Corpus ID: 53422640

Analysis and Evaluation of Quality Characters of Peanut Varieties with Near Infra-red Spectroscopy Technology

@inproceedings{Zhide2013AnalysisAE,
  title={Analysis and Evaluation of Quality Characters of Peanut Varieties with Near Infra-red Spectroscopy Technology},
  author={Chen Zhi-de},
  year={2013}
}
  • Chen Zhi-de
  • Published 2013
  • Biology
  • The quality characters of 293peanut varieties,including contents of crude fat,protein,fatty acids and amino acids,were analyzed using near infra-red spectroscopy technology in this study.The results showed that the contents of crude fat,protein and total amino acid were 51.44%,25.73% and 27.01%in average respectively;the O/L ratio was distributed from 0.56to 5.26.Meanwhile,principal component analysis showed that 21quality traits can be integrated into 5principal component factors,including… CONTINUE READING

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