基于主成分与聚类分析的云南特色鲜食辣椒特征品质分析

Characteristic quality analysis of Yunnan specialty fresh Capsicum annuum L. based on principal component and cluster analysis

中文关键词:  高原特色鲜食辣椒  主成分分析  聚类分析  品质评价

英文关键词:Yunnan specialty fresh Capsicum annuum L.  principal component analysis  cluster analysis  quality evaluation

中文摘要:

      目的 深入了解云南高原特色鲜食辣椒品质特征的变化并建立其评价体系。方法 通过选取59份云南鲜食辣椒样品的35个品质指标进行测定分析, 考察云南高原特色鲜食辣椒各项品质指标间的差异性; 同时, 采用主成分分析(principal component analysis, PCA)和聚类分析法(cluster analysis, CA)对辣椒品质进行综合性评价并建立其评价模型。结果 不同辣椒的各项品质指标之间均存在差异性(P<0.05), 且品质指标间变异系数各不相同, 说明云南高原特色鲜食辣椒在不同品质性状之间呈现不同程度的变化。由PCA发现, 35个品质指标可以用5个主成分表示, 其累积方差贡献率为89.005%; 结合CA结果可知, 辣度、辣椒素类物质、膳食纤维、蛋白质、可溶性固形物、类胡萝卜素、氨基酸以及有机酸等品质指标可以用来综合评价云南高原特色鲜食辣椒品质的优劣。结论 59份辣椒中, ‘Ca38’的品质最佳; ‘Ca55’的品质最差。PCA结合CA综合评价方法可为不同辣椒的品质评价提供参考, 并为云南高原特色鲜食辣椒的选育及其资源的开发利用奠定理论依据。

英文摘要:

      Objective To explore the change of quality characteristics of Yunnan plateau specialty fresh Capsicum annuum L. and establish its evaluation system. Methods The 35 quality indexes of 59 samples of Yunnan plateau fresh Capsicum annuum L. were selected to determine and analyze, and the differences among the quality indexes of different samples of Capsicum annuum L. were investigated. The quality of Yunnan plateau specialty fresh Capsicum annuum L. was comprehensively evaluated by principal component analysis (PCA) and cluster analysis (CA), and the evaluation model of Yunnan plateau specialty fresh Capsicum annuum L. quality was established. Results There were significant differences in quality indexes among samples of Capsicum annuum L. (P<0.05), and the coefficient of variation of the quality indexes were different, indicating that the plateau fresh Capsicum annuum L. presented varieties between different quality attributes. PCA showed that 5 principal components represented the 35 quality indicators Capsicum annuum L., making 89.005% cumulative contribution to the total variance. Based on the CA results, indicators such as spiciness, capsaicinoids, dietary fiber, protein, soluble solids, carotenoids, amino acids and organic acids could be used to comprehensively evaluate the quality of Yunnan plateau specialty fresh Capsicum annuum L.. Conclusion Among 59 different samples of Capsicum annuum L., ‘Ca38’ has the best quality. ‘Ca55’ has the worst quality. The comprehensive evaluation method of PCA and CA can provide reference for the quality evaluation of different Capsicum annuum L. varieties, and provide the oretical basis for the breeding of special plateau Capsicum annuum L., and the development and utilization of the germplasm resources of Yunnan plateau specialty Capsicum annuum L..