对19个猕猴桃品种果品品质的分析评价

Evaluation of the Fruit Quality of 19 Kiwi Fruit Varieties with the Multiple Value Theory

运用合理—满意度和多维价值理论的合并规则的复合评价方法 ,以参评品种的可溶性糖、可滴定酸、Vc 3个因子为评价目标 ,对 19个猕猴桃品种果实进行综合评价 ,初步确定了适宜在试验区及其周边地区栽培的优良品种。

Using rational-satisfactory degree and multiple value theory, the content of fruit soluble sugar, acid and vitamin C of 19 main superior kiwi fruits were contrasted so that fruit quality and economical characters were could be evaluated. Results showed that some varieties were most suitable for the experimental plot and its periphery.