Comprehensive Evaluation of Sensory Quality of Fresh Green Peanut(Arachis hypogaea L.)Varieties Based on Principal Component Analysis
In order to screen the fresh green peanut varieties with good comprehensive characteris-tics of sensory quality,eleven fresh green peanut germplasms were selected as the research material,and 11 indexes were selected to evaluate the sensory quality of fresh green peanut comprehensively by correlation analysis and principal component analysis.The result showed,pod type was positively cor-related with pod reticulation and kernel shape,and negatively correlated with kernel hardness.Kernel flavor was positively correlated with kernel color,kernel shape,kernel sweetness and overall acceptabili-ty.Three principal components with eigenvalues greater than 1 were obtained by principal component analysis,and the cumulative variance contribution rate was 85.79％.According to the results of principal component analysis,the top three varieties in the comprehensive evaluation were Huayu9515,Huayu958 and Huayu9517,which had relatively good sensory quality.This study provided a reference for the evaluation of germplasm resources,breeding and extension of fresh green peanut varieties.
fresh green peanutsensory qualitypod typekernel flavor
万方数据
维普
