Nutrient Analysis and Evaluation of Six Cauliflower Varieties

Abstract:

In order to evaluate the nutritional quality of cauliflower (Brassica oleracea var. botrytis), ten nutritional indexes in six varieties of cauliflower were determined, and the quality of cauliflower was compre- hensively evaluated by principal component analysis and cluster analysis. The results showed that there were differences in ten quality indexes among six varieties, the variation coefficient ranged from 12.22% to 131.21%. The correlation analysis showed that there were significant correlations among vitamin C (Vc), total flavonoids, total polyphenols, Fe, Ca, P and protein. Six cauliflower varieties were divided into four categories by cluster analysis, i.e., three yellow cauliflower varieties '209', '100' and '217' were each 1 class, and white cauliflower varieties '210', '214' and '218' were into one class. Three principal components for comprehensive evaluation were extracted by principal component analysis, and six nutritional evaluation indexes were obtained, such as contents of Vc, total flavonoids, total polyphenols, Fe, Ca and P. Cauliflower '209' had the highest nutritional quality by evaluation function model: F=0.5591Z₁+0.2189Z₂+0.1669Z₃. So, these would provide a scientific basis for excavating and breeding excellent cauliflower varieties.