摘要
利用43份材料,对构成西瓜品质的性状进行全面分析,研究了西瓜感官品质与理化性状之间的关系以及各性状间的相互关系。相关分析结果表明,感官鉴定是评价西瓜品质的重要因素,甜度、风味、质地、多汁度和剖面颜色5项评价与综合评价均表现为极显著的正相关关系,糖、有机酸与感官鉴定各项目均表现为正相关,果胶、纤维、含水量与感官鉴定各项均表现为负相关。通径分析和主成分分析结果显示,在检测的20项理化性状中,可溶性固形物含量、各种糖含量、含水量、纤维含量等性状是决定西瓜品质的主要性状。
43 materials were used for analysis of the quality characteristics of watermelon and the relationship between organoleptic evaluation and the physical and chemical characteristics of watermelon. The correlation analysis showed that the organoleptic evaluation is an important factor to evaluate watermelon quality. The sweetness, flavor, flesh texture, juiciness and color were significantly, positively correlated with comprehensive evaluation; the sugar and organic acid were significantly, positively correlated with organoleptic evaluation; the pectin, fibre and juice content were significantly, negatively correlated with organoleptic evaluation. Direct path analysis and principal components analysis indicated that among 20 quality characteristics, the soluble solids content, total sugar, juice content and fibre were main characteristics for watermelon quality.
出处
《果树学报》
CAS
CSCD
北大核心
2006年第2期266-269,共4页
Journal of Fruit Science
基金
北京市自然科学基金重点资助项目(5991017)。
关键词
西瓜
品质
相关分析
Watermelon
Quality
Correlation analysis
