Identification and Cluster Analysis of Sweet Corn Based on Grain Textural Properties

Xiangnan Li; Guihua Lv; Jianjian Chen; Zhenxing Wu; Guojin Guo

doi:doi:10.11648/j.jps.20200805.20

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Identification and Cluster Analysis of Sweet Corn Based on Grain Textural Properties

Xiangnan Li, Guihua Lv, Jianjian Chen, Zhenxing Wu, Guojin Guo

Published in Journal of Plant Sciences (Volume 8, Issue 5)

Received: 22 September 2020 Accepted: 9 October 2020 Published: 16 October 2020

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Abstract

The edible qualities are crucial factors for quality of Fresh-eating sweet Corn. However, the research of the edible quality at the milking stage remains largely ambiguous in sweet corn. To identify phenotypes and classify genotypes via principal component analysis and cluster analysis, the textural properties of the grain of 51 sweet corn varieties in regional tests were measured by texture analyzer. The results showed that there was high genetic variation and diversity in the grain textural properties (hardness, springiness, cohesiveness, adhesiveness, chewiness, resilience, gumminess) between the 51 sweet corn varieties. Among the variation in these textural properties, the variation in adhesiveness was the greatest, and the variation in cohesiveness was the smallest; the variation ranges were 1.145~18.190 and 0.126~0.253, respectively. There were very significantly positive relationships between hardness, cohesiveness, chewiness and gumminess; the correlation coefficients were greater than 0.783. However, no significant correlation between resilience and the other traits was observed. According to principal component analysis (PCA), the above seven textural characteristics were governed by three independent principal components. The per cent contributions of the variance of the three independent principal components were 54.656%, 15.814% and 14.737%. Hardness, springiness and resilience were the dominant factors affecting the textural properties of the sweet corn grain. According to systematic cluster analysis, the 51 sweet corn varieties could be classified into 2 groups based on their hardness values, and group 1 could be further classified into 3 subgroups based on the values of springiness and resilience. These results indicated that significant genetic differences exist in the textural properties of sweet corn grain and provided useful information for improving the edible quality of sweet corn.

Published in	Journal of Plant Sciences (Volume 8, Issue 5)
DOI	10.11648/j.jps.20200805.20
Page(s)	177-184
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Sweet Corn, Textural Properties, Principal Component Analysis, Cluster Analysis

References

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APA Style

Xiangnan Li, Guihua Lv, Jianjian Chen, Zhenxing Wu, Guojin Guo. (2020). Identification and Cluster Analysis of Sweet Corn Based on Grain Textural Properties. Journal of Plant Sciences, 8(5), 177-184. https://doi.org/10.11648/j.jps.20200805.20

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ACS Style

Xiangnan Li; Guihua Lv; Jianjian Chen; Zhenxing Wu; Guojin Guo. Identification and Cluster Analysis of Sweet Corn Based on Grain Textural Properties. J. Plant Sci. 2020, 8(5), 177-184. doi: 10.11648/j.jps.20200805.20

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AMA Style

Xiangnan Li, Guihua Lv, Jianjian Chen, Zhenxing Wu, Guojin Guo. Identification and Cluster Analysis of Sweet Corn Based on Grain Textural Properties. J Plant Sci. 2020;8(5):177-184. doi: 10.11648/j.jps.20200805.20

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@article{10.11648/j.jps.20200805.20,
  author = {Xiangnan Li and Guihua Lv and Jianjian Chen and Zhenxing Wu and Guojin Guo},
  title = {Identification and Cluster Analysis of Sweet Corn Based on Grain Textural Properties},
  journal = {Journal of Plant Sciences},
  volume = {8},
  number = {5},
  pages = {177-184},
  doi = {10.11648/j.jps.20200805.20},
  url = {https://doi.org/10.11648/j.jps.20200805.20},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jps.20200805.20},
  abstract = {The edible qualities are crucial factors for quality of Fresh-eating sweet Corn. However, the research of the edible quality at the milking stage remains largely ambiguous in sweet corn. To identify phenotypes and classify genotypes via principal component analysis and cluster analysis, the textural properties of the grain of 51 sweet corn varieties in regional tests were measured by texture analyzer. The results showed that there was high genetic variation and diversity in the grain textural properties (hardness, springiness, cohesiveness, adhesiveness, chewiness, resilience, gumminess) between the 51 sweet corn varieties. Among the variation in these textural properties, the variation in adhesiveness was the greatest, and the variation in cohesiveness was the smallest; the variation ranges were 1.145~18.190 and 0.126~0.253, respectively. There were very significantly positive relationships between hardness, cohesiveness, chewiness and gumminess; the correlation coefficients were greater than 0.783. However, no significant correlation between resilience and the other traits was observed. According to principal component analysis (PCA), the above seven textural characteristics were governed by three independent principal components. The per cent contributions of the variance of the three independent principal components were 54.656%, 15.814% and 14.737%. Hardness, springiness and resilience were the dominant factors affecting the textural properties of the sweet corn grain. According to systematic cluster analysis, the 51 sweet corn varieties could be classified into 2 groups based on their hardness values, and group 1 could be further classified into 3 subgroups based on the values of springiness and resilience. These results indicated that significant genetic differences exist in the textural properties of sweet corn grain and provided useful information for improving the edible quality of sweet corn.},
 year = {2020}
}

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TY  - JOUR
T1  - Identification and Cluster Analysis of Sweet Corn Based on Grain Textural Properties
AU  - Xiangnan Li
AU  - Guihua Lv
AU  - Jianjian Chen
AU  - Zhenxing Wu
AU  - Guojin Guo
Y1  - 2020/10/16
PY  - 2020
N1  - https://doi.org/10.11648/j.jps.20200805.20
DO  - 10.11648/j.jps.20200805.20
T2  - Journal of Plant Sciences
JF  - Journal of Plant Sciences
JO  - Journal of Plant Sciences
SP  - 177
EP  - 184
PB  - Science Publishing Group
SN  - 2331-0731
UR  - https://doi.org/10.11648/j.jps.20200805.20
AB  - The edible qualities are crucial factors for quality of Fresh-eating sweet Corn. However, the research of the edible quality at the milking stage remains largely ambiguous in sweet corn. To identify phenotypes and classify genotypes via principal component analysis and cluster analysis, the textural properties of the grain of 51 sweet corn varieties in regional tests were measured by texture analyzer. The results showed that there was high genetic variation and diversity in the grain textural properties (hardness, springiness, cohesiveness, adhesiveness, chewiness, resilience, gumminess) between the 51 sweet corn varieties. Among the variation in these textural properties, the variation in adhesiveness was the greatest, and the variation in cohesiveness was the smallest; the variation ranges were 1.145~18.190 and 0.126~0.253, respectively. There were very significantly positive relationships between hardness, cohesiveness, chewiness and gumminess; the correlation coefficients were greater than 0.783. However, no significant correlation between resilience and the other traits was observed. According to principal component analysis (PCA), the above seven textural characteristics were governed by three independent principal components. The per cent contributions of the variance of the three independent principal components were 54.656%, 15.814% and 14.737%. Hardness, springiness and resilience were the dominant factors affecting the textural properties of the sweet corn grain. According to systematic cluster analysis, the 51 sweet corn varieties could be classified into 2 groups based on their hardness values, and group 1 could be further classified into 3 subgroups based on the values of springiness and resilience. These results indicated that significant genetic differences exist in the textural properties of sweet corn grain and provided useful information for improving the edible quality of sweet corn.
VL  - 8
IS  - 5
ER  -

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Author Information

Xiangnan Li

Institute of Maize and Featured Upland Crops, Zhejiang Academy of Agricultural Sciences, Dongyang, P. R. China
Guihua Lv

Institute of Maize and Featured Upland Crops, Zhejiang Academy of Agricultural Sciences, Dongyang, P. R. China
Jianjian Chen

Institute of Maize and Featured Upland Crops, Zhejiang Academy of Agricultural Sciences, Dongyang, P. R. China
Zhenxing Wu

Institute of Maize and Featured Upland Crops, Zhejiang Academy of Agricultural Sciences, Dongyang, P. R. China
Guojin Guo

Institute of Maize and Featured Upland Crops, Zhejiang Academy of Agricultural Sciences, Dongyang, P. R. China

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APA Style

Xiangnan Li, Guihua Lv, Jianjian Chen, Zhenxing Wu, Guojin Guo. (2020). Identification and Cluster Analysis of Sweet Corn Based on Grain Textural Properties. Journal of Plant Sciences, 8(5), 177-184. https://doi.org/10.11648/j.jps.20200805.20

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ACS Style

Xiangnan Li; Guihua Lv; Jianjian Chen; Zhenxing Wu; Guojin Guo. Identification and Cluster Analysis of Sweet Corn Based on Grain Textural Properties. J. Plant Sci. 2020, 8(5), 177-184. doi: 10.11648/j.jps.20200805.20

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AMA Style

Xiangnan Li, Guihua Lv, Jianjian Chen, Zhenxing Wu, Guojin Guo. Identification and Cluster Analysis of Sweet Corn Based on Grain Textural Properties. J Plant Sci. 2020;8(5):177-184. doi: 10.11648/j.jps.20200805.20

Copy | Download

@article{10.11648/j.jps.20200805.20,
  author = {Xiangnan Li and Guihua Lv and Jianjian Chen and Zhenxing Wu and Guojin Guo},
  title = {Identification and Cluster Analysis of Sweet Corn Based on Grain Textural Properties},
  journal = {Journal of Plant Sciences},
  volume = {8},
  number = {5},
  pages = {177-184},
  doi = {10.11648/j.jps.20200805.20},
  url = {https://doi.org/10.11648/j.jps.20200805.20},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jps.20200805.20},
  abstract = {The edible qualities are crucial factors for quality of Fresh-eating sweet Corn. However, the research of the edible quality at the milking stage remains largely ambiguous in sweet corn. To identify phenotypes and classify genotypes via principal component analysis and cluster analysis, the textural properties of the grain of 51 sweet corn varieties in regional tests were measured by texture analyzer. The results showed that there was high genetic variation and diversity in the grain textural properties (hardness, springiness, cohesiveness, adhesiveness, chewiness, resilience, gumminess) between the 51 sweet corn varieties. Among the variation in these textural properties, the variation in adhesiveness was the greatest, and the variation in cohesiveness was the smallest; the variation ranges were 1.145~18.190 and 0.126~0.253, respectively. There were very significantly positive relationships between hardness, cohesiveness, chewiness and gumminess; the correlation coefficients were greater than 0.783. However, no significant correlation between resilience and the other traits was observed. According to principal component analysis (PCA), the above seven textural characteristics were governed by three independent principal components. The per cent contributions of the variance of the three independent principal components were 54.656%, 15.814% and 14.737%. Hardness, springiness and resilience were the dominant factors affecting the textural properties of the sweet corn grain. According to systematic cluster analysis, the 51 sweet corn varieties could be classified into 2 groups based on their hardness values, and group 1 could be further classified into 3 subgroups based on the values of springiness and resilience. These results indicated that significant genetic differences exist in the textural properties of sweet corn grain and provided useful information for improving the edible quality of sweet corn.},
 year = {2020}
}

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TY  - JOUR
T1  - Identification and Cluster Analysis of Sweet Corn Based on Grain Textural Properties
AU  - Xiangnan Li
AU  - Guihua Lv
AU  - Jianjian Chen
AU  - Zhenxing Wu
AU  - Guojin Guo
Y1  - 2020/10/16
PY  - 2020
N1  - https://doi.org/10.11648/j.jps.20200805.20
DO  - 10.11648/j.jps.20200805.20
T2  - Journal of Plant Sciences
JF  - Journal of Plant Sciences
JO  - Journal of Plant Sciences
SP  - 177
EP  - 184
PB  - Science Publishing Group
SN  - 2331-0731
UR  - https://doi.org/10.11648/j.jps.20200805.20
AB  - The edible qualities are crucial factors for quality of Fresh-eating sweet Corn. However, the research of the edible quality at the milking stage remains largely ambiguous in sweet corn. To identify phenotypes and classify genotypes via principal component analysis and cluster analysis, the textural properties of the grain of 51 sweet corn varieties in regional tests were measured by texture analyzer. The results showed that there was high genetic variation and diversity in the grain textural properties (hardness, springiness, cohesiveness, adhesiveness, chewiness, resilience, gumminess) between the 51 sweet corn varieties. Among the variation in these textural properties, the variation in adhesiveness was the greatest, and the variation in cohesiveness was the smallest; the variation ranges were 1.145~18.190 and 0.126~0.253, respectively. There were very significantly positive relationships between hardness, cohesiveness, chewiness and gumminess; the correlation coefficients were greater than 0.783. However, no significant correlation between resilience and the other traits was observed. According to principal component analysis (PCA), the above seven textural characteristics were governed by three independent principal components. The per cent contributions of the variance of the three independent principal components were 54.656%, 15.814% and 14.737%. Hardness, springiness and resilience were the dominant factors affecting the textural properties of the sweet corn grain. According to systematic cluster analysis, the 51 sweet corn varieties could be classified into 2 groups based on their hardness values, and group 1 could be further classified into 3 subgroups based on the values of springiness and resilience. These results indicated that significant genetic differences exist in the textural properties of sweet corn grain and provided useful information for improving the edible quality of sweet corn.
VL  - 8
IS  - 5
ER  -

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