PDF《云南不同地区野生梨果实品质综合评价》

Doi:10.

14067/j.cnki.1003-8981.2018.04.013 http: //qks.csuft.edu.cn 收稿日期:2018-10-16 基金项目:云南省科技厅重点新产品开发计划项目(2014BB001);

北方民族大学科研启动基金项目;

云南森林资源培育与利用协同创新中 心资助项目. 作者简介:沈兵琪,硕士研究生. 通信作者:王大玮,讲师,博士.E-mail:daweiwon@163.com;

周军,教授,博士.E-mail:zhoujunbo@163.com 引文格式:沈兵琪 , 周凡 , 邓浪 , 等.云南不同地区野生梨果实品质综合评价 [J]. 经济林研究 , 2018, 36(4): 86-92. 梨属 Pyrus L. 植物为蔷薇科 Rosaceae 梨亚 科Pomoideae 多年生落叶乔木,是主要的温带 果树之一,也是我国重要的经济果树,云南是 中国梨的原产地之一 [1] .果实品质是梨生产中 云南不同地区野生梨果实品质综合评价 沈兵琪 1,

2 , 周凡2,邓浪2,夏天帅

2 , 王大玮

2 , 许玉兰

2 , 周军1(1. 北方民族大学 生物科学与工程学院,宁夏 银川 750021;

2. 西南林业大学,云南 昆明 650224) 摘要:为综合比较云南野生梨果实品质特征,对云南省弥渡、南涧、宜良和祥云地区

26 个野生梨地方品种果 实外观和内在共

9 项品质指标进行测定,并通过相关性分析、主成分分析、聚类分析等对果实品质进行分析. 结果表明,所采集的野生梨果实平均单果质量为 326.00 g;

果实硬度分布于 6.67 ~ 14.90 kg/cm2 之间,平均值 9.34 kg/cm2 ;

可溶性固形物、可溶性糖、可滴定酸及维生素 C 的含量均值分别为 11.38%、5.17%、0.30%、3.69%. 通过主成分分析共提取了

4 个主成分,其中第

1、

2、4 主成分主要与果实内在风味有关,第3主成分与果实外 在品质有关.将其按照品质指标的不同分为良好、中等、较差

3 大类,其中'

安宁小火把梨'

和'

香酥梨'

的 综合排序较靠前,品质较好,具有推广潜力. 关键词:野生梨;

果实品质;

相关性分析;

主成分分析;

聚类分析;

综合评价 中图分类号:S661.2 文献标志码:A 文章编号:1003―8981(2018)04―0086―07 Comprehensive evaluation of wild pear fruit quality in different regions of Yunnan SHEN Bingqi1,2 , ZHOU Fan2 , DENG Lang2 , XIA Tianshuai2 , WANG Dawei2 , XU Yulan2 , ZHOU Jun1 (1. College of Life Science and Engineering, North Minzu University, Yinchuan 750021, Ningxia, China;

2. Southwest Forestry University, Kunming 650224, Yunnan, China) Abstract: In order to comprehensively compare fruit quality characteristics of wild pears in Yunnan, appearance and internal quality indexes of

26 local cultivars of wild pear fruits in four regions of Midu, Nanjian, Yiliang and Xiangyun of Yunnan were measured and analyzed by correlation analysis, principal component analysis and cluster analysis. The results showed that average single fruit mass of wild pear fruits collected was 326.00 g;

fruit firmness was between 6.67 and 14.9 kg/cm2 , and average value was 9.34 kg/cm2 ;

average contents of soluble solids, soluble sugar, titratable acid and vitamin C were 11.38%, 5.17%, 0.30% and 3.69%, respectively. A total of four principal components were extracted in principal component analysis, of which the first, second and fourth principal components were mainly related to intrinsic flavor in fruit, and the third principal component was related to external quality in fruit. According to quality indexes, they were divided into

3 groups: good, medium and poor. Among them, '

Anning Xiaohuoba Pear'