黑皮冬瓜品质综合评价方法的探讨

以24个不同来源、不同类型的黑皮冬瓜为试材,采用数据归一化法进行黑皮冬瓜品质综合评价体系研究。通过对可溶性固形物含量、总酸度、肉质致密性、含水量等营养品质性状以及皮色、瓜形等商品品质性状进行分析,结果表明：肉质致密性以及糖酸比等性状是衡量黑皮冬瓜品质优劣的主要指标,结合当前生产和消费的评价标准,制定了一套综合评价黑皮冬瓜品质的方法。

Method of Quality Comprehensive Evaluation on Wax Gourd

The quality evaluation on wax gound was studied with 24 varieties form various types and sources. The quality characters included content of soluble solids, acidity, flesh density, water content, fruit skin colour and shape. The results indicated that flesh density and the ratio of sugar to acid were the most important factors to evaluate quality of wax gourd. A set of quality comprehensive evaluation method was developed based on the opinion of producers and consumers.