|Table of Contents|

Quality Evaluation of Fresh Fruit of Lycium barbarum Based on Principal Component Analysis

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年07
Page:
132-139
Research Field:
Publishing date:

Info

Title:
Quality Evaluation of Fresh Fruit of Lycium barbarum Based on Principal Component Analysis
Author(s):
HUANG Ting1; ZAO Shaoying1; 2; QIN Ken1; DAI Guoli1; ZHANG Yizhi1; 2
(1.Wolfberry Engineering Research Institute,Ningxia Academy of Agriculture and Forestry Sciences,Yinchuan,Ningxia 750002；2.College of Life Science and Engineering，North Minzu University，Yinchuan,Ningxia 750021)
Keywords:
Lycium barbarum fruit; quality evaluation; evaluation index; principal component analysis; cluster analysis; core indicators
PACS:
-
DOI:
10.11937/bfyy.20182715
Abstract:
The core indicators for evaluating fresh fruit quality of Lycium barbarum L.were screened.The main cultivars of Lycium barbarum L.in Ningxia,‘Ningqi No.7’‘Ningqi No.5’,and the new strains ‘14-02-03-20’‘14-Z44’‘14-Z168’‘14-402’‘14-401’‘14-16-10-17’‘16-23-7-8-10’ were selected as experimental materials.The principal component analysis and cluster analysis were used to analyze 10 varieties (strains).Sixteen quality indicators of Lycium barbarum fresh fruit were screened,such as fruit stalk pull,100-grain weight,hardness,elastic,gum stickiness,chewiness,cohesion,color difference a*,soluble solids,total sugar,titratable acid,vitamin C,Lycium barbarbarum polysaccharide,betaine,flavonoids and solid-acid ratio.The results showed that the six core indices were hardness,100-grain weight,betaine,gum stickiness,total sugar and color difference a*,which were basically consistent with the eight indices of hardness,100-grain weight,Lycium barbarbarum polysaccharide,betaine,gum stickiness,titratable acid,total sugar and color difference a*.The better varieties (strains) of Lycium barbarum suitable for fresh food were selected as ‘14-401’‘14-Z44’‘Ningqi No.5’‘14-02-03-20’.

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Last Update: 2019-05-13