不同品种洋葱营养品质分析与评价

Nutritional Quality of Allium cepa Varieties: Analysis and Assessment

为评价不同来源洋葱品种的营养品质,筛选出营养物质含量丰富的种质资源,对30份洋葱品种进行紧实度、干物质含量、可溶性固形物含量和丙酮酸含量测定,利用相关性分析和模糊数学的隶属函数法对不同的洋葱品种进行营养品质的综合分析。结果表明,30份洋葱材料紧实度、干物质含量、可溶性固形物含量和丙酮酸含量存在一定的差异性,其中紧实度的变异系数最小,丙酮酸含量的变异系数最大。另外,发现干物质含量与可溶性固形物含量和丙酮酸含量存在着极显著或显著的关系。在30份洋葱材料中‘,不育系A1’的综合品质最优,为洋葱品质育种提供了材料基础。

To evaluate the nutritional quality of onion(Allium cepa)varieties from different sources and screen germplasms rich in nutrients,four nutritional quality parameters including compactness,dry matter content,soluble solid content and pyruvic acid content of 30 onion varieties were determined.A comprehensive evaluation on nutritional quality of onion was conducted with membership function from the fuzzy math and correlation analysis.The results showed that there were some differences of compactness,dry matter content,soluble solid content and pyruvic acid content in the 30 onion materials.The variation coefficient of compactness was the smallest,while that of pyruvic acid content was the largest.In addition,this study found that the dry matter content was extremely significantly correlated with soluble solids content,and significantly correlated with pyruvic acid content.Among the 30 onion materials,‘Sterile line A1’has the best comprehensive nutritional quality,which can provide the material foundation for onion quality breeding.