Comparative analysis of nutritional indexes of 117 dried pepper resources
Pepper is an important cash crop. In order to cultivate dried pepper varieties with rich nutrients and high con-tent,the contents of protein,crude fat and capsaicin in 117 dried peppers were determined and compared by descriptive statistics,correlation analysis,grey correlation analysis and cluster analysis. The results showed that the maximum coeffi-cient of variation of capsaicin content in 117 dried peppers was 85.04％,and there was more room for the selection of cap-saicin content in the process of breeding new pepper varieties. Protein content was found negative correlation with crude fat content,and significant negative with capsaicin content,while crude fat content was exhibited significant positive cor-relation with capsaicin content. Based on the grey relational analysis of entropy weight,the weights of protein,crude fat and capsaicin was 0.20,0.22 and 0.58 respectively,and the comprehensive nutritional quality of 2021Q-141-571,2021Q-156-543 and 2021Q-147-543 were better. When K=5,117 dried and spicy resources were grouped into five groups:Low crude fat,low capsaicin,high crude fat,high capsaicin,medium nutritional quality and high protein. Com-pared with systematic clustering,it can better solve the problem of correlation among nutritional indexes. According to the comprehensive evaluation results of grey relational analysis and K-means clustering,pepper materials with high capsa-icin content,high protein content or rich crude fat content can be screened out,which has certain reference value for scien-tific evaluation of comprehensive nutritional quality of pepper,innovative utilization of pepper germplasm resources and cultivation of excellent varieties.
PepperNutritional qualityCorrelationAnalysis of grey correlative degreeCluster analysis
万方数据
维普
