越橘品质指标评价

张佳,聂继云,张惠,李静,李也

Evaluation Indexes for Blueberry Quality

Jia ZHANG,JiYun NIE,Hui ZHANG,Jing LI,Ye LI

表4 7项品质指标因子分析结果

Table 4 Principal component analysis of seven quality indexes

指标 Index 因子权重 Component weight 因子1 Component 1 因子2 Component 2 因子3 Component 3 因子4 Component 4 单果重Fruit weight -0.072 0.583 0.694 -0.264 果实硬度Fruit firmness -0.104 -0.180 -0.024 -0.949 果形指数Fruit shape index 0.325 -0.054 -0.187 -0.081 维生素C含量Vitamin C 0.369 -0.669 -0.872 -0.247 可溶性固形物Total soluble solid 0.080 -0.860 0.173 -0.137 可滴定酸含量Titratable acidity -0.934 0.063 0.186 -0.067 固酸比Total soluble solid/ titratable acidity 0.824 -0.254 -0.075 0.059 贡献率 Variance contribution 28.4% 25.3% 16.5% 15.2% 累积贡献率Percent of variance 28.4% 53.7% 70.2% 85.4%