不同梨品种品质分析

选取梨不同品种果实为研究对象，分析不同梨品种品质指标差异，筛选出影响梨品质的关键指标，并根据品质指标对60个梨品种进行分类。结果表明：通过相关性分析得出不同梨品种果实各项品质指标存在差异，前4个因子特征值均大于0.9，累积贡献率达78.35%。第1主成分味道因子，其大小主要由SSC、TA、pH、乙醇和乙醛决定；第2主成分甜酸度因子，其大小主要由SSC/TA决定；第3主成分粗糙度因子，其大小主要由石细胞含量决定；第4主成分重量因子，其大小主要由单果重决定；10个品质指标中有7个指标对前4个因子贡献率最大，包含了大部分信息，因此筛选SSC、TA、SSC/TA、pH、石细胞、乙醇和乙醛作为梨品质的关键指标。聚类分析将60个梨品种分成三大类。综合分析得出不同梨品种品质存在一定的差异，但各品质指标存在一定的相关性，并且同一品系的梨品种不一定具备相同的品质特点。

Quality Analysis of Different Pear Varieties

In order to analyse the differences of quality indexes, find out the key indicators and classify sixty pear varieties according to quality indexes, different pear varieties were selected as the research objects to analyze their quality. The results showed that the correlation analysis of the indicators revealed the degree of correlation between indicators. Principal component analysis showed that the eigenvalues were greater than 0.9 and the cumulative proportion was 78.35% of the first four principal components. The first principal component was named taste factor and was mainly determined by SSC, TA, pH, ethanol and acetaldehyde. The second principal component was named sweetness and acidity factor and was mainly determined by SSC/TA. The third principal component was named roughness factor and was mainly determined by the stone cell. The fourth principal component was named weight factor and was mainly determined by fruit weight. Among the 10 quality indicators, SSC, TA, SSC/TA, pH, stone cell, ethanol and acetaldehyde contributed the most, so these seven factors were selected as the the key indicators for the evaluation of pear qualities. The 60 pear varieties were divided into three groups by cluster analysis.There were certain differences in the quality of different pear varieties, but there were certain correlation among the quality indicators, and the pear varieties of the same strain might not have the same quality characteristics.