摘要
为研究果实风味品质性状的遗传相关性,采用方差、协方差的理论成分,估算风味品质主要构成物质糖量、酸量和糖酸比含量对番茄风味的影响。试验结果表明:影响果实风味的有机酸为柠檬酸、单糖为果糖;风味品质性状与口感的相关关系不显著。
The test is executed for studying genetic correlation of fruit flavor quality, it took the theoretic components of variance and covariance, estimated the flavor influence of main composition material of sugar quantity, acid quantity and the ratio of sugar and acid. The test result shows that the influence element of organic acid is citric acid, simple sugar is fructose; the correlation of the flavor quality trait and taste is not obvious.
出处
《农业科技与装备》
2015年第1期3-4,共2页
Agricultural Science & Technology and Equipment
关键词
风味品质
遗传相关
番茄
糖酸比
口感
flavor quality
genetic correlation
tomato
ratio of sugar and acid
taste
