密切相关,而脂肪、蛋白质、可滴定酸和维生素C含量在不同品种和成熟期表现出显著差异。The variations in nutritional composition and physicochemical properties among different banana varieties are crucial for their processing purposes.However,inadequate understanding of the nutritional composition and physicochemical properties of many banana varieties currently restricts the potential for in-depth processing and utilization of diverse banana varieties.To delve into the potential application value of bananas,a ripening time series experiment was conducted for deep analysis of the physicochemical characteristics and nutritional value of eight different banana varieties at three stages of ripening.Principal component analysis(PCA)of multi-components of banana fruits found that there was a significant change in soluble sugar content among varieties as ripeness increased,with the Lady Finger variety being the highest in soluble sugar content(22.75%)at the third ripening stage(S3),while the Pome variety being the highest in starch content(54.77%)at the first ripening stage(S1).Starch content decreased with ripeness,and was still 7.96%in the Pome variety at full ripeness.Moreover,the contents of pectin and titrable acidity were closely related to soluble sugar,and the contents of fat,protein,titrable acidity,and vitamin C were observed significantly different in varieties at different ripening stages.PCA analysis revealed significant differences in the composition of banana fruits of different varieties at different ripening stages,providing a scientific basis for selecting suitable varieties and ripening stages for processing.

关 键 词：香蕉品种 化学成分 成熟度 营养价值 品质特性 

分 类 号：S668.1[农业科学—果树学]