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Characterization of Chinese white-flesh peach cultivars based on principle component and cluster analysis

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Abstract

The purpose of this study was to gain insights into the variations in quality characteristics of white-flesh peach fruits. Eighteen cultivars of north of China were investigated. The quality evaluation indicators, including color, physico-chemical and nutritional attributes were measured. Analysis of variance revealed that all the indicators showed significant differences among the cultivars, except edible rate. Principal Component Analysis (PCA) conducted to distinguish the indicators among cultivars, suggested that the most important factors affecting the peach quality could be reduced into nine principal components. Crude fiber content, glucose content, peel-b*, TA, moisture content, pulp-firmness, quinic content, shikimic content and edible rate could be regarded as the characteristic indicators for PC1, PC2, PC3,PC4, PC5, PC6, PC7, PC8 and PC9, respectively. Cluster analysis classified the different cultivars into five main groups on the basis of the measured quality evaluation indicators, and the results were in good accordance with PCA results.

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Acknowledgement

This work was supported by the Key Technologies R&D Program of China (2012BAD29B03).

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Authors and Affiliations

  1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, People’s Republic of China

    Jian Lyu, Xuan Liu, Jin-feng Bi, Yi Jiao, Xin-ye Wu & Weihong Ruan

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  1. Jian Lyu
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  2. Xuan Liu
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  3. Jin-feng Bi
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  4. Yi Jiao
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  5. Xin-ye Wu
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  6. Weihong Ruan
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Correspondence to Jin-feng Bi.

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Lyu, J., Liu, X., Bi, Jf. et al. Characterization of Chinese white-flesh peach cultivars based on principle component and cluster analysis. J Food Sci Technol 54, 3818–3826 (2017). https://doi.org/10.1007/s13197-017-2788-0

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  • DOI: https://doi.org/10.1007/s13197-017-2788-0

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