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| Evaluation Analysis on Nutritional Quality and External Sensory Quality of Chinese Flowering Cabbage Varieties |
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| DOI：10.16768/j.issn.1004-874X.2020.05.003 |
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| Abstract: |
| 【Objective】The quality of 17 Chinese flowering cabbage varieties were evaluated and classified, to provide basic materials and information for late processing and new variety breeding.【Methods】Internal nutritional qualities and external sensory trait such as vitamin C, fructose, glucose, total soluble solids, dry matter and hardness were determined by HPLC etc. and analyzed by Principal Component Analysis（PCA）among 17 Chinese flowering cabbage varieties The main effect components of quality of Chinese flowering cabbages were preliminarily determined and their qualities were comprehensively evaluated.【Result】The results of PCA showed that the eigenvalues of the first two principal components were large, with the cumulative variance contribution rate of 81.59%, which were sweetness factor（soluble sugar and soluble solids contents）and texture factor, respectively. The results of principal component analysis and cluster analysis were basically the same. Among all varieties, the sweetness of Chinese cabbage peduncle, Lianzhou late pointy leaf flowering cabbage, late pointy leaf flowering cabbage 1 and late pointy leaf flowering cabbage 4 was higher（27.23, 135.38, 143.87 and 127.22 mg/g, DW）, and the texture of late pointy leaf flowering cabbage 1 and late pointy leaf flowering cabbage 4 was tender, and the content of Vc in Lianzhou late pointy leaf flowering cabbage was higher（10.30 mg/g, DW）.【Conclusion】Based on principal component analysis and cluster analysis, it can be identified that there are significant differences in the sweetness of 17 Chinese flowering cabbage varieties. Processing and variety breeding can be carried out according to different quality traits of Chinese flowering cabbages. |
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