摘要
以嫁接和自根黄瓜果实为试材,研究了黄瓜果实感官评价与可溶性糖、可溶性蛋白、游离氨基酸、干物质、VC、可滴定酸和单宁等营养指标的相关性。通过相关分析和逐步回归分析表明:自根黄瓜果实的感官评价优于嫁接黄瓜,黄瓜果实的感官评价与可溶性蛋白、游离氨基酸、可溶性糖、VC正相关,与单宁和可滴定酸负相关。回归方程Y=0.735X1+51.593X2-16.935X3-11.918X4-27.135可对黄瓜果实品质做近似评价。
Grafted and own-rooted cucumbers were used to study the correlation between sensory evaluation and nutritional quality. The experiment studied the correlation between cucumber sensory evaluation and the contents of soluble sugar, soluble protein, free amino acids, dried matter, VC, titratable acid and tannin. Through correlation analysis and stepwise regression method ,the results showed that sensory evaluation of own-rooted cucumber was better than that of the grafted one,the contents of soluble protein,free amino acids, VC and soluble sugar played a positive role in sensory evaluation,while tannin and titratable acid were negatively correlated with sensory evaluation.
出处
《中国蔬菜》
北大核心
2008年第3期23-26,共4页
China Vegetables
基金
国家“十五”攻关项目(2004BA516A07)
关键词
黄瓜
感官评价
营养品质
相关性
Cucumber, Sensory evaluation, Nutritional quality, Correlation
