为评价筛选出圆白萝卜优质鲜食品种，本文以5个成都地区选育和主栽的圆白萝卜品种为对象，开展了萝卜采后13项营养（Vc、可溶性蛋白、可溶性固形物、可溶性糖、还原糖、干物质量、果肉和果皮纤维素）与外观品质指标（果肉和果皮色差、果肉和果皮硬度、果皮韧性）的测定与分析。通过数据统计分析、相关性分析和因子评价确定了5个鲜食萝卜品质核心评价指标为果肉可溶性固形物、纤维素、色差L*值、Vc和可溶性蛋白；通过层次分析确定各核心评价指标的权重分别为49.81%、26.39%、13.71%、6.09%和4.00%；通过灰色关联度分析对供试品种进行了品质综合排序，优选出综合鲜食品质最优的品种为黑叶春不老。供试品种中2个常规种鲜食品质整体优于杂交种，但3个杂交种的田间丰产性更优。

Five varieties of Raphanus sativus L. commonly grown in the Chengdu region were compared with the aim of selecting those of high quality for cultivation of freshly consumable crops. Quality was assessed based on 13 post-harvest nutritional indices (including dry matter mass and the contents of Vc, soluble proteins, soluble solids, soluble sugars, reducing sugars, and pulp and peel cellulose), as well as appearance indices (for example, differences between pulp and peel color, pulp and peel firmness, and peel toughness). Statistical analyses, including correlation tests and factor evaluation, revealed that the soluble solids, cellulose, Vc, and soluble protein contents of the pulp, as well as differences in the color value L* could serve as five key indices for evaluating the suitability of a variety for fresh consumption. The weights of these indices were determined based on an analytic hierarchy process as follows: 49.81%, 26.39%, 13.71%, 6.09%, and 4.00%, respectively. The overall quality of the five selected varieties was ranked according to gray correlation results, which indicated that the variety ‘Hei Ye Chun Bu Lao’ possessed the best quality in terms of fresh consumption. Among the assessed varieties, it was found that although two conventional varieties showed superior overall quality with respect to fresh consumption, the three hybrid varieties could be characterized by better field yields.

四川省科技计划资助项目（2018NZ0001），四川省农作物育种攻关项目（2021YFYZ0022）