首页|基于主成分分析和隶属函数法对不同马铃薯酶促褐变评价

基于主成分分析和隶属函数法对不同马铃薯酶促褐变评价

Comprehensive Evaluation of Enzymatic Browning of Different Potatoes Based on Principal Component Analysis and Membership Function Method

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  • 国家科技期刊平台
  • NETL
  • NSTL
  • 维普
  • 万方数据
褐变是影响马铃薯加工业快速发展的一个限制因素,褐变评价对抗褐变马铃薯品种选育及马铃薯鲜切加工发展具有重要意义.以45个马铃薯品种作为试验材料,对10个酶促褐变相关指标进行测定,再结合相关性分析、主成分分析、隶属函数和聚类分析进行综合评价.结果表明,可以通过鲜薯切片0 h和6 h亮度值、褐变强度(BD)初始值和多酚氧化酶(PPO)活性4个指标进行马铃薯酶促褐变的鉴定评价;根据抗酶促褐变能力将45个马铃薯品种分为5种类型,其中高抗酶促褐变材料5份、抗酶促褐变材料9份、中度酶促褐变材料18份、易酶促褐变材料9份和极易酶促褐变材料4份.
Browning is a limiting factor affecting the rapid development of potato processing industry,and the evaluation of browning is of great significance for the breeding of against browning potato varieties and the development of potato fresh cutting and processing.Using 45 potato varieties as experimental materials,10 indexes related to enzymatic browning were measured and combined with correlation analysis,principal component analysis,membership function,and cluster analysis for comprehensive evaluation.The results showed that the enzymatic browning of potatoes could be effectively assessed at 0 h and 6 h by brightness value of potato fresh slices,browning intensity(BD)initial value,and the activity of polyphenol oxidase(PPO).The 45 potato varieties were classified into 5 types based on their ability to resist enzymatic browning,among which 5 were highly resistant to enzymatic browning,9 were moderately resistant to enzymatic browning,18 were medium enzymatic browning,9 were easy to enzymatic browning and 4 were very easy to enzymatic browning.

potatoenzymatic browningprincipal component analysismembership functionevaluate

陈明俊、罗小波、曹贞菊、尹旺、阳腾、舒启琼、张恒、李飞

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贵州省农业科学院马铃薯研究所,国家马铃薯改良中心贵州分中心,贵州省农业生物技术重点实验室,贵州贵阳 550006

贵州大学生命科学学院,贵州贵阳 550025

贵州省农业科学院园艺研究所,贵州贵阳 550006

马铃薯 酶促褐变 主成分分析 隶属函数 评价

贵州省自然科学基金贵州省科技支撑计划子课题项目贵州省科技支撑计划子课题项目国家马铃薯产业技术体系贵阳综合试验站项目贵州省农业科学院青年基金

黔科合基础[2022]一般297黔科合支撑[2022]重点025-3号重点026-3号CARS-09-ES24黔农科院青年基金[2022]07号

2024

10.19928/j.cnki.1000-6346.2024.3019

中国蔬菜
中国农业科学院蔬菜茶卉所

中国蔬菜

CSTPCD北大核心
影响因子：0.545
ISSN：1000-6346
年,卷(期)：2024.(4)
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