甘蔗品质指标的通径分析和因子分析

应用通径分析和因子分析方法，对36个甘蔗品种（系）的11个品质指标数据进行分析。简单相关分析结果表明，甘蔗蔗糖分除了与蔗渣蒸煮液失水量没有显著相关外，与其他9个品质指标均有显著或极显著相关性。甘蔗纤维分与甘蔗出汁率、蔗汁折光锤度、蔗汁旋光读数、蔗汁直接转光度、蔗汁间接转光度和蔗渣含水量有极显著相关性，而与蔗渣蒸煮液失水量、蒸煮液的折光锤度和蒸煮液的旋光读数的相关性不显著。通径分析结果表明，甘蔗蔗糖分主要受甘蔗出汁率、蔗汁直接转光度、蔗汁间接转光度、蔗渣蒸煮液失水量和蒸煮液的旋光读数等5个指标影响较大，而甘蔗纤维分主要受甘蔗出汁率、蔗渣含水量、蔗渣蒸煮液失水量和蒸煮液的折光锤度等4个指标影响较大。因子分析结果表明，9个甘蔗品质指标可由4个主因子所代表。其特征值的累计贡献率迭94．30％。前3个主因子分别为蔗汁糖分指标因子、蔗渣糖分指标因子和蔗渣水分因子。其特征值的累计贡献率达83．06％，第4个主因子只有蔗渣蒸煮液失水量载荷值较大。

Path and Factor Analysis for Quality Indexes of Sugarcane

Eleven quality indexes of sugarcane from thirty-six sugarcane varieties and lines were performed by path and factor analysis in this study.Sucrose content in cane was significantly associated with the nine quality indexes except loss of water in boiling liquid of bagasse by simple correlation analysis.Fiber percent cane was extremely significantly related with juice extraction percentage,brix in juice,polarimeter reading(PR) of juice,PR by sodium chloride solution,PR by hydrochloric acid and water content in bagassse,however,it was not significantly associated with loss of water,brix and polarimeter reading of boiling liquid of bagass.The results of path analysis suggested that sucrose content in cane were primarily controlled by juice extraction percentage,PR by sodium chloride solution,PR by hydrochloric acid,loss of water in boiling liquid of bagasse and PR of boiling liquid of bagass.Fiber percent cane was mainly influenced by juice extraction percentage,water content in bagasse,loss of water in boiling liquid of bagasse and brix of boiling liquid of bagass.The nine quality indexes of sugarcane could be divided into four factors and cumulative variance contribution of the four factor reached 94.30% by factor analysis.The former three factors were sugar indexes of juice,sugar indexes of bagasse and water index of bagasse,respectively.The cumulative variance contribution of them reached 83.06%.Only loss of water in boiling liquid of bagasse had significant load in the fourth factor.