| Abstract: In order to explore the method of comprehensive evaluation of cucumber quality, 10 cucumber cultivars
of different shape, nutrition and flavor were taken as the research object, and the flavor and nutritional quality were
measured. The difference and correlation of each quality indicator were analyzed, and the flavor quality indicator was
analyzed by Principal Component Analysis. The results showed that there were some differences in quality indicators among cultivars except citric acid. 'Venus' had the highest content of soluble solid, tannin and vitamin C, of which 'Derite
975' 'Jintong' and 'Chuanqi 778' were the lowest, respectively. 'Lübao' had the highest contents of soluble sugar, glucose,
fructose, malic acid and amino acid, while 'Derite 975' had the lowest content of soluble sugar and 'Gancui No.1' had
the lowest contents of glucose, fructose, malic acid and amino acid. 'Yünü' had the highest content of sucrose, of which
'Jintong' was the lowest. 'Jintong' had the highest content of total acid, of which 'Derite 975' was the lowest. 'Youmei' had
the highest content of protein, of which 'Gancui No.1' was the lowest. The correlation analysis results showed that there
were significant positive correlation of content of soluble solid and the contents of fructose, glucose, sucrose and soluble
sugar, and there were extremely significant positive correlation of the content of soluble sugar and contents of fructose and
glucose, and significant positive correlation of content of sucrose. There were extremely significant positive correlation
of the content of malic acid and the contents of fructose, glucose and soluble sugar, and significant positive correlation
of the content of sucrose. There were significant positive correlation of content of vitamin C and the contents of soluble
solids, soluble sugar and sucrose. There were extremely significant positive correlation of content of amino acid and the
contents of soluble sugar, glucose and fructose, and significant positive correlation of the content of malic acid. Flavor
quality of 'Venus' 'Lübao' and 'Tony 102' ranked the top three by the Principal Component Analysis. Combined with the
difference analysis results of cucumber quality evaluation, it was considered that the comprehensive evaluation indicator
of cucumber quality could be reflected by Principal Component Analysis to a certain extent |