Fruit Quality Analysis and Evaluation of Seven Plum Varieties
[Objective]A comprehensive evaluation of the differences in fruit quality among seven plums in Sichuan region was carried out to provide reference for the selection and breeding of high-quality plum varieties.[Method]Principal component analysis was used to analyze the differences in appearance quality such as single fruit weight,fruit transverse and longitudinal diameters,fruit shape index,and nu-tritional quality such as palatability,soluble solids,titratable acid,soluble sugar,vitamin C,and soluble protein of'Fengweimeigui','Weidi','Taoxingli','Dabaili','Cuimili','Wuyuecui',and'Cui-hongli'as materials.[Result]There were significant differences in appearance and internal qual-ity among the seven plum varieties.The single fruit weight,fruit shape index,hardnesses,edible rates,soluble sugar,the soluble solids,titratable acid,vitamin C,soluble protein,sugar-acid and solid-acid ratios are 24.26-127.22 g,0.78-1.09,9.37-17.43 kg/cm2,8.96％-12.16％,0.42％-1.18％,10.45％-14.09％,0.36-3.03 mg/100 mL,0.85-1.23 g/kg,8.65％-25.15％,9.13％-29.95％.According to principal component analysis,there is a certain correlation between different indexes,with the cumula-tive contribution of the first four principal components reached 88.936％.[Conculsion]The combined performance of the seven plum fruit qualities was the best for'Weidi',followed by'Fengweimeigui"Taox-ingli"Wuyuecui"Cuihongli"Cuimili',and'Dabaili'.
fruit qualityprincipal component analysis(PCA)plum
万方数据
维普
