Principal Component Analysis of Quality Evaluation Indexes of Mulberry Fruit and Comprehensive Assessment on Fruit Quality of Twelve Mulberry Varieties
In order to establish a quality evaluation system for mulberry fruit,mature fruits of 12 mulberry varieties were used as material for measuring 10 quality indexes including pH value,soluble solids content,anthocyanin content,and total acid content etc.And the obtained values were further evaluated by principal component analysis,correlation analysis,and cluster analysis.Results indicated that the selected 4 principal components could reflect comprehensive information of mulberry fruit with a cumulative contribution rate of 87.73％.Based on principal component analysis and correlation analysis,the contents of soluble solids,anthocyanin,total acid,and reducing sugar were confirmed as main factors affecting quality of mulberry fruit.Cluster analysis divided the 12 selected mulberry varieties into two groups,i.e.the one with superior fruit quality and the one with modest fruit quality,being highly consistent with the evaluation results from principal component analysis of the tested mulberry varieties.According to the above analyses,6 mulberry varieties,namely Zhongsang 5801,Chuan 826,Riben Tiancheng,Shuguo 1,Anza 8,and Da 10,had high contents of soluble solids and total sugar,and high ratio of total soluble solid to total acid,being suitable for development of healthcare mulberry fruit products.
NETL
NSTL
万方数据
维普
