25种新疆主栽辣椒品种品质分析

Quality analysis of 25 kinds of main pepper varieties planted in Xinjiang

中文关键词:  新疆辣椒  品质评价  主成分分析  聚类分析

英文关键词:Xinjiang pepper  quality evaluation  principal component analysis  cluster analysis

中文摘要:

      目的 探究新疆主栽辣椒品种的品质差异, 并进行干椒样品的品质综合评价。方法 对25种新疆主栽辣椒的表型特征和营养指标进行测定, 针对品质指标进行数据的统计分析、相关性分析和主成分分析, 并对供试样品进行聚类分析。结果 结果表明各品种辣椒品质指标之间差异明显, 不同品种辣椒制干适性存在区别。通过主成分分析可选取4个主成分代表25种辣椒的12个品质指标, 且累计贡献率达到82.275%, 较全面地表达辣椒品质的综合信息; 通过聚类分析将所有样品分为4类, 与样品的谱系关系基本一致。在25种样品中筛选出综合排名较高的品种为“线椒10号”“长线1号”“聚源5号”, 制干后营养品质较高且色泽较好。同时对高得分品种的品质进行分析, 可将果形指数、可溶性糖含量、美国香料贸易协会色度及蛋白质含量作为干制辣椒品质分析的重要指标。结论 该研究为辣椒干制加工适宜性原料筛选提供了科学依据, 有助于辣椒加工制品产业的发展。

英文摘要:

      Objective To explore the quality differences of main pepper varieties planted in Xinjiang, and evaluate the quality of dry processing varieties of pepper comprehensively. Methods The phenotypic characteristics and nutritional indicators of 25 kinds of pepper varieties in Xinjiang were determined, statistical analysis, correlation analysis and principal component analysis were conducted for the data of quality indicators, and cluster analysis was conducted for the test samples. Results The results showed that there were significant differences among the quality indexes of various varieties of pepper, indicating the differences in the suitability of pepper drying. Through principal component analysis, 4 principal components could be selected to represent 12 quality indexes of 25 kinds of pepper, and the cumulative contribution rate reached 82.275%, which could express the comprehensive information of pepper quality comprehensively; all samples were divided into 4 categories by cluster analysis, which were basically consistent with the pedigree relationship of the samples. Among 25 kinds of samples, the varieties with a higher comprehensive ranking were selected as “Xianjiao 10”, “Changxian 1” and “Juyuan 5”, after drying, it had higher nutritional quality and better color. At the same time, the fruit shape index, soluble sugar content, American Spice Trade Association chroma and protein content could be taken as the important indexes of dried pepper quality analysis. Conclusion This study provides a scientific basis for the selection of suitable raw materials for the dry processing of pepper, and contributes to the development of pepper processing products industry.