浙江农业学报 ›› 2025, Vol. 37 ›› Issue (5): 1057-1071.DOI: 10.3969/j.issn.1004-1524.20240416

• 园艺科学 • 上一篇    下一篇

基于主成分分析与聚类分析的芜菁肉质根质地品质综合评价

岳丽1(), 庄红梅2, 祖力皮牙·买买提1, 王佳敏1, 毛红艳1, 张英仙3, 尼格尔热依·亚迪卡尔3, 于明1,*()   

  1. 1.新疆维吾尔自治区农业科学院 作物研究所,新疆 乌鲁木齐 830091
    2.新疆维吾尔自治区农业科学院 果蔬研究所,新疆 乌鲁木齐 830091
    3.新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐 830052
  • 收稿日期:2024-05-11 出版日期:2025-05-25 发布日期:2025-06-11
  • 作者简介:岳丽(1990—),女,新疆吉木萨尔人,硕士,副研究员,研究方向为农产品加工。E-mail:Yueli4467@163.com
  • 通讯作者: *于明,E-mail:2435742497@qq.com
  • 基金资助:
    新疆维吾尔自治区重点研发任务专项(2022B02058);中国农村专业技术协会科技小院(柯坪县恰玛古优源农研科技小院)

Comprehensive evaluation of the texture quality of turnip succulent root based on principal component analysis and cluster analysis

YUE Li1(), ZHUANG Hongmei2, ZULIPIYA· Maimaiti1, WANG Jiamin1, MAO Hongyan1, ZHANG Yingxian3, NIGARY· Yadikar3, YU Ming1,*()   

  1. 1. Research Institute of Food Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
    2. Institute of Horticultural Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
    3. School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China
  • Received:2024-05-11 Online:2025-05-25 Published:2025-06-11

摘要: 为科学评价不同品种芜菁肉质根的质地品质,建立芜菁肉质根质地品质评价方法,本研究用质构仪穿刺法、剪切法和质地多面分析法测定57个芜菁品种的肉质根质地品质,分析各质地品质参数间的相关性,并采用主成分分析和聚类分析对芜菁肉质根品质进行综合评价。结果表明,不同品种芜菁肉质根的质地品质存在差异:最大黏附力的差异最大,变异系数为84.98%;弹性的差异最小,变异系数为7.74%。各质地参数间存在不同程度的相关性。通过主成分分析将12个质地指标简化为适口性因子、剪切因子、穿刺因子、黏附因子和表皮硬度因子共5个主成分,建立了芜菁肉质根的质地品质评价模型。聚类分析将57个芜菁品种的肉质根分为3类,第Ⅰ类为低硬度、高黏附性品种,第Ⅱ类为高硬度、低黏附力品种,第Ⅲ类为高胶黏性、高咀嚼性品种。

关键词: 芜菁, 质地品质, 穿刺, 质地多面分析, 主成分分析

Abstract:

To scientifically evaluate the texture quality of succulent roots from different turnip cultivars and establish an evaluation method, this study measured succulent roots of 57 turnip cultivars using texture analyzer techniques including puncture method, shear method, and texture profile analysis (TPA). Correlation analysis among texture parameters was conducted, followed by comprehensive evaluation through principal component analysis (PCA) and cluster analysis. Results revealed significant differences in texture quality among varieties: maximum adhesive force showed the greatest coefficient of variation (CV=84.98%), while elasticity exhibited the smallest difference (CV=7.74%). Correlations of varying degrees were observed among texture parameters. PCA simplified 12 texture indicators into five principal components, namely palatability factor, shear factor, puncture factor, adhesion factor, and epidermal hardness factor, a model for evaluating the textural quality of turnip succulent roots was developed. Cluster analysis categorized the 57 turnip cultivars into three groups: Group Ⅰ (low hardness with high adhesiveness), Group Ⅱ (high hardness with low adhesive force), and Group Ⅲ (high gumminess and chewiness).

Key words: turnip, textural quality, puncture, texture profile analysis, principal component analysis

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