| 主成分分析法在李果实贮藏特性分析中的应用 |
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| 引用本文： | 李鹏霞,胡花丽,王 炜,王毓宁.主成分分析法在李果实贮藏特性分析中的应用[J].中国农学通报,2009,25(7):77-81. |
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| 作者姓名： | 李鹏霞 胡花丽 王 炜 王毓宁 |
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| 作者单位： | 江苏省农业科学院农产品加工研究所,南京,210014 |
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| 摘 要： | 本文利用主成分分析法，对李果实采后贮藏过程中八个指标的变化进行统计分析。结果表明：原始的指标可划分为四个主成分因子。第一、二、三和四主成分因子的贡献率分别为52.774%、23.154%、15.025%、7.987%，累计贡献率为98.941%。构建的综合评价模型表明，贮藏0d至4d期间，李果实进行的是后熟过程，这一期间果实的品质较好；贮藏4d至10d，果实进入衰老阶段，至贮藏10d时，果实失去价值。
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| 关 键 词： | 辣椒 辣椒 耐热性 营养生长期 光合特性 |
| 收稿时间： | 2008-12-19 |
| 修稿时间： | 2009-02-26 |
Clear the Storage Characteristic of Plum fruit Based on Principle Component Analysis |
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| Li Pengxia,Hu Huali,Wang Wei,Wang Yuning.Clear the Storage Characteristic of Plum fruit Based on Principle Component Analysis[J].Chinese Agricultural Science Bulletin,2009,25(7):77-81. |
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| Authors: | Li Pengxia Hu Huali Wang Wei Wang Yuning |
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| Institution: | (Institute of Agricultural Products Processing, Jiangsu Academy of Agricuhural Sciences, Nanjing 210014) |
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| Abstract: | The principle component analysis(PCA) was used for statistic analysis on eight direction sign of post-harvest plum fruit. The results showed that all the direction indice could divide into four principal component factors, their dedicative rate was 52.774%，23.154%，15.025% and 7.987%，respectively, and the accumulative proportion was 98.941%. The integrated evaluate model on these basics showed that plum fruit mature during 0 to 4 days of storage and the quality of fruit was better in this period. The physiological change of plum fruit was senescent during 4 to 10 days of storage, the fruit lost value at the 10th day. |
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| Keywords: | PCA storage characteristic plum fruit |
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