桂圆肉加工品种模糊综合评价方法的建立与应用

Establishment and Application of Fuzzy Comprehensive Evaluation Method for Evaluating Different Longan Varieties in Processing Dry Longan Flesh

为了合理评价不同龙眼品种加工桂圆肉的质量,在广泛进行桂圆肉加工品种筛选的基础上,从色泽、香味、口感、颗粒形状、加工性和成品率等方面对其进行评价,建立了桂圆肉加工品种模糊综合评价指标体系,同时以储良、石硖、大乌圆、白平和一个实生龙眼材料为例,应用此方法对其桂圆肉加工品进行了综合分析评价。结果表明,利用该方法不仅可以对各龙眼品种作出定性比较,评价加工桂圆肉各因素的相对高低,而且可以对桂圆肉不同评价因素进行有效量化,通过权重反映各因素在评价过程中的重要程度,定量比较各品种的综合评价值,直接反映出各个评价单元的优劣程度,结论客观、合理,为桂圆肉加工品种选育提供理论依据,具有广阔的应用前景。

In order to evaluate the quality of different longan varieties in processing dry longan flesh, longan varieties including Chuliang, Shixia, Dawuyuan, Baiping and seedling in Guangxi were used as materials to process dry longan flesh. The color, smell, taste, particle morphology, processing and yield of longan were chosen as indicators and the method of fuzzy comprehensive evaluation was used to evaluate the quality of dry longan flesh. The results showed that the method could not only qualitatively compare various longan varieties and evaluate the relative level of various factors in processing longan dry flesh, but also make an effective quantification for the evaluating factors and weight factors. Thus a quantitative comparison was given on the comprehensive assessment value of all the varieties and a direct reflection was made on the level of the various evaluation units by the method. The conclusion was objective and reasonable and it could provide a theoretical basis for the breeding of longan processing cultivars. The method would have broad application prospects.