关键词: 甘薯, 质构多面分析, 相关性, 主成分分析-熵值法, TOPSIS法

Abstract:

【Objective】Texture quality are important indicators for the evaluation of sweetpotato root quality, which directly affects its fresh food and post-harvest processing. Texture quality evaluation is not only an important procedure of sweetpotato variety breeding and comprehensive utilization, but also to provide an important reference for sweetpotato breeding and its utilization. 【Method】Texture qualities (hardness、adhesiveness, cohesiveness, springiness, gumminess, and chewiness) of 45 sweetpotato varieties were analyzed with texture profile analysis method by using texture analyzer, and the correlation among the texture parameters was analyzed. The weight index of each parameter was determined by principal component analysis, and the texture quality of 45 sweetpotato tubers was evaluated by TOPSIS. 【Result】The results showed that textural parameters of 45 sweetpotato varieties were different from each other. The variation coefficient of chewiness and adhesiveness were 35.23% and 49.15%, respectively. Chewiness ranged from 60.30 to 284.66 N, with an average values of 149.29 N. Zheshu 13 has the maximum value of 284.66 N, while 166-7 and Longshu 14 have the minimum values of 60.30 N, 77.28 N, respectively. Adhesiveness ranged from -10.40 to -0.80 J, with an average value of -4.71 J. Longshu 31 has maximum value of -1.34 J, while Jizishu 2 and Pushu 32 have minimum values of -9.34 J, -10.40 J, respectively. The variation coefficient of cohesiveness and springiness were 14.27% and 15.75%, respectively. Cohesiveness ranged from 0.15 to 0.28, with an average value of 0.21. Shangshu 19 has maximum value of 0.28, while Hongpibaixin has minimum value of 0.15. Springiness ranged from 5.01 to 8.93 mm, with an average value of 6.59 mm. Xinong 431 has the maximum value of 8.93 mm, while 166-7 has the minimum value of 5.01 mm. The variation coefficient of hardness and gumminess were 19.47% and 23.84%, respectively. Gumminess ranged from 11.97 to 32.78 N, with an average value of 22.20 N. Pushu 32 has maximum value of 32.78 N, while 166-7 has minimum value of 11.97 N. Hardness ranged from 59.79 to 143.41 N, with an average value of 105 N. The value of Mianfen 1, Shangxuzi 1 and Sushu29 was more than 140.00 N, and 166-7 has minimum value of 59.79 N. Correlation analysis showed that hardness was significantly positively correlated with gumminess and chewiness. Gumminess had significant positively correlation with chewiness. Cohesiveness was significantly positively correlated with springiness, gumminess, and chewiness. Springiness had significant positive correlation with gumminess and chewiness. Six texture parameters were analyzed by principal component analysis method. The cumulative variance contribution rate of the three principal components was 94.674%. The weight index of hardness, adhesiveness, cohesion, elasticity, adhesiveness and mastication were 0.121, 0.161, 0.102, 0.232, 0.162 and 0.223, respectively. 【Conclusion】According to the comprehensive evaluation, starch-type sweetpotato varieties with better texture quality were Longshu 31, Shangshu 19 and Qishu 982. Fresh-type sweetpotato varieties with better texture quality were Sushu 16, Ziluolan and Xushu32.

Key words: sweetpotato, texture profile analysis, correlation, PCA-Entropy, TOPSIS