Xinjiang Agricultural Sciences ›› 2022, Vol. 59 ›› Issue (8): 1956-1964.DOI: 10.6048/j.issn.1001-4330.2022.08.016
• Horticultural Special Local Products·Germplasm Resources·Storage and Preservation Processing·Soil Fertilizer • Previous Articles Next Articles
FAN Dingyu(), JIN Juan, Abudoukayoumu Ayimaiti, YANG Lei, ZHAO Xiaomei, HAO Qing(
)
Received:
2021-01-04
Online:
2022-08-20
Published:
2022-10-01
Correspondence author:
HAO Qing
Supported by:
樊丁宇(), 靳娟, 阿布都卡尤木·阿依麦提, 杨磊, 赵晓梅, 郝庆(
)
通讯作者:
郝庆
作者简介:
樊丁宇(1983-),男,山西忻州人,副研究员,研究方向为果树栽培与生理。(E-mail) fandingyu2413@163.com
基金资助:
CLC Number:
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.
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 |
Table 1 Comparison of fruit quality and pericarp structure of different fresh jujubes
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 |
Table 2 Correlation Analysis of fruit quality and pericarp structure of different fresh jujubes
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 | |||
---|---|---|---|---|
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 |
Table 3 The eigenvectors, eigenvalues, contribution rates and cumulative contribution rates of 4 PCAs
果实性状 Fruit characters | 主成分Principal component | |||
---|---|---|---|---|
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 |
品种 Cultivars | 主成分得分Principal component score | 综合得分 Comprehensive score | 排名 Ranking | |||
---|---|---|---|---|---|---|
PC1 | PC2 | PC3 | PC4 | |||
蟠枣Panzao | 4.458 | 2.722 | 1.930 | 0.099 | 3.012 | 1 |
冬枣Dongzao | 0.612 | 0.997 | -4.225 | -0.621 | -0.501 | 2 |
乳脆蜜Rucuimi | 1.701 | -4.990 | 0.379 | 0.258 | -0.677 | 3 |
伏脆蜜Fucuimi | -3.307 | 0.953 | 0.296 | 2.502 | -0.704 | 4 |
赛蜜酥Saimisu | -3.465 | 0.319 | 1.620 | -2.238 | -1.131 | 5 |
Table 4 Principal component scores and comprehensive evaluation of fruit quality traits of different varieties
品种 Cultivars | 主成分得分Principal component score | 综合得分 Comprehensive score | 排名 Ranking | |||
---|---|---|---|---|---|---|
PC1 | PC2 | PC3 | PC4 | |||
蟠枣Panzao | 4.458 | 2.722 | 1.930 | 0.099 | 3.012 | 1 |
冬枣Dongzao | 0.612 | 0.997 | -4.225 | -0.621 | -0.501 | 2 |
乳脆蜜Rucuimi | 1.701 | -4.990 | 0.379 | 0.258 | -0.677 | 3 |
伏脆蜜Fucuimi | -3.307 | 0.953 | 0.296 | 2.502 | -0.704 | 4 |
赛蜜酥Saimisu | -3.465 | 0.319 | 1.620 | -2.238 | -1.131 | 5 |
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