基于主成分分析法的番茄内在品质评价指标的选择

摘要

比较了樱桃番茄和普通番茄果实内在品质的差异,并运用主成分分析法对不同性状的樱桃番茄和普通番茄各9个品种的可溶性糖、可滴定酸、可溶性固形物、糖酸比、番茄红素、维生素C等6个果实相关品质指标进行了测定.结果表明:番茄红素、维生素C、可溶性固形物和可滴定酸4个主成分的累计贡献率为86.718％,决定第一主成分大小的关键为番茄红素、维生素C和可溶性固形物;决定第二主成分大小的重点为可滴定酸.%In this paper,the differences of the quality of cherry tomato and common tomato were compared.Also,principal component analysis method was used to determinate the different traits of 9 cherry tomato varieties and 9 common tomato varieties of 6 fruit quality indicators including soluble sugars,titratable acid,soluble solids,vitamin C,lycopene and so on.The results showed that the cumulative contribution rate of lycopene,vitamin C,soluble solids and titratable acid account for 86.718％.Lycopene,vitamin C and soluble solids determined the size of the first principal component,and titratable acid determined the size of the second principal component.