摘要
采用因子分析对13个制干枣品种的品质性状进行了比较和排序。结果表明:(1)在13个制干枣品种中,制干率和干枣含糖量差别较小,而单果质量、果实整齐度、果皮韧性和汁液差异相对较大;各品质因子间既相互独立又存在着不同程度的相关。(2)在9个品质性状指标中,单果质量、制干率、干枣口感、干枣含糖量和果皮韧性等5个指标起决定作用。(3)制干品质综合性状优良的品种是相枣和板枣,临汾团枣、洪赵小枣和中阳木枣相对较差,其他品种居中,这一结果与感官评价的结果基本一致。本研究表明因子分析可以较好地用于制干枣品种品质性状的综合评价。
Fruit quality characteristics of thirteen dry-jujube cuhivars was compared and sorted by factor analysis. The result showed that ： （ 1 ） differences of the target on radio of edibility, radio of dried fruit and saluble sugar content of dried fruit were small, but differences in fruit weight, toughness of fruit skin, and juice of flesh were big. There was either relative independence or close correspondence among the characteristics of fruit quality. （2） Among the nine quality factors affecting dried jujube fruit quality, fruit weight, radio of dried fruit, evaluation of taste, saluble sugar content of dry-jujube fruit, and toughness of fruit skin decide fruit quality. （3） The results of factor analysis showed that the comprehensive quality of Xiangzao and Banzao were the best. Linfentuanzao, Hongzhaoxiaozao,and Zhongyangmuzao were bad comparatively. These results were similar to sensory review of the cultivars. Based on the results of this study,factor analysis is a reliable method for reviewing comprehensively dry-jujube fruit quality properties.
出处
《植物遗传资源学报》
CAS
CSCD
北大核心
2011年第5期716-720,共5页
Journal of Plant Genetic Resources
基金
山西省自然科学基金项目(2006011087)
关键词
枣
制干品种
品质性状
因子分析
综合评价
Ziziphus jujuba Mill.
Dry-jujube cuhivar
Quality property
Factor analysis
