Comprehensive evaluation of fruit quality of 30 pepper varieties based on principal component analysis
The purpose of this study was to investigate the nutritional quality differences of pepper varieties from different sources and fruit types,and to provide theoretical basis for pepper quality breeding and planting promotion.Thirty pepper varieties of 3 different fruit types,including pod pepper,line pepper and ball pepper,and different sources were selected as the research objects.Eight fruit quality indexes,including amino acid,reducing sugar,crude fat,crude fiber and capsa-icin contents,were determined by principal component analysis.The results showed that the crude fat,crude fiber and capsaicin contents were high in the pod pepper,the capsaicin content was high in the line pepper,and the water content,amino acid and reducing sugar contents were high in the ball pepper.There were large differences in fruit quality among different varieties,and the coefficient of variation of 8 quality indexes ranged from 12.32％to 55.87％.The correlation analysis results showed that the correlation coefficient between capsaicin content and dihydrocapsaicin content among the 8 quality indexes was the highest(0.92),showing a very significant positive correlation.According to PCA analysis and evaluation,the top 10 pepper varieties ranked in quality were Qianla No.5,Layan 101,Suiyang pod Pepper,Sichuan Pep-per 112,Yan Pepper 425,Qianla No.8,Jiaoyang No.6,Zunyi pod pepper,Qianla No.3 and Xingshu single pod pepper.Based on the fruit quality evaluation results of 30 varieties of pepper,Qianla No.5 of line pepper and Layan 101 of pod pepper can be used as high-quality variety for promotion and planting,and the contents of capsaicin,dihydrocapsaicin,re-ducing sugar and amino acid can be used as the main indexes for evaluating the fruit quality of pepper.
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万方数据
