摘要
选取湖南省较为常见的10个蜜本南瓜品种为研究对象,测定其物化性状和基本营养成分,并通过模糊数学平均隶属函数法对其进行营养品质评价分析,结果表明:不同蜜本南瓜品种在品质方面有较大差异,其中以脂肪含量差异最大;用隶属函数法分析得出综合营养品质较好的是新组合3号、大果蜜本和早熟甜蜜南瓜。
The physicochemieal properties and basic nutrient composition of 10 common varieties of Miben pumpkin in Hunan were studied, and comprehensive nutritional qualities were evaluated by using membership function method. The results showed that the quality of different Miben pumpkin varieties had great differences, and the lipid had the highest CV; Xinzuhe NO. 3, Daguo Miben and Zaoshu Tianmi were the best varieties in terms of comprehensive quality according to the results of membership function analysis.
出处
《湖南农业科学》
2015年第6期16-18,共3页
Hunan Agricultural Sciences
基金
国家科技惠民计划(2012GS430202)
关键词
蜜本南瓜
品种
营养品质
Miben pumpkin
variety
nutritional quality
