6种厚皮甜瓜的鲜切加工适宜性评价

Evaluation on Suitability of Fresh-cut Processing for Six Muskmelon Samples

针对6份厚皮甜瓜品种和优选组合材料开展了甜瓜鲜切加工后4℃下7 d冷藏货架期内产品品质变化的分析研究,通过对测定指标的统计分析、相关性分析和因子评价,确定了总体感官、组织电导率、可溶性固形物、果肉硬度、果肉色差b*和L*值、呼吸速率为鲜切甜瓜加工适宜性筛选的核心评价指标,通过层次分析确定了上述核心评价指标的权重分别为37.96%、23.73%、15.40%、10.02%、6.42%、4.01%和2.46%,采用灰色关联分析对冷藏7 d内供试样品的鲜切加工适宜性进行了排序和评价,筛选出较适宜的鲜切甜瓜样品为F204(川蜜金玉)和F89,其中F204表现最优。

This paper analyzed and studied the changes in product quality within cold storage shelf life of 6 muskmelon varieties or optimum combination materials after fresh-cut processing and stored at 4℃for 7 days.The overall visual quality,tissue conductivity,total soluble solids,pulp firmness and color(b*and L*value),respiratory rate were determined as main evaluation factors for fresh-cut muskmelon processing,through statistical analysis,correlation analysis and factor evaluation.The weight of above mentioned main evaluation factors was 37.96%,23.73%,15.40%,10.02%,6.42%,4.01%and 2.46%,respectively,and determined by analytic hierarchy process.The suitability of fresh-cut muskmelon samples cold storage within 7 days was ranked and evaluated by grey relational degree analysis.The more suitable fresh-cut muskmelon samples were screened out as F204(variety named‘Chuanmijinyu’)and F89,of which F204 had the best manifestation.