摘要
【目的】探明不同品种番茄品质存在的差异,筛选出适宜鲜食的高品质栽培番茄品种。【方法】选取了9个番茄品种分别为冠群3号、东风299、粉太郎、金明、P1801、P1802、P180、181和184,测定番茄果实外观品质和营养品质,运用主成分和聚类分析方法进行不同品种番茄品质的综合评价。【结果】不同番茄品种的带皮硬度、果肉硬度、可溶性固形物、可溶性糖、有机酸、糖酸比、可溶性蛋白和硝酸盐含量的变异系数大于10%,品种间差异较大;果实纵、横径、果形指数和维生素C含量变异系数小于10%,是较为稳定的指标。主成分分析共提取4个主成分,反映了原变量92.080%的信息,第1主成分主要综合了果实纵径、横径和硝酸盐的信息;第2主成分主要综合了可溶性固形物、可溶性糖和可溶性蛋白的信息;第3主成分主要综合了果形指数、维生素C、有机酸和糖酸比的信息;第4主成分主要综合了带皮硬度、果肉硬度的信息。利用主成分分析法对9个品种番茄果实品质指标综合得分进行了排序,排名依次为184、181、金明、粉太郎、P1802、东风299、P180、P1801和冠群3号。聚类分析将9个品种番茄分为2类:第Ⅰ类聚集了综合得分较高的金明、粉太郎、184和1814个番茄品种;第Ⅱ类聚集了番茄品种P180、P1802、冠群3号、P1801和东风2995个番茄品种。【结论】综合分析表明,番茄品种184和181综合品质较优,适宜用做高品质栽培。
【Objective】The study aimed to find out the difference in the quality of different tomato varieties,screening out the high-quality tomato varieties suitable for fresh food.【Method】Nine tomato varieties,namely,Kuanqun 3,Dongfeng 299,Pink Taro,Jinming,P1801,P1802,P180,181 and 184,were em-ployed in this experiment to determine the appearance quality and nutritional quality of tomato fruits,fol-lowed by the comprehensive quality evaluation of different varieties of tomato with Principal Component Analysis and Cluster analysis.【Result】The variation coefficients of skin hardness,pulp hardness,soluble solids,soluble sugar,organic acid,sugar-acid ratio,soluble protein and nitrate content of different tomato va-rieties was greater than 10%,with large differences among varieties,and the variation coefficients of longitu-dinal and transverse diameters of fruits,fruit shape index and vitamin C content were less than 10%,which were more stable indexes.Four principal components were extracted from the principal component analysis,reflecting 92.080%variation information of the original variables.The first principal component mainly syn-thesized the information of fruit longitudinal diameter,transverse diameter and nitrate.The second principal component mainly synthesized the information of soluble solids,soluble sugar and soluble protein.The third principal component mainly synthesized the information of fruit shape index,vitamin C,organic acid and sugar-acid ratio.The fourth principal component mainly synthesized the information of hardness with skin and flesh hardness.The nine tomato varieties were ranked with the integrated scores of fruit quality indexes from principal component analysis,which was in the order as follows:184,181,Jinming,Pink Taro,P1802,Dongfeng 299,P180,P1801 and Crown Group 3.By cluster analysis,the nine varieties of tomato were di-vided into two classes.The classⅠaggregated four tomato varieties with higher comprehensive scores,i.e.,Jinming,Pink Taro,184 and 181,and the other five varieties,P180,P1802,Crown Group 3,P1801 and Dongfeng were clustered in the second category.【Conclusion】The comprehensive analysis showed that to-mato varieties 184 and 181 had better overall quality and were suitable for high-quality cultivation;the re-sults of this study also laid a theoretical basis for clarifying fruit-quality differences among different tomato varieties.
作者
雷永忠
谢言东
唐中祺
武玥
刘娜
樊东隆
张建金
郁继华
吕剑
LEI Yongzhong;XIE Yandong;TANG Zhongqi;WU Yue;LIU Na;FAN Donglong;ZHANG Jianjin;YU Jihua;LYU Jian(College of Horticulture,Gansu Agricultural University,Lanzhou 730070,China;Gansu Provincial Key Laboratory of Arid Land Crop Science,Lanzhou 730070,China;Jingyuan Agricultural Technology Extension Center,Baiyin 730600,China)
出处
《甘肃农业大学学报》
北大核心
2025年第5期157-164,176,共9页
Journal of Gansu Agricultural University
基金
甘肃省科技重大专项(22ZD6NA009)
甘肃省拔尖领军人才培养计划项目(GSBJLJ-2021-14)
甘肃省民生科技专项(20CX9NA099)
甘肃农业大学伏羲青年英才项目(GAUfx-04Y03)。
关键词
番茄
品种
品质
主成分分析
聚类分析
tomato
varieties
quality
principal component analysis
cluster analysis
作者简介
第一作者:雷永忠,硕士研究生。E-mail:leiyongzhong1023@163.com;通信作者:吕剑,副教授,硕士生导师,研究方向为蔬菜栽培生理与生长调控。E-mail:lvjian@gsau.edu.cn。
