Abstract:

In order to select peanut varieties suitable for fresh eating and establish a quality evaluation method, 14 peanut varieties were introduced and planted in Hainan, the content of the soluble sugar, protein, fat, oleic acid and linoleic acid, and conduct sensory evaluation were detected by comparison with ‘Dongfang’ (CK), and the quality of different peanut varieties were comprehensively evaluated by correlation analysis and principal component analysis. Correlation analysis showed that the fresh weight of 100-pod was significantly positively correlated with the fresh weight of 100-kernel, the fresh weight of 100-pod was significantly negatively correlated with the content of linoleic acid, and the content of fat was extremely significant negative correlated with sweetness as well as the content of oleic acid and linoleic acid, and the aroma was positively correlated with sweetness and fineness. We got four principal component factors namely sensory factor, unsaturated fatty acid factor, protein factor, and yield factor, and the cumulative variance contribution rate was 80.601%. According to the comprehensive principal component scores, the fresh eating quality ranking of the tested peanut were ‘Silihong’ ‘Dongfang’ ‘Guihuahei 1’ ‘Guihuahong 132’ ‘Zhonghua 12’ ‘Zhonghua 16’ ‘Guihua 36’ ‘Guihua 56’ ‘Guihuahong 198’ ‘Guihua 771’ ‘Zhonghua 21’ ‘Zhonghua 26’ ‘Zhonghua 9’ ‘Zhonghua 24’ and ‘Zhonghua 6’. Comprehensive evaluation showed that ‘Silihong’ was more suitable for the Hainan environment and recommended as fresh eating peanut, followed by ‘Guihuahei 1’ and ‘Guihuahong 132’.

Key words: fresh eating peanut, quality evaluation, principal component analysis, comprehensive evaluation