菜用甘薯新品系主要品质特征的因子分析与综合评价

菜用甘薯是一种新型蔬菜用甘薯品种,具有重要的营养保健功效。菜用甘薯的品质分析与评价是其品种选育和综合利用过程中的重要环节。本研究的目的是建立一种高效适合的菜用甘薯品质评价方法,探讨影响品质综合评价的重要影响因子,为优质菜用甘薯的选育和综合利用提供依据。本研究测定了11份菜用甘薯新品系的8项指标,通过因子分析的方法筛选影响菜用甘薯品质的关键因子,然后利用筛选出的因子综合评价菜用甘薯的品质特征。结果表明,11份菜用甘薯新品系共提取了3个公因子,前3个公因子累计贡献率达76.671%,其中影响菜用品质的关键因子依次为:蛋白质、总膳食纤维和食味组成的公因子1;灰分、总黄酮和总酚组成的公因子2;可溶性糖组成的公因子3。二维排序图共筛选出6个综合性状表现优良的品系,分别为:EC04、EC05、EC06、EC08、EC12和EC13,这些品系可以用于进一步的品种选育。

Factor Analysis and Synthetic Evaluation of the Main Qualities of Vegetable Sweetpotato Advanced Selections

Vegetable sweetpotato is a new vegetable using sweetpotato varieties with great nutrition and health promoting values. Quality analysis and evaluation of vegetable sweetpotato play an important part in its breeding and comprehensive utilization. This study aimed to build an efficient and suitable method for vegetable sweetpotato quality evaluation and identify key factors for comprehensive properties that will improve breeding and utilization. In this study, 8 characters of 11 advanced selections were measured and the key factors affecting vegetative quality were extracted using factor analysis, with the properties of these advanced selections for vegetable sweetpotato then evaluated using the extracted factors. Results showed that the first three extracted factors accounted for 76.671% of total variation. The primary factor consisted of protein, total dietary fiber and taste; the second factor consisted of ash content, total flavonoid and total phenol; and the third factor consisted of soluble sugar. Six selections with good performance were determined with scatter plots, with EC04, EC05, EC06, EC08, EC12 and EC13 possibly considered as candidate selections.