花生感官品质研究

从山东省花生研究所搜集、保存的国内外花生种质资源中随机抽取265份，并对265份花生品种的感官品质米型、米色以及口味进行量化评分。结果表明，栽培花生五大类型间米色、米型、口味的表现差异大，多粒型花生的口味优均达到一级水平；普通型花生的米型较优，与另外四种类型花生品种的米型相比平均值最高；龙生型花生品种米色、米型和口味最差；中间型花生品种米色、米型和口味变异范围比较大，这与其系统来源有相当大关系。

Sensory Quality of Peanut (Arachis hypogaea L.)

Quantitative scoring of sensory quality using 265 accessions of cultivated peanut germplasm randomly sampled from the genebank at SPRI showed that the peanut accessions of 5 botanical types remarkably differed in seed color, shape and taste. Valencia type peanut ranked first in taste scoring, while Virginia type peanut had a good shape, next to none as far as the average shape score was concerned. The Chinese dragon type peanut, on the other hand, was worst in seed color, shape and taste. The intermediate type peanut, however, exhibited a wide variation range in seed color, shape and taste as well, depending on its pedigree origin.