Evaluation of nutritional quality of red bayberry based on cluster analysis and principal component

46 Dongkui red mature bayberry samples from 7 areas of Wenzhou were collected,and ten nutritional parameters were measured.Cluster analysis and principal component analysis were used to investigate the nutritional parameters results,the respective correlation among the ten nutritional parameters were attained,and indicators influencing quality of red bayberry fruit was oxalic acid,glucose and fructose components.The contribution ratios of the principal components were 59.6%,23.5% and15.4%,respectively.Based on the ratio of sugar and acid,5 kinds of quality characteristics were obtained. The results of the study were helpful on the rapid evaluation of the quality and guide the cultivation of red bayberry.