陕西安康地区10个日本引种枇杷果实品质比较
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摘要
通过果实品质比较分析建立陕西安康地区引种枇杷品质评价方法,为划分品种类型并筛选适宜当地枇杷产业发展的优良品种提供参考依据。对10个日本引种枇杷果实的物性指标、营养指标及功能性指标进行测定,采用主成分分析和聚类分析方法对枇杷品质进行评价。结果表明:不同评价指标在10个日本引种枇杷果实的检测结果中存在较大差异,但综合品质均优于当地品种‘麦后黄’。主成分分析提取出风味、抗氧化、加工和总酚4项主成分因子,累计方差贡献率达到85.666%。根据主成分综合评价函数,综合排名前3名的品种分别是‘ADVANCE’、‘津云’和‘CHAMPAGNE’。聚类分析将10个日本引种枇杷聚为5类,经初步分析,第1类具有一定的保健价值;第2类可考虑作为加工果汁、果醋类饮料的原料;第3类是适宜鲜食的品种。主成分分析和聚类分析方法相结合可综合评价枇杷果实品质,为其品种开发类型的选择及有效利用提供参考。
A comparative analysis of fruit quality was carried out among 10 Japanese loquat cultivars introduced in Ankang,Shaanxi, China and a method for the quality evaluation of these cultivars was established in order to provide a basis for the classi?cation of various varieties and the selection of suitable varieties for the development of local loquat industry.The physical, nutritional and functional properties of loquats were determined. Principal component analysis(PCA) and cluster analysis(CA) were used to evaluate the quality of loquats. The results showed that the introduced cultivars exhibited signi?cant differences in all fruit quality attributes investigated, and their quality was overall better than that of the local cultivar Maihouhuang. In PCA analysis, four principal parameters, flavor, antioxidant capacity, processing method and total phenol content, were extracted, which contributed cumulatively to 85.666% of the total variation. According to the comprehensive evaluation function developed based on PCA, the top 3 varieties were ‘ADVANCE', ‘Jinyun' and‘CHAMPAGNE' respectively. CA divided these 10 cultivars into 5 categories. The first category had health beneficial value; the second one was suitable for processing fruit juice and vinegar beverages; the third one could be directly eaten. The combination of PCA and CA could allow comprehensive quality evaluation of loquat fruit, which can provide a basis for loquat breeding and effective utilization.
A comparative analysis of fruit quality was carried out among 10 Japanese loquat cultivars introduced in Ankang,Shaanxi, China and a method for the quality evaluation of these cultivars was established in order to provide a basis for the classi?cation of various varieties and the selection of suitable varieties for the development of local loquat industry.The physical, nutritional and functional properties of loquats were determined. Principal component analysis(PCA) and cluster analysis(CA) were used to evaluate the quality of loquats. The results showed that the introduced cultivars exhibited signi?cant differences in all fruit quality attributes investigated, and their quality was overall better than that of the local cultivar Maihouhuang. In PCA analysis, four principal parameters, flavor, antioxidant capacity, processing method and total phenol content, were extracted, which contributed cumulatively to 85.666% of the total variation. According to the comprehensive evaluation function developed based on PCA, the top 3 varieties were ‘ADVANCE', ‘Jinyun' and‘CHAMPAGNE' respectively. CA divided these 10 cultivars into 5 categories. The first category had health beneficial value; the second one was suitable for processing fruit juice and vinegar beverages; the third one could be directly eaten. The combination of PCA and CA could allow comprehensive quality evaluation of loquat fruit, which can provide a basis for loquat breeding and effective utilization.
引文
[1]陈贤爽.加工处理对枇杷果汁品质的影响[D].杨凌:西北农林科技大学,2016:1-2.
[2]苏加乐,潘为高,罗彭.枇杷化学成分研究概况[J].亚太传统医药,2015,11(4):48-50.DOI:10.11954/ytctyy.201504022.
[3]PAREEK S,BENKEBLIA N,JANICK J,et al.Postharvest physiology and technology of loquat(Eriobotrya japonica Lindl.)fruit[J].Journal of the Science of Food and Agriculture,2014,94(8):1495-1504.DOI:10.1002/jsfa.6560.
[4]林建城,林河通,黄志明,等.福建省5个主栽品种枇杷果实品质比较及其与果实耐贮运的关系[J].食品科学,2008,29(6):433-437.DOI:10.3321/j.issn:1002-6630.2008.06.097.
[5]陈宗游,唐辉,韦霄,等.不同枇杷品种引种研究[J].福建林业科技,2007(3):139-144.DOI:10.3969/j.issn.1002-7351.2007.03.035.
[6]付燕,杨芩,王永清,等.5个日本枇杷品种植物学性状调查及果实品质比较[J].中国南方果树,2011,40(1):13-15.
[7]刘权,王桂荣,吕均良,等.枇杷品种资源的数量分类[J].果树科学,1993(3):137-141.
[8]郑少泉.枇杷品种与优质高效栽培技术原色图说[M].北京:中国农业出版社,2005:17-33.
[9]张鹏.基于主成分分析的综合评价研究[D].南京:南京理工大学,2004:1-3.
[10]杨浩.基于SPSS的聚类分析在行业统计数据中的应用[D].长春:吉林大学,2013:12-17.
[11]PATRAS A,BRUNTON N P,DOWNEY G,et al.Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity[J].Journal of Food Composition and Analysis,2011,24(2):250-256.DOI:10.1016/j.jfca.2010.09.012.
[12]王轩,毕金峰,刘璇,等.不同产地红富士苹果品质评价因子的选择[J].核农学报,2013,27(10):1501-1510.
[13]李伟,郜海燕,陈杭君,等.基于主成分分析的不同品种杨梅果实综合品质评价[J].中国食品学报,2017,17(6):161-171.DOI:10.16429/j.1009-7848.2017.06.022.
[14]韩斯,孟宪军,汪艳群,等.不同品种蓝莓品质特性及聚类分析[J].食品科学,2015,36(6):140-144.DOI:10.7506/spkx1002-6630-201506026.
[15]曹颖.鲜食荔枝品质评价研究[D].金华:浙江师范大学,2013:32-43.
[16]闫忠心.干制对红枣香气物质和品质的影响[D].杨凌:西北农林科技大学,2011:23-25.
[17]郑文炉.枇杷文化与产业发展[D].福州:福建农林大学,2010:54-55.
[18]薛秋华,吴德宜,潘东明.莆田枇杷产业链的成功经验给福建省药用果树产业链发展的启示[J].中国农学通报,2009,25(18):478-483.
[19]乔方,黄略略,方长发,等.基于枇杷果实的加工研究进展[J].农产品加工(学刊),2012(10):119-123.DOI:10.3969/j.issn.1671-9646(X).2012.10.035.
[20]王强,石爱民,刘红芝,等.食品加工过程中组分结构变化与品质功能调控研究进展[J].中国食品学报,2017,17(1):1-11.DOI:10.16429/j.1009-7848.2017.01.001.
[21]宋红彦,何小龙,乔燕春,等.‘早钟6号’与西班牙大果枇杷品种杂交及其后代果实品质评价[J].华南农业大学学报,2015,36(1):65-70.
[22]XU Hongxia,CHEN Junwei.Commercial quality,major bioactive compound content and antioxidant capacity of 12 cultivars of loquat(Eriobotrya japonica Lindl.)fruits[J].Journal of the Science of Food and Agriculture,2011,91(6):1057-1063.DOI:10.1002/jsfa.4282.
[23]孙晓云.塘栖枇杷营养成分测定与气调包装保鲜技术的研究[D].杭州:浙江农林大学,2015:9-17.
[24]鲁周民,尹蓉,葛武鹏,等.红枣提汁工艺参数的单因素试验[J].西北林学院学报,2008(5):157-160.
[25]国家质量监督检验检疫总局.食品中总酸的测定:GB/T 12456-2008[S].北京:中国标准出版社,2008:1-2.
[26]宁正祥.食品成分分析手册[M].北京:中国轻工业出版社,1998:26-27.
[27]王海佳.紫外分光光度法研究维生素C的稳定性及蔬果和果汁中含量的测定[D].太原:山西医科大学,2015:20-22.
[28]傅秀敏.红肉和白肉枇杷果实类胡萝卜素差异积累机制研究[D].杭州:浙江大学,2013:10-11.
[29]刘玉明,李珂娴,何颖,等.枇杷花水提液总酚含量的Folin-Ciocalteu法测定[J].时珍国医国药,2017,28(4):838-840.
[30]COKLAR H,AKBULUT M.Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity[J].Journal of Functional Foods,2017,35:166-174.DOI:10.1016/j.jff.2017.05.037.
[31]高丽霄,林汉卿,刘梅森,等.含植物提取物固体饮料中总黄酮的检测[J].食品研究与开发,2015,36(18):162-165.DOI:10.3969/j.issn.1005-6521.2015.18.042.
[32]ERCISLI S,GOZLEKCI S,SENGUL M,et al.Some physicochemical characteristics,bioactive content and antioxidant capacity of loquat(Eriobotrya japonica(Thunb.)Lindl.)fruits from Turkey[J].Scientia Horticulturae,2012,148:185-189.DOI:10.1016/j.scienta.2012.10.001.
[33]GARCíA-CRUZ L,DUENAS M,SANTOS-BUELGAS C,et al.Betalains and phenolic compounds profiling and antioxidant capacity of pitaya(Stenocereus spp.)fruit from two species(S.Pruinosus and S.stellatus)[J].Food Chemistry,2017,234:111-118.DOI:10.1016/j.foodchem.2017.04.174.
[34]张文娜.枇杷果实酚类物质组分分析及其生物活性评价[D].杭州:浙江大学,2015:13-14.
[35]董星光,田路明,曹玉芬,等.我国南方砂梨主产区主栽品种果实品质因子分析及综合评价[J].果树学报,2014,31(5):815-822.DOI:10.13925/j.cnki.gsxb.20140023.
[36]BARRETT D M,BEAULIEU J C,SHEWFELT R.Color,flavor,texture,and nutritional quality of fresh-cut fruits and vegetables:desirable levels,instrumental and sensory measurement,and the effects of processing[J].Critical Reviews in Food Science and Nutrition,2010,50(5):369-389.DOI:10.1080/10408391003626322.
[37]FERRERES F,GOMES D,VALENTAO P,et al.Improved loquat(Eriobotrya japonica Lindl.)cultivars:variation of phenolics and antioxidative potential[J].Food Chemistry,2009,114(3):1019-1027.DOI:10.1016/j.foodchem.2008.10.065.
[38]黄金松,许秀淡,郑少泉.特早熟大果型枇杷新品种:早钟6号[J].中国果树,1993(4):4-6.
[39]丁长奎,陈其峰.日本新选出的枇杷品种简介[J].福建果树,1991(4):4.
[40]黄金松,许秀淡,方金强.特早熟枇杷良种“森尾早生”引种成功[J].福建果树,1988(1):27-28.
[41]吴汉珠,周永年.枇杷无公害栽培技术[M].北京:中国农业出版社,2003:35.
[2]苏加乐,潘为高,罗彭.枇杷化学成分研究概况[J].亚太传统医药,2015,11(4):48-50.DOI:10.11954/ytctyy.201504022.
[3]PAREEK S,BENKEBLIA N,JANICK J,et al.Postharvest physiology and technology of loquat(Eriobotrya japonica Lindl.)fruit[J].Journal of the Science of Food and Agriculture,2014,94(8):1495-1504.DOI:10.1002/jsfa.6560.
[4]林建城,林河通,黄志明,等.福建省5个主栽品种枇杷果实品质比较及其与果实耐贮运的关系[J].食品科学,2008,29(6):433-437.DOI:10.3321/j.issn:1002-6630.2008.06.097.
[5]陈宗游,唐辉,韦霄,等.不同枇杷品种引种研究[J].福建林业科技,2007(3):139-144.DOI:10.3969/j.issn.1002-7351.2007.03.035.
[6]付燕,杨芩,王永清,等.5个日本枇杷品种植物学性状调查及果实品质比较[J].中国南方果树,2011,40(1):13-15.
[7]刘权,王桂荣,吕均良,等.枇杷品种资源的数量分类[J].果树科学,1993(3):137-141.
[8]郑少泉.枇杷品种与优质高效栽培技术原色图说[M].北京:中国农业出版社,2005:17-33.
[9]张鹏.基于主成分分析的综合评价研究[D].南京:南京理工大学,2004:1-3.
[10]杨浩.基于SPSS的聚类分析在行业统计数据中的应用[D].长春:吉林大学,2013:12-17.
[11]PATRAS A,BRUNTON N P,DOWNEY G,et al.Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity[J].Journal of Food Composition and Analysis,2011,24(2):250-256.DOI:10.1016/j.jfca.2010.09.012.
[12]王轩,毕金峰,刘璇,等.不同产地红富士苹果品质评价因子的选择[J].核农学报,2013,27(10):1501-1510.
[13]李伟,郜海燕,陈杭君,等.基于主成分分析的不同品种杨梅果实综合品质评价[J].中国食品学报,2017,17(6):161-171.DOI:10.16429/j.1009-7848.2017.06.022.
[14]韩斯,孟宪军,汪艳群,等.不同品种蓝莓品质特性及聚类分析[J].食品科学,2015,36(6):140-144.DOI:10.7506/spkx1002-6630-201506026.
[15]曹颖.鲜食荔枝品质评价研究[D].金华:浙江师范大学,2013:32-43.
[16]闫忠心.干制对红枣香气物质和品质的影响[D].杨凌:西北农林科技大学,2011:23-25.
[17]郑文炉.枇杷文化与产业发展[D].福州:福建农林大学,2010:54-55.
[18]薛秋华,吴德宜,潘东明.莆田枇杷产业链的成功经验给福建省药用果树产业链发展的启示[J].中国农学通报,2009,25(18):478-483.
[19]乔方,黄略略,方长发,等.基于枇杷果实的加工研究进展[J].农产品加工(学刊),2012(10):119-123.DOI:10.3969/j.issn.1671-9646(X).2012.10.035.
[20]王强,石爱民,刘红芝,等.食品加工过程中组分结构变化与品质功能调控研究进展[J].中国食品学报,2017,17(1):1-11.DOI:10.16429/j.1009-7848.2017.01.001.
[21]宋红彦,何小龙,乔燕春,等.‘早钟6号’与西班牙大果枇杷品种杂交及其后代果实品质评价[J].华南农业大学学报,2015,36(1):65-70.
[22]XU Hongxia,CHEN Junwei.Commercial quality,major bioactive compound content and antioxidant capacity of 12 cultivars of loquat(Eriobotrya japonica Lindl.)fruits[J].Journal of the Science of Food and Agriculture,2011,91(6):1057-1063.DOI:10.1002/jsfa.4282.
[23]孙晓云.塘栖枇杷营养成分测定与气调包装保鲜技术的研究[D].杭州:浙江农林大学,2015:9-17.
[24]鲁周民,尹蓉,葛武鹏,等.红枣提汁工艺参数的单因素试验[J].西北林学院学报,2008(5):157-160.
[25]国家质量监督检验检疫总局.食品中总酸的测定:GB/T 12456-2008[S].北京:中国标准出版社,2008:1-2.
[26]宁正祥.食品成分分析手册[M].北京:中国轻工业出版社,1998:26-27.
[27]王海佳.紫外分光光度法研究维生素C的稳定性及蔬果和果汁中含量的测定[D].太原:山西医科大学,2015:20-22.
[28]傅秀敏.红肉和白肉枇杷果实类胡萝卜素差异积累机制研究[D].杭州:浙江大学,2013:10-11.
[29]刘玉明,李珂娴,何颖,等.枇杷花水提液总酚含量的Folin-Ciocalteu法测定[J].时珍国医国药,2017,28(4):838-840.
[30]COKLAR H,AKBULUT M.Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity[J].Journal of Functional Foods,2017,35:166-174.DOI:10.1016/j.jff.2017.05.037.
[31]高丽霄,林汉卿,刘梅森,等.含植物提取物固体饮料中总黄酮的检测[J].食品研究与开发,2015,36(18):162-165.DOI:10.3969/j.issn.1005-6521.2015.18.042.
[32]ERCISLI S,GOZLEKCI S,SENGUL M,et al.Some physicochemical characteristics,bioactive content and antioxidant capacity of loquat(Eriobotrya japonica(Thunb.)Lindl.)fruits from Turkey[J].Scientia Horticulturae,2012,148:185-189.DOI:10.1016/j.scienta.2012.10.001.
[33]GARCíA-CRUZ L,DUENAS M,SANTOS-BUELGAS C,et al.Betalains and phenolic compounds profiling and antioxidant capacity of pitaya(Stenocereus spp.)fruit from two species(S.Pruinosus and S.stellatus)[J].Food Chemistry,2017,234:111-118.DOI:10.1016/j.foodchem.2017.04.174.
[34]张文娜.枇杷果实酚类物质组分分析及其生物活性评价[D].杭州:浙江大学,2015:13-14.
[35]董星光,田路明,曹玉芬,等.我国南方砂梨主产区主栽品种果实品质因子分析及综合评价[J].果树学报,2014,31(5):815-822.DOI:10.13925/j.cnki.gsxb.20140023.
[36]BARRETT D M,BEAULIEU J C,SHEWFELT R.Color,flavor,texture,and nutritional quality of fresh-cut fruits and vegetables:desirable levels,instrumental and sensory measurement,and the effects of processing[J].Critical Reviews in Food Science and Nutrition,2010,50(5):369-389.DOI:10.1080/10408391003626322.
[37]FERRERES F,GOMES D,VALENTAO P,et al.Improved loquat(Eriobotrya japonica Lindl.)cultivars:variation of phenolics and antioxidative potential[J].Food Chemistry,2009,114(3):1019-1027.DOI:10.1016/j.foodchem.2008.10.065.
[38]黄金松,许秀淡,郑少泉.特早熟大果型枇杷新品种:早钟6号[J].中国果树,1993(4):4-6.
[39]丁长奎,陈其峰.日本新选出的枇杷品种简介[J].福建果树,1991(4):4.
[40]黄金松,许秀淡,方金强.特早熟枇杷良种“森尾早生”引种成功[J].福建果树,1988(1):27-28.
[41]吴汉珠,周永年.枇杷无公害栽培技术[M].北京:中国农业出版社,2003:35.
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