普通丝瓜果肉褐变的变异及低褐变品种的筛选

普通丝瓜果肉在烹饪等加工过程中容易发生褐变，降低了丝瓜的营养价值和食用价值。试验通过对普通丝瓜品种资源果肉的褐变度进行测定，研究普通丝瓜品种果肉褐变度的变异，筛选出低褐变度的普通丝瓜品种材料，并对福建省种植的普通丝瓜品种进行评价和筛选。结果表明，普通丝瓜品种褐变度（OD值）测定结果在0.115~0.647之间，变异系数为36.1%，变异范围广，表明普通丝瓜果肉褐变度遗传改良具有很大的潜力；筛选出低褐变度的普通丝瓜品种材料26份；福建省栽培的8个普通丝瓜品种的褐变度差异较大，其中‘农福丝瓜801’和‘金美2号’2个品种褐变度低，品质较好，可以大面积栽培。

Luffa cylindrica Roem Flesh Browning Variation and Low Browning Varieties Selection

Luffa cylindrica Roem is prone to browning in cooking, which reduces the nutritional and edible value. In this experiment, the browning degree of Luffa cylindrica germplasm resources was measured for studying the variation and selecting low browning degree materials, evaluating and selecting Luffa cylindrica varieties planting in Fujian Province. The results showed that the OD value was between 0.115 and 0.647. The coefficient of variation was 36.1%, It showed a wide range of variation and great potential in genetic improvement. Selected out 26 low Browning degree materials. The browning degree was large difference between the 8 Luffa cylindrica varieties planting in Fujian Province. The browning degree of ‘Nong Fu Luffa 801’ and ‘Jinmei 2’ was low, their quality was good, and they can be cultivated larger area.