基于PCA-Entropy TOPSIS的甘薯品种块根质构品质评价

doi:10.3864/j.issn.0578-1752.2020.11.003

Abstract

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

LI Ling,XU Shu,CAO RuXia,CHEN LingLing,CUI Peng,LÜ ZunFu,LU GuoQuan. Evaluation of Texture Quality of Sweetpotato Storage Roots Based on PCA-Entropy TOPSIS[J].Scientia Agricultura Sinica, 2020, 53(11): 2161-2170.

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Figures/Tables 6

Table 1

Textural parameters of different sweetpotato cultivars in TPA test "

品种 Cultivars	硬度 Hardness (N)	黏附性 Adhesiveness (J)	内聚性 Cohesiveness	弹性 Springiness (mm)	胶黏性 Gumminess (N)	咀嚼性 Chewiness (N)
166-7	59.79±9.98	-2.74±1.05	0.20±0.02	5.01±0.62	11.97±2.39	60.30±17.50
北京553 Beijing553	92.82±6.52	-2.81±1.51	0.20±0.04	5.78±0.45	18.59±3.44	107.39±21.70
潮薯1号 Chaoshu 1	90.76±7.10	-5.93±1.53	0.19±0.02	5.86±0.62	17.37±2.13	102.07±18.50
广薯87 Guangshu 87	99.50±5.58	-5.21±1.46	0.19±0.03	5.98±0.41	18.44±3.41	110.96±25.50
红皮白心 Hongpibaixin	92.92±8.18	-2.35±1.51	0.15±0.04	6.33±1.06	14.26±4.14	91.76±35.20
红香蕉 Hongxiangjiao	78.72±3.18	-7.25±1.24	0.21±0.01	6.20±0.45	16.23±1.42	100.92±15.00
冀薯98 Jishu98	123.98±6.72	-8.68±2.22	0.23±0.02	7.39±0.60	28.04±4.28	206.70±32.40
冀薯982 Jishu982	131.09±8.17	-7.43±2.34	0.20±0.01	6.27±0.46	25.69±2.45	161.74±24.90
冀紫薯2号 Jizishu 2	115.06±5.97	-9.34±2.95	0.23±0.02	6.83±0.39	26.54±2.51	181.53±23.50
龙薯14 Longshu 14	89.86±11.40	-2.29±0.963	0.16±0.02	5.41±0.67	14.16±2.42	77.28±19.50
龙薯9号 Longshu 9	86.26±12.30	-4.20±2.55	0.23±0.03	5.79±1.00	19.26±2.59	111.81±27.30
龙薯515 Longshu 515	80.66±6.57	-5.08±1.40	0.20±0.01	6.00±0.76	16.01±2.02	96.68±20.60
龙薯31 Longshu 31	108.49±10.90	-1.34±0.49	0.22±0.03	6.69±1.59	23.19±2.67	153.24±33.90
龙紫薯6号 Longzishu 6	99.40±4.06	-2.53±0.86	0.20±0.02	5.15±0.67	20.24±2.26	103.52±13.00
绵粉1号 Mianfen 1	143.41±8.88	-4.42±2.13	0.18±0.02	5.77±0.57	26.32±3.35	151.83±25.10
南薯007 Nanshu 007	93.81±4.27	-3.73±1.81	0.25±0.02	8.78±0.25	23.64±1.67	207.51±17.00
宁薯10号 Ningshu 10	71.35±2.57	-6.28±0.99	0.21±0.01	5.58±0.66	15.28±1.07	85.61±14.40
宁菜薯13 Ningcaishu 13	81.34±4.97	-6.24±1.36	0.25±0.01	6.68±0.67	20.14±1.28	134.25±14.60
宁紫薯2号 Ningzushu 2	114.75±8.18	-5.37±1.41	0.23±0.01	6.02±0.66	26.24±2.57	158.12±25.40
普薯32 Pushu 32	119.92±8.64	-10.4±3.88	0.27±0.02	6.37±0.54	32.78±3.54	209.01±29.9
秦薯5号 Qinshu 5	101.17±14.50	-6.57±1.64	0.19±0.02	6.2±0.26	18.88±2.52	117.31±17.70
秦紫薯2号 Qinzishu 2	137.64±12.2	-7.40±2.91	0.22±0.02	6.51±0.69	30.33±3.94	196.04±21.10
商薯19 Shangshu 19	101.14±6.98	-4.50±2.41	0.28±0.12	6.88±1.41	27.79±11.00	185.56±51.80
商薯8号 Shangshu 8	117.05±9.53	-1.46±0.81	0.25±0.04	8.81±0.16	29.02±5.38	255.61±47.40
商徐紫1号 Shangxuzishu 1	140.14±9.08	-4.14±1.73	0.19±0.02	6.14±0.43	26.32±3.05	162.29±26.50
苏薯16 Sushu 16	99.76±7.65	-6.86±2.38	0.23±0.06	7.14±0.64	22.75±7.96	165.79±72.70
苏薯25 Sushu 25	89.19±4.11	-8.19±1.93	0.24±0.01	5.89±0.80	21.10±1.41	124.06±17.50
苏薯29 Sushu 29	142.45±20.9	-3.41±1.92	0.19±0.02	6.98±0.72	26.86±3.20	188.8±37.10
苏渝303 Suyu 303	108.41±14.6	-3.15±3.03	0.18±0.04	6.26±1.13	19.60±6.76	125.92±54.60
台湾英沟 Taiwanyingou	85.27±3.94	-5.72±1.45	0.21±0.02	5.54±0.61	18.27±1.82	101.15±14.80
西农431 Xinong 431	91.14±4.19	-3.99±0.617	0.24±0.01	8.93±0.15	21.88±2.17	195.51±21.00
湘薯98 Xiangshu 98	119.29±10.10	-1.27±0.568	0.25±0.03	8.92±0.07	29.33±3.87	261.86±35.70
湘菜薯2号 Xiangcaishu 2	111.76±7.76	-3.69±1.75	0.19±0.03	6.39±0.62	21.44±4.46	138.73±40.70
心香 Xinxiang	131.07±13.50	-2.31±1.29	0.16±0.02	6.09±0.379	21.28±2.66	129.47±17.80
徐薯22 Xushu 22	113.87±14.90	-3.08±1.37	0.18±0.04	5.96±1.13	20.52±4.23	123.08±43.80
徐薯32 Xushu 32	119.70±23.40	-4.59±1.94	0.2±0.03	6.57±0.94	22.90±3.06	149.99±26.10
徐紫薯8号 Xuzishu 8	132.04±6.57	-6.70±1.38	0.22±0.03	6.00±0.73	29.03±4.61	174.17±35.20
徐紫薯5号 Xuzishu 5	85.27±14.30	-2.98±3.03	0.18±0.03	7.10±1.58	15.31±4.40	111.3±47.90
遗字138 Yizi 138	104.72±11.50	-2.99±1.02	0.18±0.01	6.22±0.22	18.85±1.84	117.26±11.60
豫薯10号 Yushu 10	77.86±10.50	-7.62±1.49	0.24±0.02	6.32±0.34	18.25±1.79	115.22±12.50
浙薯33 Zheshu 33	113.39±6.62	-2.69±1.11	0.20±0.02	5.91±0.55	22.31±3.17	130.86±16.20
浙薯13 Zheshu 13	120.36±7.09	-0.80±0.354	0.27±0.02	8.89±0.12	32.03±2.99	284.66±27.40
浙紫薯1号 Zhezishu 1	138.07±9.14	-2.80±1.66	0.22±0.02	8.52±1.09	30.63±2.33	260.41±36.20
郑薯20 Zhengshu 20	92.82±5.62	-6.02±2.61	0.18±0.03	6.51±0.53	16.37±3.31	107.83±27.40
紫罗兰 Ziluolan	104.64±5.80	-5.47±2.37	0.23±0.05	7.82±1.16	23.41±5.10	182.91±46.60
平均Mean	105.60	-4.71	0.21	6.59	22.20	149.29
变异系数CV(%)	19.47	49.15	14.27	15.75	23.84	35.23

Table 1

Table 2

Table 3

Table 4

Table 5

Table 6

The decision-making matrix R and analysis results of TOPSIS"

品种 Cultivars	决策矩阵R						C_i	排序 Sorting
品种 Cultivars	硬度 Hardness (N)	黏附性 Adhesiveness (J)	内聚性 Cohesiveness	弹性 Springiness (mm)	胶黏性 Gumminess (N)	咀嚼性 Chewiness (N)	C_i	排序 Sorting
166-7	0.0000	0.0646	0.0795	0.0000	0.0000	0.0000	0.1482	32
北京553 Beijing553	0.0948	0.0670	0.0769	0.0904	0.1018	0.0923	0.5385	24
潮薯1号 Chaoshu 1	0.0889	0.1489	0.0654	0.0994	0.0830	0.0819	0.5840	20
广薯87 Guangshu 87	0.1140	0.1471	0.0564	0.1137	0.0995	0.0994	0.6484	9
红皮白心 Hongpibaixin	0.0951	0.0517	0.0000	0.1554	0.0352	0.0617	0.4107	28
红香蕉 Hongxiangjiao	0.0543	0.1050	0.0923	0.1396	0.0655	0.0797	0.5521	22
冀紫薯2号 Jizishu 2	0.0814	0.0353	0.0769	0.2136	0.0960	0.2023	0.7260	7
龙薯14 Longshu 14	0.0863	0.0496	0.0128	0.0464	0.0337	0.0333	0.2698	31
龙薯9号 Longshu 9	0.0760	0.1133	0.0846	0.0911	0.1121	0.1010	0.5951	18
龙薯515 Longshu 515	0.0599	0.1427	0.0769	0.1162	0.0621	0.0713	0.5446	23
龙紫薯6号 Longzishu 6	0.1137	0.0577	0.0769	0.0164	0.1272	0.0848	0.4906	26
宁薯10号 Ningshu 10	0.0332	0.1373	0.0923	0.0669	0.0509	0.0496	0.4428	27
宁菜薯13 Ningcaishu 13	0.0619	0.1387	0.0462	0.1960	0.1256	0.1450	0.7341	5
宁紫薯2号 Ningzushu 2	0.0823	0.1523	0.0769	0.1185	0.1006	0.1918	0.7436	4
普薯32 Pushu 32	0.0674	0.0000	0.0154	0.1596	0.0000	0.1484	0.4022	29
秦紫薯2号 Qinzishu 2	0.0166	0.1000	0.0923	0.1760	0.0377	0.1738	0.6138	14
商徐紫1号 Shangxuzishu 1	0.0094	0.1113	0.0615	0.1326	0.0993	0.2000	0.6322	13
苏薯16 Sushu 16	0.1147	0.1180	0.0769	0.2101	0.1542	0.2069	0.9066	1
苏薯25 Sushu 25	0.0844	0.0737	0.0615	0.1033	0.1404	0.1250	0.6055	16
苏渝303 Suyu 303	0.1005	0.0783	0.0462	0.1467	0.1173	0.1287	0.6357	12
台湾英沟 Taiwanyingou	0.0731	0.1560	0.0923	0.0622	0.0969	0.0801	0.5770	21
西农431 Xinong 431	0.0900	0.1063	0.0615	0.0000	0.1524	0.1748	0.6022	17
湘菜薯2号 Xiangcaishu 2	0.0908	0.0963	0.0615	0.1619	0.1456	0.1538	0.7308	6
心香 Xinxiang	0.0354	0.0503	0.0189	0.1266	0.1432	0.1357	0.5249	25
徐薯32 Xushu 32	0.0681	0.1263	0.0769	0.1831	0.1519	0.1759	0.8051	3
徐紫薯8号 Xuzishu 8	0.0326	0.1233	0.0923	0.1162	0.0577	0.2167	0.6575	8
遗字138 Yizi 138	0.1110	0.0730	0.0462	0.1420	0.1058	0.1117	0.6069	15
豫薯10号 Yushu 10	0.0519	0.0927	0.0679	0.1534	0.0966	0.1077	0.5869	19
浙薯33 Zheshu 33	0.0862	0.0630	0.0769	0.1056	0.1590	0.1384	0.6475	10
浙薯13 Zheshu 13	0.0662	0.0000	0.0154	0.0047	0.0115	0.0000	0.1006	33
浙紫薯1号 Zhezishu 1	0.0153	0.0667	0.0923	0.0481	0.0331	0.0476	0.3119	30
郑薯20 Zhengshu 20	0.0948	0.1460	0.0462	0.1760	0.0677	0.0932	0.6421	11
紫罗兰 Ziluolan	0.1113	0.1557	0.0769	0.1303	0.1441	0.1995	0.8417	2

Table 6

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质构参数 Textural parameters	硬度 Hardness	黏附性 Adhesiveness	内聚性 Cohesiveness	弹性 Springiness	胶黏性 Gumminess	咀嚼性 Chewiness
硬度Hardness	1
黏附性Adhesiveness	0.049	1
内聚性Cohesiveness	-0.014	-0.268	1
弹性Springiness	0.264	0.216	0.537**	1
胶黏性Gumminess	0.794**	-0.116	0.585**	0.541**	1
咀嚼性Chewiness	0.628**	0.068	0.638**	0.840**	0.903**	1

主成分 Principal components	特征值 Eigenvalue	方差贡献率 Variance contribution rate (%)	累计方差贡献率 Cumulative variance contribution rate (%)
1	3.378	56.303	56.303
2	1.246	20.766	77.069
3	1.056	17.605	94.674
4	0.304	5.075	99.748
5	0.013	0.213	99.961
6	0.002	0.039	100.000

性状 Trait	主成份 Principal components			权重 Evaluate weight
性状 Trait	1	2	3	权重 Evaluate weight
硬度 Hardness	0.660	0.432	-0.612	0.121
黏附性 Adhesiveness	-0.008	0.832	0.494	0.161
内聚性 Cohesiveness	0.672	-0.597	0.326	0.102
弹性 Springiness	0.789	0.086	0.490	0.232
胶黏性 Gumminess	0.942	-0.005	-0.293	0.162
咀嚼性 Chewiness	0.991	0.060	0.078	0.223

品种 Cultivars	决策矩阵R						C_i	排序 Sorting
品种 Cultivars	硬度 Hardness (N)	黏附性 Adhesiveness (J)	内聚性 Cohesiveness	弹性 Springiness (mm)	胶黏性 Gumminess (N)	咀嚼性 Chewiness (N)	C_i	排序 Sorting
冀薯98 Jishu98	0.0558	0.0573	0.0769	0.1807	0.0729	0.1529	0.6140	6
冀薯982 Jishu982	0.0354	0.0990	0.0769	0.1479	0.1090	0.1989	0.6866	3
龙薯31 Longshu 31	0.1002	0.0180	0.0923	0.1971	0.1475	0.1823	0.7590	1
绵粉1号 Mianfen 1	0.0000	0.1206	0.0531	0.0891	0.0993	0.1795	0.5575	10
南薯007 Nanshu 007	0.0976	0.0977	0.0462	0.0176	0.1405	0.1513	0.5670	9
秦薯5号 Qinshu 5	0.1188	0.1276	0.0577	0.1401	0.1063	0.1118	0.6816	4
商薯19 Shangshu 19	0.1187	0.1233	0.0000	0.2194	0.0767	0.1943	0.7539	2
商薯8号 Shangshu 8	0.0757	0.0220	0.0462	0.0141	0.0578	0.0570	0.2807	11
苏薯29 Sushu 29	0.0028	0.0870	0.0615	0.2288	0.0910	0.1880	0.6784	5
湘薯98 Xiangshu 98	0.0692	0.0157	0.0462	0.0012	0.0531	0.0447	0.2367	12
徐薯22 Xushu 22	0.0848	0.0761	0.0523	0.1117	0.1315	0.1231	0.5964	7
徐紫薯5号 Xuzishu 5	0.0731	0.0727	0.0434	0.2143	0.0514	0.1000	0.5711	8

Evaluation of Texture Quality of Sweetpotato Storage Roots Based on PCA-Entropy TOPSIS

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