| 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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| Institution: | 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 life
of 6 muskmelon varieties or optimum combination materials after fresh-cut processing and stored at 4 ℃ for 7
days．The overall visual quality，tissue conductivity，total soluble solids，pulp firmness and color（b* and
L* 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 main
evaluation factors was 37.96%，23.73%，15.40%，10.02%，6.42%，4.01% and 2.46%，respectively，and
determined by analytic hierarchy process．The suitability of fresh-cut muskmelon samples cold storage within
7 days was ranked and evaluated by grey relational degree analysis．The more suitable fresh-cut muskmelon
samples were screened out as F204（variety named ‘Chuanmijinyu’）and F89，of which F204 had the best
manifestation． |
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| Keywords: | Muskmelon Fresh-cut Processing suitability Analytic hierarchy process Grey correlation analysis |
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