Acta Agriculturae Zhejiangensis ›› 2025, Vol. 37 ›› Issue (5): 1057-1071.DOI: 10.3969/j.issn.1004-1524.20240416

• Horticultural Science • Previous Articles     Next Articles

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

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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