Characterization of Chinese white-flesh peach cultivars based on principle component and cluster analysis

文献类型： 外文期刊

第一作者： Lyu, Jian

作者： Lyu, Jian;Liu, Xuan;Bi, Jin-feng;Jiao, Yi;Wu, Xin-ye;Ruan, Weihong

作者机构：

关键词： White-flesh peach;Quality evaluation;Principle component analysis;Cluster analysis;Cultivars

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The purpose of this study was to gain insights into the variations in quality characteristics of white-flesh peach fruits. Eighteen cultivars of north of China were investigated. The quality evaluation indicators, including color, physico-chemical and nutritional attributes were measured. Analysis of variance revealed that all the indicators showed significant differences among the cultivars, except edible rate. Principal Component Analysis (PCA) conducted to distinguish the indicators among cultivars, suggested that the most important factors affecting the peach quality could be reduced into nine principal components. Crude fiber content, glucose content, peel-b*, TA, moisture content, pulp-firmness, quinic content, shikimic content and edible rate could be regarded as the characteristic indicators for PC1, PC2, PC3,PC4, PC5, PC6, PC7, PC8 and PC9, respectively. Cluster analysis classified the different cultivars into five main groups on the basis of the measured quality evaluation indicators, and the results were in good accordance with PCA results.

分类号： TS2

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