Comprehensive Evaluation of Fruit Quality Characteristics of 5 Fresh Jujube Varieties

doi:10.6048/j.issn.1001-4330.2022.08.016

Abstract

Abstract:

【Objective】 Through the comprehensive evaluation of fruit quality characteristics of fresh jujube varieties, the scientific basis was provided for the selection and breeding of excellent fresh jujube varieties suitable for Xinjiang production and worthy of promotion 【Method】 In this experiment, five fresh jujube varieties in Aksu region were used as materials. The anatomical structure of jujube peel was observed by paraffin section method, and the main quality indexes were determined by physiological and biochemical methods. The fruit quality of different fresh jujube varieties was evaluated by variance analysis, correlation analysis and principal component analysis.【Result】 The results showed that the total acid, waxy layer thickness, stratum corneum thickness, and sub-epidermal layer thickness of different fresh jujube fruit quality indicators were slightly different, but there were significant differences among other indicators (P <0.05). The correlation analysis of 26 quality factors of different fresh jujube showed that 24 of them were significantly correlated, and the correlation coefficient between starch and pectin was 0.970. Principal component analysis revealed four uncorrelated principal components, and their cumulative contribution rate was 96.606%. According to the results of principal component analysis, the order of comprehensive score of each variety is as follows: Panzao > Dongzao > Rucuimi > Fucuimi > Saimisu. 【Conclusion】 The results showed that among the five fresh jujube varieties, the comprehensive score of Panzao is the highest, and the comprehensive quality characteristics are better than other varieties.

Key words: fresh jujube; fruit quality; correlation analysis; principal component analysis

摘要：

【目的】综合评价鲜食枣品种果实品质特征,为筛选适合新疆生产且有推广价值的优良鲜枣品种选择和选育提供科学依据。【方法】以新疆阿克苏地区5个鲜食枣品种脆熟期的果实为材料,利用石蜡切片法观察枣果皮解剖结构,测定枣品种果实品质,根据主成分分析结果计算各品种综合得分。【结果】不同鲜食枣果实品质指标中总酸、蜡质层厚度、角质层厚度、亚表皮层厚度,而其他指标之间均存在显著差异（P < 0.05）。品质性状因子间有24个达到显著性相关,其中淀粉与原果胶的相关性系数为0.970。彼此不相关的4个主成分,其累积贡献率为96.606%,综合评价排序为蟠枣>冬枣>乳脆蜜>伏脆蜜>赛蜜酥。【结论】5个鲜食枣品种中蟠枣的综合得分分值最高,且综合品质性状表现比其他品种好。

关键词: 鲜枣, 果实品质, 相关性分析, 主成分分析

CLC Number:

S665.1

FAN Dingyu, JIN Juan, Abudoukayoumu Ayimaiti, YANG Lei, ZHAO Xiaomei, HAO Qing. Comprehensive Evaluation of Fruit Quality Characteristics of 5 Fresh Jujube Varieties[J]. Xinjiang Agricultural Sciences, 2022, 59(8): 1956-1964.

樊丁宇, 靳娟, 阿布都卡尤木·阿依麦提, 杨磊, 赵晓梅, 郝庆. 5个鲜食枣品种果实品质特性的综合评价[J]. 新疆农业科学, 2022, 59(8): 1956-1964.

Figures/Tables 4

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测定指标 Measurement index	赛蜜酥 Saimisu	冬枣 Dongzao	伏脆蜜 Fucuimi	乳脆蜜 Rucuimi	蟠枣 Panzao
纵径 Longitudinal diameter（mm）	32.56±0.21 ^c	30.64±0.45 ^d	29.99±0.06 ^d	42.49±0.77 ^a	37.29±0.21 ^b
横径 Transverse diameter（mm）	29.45±0.07 ^b	29.42±0.46 ^b	27.21±0.23 ^c	21.69±0.15 ^d	44.57±0.36 ^a
单果重 Single fruit weight（g）	13.30±0.06 ^c	13.88±0.06 ^b	11.32±0.01 ^d	10.63±0.01 ^e	36.60±0.38 ^a
可溶性糖 Soluble sugar（mg/g）	252.82±1.97 ^d	243.96±1.79 ^e	264.29±1.56 ^c	280.84±1.92 ^a	270.23±1.39 ^b
葡萄糖 Glucose（mg/g）	58.01±0.11 ^b	51.57±0.26 ^d	55.11±0.06 ^c	47.18±0.19 ^e	65.64±0.30 ^a
果糖 Fructose（mg/g）	71.59±0.78 ^d	68.82±0.68 ^e	74.31±0.21 ^c	103.2±0.85 ^a	87.62±0.11 ^b
蔗糖 Sucrose（mg/g）	87.86±0.57 ^c	93.28±0.95 ^b	95.41±0.19 ^a	92.43±0.19 ^b	93.10±0.45 ^b
淀粉 Starch（mg/g）	47.77±0.46 ^b	41.16±0.32 ^c	40.46±0.27 ^c	57.18±0.39 ^a	48.22±0.18 ^b
可溶性固形物 Soluble solids（%）	29.15±0.14 ^b	27.53±0.24 ^d	30.50±0.62 ^a	26.67±0.26 ^c	28.60±0.06 ^c
可溶性蛋白 Soluble protein（mg/g）	121.84±0.35 ^c	158.18±0.69 ^b	107.85±1.15 ^e	112.63±0.57 ^d	181.63±0.40 ^a
维生素C Vc（mg/g）	2.05±0.04 ^a	0.97±0.02 ^d	1.58±0.02 ^b	0.82±0.01 ^e	1.15±0.01 ^c
总酸Total acid	0.27±0.01 ^b	0.27±0 ^b	0.27±0 ^b	0.27±0 ^b	0.33±0 ^a
苹果酸 Malic acid（mg/g）	2.42±0.03 ^c	2.65±0.02 ^b	2.62±0.01 ^b	3.69±0.0 ^a	2.30±0.01 ^d
柠檬酸 Citric acid（mg/g）	0.62±0 ^c	0.57±0 ^d	1.07±0 ^b	0.46±0 ^e	2.09±0.03 ^a
类黄酮 Flavonoid（mg/g）	1.97±0.02 ^c	3.74±0.03 ^a	2.16±0.02 ^b	2.15±0.02 ^b	1.74±0.02 ^d
纤维素 Cellulose（mg/g）	140.29±0.95 ^c	178.56±0.66 ^a	136.20±1.85 ^d	144.04±1.20 ^c	160.73±1.33 ^b
半纤维素 Hemicellulose（mg/g）	102.62±0.39 ^a	74.40±0.84 ^c	93.37±0.27 ^b	63.65±0.43 ^d	64.07±0.92 ^d
原果胶 Protopectin（mg/g）	17.62±0.11 ^b	13.40±0.47 ^d	12.62±0.28 ^d	21.04±0.20 ^a	16.13±0.48 ^c
可溶性果胶 Soluble pectin（mg/g）	65.97±2.24 ^d	113.82±2.27 ^b	105.32±2.76 ^c	113.54±3.17 ^b	146.67±1.92 ^a
果胶酶 Pectinase （U/g）	18.28±0.33 ^d	20.30±0.21 ^c	15.20±0.08 ^f	29.57±0.24 ^a	24.70±0.26 ^b
纤维素酶 Cellulase（mg /min/g）	10.29±0.07 ^e	13.85±0.06 ^c	11.81±0.12 ^d	15.24±0.18 ^b	18.49±0.10 ^a
多酚氧化酶 Polyphenol oxidase（U/g）	46.86±0.58 ^b	29.84±1.05 ^d	74.06±1.08 ^a	37.35±0.35 ^c	29.00±0.46 ^d
蜡质层厚度 Thickness of wax layer（μm）	6.07±0.27 ^c	8.80±0.18 ^a	6.39±0.14 ^c	7.93±0.20 ^b	8.64±0.13 ^a
角质层厚度 Cuticle thickness（μm）	7.59±0.18 ^bc	8.14±0.22 ^ab	8.61±0.05 ^a	8.35±0.17 ^ab	7.09±0.44 ^c
表皮层厚度 Epidermis thickness（μm）	12.89±0.17 ^d	52.57±1.40 ^a	16.45±1.73 ^d	31.84±2.52 ^b	25.07±1.56 ^c
亚表皮层厚度 Subcortical thickness（μm）	27.08±1.36 ^b	39.38±3.16 ^a	32.53±1.08 ^ab	29.62±1.52 ^b	39.61±3.02 ^a
表皮层层数Number of epidermis layers	2	3~5	1~3	3~5	3~5
亚表皮层层数 Number of subepidermal layers	1~2	2~3	2	1~3	2~3

测定指标 Measurement index	赛蜜酥 Saimisu	冬枣 Dongzao	伏脆蜜 Fucuimi	乳脆蜜 Rucuimi	蟠枣 Panzao
纵径 Longitudinal diameter（mm）	32.56±0.21 ^c	30.64±0.45 ^d	29.99±0.06 ^d	42.49±0.77 ^a	37.29±0.21 ^b
横径 Transverse diameter（mm）	29.45±0.07 ^b	29.42±0.46 ^b	27.21±0.23 ^c	21.69±0.15 ^d	44.57±0.36 ^a
单果重 Single fruit weight（g）	13.30±0.06 ^c	13.88±0.06 ^b	11.32±0.01 ^d	10.63±0.01 ^e	36.60±0.38 ^a
可溶性糖 Soluble sugar（mg/g）	252.82±1.97 ^d	243.96±1.79 ^e	264.29±1.56 ^c	280.84±1.92 ^a	270.23±1.39 ^b
葡萄糖 Glucose（mg/g）	58.01±0.11 ^b	51.57±0.26 ^d	55.11±0.06 ^c	47.18±0.19 ^e	65.64±0.30 ^a
果糖 Fructose（mg/g）	71.59±0.78 ^d	68.82±0.68 ^e	74.31±0.21 ^c	103.2±0.85 ^a	87.62±0.11 ^b
蔗糖 Sucrose（mg/g）	87.86±0.57 ^c	93.28±0.95 ^b	95.41±0.19 ^a	92.43±0.19 ^b	93.10±0.45 ^b
淀粉 Starch（mg/g）	47.77±0.46 ^b	41.16±0.32 ^c	40.46±0.27 ^c	57.18±0.39 ^a	48.22±0.18 ^b
可溶性固形物 Soluble solids（%）	29.15±0.14 ^b	27.53±0.24 ^d	30.50±0.62 ^a	26.67±0.26 ^c	28.60±0.06 ^c
可溶性蛋白 Soluble protein（mg/g）	121.84±0.35 ^c	158.18±0.69 ^b	107.85±1.15 ^e	112.63±0.57 ^d	181.63±0.40 ^a
维生素C Vc（mg/g）	2.05±0.04 ^a	0.97±0.02 ^d	1.58±0.02 ^b	0.82±0.01 ^e	1.15±0.01 ^c
总酸Total acid	0.27±0.01 ^b	0.27±0 ^b	0.27±0 ^b	0.27±0 ^b	0.33±0 ^a
苹果酸 Malic acid（mg/g）	2.42±0.03 ^c	2.65±0.02 ^b	2.62±0.01 ^b	3.69±0.0 ^a	2.30±0.01 ^d
柠檬酸 Citric acid（mg/g）	0.62±0 ^c	0.57±0 ^d	1.07±0 ^b	0.46±0 ^e	2.09±0.03 ^a
类黄酮 Flavonoid（mg/g）	1.97±0.02 ^c	3.74±0.03 ^a	2.16±0.02 ^b	2.15±0.02 ^b	1.74±0.02 ^d
纤维素 Cellulose（mg/g）	140.29±0.95 ^c	178.56±0.66 ^a	136.20±1.85 ^d	144.04±1.20 ^c	160.73±1.33 ^b
半纤维素 Hemicellulose（mg/g）	102.62±0.39 ^a	74.40±0.84 ^c	93.37±0.27 ^b	63.65±0.43 ^d	64.07±0.92 ^d
原果胶 Protopectin（mg/g）	17.62±0.11 ^b	13.40±0.47 ^d	12.62±0.28 ^d	21.04±0.20 ^a	16.13±0.48 ^c
可溶性果胶 Soluble pectin（mg/g）	65.97±2.24 ^d	113.82±2.27 ^b	105.32±2.76 ^c	113.54±3.17 ^b	146.67±1.92 ^a
果胶酶 Pectinase （U/g）	18.28±0.33 ^d	20.30±0.21 ^c	15.20±0.08 ^f	29.57±0.24 ^a	24.70±0.26 ^b
纤维素酶 Cellulase（mg /min/g）	10.29±0.07 ^e	13.85±0.06 ^c	11.81±0.12 ^d	15.24±0.18 ^b	18.49±0.10 ^a
多酚氧化酶 Polyphenol oxidase（U/g）	46.86±0.58 ^b	29.84±1.05 ^d	74.06±1.08 ^a	37.35±0.35 ^c	29.00±0.46 ^d
蜡质层厚度 Thickness of wax layer（μm）	6.07±0.27 ^c	8.80±0.18 ^a	6.39±0.14 ^c	7.93±0.20 ^b	8.64±0.13 ^a
角质层厚度 Cuticle thickness（μm）	7.59±0.18 ^bc	8.14±0.22 ^ab	8.61±0.05 ^a	8.35±0.17 ^ab	7.09±0.44 ^c
表皮层厚度 Epidermis thickness（μm）	12.89±0.17 ^d	52.57±1.40 ^a	16.45±1.73 ^d	31.84±2.52 ^b	25.07±1.56 ^c
亚表皮层厚度 Subcortical thickness（μm）	27.08±1.36 ^b	39.38±3.16 ^a	32.53±1.08 ^ab	29.62±1.52 ^b	39.61±3.02 ^a
表皮层层数Number of epidermis layers	2	3~5	1~3	3~5	3~5
亚表皮层层数 Number of subepidermal layers	1~2	2~3	2	1~3	2~3

	x₁	x₂	x₃	x₄	x₅	x₆	x₇	x₈	x₉	x₁₀	x₁₁	x₁₂	x₁₃	x₁₄	x₁₅	x₁₆	x₁₇	x₁₈	x₁₉	x₂₀	x₂₁	x₂₂	x₂₃	x₂₄	x₂₅	x₂₆
x₁	1
x₂	-0.211	1
x₃	0.610^*	-0.065	1
x₄	-0.091	0.911^**	-0.225	1
x₅	0.080	0.228	-0.104	0.11	1
x₆	-0.159	0.725^**	-0.236	0.884^**	-0.336	1
x₇	0.758^**	0.349	0.762^**	0.311	0.141	0.161	1
x₈	0.179	-0.662^**	-0.489	-0.454	0.209	-0.463	-0.444	1
x₉	0.650	0.404	0.268	0.430	0.619^*	0.069	0.726^**	-0.004	1
x₁₀	-0.222	-0.588^*	-0.257	0.774^**	-0.469	0.970^**	0.048	-0.427	-0.111	1
x₁₁	0.785^**	-0.467	0.056	-0.221	0.183	-0.272	0.258	0.723^**	0.486	-0.299	1
x₁₂	-0.515	-0.499	0.098	-0.695^**	-0.381	-0.468	-0.521^*	-0.102	-0.835^**	-0.324	-0.506	1
x₁₃	0.212	-0.643^**	-0.226	-0.887^**	-0.043	0.859^**	0.360	-0.159	0.476	0.780^**	0.173	-0.837^**	1
x₁₄	0.704^**	0.491	0.308	0.596^*	0.357	0.352	0.818^**	-0.138	0.923^**	0.200	0.459	-0.911^**	0.702	1
x₁₅	-0.723^**	0.048	-0.087	-0.283	0.256	-0.390	-0.449	-0.268	-0.417	-0.373	-0.734^**	0.679^**	-0.674	-0.637	1
x₁₆	-0.510	0.573^*	-0.826^**	0.730^**	0.119	0.683^**	-0.363	0.051	0.023	0.641^**	-0.207	-0.433	0.657	0.098	-0.075	1
x₁₇	0.651^**	0.260	0.868^**	0.094	0.297	-0.132	0.906^**	-0.483	0.670^**	-0.245	0.118	-0.289	0.03	0.645^**	-0.113	-0.563^*	1
x₁₈	0.333	-0.345	0.400	-0.569^*	-0.501	-0.316	-0.213	-0.383	-0.729^*	-0.189	-0.550^*	0.925^**	-0.720^**	-0.721^**	0.555^*	-0.572^*	-0.012	1
x₁₉	0.013	0.802^**	-0.174	0.963^**	-0.075	0.946^**	0.334	-0.423	0.348	0.869^**	-0.129	-0.690^*	0.941^**	0.594^**	-0.457	0.675^**	0.059	-0.532^*	1
x₂₀	0.853^**	-0.056	0.924^**	-0.116	0.043	-0.196	0.877^**	-0.269	0.546^*	-0.261	0.381	-0.237	-0.004	0.586^*	-0.375	-0.727^**	0.905^**	0.049	-0.053	1
x₂₁	0.843^**	0.185	0.841^**	0.158	0.081	0.040	0.964^**	-0.361	0.686^**	-0.058	0.352	-0.452	0.252	0.766^**	-0.476	-0.513	0.921^**	-0.143	0.208	0.960^**	1
x₂₂	-0.193	-0.172	0.480	-0.542^*	0.092	-0.602^*	-0.001	-0.335	-0.228	-0.608^*	-0.458	0.685^**	-0.801^**	-0.434	0.752^**	-0.631^*	0.336	0.722^**	-0.656^**	0.214	0.043	1
x₂₃	0.730^**	0.037	-0.004	0.294	0.369	0.121	0.474	0.423	0.762^**	0.019	0.818^**	-0.861^**	0.585^*	0.796^**	-0.779^**	0.139	0.266	-0.843^**	0.355	0.365	0.475	-0.647^**	1
x₂₄	-0.615^*	0.036	-0.676^**	0.001	0.374	-0.124	-0.650^**	0.304	-0.179	-0.100	-0.213	0.136	-0.158	-0.391	0.484	0.471	-0528^*	-0.147	-0.14	0.718^**	-0.700^**	-0.700^**	0.030	-0.204	1
x₂₅	0.421	-0.313	-0.429	-0.019	0.303	-0.107	-0.071	0.850^**	0.390	-0.134	0.853^**	-0.573^*	0.319	0.347	-0.607^*	0.258	-0.256	-0.758^**	0.021	-0.087	-0.052	-0.663^**	0.784^**	0.132	1
x₂₆	0.724^**	-0.155	0.306	-0.114	0.479	-0.346	0.486	0.364	0.650^**	-0.391	0.707^**	-0.493	0.061	0.570^*	-0.41	-0.325	0.479	-0.447	-0.122	0.533^**	0.525^*	-0.138	0.624^*	-0.126	0.488	1

	x₁	x₂	x₃	x₄	x₅	x₆	x₇	x₈	x₉	x₁₀	x₁₁	x₁₂	x₁₃	x₁₄	x₁₅	x₁₆	x₁₇	x₁₈	x₁₉	x₂₀	x₂₁	x₂₂	x₂₃	x₂₄	x₂₅	x₂₆
x₁	1
x₂	-0.211	1
x₃	0.610^*	-0.065	1
x₄	-0.091	0.911^**	-0.225	1
x₅	0.080	0.228	-0.104	0.11	1
x₆	-0.159	0.725^**	-0.236	0.884^**	-0.336	1
x₇	0.758^**	0.349	0.762^**	0.311	0.141	0.161	1
x₈	0.179	-0.662^**	-0.489	-0.454	0.209	-0.463	-0.444	1
x₉	0.650	0.404	0.268	0.430	0.619^*	0.069	0.726^**	-0.004	1
x₁₀	-0.222	-0.588^*	-0.257	0.774^**	-0.469	0.970^**	0.048	-0.427	-0.111	1
x₁₁	0.785^**	-0.467	0.056	-0.221	0.183	-0.272	0.258	0.723^**	0.486	-0.299	1
x₁₂	-0.515	-0.499	0.098	-0.695^**	-0.381	-0.468	-0.521^*	-0.102	-0.835^**	-0.324	-0.506	1
x₁₃	0.212	-0.643^**	-0.226	-0.887^**	-0.043	0.859^**	0.360	-0.159	0.476	0.780^**	0.173	-0.837^**	1
x₁₄	0.704^**	0.491	0.308	0.596^*	0.357	0.352	0.818^**	-0.138	0.923^**	0.200	0.459	-0.911^**	0.702	1
x₁₅	-0.723^**	0.048	-0.087	-0.283	0.256	-0.390	-0.449	-0.268	-0.417	-0.373	-0.734^**	0.679^**	-0.674	-0.637	1
x₁₆	-0.510	0.573^*	-0.826^**	0.730^**	0.119	0.683^**	-0.363	0.051	0.023	0.641^**	-0.207	-0.433	0.657	0.098	-0.075	1
x₁₇	0.651^**	0.260	0.868^**	0.094	0.297	-0.132	0.906^**	-0.483	0.670^**	-0.245	0.118	-0.289	0.03	0.645^**	-0.113	-0.563^*	1
x₁₈	0.333	-0.345	0.400	-0.569^*	-0.501	-0.316	-0.213	-0.383	-0.729^*	-0.189	-0.550^*	0.925^**	-0.720^**	-0.721^**	0.555^*	-0.572^*	-0.012	1
x₁₉	0.013	0.802^**	-0.174	0.963^**	-0.075	0.946^**	0.334	-0.423	0.348	0.869^**	-0.129	-0.690^*	0.941^**	0.594^**	-0.457	0.675^**	0.059	-0.532^*	1
x₂₀	0.853^**	-0.056	0.924^**	-0.116	0.043	-0.196	0.877^**	-0.269	0.546^*	-0.261	0.381	-0.237	-0.004	0.586^*	-0.375	-0.727^**	0.905^**	0.049	-0.053	1
x₂₁	0.843^**	0.185	0.841^**	0.158	0.081	0.040	0.964^**	-0.361	0.686^**	-0.058	0.352	-0.452	0.252	0.766^**	-0.476	-0.513	0.921^**	-0.143	0.208	0.960^**	1
x₂₂	-0.193	-0.172	0.480	-0.542^*	0.092	-0.602^*	-0.001	-0.335	-0.228	-0.608^*	-0.458	0.685^**	-0.801^**	-0.434	0.752^**	-0.631^*	0.336	0.722^**	-0.656^**	0.214	0.043	1
x₂₃	0.730^**	0.037	-0.004	0.294	0.369	0.121	0.474	0.423	0.762^**	0.019	0.818^**	-0.861^**	0.585^*	0.796^**	-0.779^**	0.139	0.266	-0.843^**	0.355	0.365	0.475	-0.647^**	1
x₂₄	-0.615^*	0.036	-0.676^**	0.001	0.374	-0.124	-0.650^**	0.304	-0.179	-0.100	-0.213	0.136	-0.158	-0.391	0.484	0.471	-0528^*	-0.147	-0.14	0.718^**	-0.700^**	-0.700^**	0.030	-0.204	1
x₂₅	0.421	-0.313	-0.429	-0.019	0.303	-0.107	-0.071	0.850^**	0.390	-0.134	0.853^**	-0.573^*	0.319	0.347	-0.607^*	0.258	-0.256	-0.758^**	0.021	-0.087	-0.052	-0.663^**	0.784^**	0.132	1
x₂₆	0.724^**	-0.155	0.306	-0.114	0.479	-0.346	0.486	0.364	0.650^**	-0.391	0.707^**	-0.493	0.061	0.570^*	-0.41	-0.325	0.479	-0.447	-0.122	0.533^**	0.525^*	-0.138	0.624^*	-0.126	0.488	1

果实性状 Fruit characters	主成分Principal component
果实性状 Fruit characters	PC₁	PC₂	PC₃	PC₄
可溶性蛋白Soluble protein	0.732	0.616	-0.143	-0.241
可溶性糖Soluble sugar	0.409	-0.522	0.592	0.434
葡萄糖Glucose	0.226	0.802	0.533	-0.105
果糖Fructose	0.589	-0.681	0.390	0.188
蔗糖Sucrose	0.251	0.116	-0.314	0.873
淀粉Starch	0.414	-0.747	0.451	-0.242
总酸Total acid	0.754	0.454	0.440	0.042
类黄酮Flavonoid	-0.028	0.047	-0.989	-0.113
可溶性果胶Soluble pectin	0.855	0.200	-0.059	0.443
原果胶Protopectin	0.286	-0.751	0.424	-0.375
纤维Cellulose	0.562	0.343	-0.701	-0.248
半纤维Hemicellulose	-0.937	0.254	0.155	-0.159
果胶酶Pectinase	0.773	-0.602	0.126	-0.137
纤维素酶Cellulase	0.976	0.071	0.098	0.163
多酚氧化酶Polyphenol oxidase	-0.776	0.035	0.229	0.579
苹果酸Malic acid	0.151	-0.963	-0.119	0.173
柠檬酸Citric acid	0.520	0.655	0.469	0.274
Vc含量 Vc content	-0.761	0.368	0.454	-0.256
纵径Longitudinal diameter	0.632	-0.664	0.383	-0.056
横径Transverse diameter	0.532	0.778	0.305	-0.103
单果重Single fruit weight	0.712	0.586	0.377	-0.048
可溶性固形物Soluble solids	-0.587	0.589	0.354	0.356
蜡质层厚度Thickness of wax layer	0.864	0.045	-0.452	-0.018
角质层厚度Cuticle thickness	-0.406	-0.439	-0.396	0.525
表皮层厚度Epidermis thickness	0.460	-0.098	-0.865	-0.092
亚表皮层厚度Subcortical thickness	0.566	0.495	-0.390	0.201
特征值Eigenvalue	9.911	7.370	5.268	2.569
贡献率（%）Contribution rate	38.119	28.346	20.260	9.881
累积贡献率（%）Cumulative contribution rate	38.119	66.465	86.725	96.606