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Comprehensive Evaluation of Nutritional Qualities of Chinese Cabbage (Brassica rapa ssp. pekinensis) Varieties Based on Multivariate Statistical Analysis

Authors :
Chao Song
Xinyu Ye
Guangyang Liu
Shifan Zhang
Guoliang Li
Hui Zhang
Fei Li
Rifei Sun
Chenggang Wang
Donghui Xu
Shujiang Zhang
Source :
Horticulturae, Vol 9, Iss 12, p 1264 (2023)
Publication Year :
2023
Publisher :
MDPI AG, 2023.

Abstract

In order to make the identification and utilization of nutritional quality components in Chinese cabbage more predictive, to obtain ideal raw materials, and to help screen functional Chinese cabbage varieties that have high nutritional value, we conducted a comprehensive evaluation of the nutritional quality of different Chinese cabbage varieties. In this study, 17 nutritional quality indexes of 35 Chinese cabbage varieties, including crude fiber (CF), crude protein (CP), vitamin C (VC), glucose (Glc), fructose (Fru), malic acid (MA), citric acid (CA), oxalic acid (OA), total amino acid (TAA) and CA, K, Mg, P, Cu, Fe, Mn and Zn, were analyzed using diversity analysis, correlation analysis, principal component analysis, membership function analysis and cluster analysis. The results showed that there were different degrees of variation in the 17 nutritional quality indexes, and the coefficients of variation ranged from 11.45% to 91.47%. The correlation analysis found that there were significant or extremely significant correlations between different nutrient elements of Chinese cabbage, which indicated that principal component analysis could be carried out, and the comprehensive score (D value) of different materials could be obtained using principal component analysis and the membership function method. The nutritional quality of Chinese cabbage was classified into five grades by cluster analysis. Finally, a mathematical model for evaluating the nutritional quality of Chinese cabbage was established using the D value and multiple stepwise regression methods, and 10 key indexes were selected from the 17 indexes, which could be used for the rapid identification of the nutritional quality of Chinese cabbage. This study provided a theoretical basis for the nutritional quality evaluation and variety breeding of Chinese cabbage.

Details

Language :
English
ISSN :
23117524
Volume :
9
Issue :
12
Database :
Directory of Open Access Journals
Journal :
Horticulturae
Publication Type :
Academic Journal
Accession number :
edsdoj.53db365ff3e4fca84f52a2206e43a67
Document Type :
article
Full Text :
https://doi.org/10.3390/horticulturae9121264