枸杞鲜果感官品质与理化特性相关性研究

Physical and Chemical Qualities and Sensory Evaluation of Fresh Fruits of Lycium barbarum L.

以10个品种(系)宁夏枸杞鲜果为材料,测定枸杞鲜果的百粒重、最大单果重、硬度、色差、可溶性固形物、可滴定酸、总糖、黄酮等19项理化指标,采用模糊感官评价法,调查50名男性、50名女性对枸杞鲜果色泽、外观、苦味、口感4个指标评分,分析枸杞鲜果理化指标与感官评价相关性。结果表明,10个品种(系)枸杞鲜果总糖含量最高的“14-401”与其它品系差异显著;可滴定酸含量最高的“14-401”与其它品系差异显著;果实硬度较大的“Z44”和“14-4-4-13”与其它品系差异显著。10个品种(系)枸杞鲜果色泽平均得分在3.30~7.43之间,外观平均得分在3.15~7.18之间,苦味平均得分在4.20~7.85之间,口感平均得分在4.06~8.78之间;“14-4-4-13”色泽、外观、口感评分均最高,苦味评分最低。最大单果重和男性色泽评价、男性外观评价、综合外观评价均显著正相关,与女性苦味评价显著负相关;硬度与男性口感评价显著负相关;糖酸比与女性苦味评价显著正相关;色泽评价与外观、口感评价极显著正相关;苦味评价与外观、色泽评价显著负相关,与口感评价极显著负相关;外观评价与口感评价极显著正相关。

In this study,10 varieties(strains)of fresh fruits of Lycium barbarum L.were used as materials,and 19 physical and chemical qualities of the fruit,such as 100 grain weight,maximum single fruit weight,hardness,chromatic aberration soluble solids,titratable acid and total sugar and flavonoids were determined.Using the sensory evaluation method,50 men and 50 women were instructed to evaluate the color,appearance,bitterness and taste of the fresh fruits of L.barbarum L.Finally,the correlation between the physical and chemical indexes and the sensory evaluation of fresh fruits of L.barbarum L.was analyzed.The results showed that‘14-401’had the highest total sugar content,‘14-401’had the highest titratable acid content and‘Z44’and‘14-4-4-13’were significantly different from other strains as the hardest strains.The average score of fresh fruit color,appearance,bitterness,and taste of 10 varieties(strains)was 3.30-7.43,3.15-7.18,4.20-7.85 and 4.06-8.78 respectively.The color,appearance and taste scores of‘14-4-4-13’were the highest,and its bitter taste score was the lowest.The largest single fruit weight was positively correlated with male color evaluation,male appearance evaluation,and comprehensive appearance evaluation,and negatively correlated with female bitterness evaluation.Hardness was negatively correlated with male taste evaluation.Sugar acid ratio was positively correlated with female bitterness evaluation.Color evaluation was positively correlated with appearance and taste evaluation.Bitterness evaluation was negatively correlated with appearance and color evaluation,and negatively correlated with mouth.There was a significant positive correlation between sensory evaluation and appearance evaluation.