| 槟榔烘干工艺对农艺性状的影响及良果筛选 |
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| 引用本文： | 丁浩,安启源,崔闯,万迎朗. 槟榔烘干工艺对农艺性状的影响及良果筛选[J]. 热带生物学报, 2022, 13(3): 264-270. DOI: 10.15886/j.cnki.rdswxb.2022.03.009 |
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| 作者姓名： | 丁浩 安启源 崔闯 万迎朗 |
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| 作者单位： | 1.海南大学 热带作物学院，海口 570228 |
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| 基金项目： | 海南省重点研发计划项目 |
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| 摘 要： | 为了探究槟榔（Areca catechu L.）鲜果农艺性状对烘干工艺初加工后的槟榔青果品质的影响，选取海南地区2 518份槟榔鲜果样品，测定了果长、果宽、长宽比、果实质量、最宽占比、果皮厚度和生物碱等7项农艺指标，并以果实质量为参考依据对槟榔鲜果样品进行初步筛选，再对初步筛选得到的1 871份鲜果样品以长宽比和最宽占比为参考依据进行综合分组。结果表明：综合分组中，A1B1组的青果良果率最高(56.67%),A2B2组青果良果率最低（18.64%）。综合分组A1B1是以追求良果率为目的进行槟榔鲜果筛选时的最佳选择，依据初加工后青果良果率的大小对综合分组进行评级并且制定3级评级标准，在食用槟榔加工生产过程中，可根据生产时的需求和目的选择适宜的评级标准来进行鲜果筛选。
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| 关 键 词： | 槟榔果 烘干工艺 农艺性状 综合分组 评级 |
| 收稿时间： | 2021-08-22 |
Effect of drying technology on agronomic traits of green betel nut fruits and screening of high quality green betel nut fruits |
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| DING Hao,AN Qiyuan,CUI Chuang,WAN Yinglang. Effect of drying technology on agronomic traits of green betel nut fruits and screening of high quality green betel nut fruits[J]. Journal of Tropical Biology, 2022, 13(3): 264-270. DOI: 10.15886/j.cnki.rdswxb.2022.03.009 |
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| Authors: | DING Hao AN Qiyuan CUI Chuang WAN Yinglang |
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| Affiliation: | 1.College of Tropical Crops, Hainan University, Haikou, Hainan 5702282.Hainan Huachuang Betel Nut Research Institute, Haikou, Hainan 570228, China |
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| Abstract: | The agronomic traits of the green fruits of betel nut (Areca catechu L.) have an important effect on the quality of green fruits of betel nut after drying, which could be conducive to screening of high-quality green fruits of betel nut. In Hainan 2 518 green betel nut fruit samples were selected and their seven agronomic trait indexes were measured, including fruit length, fruit width, length-width ratio, fruit weight, the widest length-full length ratio, peel thickness and alkaloids. Of which 1 871 green betel nut fruit samples were preliminarily screened based on fruit weight, and then grouped based on length-width ratio and the widest length-full length ratio. The results showed that the good green betel nut fruit rate was the highest in the comprehensive group A1B1 (56.67%) and the lowest in the comprehensive group A2B2 (18.64%). The comprehensive group A1B1 was the best choice when green betel nut fruits were screened with the purpose of the good green fruit rate of betel nut. The green fruits of betel nut in the comprehensive groups were evaluated according to the good green betel nut fruit rate after primary processing, and a standard for three-level grading of green fruits of betel nut was developed, with which green betel nut fruits can be graded for processing according to the needs of production. |
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