Comprehensive evaluation of 22 Actinidia eriantha germplasm resources based on principal components analysis

doi:10.3969/j.issn.1004-1524.2021.05.07

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (5): 825-830.DOI: 10.3969/j.issn.1004-1524.2021.05.07

• Horticultural Science • Previous Articles Next Articles

Comprehensive evaluation of 22 Actinidia eriantha germplasm resources based on principal components analysis

WANG Yingzhen(), PAN Zhimei^*()

Lishui Vocational and Technical College, Lishui 323000, China

Received:2020-07-20 Online:2021-05-25 Published:2021-05-25
Contact: PAN Zhimei

Abstract

Abstract:

Mao Hua kiwifruit (Actinidia eriantha) is a special germplasm resource in China, which has rich nutrition and high utilization value. In order to analyze the diversity of Actinidia eriantha germplasm resources, 8 fruit traits of 22 Actinidia eriantha which were obtained from Lishui City, Zhejiang Province were evaluated. The variation analysis, clustering analysis, principal component analysis and comprehensive evaluation were employed to evaluate the overall quality of Actinidia eriantha. The results showed that there were significant difference among the variable coefficient fruit quality. The variable coefficient of fruit weight was the lagrest (38%), and the variable coefficient of fruit width was the least(11%). Clustering analysis results showed that 22 Mao Hua kiwifruit germplasms were divided into two groups. The soluble solids content, titratable acid content and vitamin C content in group Ⅰ were superior to group Ⅱ; the ratio of soluble solids content and titratable acid content in groupⅡ was superior to group Ⅰ. Principal component analysis showed that the accumulative variance contribution rate of three principle components extracted from six quality characters reached 85.04%, illustrating that the three principal components reflected the most parts of the original variables. The comprehensive assessment results showed that LD-18, L-74, L-27, L-19, L-73 were excellent in comprehensive performance. In conclusion, There were significant differences among different Mao Hua kiwifruit germplasm in Lishui City, Zhejiang Province. Through this evaluation, Mao Hua kiwi furit germplasm resources with high nutritional value and good flavor and taste can be selected conveniently. At the same time, the comprehensive evaluation model provides a reliable reference for selections of high-quality breeding materials.

Key words: Actinidia eriantha, fruit quality, variable coefficient, principal component analysis, clustering analysis

CLC Number:

S663.4

WANG Yingzhen, PAN Zhimei. Comprehensive evaluation of 22 Actinidia eriantha germplasm resources based on principal components analysis[J]. Acta Agriculturae Zhejiangensis, 2021, 33(5): 825-830.

Figures/Tables 6

References 19

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编号 Code	单果质量 Fruit weight/g	果实纵径 Fruit length/cm	果实横径 Fruit width/cm	果形指数 Fruit shape index	可溶性固形物含量 Soluble solids content/%	可滴定酸度含量 Titratable acid content/%	固酸比 SSC/TAC	维生素C含量 Vitamin C content/ (mg·kg^-1)
63	18.84	4.52	2.60	1.74	7.23	0.83	8.76	3 478.4
L-14	19.07	4.37	2.73	1.60	14.90	1.62	9.17	6 956.8
L-16	14.01	4.59	2.57	1.78	9.47	1.32	7.19	6 000.2
L-19	21.18	5.00	2.92	1.71	14.87	1.22	12.21	7 826.4
L-21	17.60	3.08	2.67	1.16	12.63	1.27	9.92	4 869.8
L-27	26.59	6.01	2.73	2.20	13.90	1.06	13.06	6 000.2
L-3	25.40	4.83	2.86	1.69	8.93	1.27	7.01	5 565.4
L-36	12.66	3.44	1.85	1.86	13.00	1.54	8.44	7 043.8
L-40	16.33	4.45	2.50	1.78	13.07	1.85	7.07	5 565.4
L-41	19.88	5.67	2.38	2.38	12.87	1.50	8.59	4 695.8
L-44	12.83	4.03	2.14	1.88	12.55	1.30	9.64	6 261.1
L-47	17.96	4.62	2.22	2.08	12.13	1.68	7.22	4 000.2
L-67	17.15	4.59	2.50	1.84	13.10	1.27	10.28	3 391.4
L-73	15.95	4.87	2.73	1.78	15.17	1.30	11.65	9 826.5
L-74	19.51	4.50	2.71	1.66	12.87	0.76	17.02	4 782.8
L-79	12.28	2.94	2.21	1.33	10.57	1.13	9.32	3 043.6
L-80	13.43	2.97	2.60	1.14	7.93	0.81	9.77	4 608.9
L-83	17.16	4.91	2.64	1.86	13.00	1.16	11.19	6 000.2
LD-18	23.48	5.05	2.03	2.49	19.43	1.37	14.16	6 348.1
LD-20	17.26	4.14	2.83	1.46	11.77	0.83	14.25	4 521.9
W-2	16.62	4.19	2.56	1.63	10.67	1.29	8.28	3 391.4
W-1	21.09	5.88	2.48	2.37	12.50	1.18	10.63	5 565.4

编号 Code	单果质量 Fruit weight/g	果实纵径 Fruit length/cm	果实横径 Fruit width/cm	果形指数 Fruit shape index	可溶性固形物含量 Soluble solids content/%	可滴定酸度含量 Titratable acid content/%	固酸比 SSC/TAC	维生素C含量 Vitamin C content/ (mg·kg^-1)
63	18.84	4.52	2.60	1.74	7.23	0.83	8.76	3 478.4
L-14	19.07	4.37	2.73	1.60	14.90	1.62	9.17	6 956.8
L-16	14.01	4.59	2.57	1.78	9.47	1.32	7.19	6 000.2
L-19	21.18	5.00	2.92	1.71	14.87	1.22	12.21	7 826.4
L-21	17.60	3.08	2.67	1.16	12.63	1.27	9.92	4 869.8
L-27	26.59	6.01	2.73	2.20	13.90	1.06	13.06	6 000.2
L-3	25.40	4.83	2.86	1.69	8.93	1.27	7.01	5 565.4
L-36	12.66	3.44	1.85	1.86	13.00	1.54	8.44	7 043.8
L-40	16.33	4.45	2.50	1.78	13.07	1.85	7.07	5 565.4
L-41	19.88	5.67	2.38	2.38	12.87	1.50	8.59	4 695.8
L-44	12.83	4.03	2.14	1.88	12.55	1.30	9.64	6 261.1
L-47	17.96	4.62	2.22	2.08	12.13	1.68	7.22	4 000.2
L-67	17.15	4.59	2.50	1.84	13.10	1.27	10.28	3 391.4
L-73	15.95	4.87	2.73	1.78	15.17	1.30	11.65	9 826.5
L-74	19.51	4.50	2.71	1.66	12.87	0.76	17.02	4 782.8
L-79	12.28	2.94	2.21	1.33	10.57	1.13	9.32	3 043.6
L-80	13.43	2.97	2.60	1.14	7.93	0.81	9.77	4 608.9
L-83	17.16	4.91	2.64	1.86	13.00	1.16	11.19	6 000.2
LD-18	23.48	5.05	2.03	2.49	19.43	1.37	14.16	6 348.1
LD-20	17.26	4.14	2.83	1.46	11.77	0.83	14.25	4 521.9
W-2	16.62	4.19	2.56	1.63	10.67	1.29	8.28	3 391.4
W-1	21.09	5.88	2.48	2.37	12.50	1.18	10.63	5 565.4

指标Index	最大值Max	最小值Min	平均值Mean	标准差S	变异系数CV/%
单果质量Fruit weight/g	26.59	12.28	19.34	3.91	38
纵径Fruit length/cm	6.01	2.94	4.48	0.84	19
横径Fruit width/cm	2.92	1.85	2.52	0.28	11
果形指数Fruit shape index	2.49	1.14	1.79	0.36	20
维生素C Vitamin C content/(mg·kg^-1)	9 826.5	3 043.6	5 442.9	1 621.3	30
可滴定酸度Titratable acid content/%	1.85	0.76	1.25	0.29	23
可溶性固形物含量Soluble solids content/%	19.43	7.23	12.39	2.65	21
固酸比SSC/TA	17.02	7.01	10.22	2.63	26

指标Index	最大值Max	最小值Min	平均值Mean	标准差S	变异系数CV/%
单果质量Fruit weight/g	26.59	12.28	19.34	3.91	38
纵径Fruit length/cm	6.01	2.94	4.48	0.84	19
横径Fruit width/cm	2.92	1.85	2.52	0.28	11
果形指数Fruit shape index	2.49	1.14	1.79	0.36	20
维生素C Vitamin C content/(mg·kg^-1)	9 826.5	3 043.6	5 442.9	1 621.3	30
可滴定酸度Titratable acid content/%	1.85	0.76	1.25	0.29	23
可溶性固形物含量Soluble solids content/%	19.43	7.23	12.39	2.65	21
固酸比SSC/TA	17.02	7.01	10.22	2.63	26

分类 Group	单果质量 Fruit weight/g	果实纵径 Fruit length/cm	横径 Fruit width/cm	果形指数 Fruit shape index	可溶性固形物含量 Soluble solids content/%	可滴定酸度含量 Titratable acid content/%	固酸比 SSC/TA	维生素C含量 Vitamin C content/ (mg·kg^-1)
Ⅰ	18.83	4.84	2.48	1.96	13.27	1.38	9.80	6 261.1
Ⅱ	16.58	3.87	2.59	1.49	10.85	1.02	10.95	4 011.0

Comprehensive evaluation of 22 Actinidia eriantha germplasm resources based on principal components analysis

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主成分Principal component	Z₁	Z₂	Z₃	Z₄	Z₅	Z₆
可溶性固形物含量Soluble solids content	0.27	-0.03	0.29	-0.31	-0.61	3.40
单果质量Fruit weight	0.36	0.17	-0.58	0.86	-0.50	-0.05
维生素C含量Vitamin C content	0.21	-0.08	0.56	0.72	0.72	-0.30
可滴定酸度含量Titratable acid content	-0.12	0.55	-0.07	0.05	0.73	3.32
固酸比SSC/TA	0.21	0.48	0.30	-0.43	-0.28	-3.56
果形指数Fruit shape index	0.37	-0.15	-0.37	-0.68	0.99	-0.19
特征值Eigenvalue	0.15	0.12	0.07	0.03	0.02	0.00
贡献率Contribution rate/%	37.99	29.77	17.28	8.55	5.97	0.44
累积贡献率Accumulated contribution rate/%	37.99	67.76	85.04	93.59	99.56	100.00

编号 Code	F₁	F₂	F₃	F_综合	排序 Ranking
LD-18	1.114 6	0.498 1	-0.269 1	0.525 2	1
L-74	0.583 7	1.028 0	-0.195 1	0.494 0	2
L-27	0.923 4	0.689 1	-0.498 5	0.469 8	3
L-19	0.733 1	0.533 6	0.032 9	0.443 0	4
L-73	0.689 1	0.368 1	0.401 8	0.440 8	5
LD-20	0.392 8	0.859 3	-0.103 2	0.387 2	6
W-1	0.751 9	0.439 0	-0.391 7	0.348 6	7
L-83	0.547 6	0.475 5	-0.044 7	0.341 9	8
L-14	0.604 8	0.180 5	0.095 5	0.300 0	9
L-44	0.428 1	0.273 5	0.139 6	0.268 2	10
L-21	0.307 0	0.456 2	0.030 4	0.257 7	11
L-67	0.454 5	0.410 0	-0.245 9	0.252 2	12
L-41	0.699 9	0.171 8	-0.394 9	0.248 7	13
L-36	0.454 9	0.085 0	0.238 2	0.239 3	14
L-3	0.529 3	0.352 4	-0.469 8	0.224 8	15
L-80	0.033 9	0.649 2	0.041 3	0.213 3	16
63	0.262 3	0.608 4	-0.451 7	0.202 7	17
L-16	0.306 2	0.185 0	0.017 3	0.174 4	18
W-2	0.292 9	0.328 9	-0.232 2	0.169 0	19
L-40	0.485 2	-0.065 2	0.006 4	0.166 0	20
L-79	0.091 8	0.442 6	-0.010 8	0.164 8	21
L-47	0.523 2	0.035 0	-0.302 3	0.156 9	22

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