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MEI Xin, YANG Xin-Sun, HE Jian-Jun, SHI Jian-Bin, LIU Yi, CAI Sha, TU Yan-Hua, CHEN Xue-Ling, JIAO Chun-Hai, SU Wen-Jin. Factor Analysis and Synthetic Evaluation of the Main Qualities of Vegetable Sweetpotato Advanced Selections[J]. Plant Science Journal, 2016, 34(4): 614-621. DOI: 10.11913/PSJ.2095-0837.2016.40614
Citation: MEI Xin, YANG Xin-Sun, HE Jian-Jun, SHI Jian-Bin, LIU Yi, CAI Sha, TU Yan-Hua, CHEN Xue-Ling, JIAO Chun-Hai, SU Wen-Jin. Factor Analysis and Synthetic Evaluation of the Main Qualities of Vegetable Sweetpotato Advanced Selections[J]. Plant Science Journal, 2016, 34(4): 614-621. DOI: 10.11913/PSJ.2095-0837.2016.40614
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Factor Analysis and Synthetic Evaluation of the Main Qualities of Vegetable Sweetpotato Advanced Selections

  • 1. Institute of Processing of Agricultural Produce and Nuclear Agricultural Research, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;

  • 2. Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;

  • 3. College of Agriculture, Yangtze University, Jingzhou, Hubei 434000, China;

  • 4. Hubei Academy of Agricultural Sciences, Wuhan 430064, China

Funds: 

This work was supported by grants from the China Agriculture Research System of Sweetpotato(CARS-11-C-15), Hubei Agricultural Technology and Innovation Centre(2007-620-001-03), Introduction and Utilization of Sweetpotato Resources from America(2013-Z6), International Cooperation Program of the Ministry of Science and Technology of China(2011DFB31620), Youth Foundation of Hubei Academy of Agricultural Sciences(2014NKYJJ34), Characteristic Discipline of the Hubei Academy of Agricultural Sciences, and Major Project of the Hubei Agriculture Research System of Sweetpotato.

More Information
  • Received Date: February 23, 2016
  • Revised Date: April 17, 2016
  • Available Online: October 31, 2022
  • Published Date: August 27, 2016
    Graphical Abstract
    • Abstract
  • Vegetable sweetpotato is a new vegetable using sweetpotato varieties with great nutrition and health promoting values. Quality analysis and evaluation of vegetable sweetpotato play an important part in its breeding and comprehensive utilization. This study aimed to build an efficient and suitable method for vegetable sweetpotato quality evaluation and identify key factors for comprehensive properties that will improve breeding and utilization. In this study, 8 characters of 11 advanced selections were measured and the key factors affecting vegetative quality were extracted using factor analysis, with the properties of these advanced selections for vegetable sweetpotato then evaluated using the extracted factors. Results showed that the first three extracted factors accounted for 76.671% of total variation. The primary factor consisted of protein, total dietary fiber and taste; the second factor consisted of ash content, total flavonoid and total phenol; and the third factor consisted of soluble sugar. Six selections with good performance were determined with scatter plots, with EC04, EC05, EC06, EC08, EC12 and EC13 possibly considered as candidate selections.
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    • References (33)
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