| 6种厚皮甜瓜的鲜切加工适宜性评价 |
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| 引用本文： | 高佳,田玉肖,唐月明,朱永清,罗芳耀,蔡鹏,房超. 6种厚皮甜瓜的鲜切加工适宜性评价[J]. 中国蔬菜, 2020, 1(6): 74-80 |
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| 作者姓名： | 高佳 田玉肖 唐月明 朱永清 罗芳耀 蔡鹏 房超 |
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| 作者单位： | 1. 四川省农业科学院农产品加工研究所,四川成都610066;;2. 四川省农业科学院园艺研究所,四川成都;610066;;3. 农业农村部西南地区园艺作物生物学及种质创制重点实验室,四川成都 610066 |
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| 基金项目： | 国家西甜瓜产业技术体系资助项目（CARS-25）,四川省科
技计划资助项目（2018NZ0001） |
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| 摘 要： | 针对6份厚皮甜瓜品种和优选组合材料开展了甜瓜鲜切加工后4 ℃下7 d冷藏货架期内产品品质变化的分析研究,通过对测定指标的统计分析、相关性分析和因子评价,确定了总体感官、组织电导率、可溶性固形物、果肉硬度、果肉色差b~*和L~*值、呼吸速率为鲜切甜瓜加工适宜性筛选的核心评价指标,通过层次分析确定了上述核心评价指标的权重分别为37.96%、23.73%、15.40%、10.02%、6.42%、4.01%和2.46%,采用灰色关联分析对冷藏7 d内供试样品的鲜切加工适宜性进行了排序和评价,筛选出较适宜的鲜切甜瓜样品为F204(川蜜金玉)和F89,其中F204表现最优。
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| 关 键 词： | 厚皮甜瓜 鲜切 加工适宜性 层次分析法 灰色关联分析 |
Evaluation on Suitability of Fresh-cut Processing for Six Muskmelon Samples |
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| GAO Jia,TIAN Yu-xiao,TANG Yue-ming,ZHU Yong-qing,LUO Fang-yao,CAI Peng,FANG Chao. Evaluation on Suitability of Fresh-cut Processing for Six Muskmelon Samples[J]. China Vegetables, 2020, 1(6): 74-80 |
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| Authors: | GAO Jia TIAN Yu-xiao TANG Yue-ming ZHU Yong-qing LUO Fang-yao CAI Peng FANG Chao |
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| Affiliation: | 1.Institute of Agro-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,;Sichuan,China;;2.Institute of Horticulture,Sichuan Academy of Agricultural Sciences,Chengdu 610066,Sichuan,China;;3.Ministry of Agriculture and Rural Afairs,Key Laboratory of Biology and Genetic Improvement of Horticultural Crops（ Southwest;Region）,Chengdu 610066,Sichuan,China |
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| Abstract: | This paper analyzed and studied the changes in product quality within cold storage shelf lifeof 6 muskmelon varieties or optimum combination materials after fresh-cut processing and stored at 4 ℃ for 7days．The overall visual quality,tissue conductivity,total soluble solids,pulp firmness and color（b* andL* value）,respiratory rate were determined as main evaluation factors for fresh-cut muskmelon processing,through statistical analysis,correlation analysis and factor evaluation．The weight of above mentioned mainevaluation factors was 37.96%,23.73%,15.40%,10.02%,6.42%,4.01% and 2.46%,respectively,anddetermined by analytic hierarchy process．The suitability of fresh-cut muskmelon samples cold storage within7 days was ranked and evaluated by grey relational degree analysis．The more suitable fresh-cut muskmelonsamples were screened out as F204（variety named ‘Chuanmijinyu’）and F89,of which F204 had the bestmanifestation． |
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| Keywords: | Muskmelon Fresh-cut Processing suitability Analytic hierarchy process Grey correlation analysis |
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