食品科学技术学报201601 - page 41

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Characteristic Analysis and Processing Suitability
Clustering of Common Potato Cultivars
YANG Bingnan,摇 ZHANG Xiaoyan,摇 ZHAO Fengmin,摇 LIU Wei, 摇 YANG Yanchen,摇 LI Shujun *
( Chinese Academy of Agricultural Mechanization Sciences ,Beijing 100083,China)
Abstract: China is one of the world爷 s largest countries in potato production and consumption. Cultivar
differences have significant effects on the quality and yield of potato products. In order to choose proper
potato materials for optimal products爷 processing and provide guiding significance for potato processing in鄄
dustry, 8 main quality indicators were tested based on 44 common potato cultivars in domestic. Statistics
analysis showed that, there were obvious differences in indicators of different potato cultivars, and the
significant correlation was found between most indicators. To reduce the redundancy, principal compo鄄
nent analysis (PCA) was used to transform 8 original indicators into 3 irrelevant principal components.
The first principal component was represented as the moisture factor. The second principal component was
represented as the sugar factor. And the third component was represented as the protein factor. The cu鄄
mulative percent of 3 principal components reached 75郾 77% and could effectively reflect the information
of the original indicators. Based on PCA scores for 44 potato cultivars, usages of processing or fresh鄄eat鄄
ing for different cultivars were suggested. Hierarchical clustering with the Ward method was used to di鄄
vide 44 potato cultivars into 4 categories and the characteristics of each category were analyzed. The re鄄
sult was accordant with PCA scores, and can provide references and uses for different potato cultivars.
Key words: potato; principal component analysis; hierarchical clustering; processing suitability
( 责任编辑: 叶红波)
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