鲜食花生感官品质主导分析、优异品系筛选与遗传力估算

Sensory Quality of Fresh Green Peanuts:Dominance Analysis,Selection of Elite Lines and Heritability Estimates

根据甜味、香味、细腻度、硬度和总体喜欢度等5项指标按5级标准(1～5)对166份花生样品进行了鲜食品质感官评价。主导分析表明,各指标对总体喜欢度的相对重要性为:甜味>香味>细腻度>硬度。按完全随机区组设计种植的两组共计15个参试大花生品种(系)鲜食品质方差分析表明,参试材料5项感官指标均达显著或极显著差异。各感官品质指标广义遗传力估值均为高。初选出5份适合鲜食的大花生新品系。

166 fresh green peanut pod samples were evaluated for sensory quality based on sweetness, fragrance, fineness, hardness and overall preference using a 1-5 scale. Dominance analysis showed that relative importance to overall preference of the rest organoleptic indexes was in the order of sweetness>fragrance>fineness>hardness. As for the 15 large-seeded peanut genotypes of 2 experimental groups (randomized complete block design) evaluated, all the 5 organoleptic indexes significantly differed at 0.05 or 0.01 level as demonstrated by the results from analysis of variance (ANOVA), and possessed high estimates of broad-sense heritability. Five lines suitable for fresh green peanut markets were tentatively selected.