话梅品质评价方法的研究

对九个品牌的话梅进行全面的感官评定、理化指标测定,通过SAS分析软件对感官评定结果和理化检测数值中各指标间的相关性进行了显著性分析。分析结果表明,话梅品制的评价方法应由感官评定及理化指标测定两部分组成。话梅的品质不仅仅由理化指标决定,风味、果肉韧性、质地、色泽等四个因素也是影响话梅品质的关键性因素。同时,通过对两部分相关性的分析,实验将优质话梅产品的理化指标范围定义为：盐含量20%～30%;酸含量≥7.0%;糖含量≥3.0%;水分含量13%～25%。该研究结果可作为制定话梅品质评价标准的参考。

In this study, organoleptic, physical and chemical characteristics of nine brands of preserved plum were tested. And correlation of the results was analyzed by SAS software. The result showed that the quality evaluation method to preserved plum should be made up of those two parts. The quality of preserved plum was affected not only by physical and chemical characteristics, also by four factors such as flavor, sarcocarp toughness, texture and color. And through correlation analyses,the range of physical and chemical indicators was confined as follows ： salt content 20% -30% ,acid content ≥7.0%, sugar content ≥3.0% and moisture content 13% - 25%. The study results can be the reference to evaluation criterion of preserved plum.