Comprehensive Evaluation of Nutritional Qualities of Chinese Cabbage (Brassica rapa ssp. pekinensis) Varieties Based on Multivariate Statistical Analysis DOI Creative Commons
Chao Song, Xinyu Ye, Guangyang Liu

et al.

Horticulturae, Journal Year: 2023, Volume and Issue: 9(12), P. 1264 - 1264

Published: Nov. 24, 2023

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

Language: Английский

The association between the health of the intestines and the human body with Akkermansia muciniphila DOI Creative Commons

Seyed Ali Sadr Tabatabaei,

Hedie Yousefi Ghadim,

Sara Alaei

et al.

The Microbe, Journal Year: 2025, Volume and Issue: unknown, P. 100352 - 100352

Published: April 1, 2025

Language: Английский

Citations

0
Comprehensive Evaluation of Nutritional Qualities of Chinese Cabbage (Brassica rapa ssp. pekinensis) Varieties Based on Multivariate Statistical Analysis DOI Creative Commons
Chao Song, Xinyu Ye, Guangyang Liu

et al.

Horticulturae, Journal Year: 2023, Volume and Issue: 9(12), P. 1264 - 1264

Published: Nov. 24, 2023

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

Language: Английский

Citations

8