不同果色枸杞鲜果品质性状分析及综合评价

doi:10.3864/j.issn.0578-1752.2017.12.014

中国农业科学 ›› 2017, Vol. 50 ›› Issue (12): 2338-2348.doi: 10.3864/j.issn.0578-1752.2017.12.014

不同果色枸杞鲜果品质性状分析及综合评价

赵建华¹，述小英²，李浩霞³，郑慧文⁴，尹跃¹，安巍¹，王亚军¹

¹宁夏农林科学院枸杞工程技术研究所/国家枸杞工程技术研究中心，银川 750002；²西北农林科技大学理学院，陕西杨凌712100；³宁夏农林科学院荒漠化治理研究所，银川750002；⁴西南大学园艺园林学院，重庆 401524

收稿日期:2016-11-30 出版日期:2017-06-16 发布日期:2017-06-16
通讯作者: 安巍，Tel：0951-6886787；E-mail：angouqi@163.com
作者简介:赵建华，E-mail：zhaojianhua0943@163.com
基金资助:
国家自然科学基金（31360191）、宁夏自治区育种专项（2013NYYZ0101）、宁夏农林科学院先导资金课题（NKYZ-16-0102）、宁夏自治区自然科学基金（NZ16121）

Analysis and Comprehensive Evaluation of the Quality of Wolfberry (Lycium L.) Fresh Fruits with Different Fruit Colors

ZHAO Jianhua¹, SHU Xiaoying², LI Haoxia³, ZHENG Huiwen⁴, YIN Yue¹, AN Wei¹, Wang YaJun⁴

¹Wolfberry Engineering Research Institute, Ningxia Academy of Agriculture and Forestry Sciences /National Wolfberry Engineering Research Center, Yinchuan 750002, Ningxia; ²College of Science, Northwest Agriculture and Forestry University, Yangling 712100, Shaanxi; 3 Desertification Control Research Institute, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002; ⁴College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400715

Received:2016-11-30 Online:2017-06-16 Published:2017-06-16

摘要/Abstract

摘要： 【目的】探讨不同果色枸杞鲜果品质性状指标间的相互关系，构建枸杞鲜果品质性状的综合评价体系，为合理评价与挖掘利用鲜食枸杞种质资源提供理论参考。【方法】以32份枸杞鲜果为材料，测定枸杞鲜果产量性状、风味性状和功能活性等24项品质指标，利用相关分析和主成分分析，筛选枸杞鲜果品质评价指标；运用层次分析确立评价指标的权重，采用数据标准化处理，建立不同果色枸杞鲜果品质综合评价体系。【结果】不同果色枸杞鲜果品质性状变异丰富，变异系数为14.3%—113.4%，其中苹果酸变异系数最大，蔗糖、黄酮次之，横径、总糖较小；通过相关分析和因子分析，从24项指标中筛选出纵径、横径、果糖、葡萄糖、草酸、酒石酸、黄酮、多糖等8项指标作为枸杞鲜果品质评价代表性指标；综合考虑8项指标对枸杞鲜果品质的影响程度，构建层次结构模型，优化出8项指标的权重系数分别为17.74%、17.74%、10.75%、10.75%、5.38%、5.38%、10.75%、21.51%；根据数据标准化处理公式，计算出供试材料的综合评价值，不同果色枸杞鲜果综合品质存在较大差异，主要表现为红色果＞紫色果＞黄色果＞暗红色果＞黑色果。【结论】不同果色枸杞鲜果品质可用果实纵径、横径、果糖、葡萄糖、草酸、酒石酸、黄酮和多糖等8项指标进行综合评价，红色鲜果综合品质表现较优，黑色鲜果综合品质表现较差。影响枸杞鲜果品质评价的关键因子依次为产量因子、功效因子和风味因子。

关键词: 枸杞, 果实品质, 因子分析, 层次分析, 综合评价

Abstract: 【Objective】The objective of this study is to explore the relations between the fresh fruit quality (FFQ) indices of wolfberry (Lycium L.) and different fruit colors and to set up a comprehensive evaluation system for wolfberry FFQ, thus would provide a theoretical basis for fresh fruit materials evaluation and utilization of wolfberry germplasm resources.【Method】Twenty-four indices of FFQ were determined in 32 wolfberry materials with different fruit colors. Eight FFQ indices were chosen by correlation analysis and factor analysis, and the weight of indices were decided by analytical hierarchy process. A comprehensive evaluation system was established for wolfberry FFQ by using data standardization process.【Result】Great differences of FFQ variations were observed in different fruit colors wolfberry, and their coefficients of variation (CV) were from14.3% to 113.4%, among which, the CV of malic acid was the highest, the CV of sucrose and flavonoids was the second, followed by the CV of cheek diameter, and total sugar was lower. Eight typically indices including length diameter (LD), cheek diameter (CD), fructose (FR), glucose (GL), oxalic acid (OC), tartaric acid (TA), flavonoids (FL) and polysaccharide(PO) were screened from 24 wolfberry FFQ indices by correlation analysis and factor analysis. An analytical hierarchy model was proposed based on the effect of eight indices on wolfberry FFQ, and weight coefficient of these factors were 17.74%, 17.74%, 10.75%, 10.75%, 5.38%, 5.38%, 10.75% and 21.51%, respectively. The values of comprehensive evaluation in tested materials were calculated according to the formula of standardized treatment, comprehensive evaluation of FFQ showed a significant difference among different fruit colors wolfberries, and with the following FFQ order: red fruit > purple fruit > yellow fruit > dark red fruit > black fruit. 【Conclusion】 FFQ of different fruit color wolfberries could be evaluated by LD, CD, FR, GL, OA, TA, FL and PO. As for comprehensive quality, red fresh fruits are the most excellent, and black fresh fruits are poor. The key factors affecting wolfberry FFQ are as follows: yield factor, flavor factor and functional active factor.

Key words: Lycium L., fruit quality, factor analysis, hierarchical analysis, comprehensive evaluation

赵建华，述小英，李浩霞，郑慧文，尹跃，安巍，王亚军. 不同果色枸杞鲜果品质性状分析及综合评价[J]. 中国农业科学, 2017, 50(12): 2338-2348.

ZHAO JianHua, SHU XiaoYing, LI HaoXia, ZHENG HuiWen, YIN Yue, AN Wei, WANG YaJun. Analysis and Comprehensive Evaluation of the Quality of Wolfberry (Lycium L.) Fresh Fruits with Different Fruit Colors[J]. Scientia Agricultura Sinica, 2017, 50(12): 2338-2348.

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不同果色枸杞鲜果品质性状分析及综合评价

Analysis and Comprehensive Evaluation of the Quality of Wolfberry (Lycium L.) Fresh Fruits with Different Fruit Colors

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