文献类型：期刊文献

中文题名：不同柿种质果实品质多样性评价

英文题名：Quality diversity evaluation of different persimmon fruits

作者：张琦[1,2] 蒲婷婷[1,2] 王艺儒[1] 胡银凤[1] 李华威[1] 韩卫娟[1] 索玉静[1] 傅建敏[1]

第一作者：张琦

机构：[1]中国林业科学研究院经济林研究所,郑州450003;[2]内蒙古农业大学林学院,呼和浩特010018

年份：2025

卷号：30

期号：2

起止页码：61-71

中文期刊名：中国农业大学学报

外文期刊名：Journal of China Agricultural University

收录：;北大核心:【北大核心2023】；

基金：国家重点研发计划资助项目(2022YFD2200400);河南省科技兴林项目(YLK202403)。

语种：中文

中文关键词：柿;果实品质;相关性分析;主成分分析

外文关键词：persimmon;fruit quality;correlation analysis;principal component analysis

分类号：S665.2

摘要：为更系统地评价柿果实品质,以9个甜柿和6个涩柿种质为试材,通过对果实外观、内在、感官和质地等32个品质指标的测定,结合多样性分析、相关性分析、系统聚类和主成分分析对不同柿种质资源果实品质进行比较和综合评价。结果表明:15份种质的32个品质指标间差异较大,变异系数在12.80%~180.35%,其中a*、总酚、不溶性单宁、葡萄糖、蔗糖、果胶以及质地品质指标变异系数均在50%以上;系统聚类分析可将15份种质分为2类,9份甜柿种质资源聚为一类,6份涩柿种质资源聚为一类,说明甜、涩柿果实品质存在显著性差异(P<0.01);主成分分析共提取了7个主成分,包括不溶性单宁、可溶性果胶、葡萄糖、总酚、果糖、果皮韧性和质地7个指标,累积方差贡献率达到91.92%,可反映出32个指标的大部分信息。本研究可为柿种质果实资源的开发利用提供理论依据。
In order to evaluate the quality of persimmon fruit more systematically,a total of 32 quality indexes of appearance,inner and sensory quality were systematically studied using of 9 varieties of representative non-astringent persimmon and 6 varieties of representative astringent persimmon.The fruit quality of different persimmon germplasm resources was compared and evaluated by diversity analysis,correlation analysis,systematic clustering and principal component analysis.The results showed that:The variation coefficients of 32 quality indexes of 15 accessions were 12.80%-180.35%,the variation coefficients of a*,total polyphenols,insoluble tannins,glucose,sucrose,pectin and texture quality indexes were all above 50%.The 15 accessions could be divided into 2 groups by systematic cluster analysis,among which,9 persimmon germplasm resources were clustered into one group,6 astringent persimmon germplasm resources were clustered into one group,the results showed that there was significant difference between sweet and astringent persimmon fruit quality(P<0.01).A total of 7 main components were extracted by principal component analysis(PCA),including insoluble tannin,soluble pectin,glucose,total polyphenols,fructose,peel toughness and texture.The cumulative contribution of variance was 91.92% can reflect most of the information of 32 indicators.This study can provide a theoretical basis for developing and utilizing persimmon fruit resources.