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

Author:

Song Chao12,Ye Xinyu12,Liu Guangyang1,Zhang Shifan1,Li Guoliang1ORCID,Zhang Hui1,Li Fei1,Sun Rifei1ORCID,Wang Chenggang2ORCID,Xu Donghui1,Zhang Shujiang1

Affiliation:

1. State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China

2. College of Horticulture, Anhui Agricultural University, Hefei 230031, China

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.

Funder

China Agriculture Research System

Central Public-interest Scientific Institution Basal Research Fund

Agricultural Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences

Publisher

MDPI AG

Subject

Horticulture,Plant Science

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