华南型黄瓜鲜切加工适宜性的对比分析

Comparative Analysis on the Suitability of Fresh-cut Vegetable Processing for South China Ecotypic Cucumber

摘要:

为筛选出适宜的黄瓜鲜切加工新品种，本试验针对18个参加品比试验的华南型黄瓜优良组合和对照品种（燕白黄瓜）开展了鲜切加工适宜性评价，测定了含水率、可溶性固形物含量（TSSC）、果肉厚度、种腔直径、果肉色差（L*、a*、b*值）、果皮硬度、果肉硬度、感官指标（口感、脆度）和出品率12项指标。通过统计分析、相关性分析和因子评价确定了7个鲜切黄瓜加工适宜性筛选的主评价指标，通过层次分析确定了主评价指标的权重，通过灰色关联度分析对19个黄瓜样品材料的鲜切加工适宜性进行了排序，同时结合各样品的田间栽培性状优选出较适宜的鲜切加工样品材料编号为4#和2#。以上结果可为鲜切黄瓜加工过程中原料的选择提供科学依据，也可为华南型黄瓜鲜切加工专用品种的选育提供指导。

Abstract:

In order to evaluate the suitability for fresh-cut vegetable processing of cucumber, 18 South China ecotypic cucumber valrieties and a control cultivar (Yanbai cucumber) were planted and harvested. Twelve indices of the fruits were measured, which included moisture content, total soluble solids content (TSSC), flesh thickness, seed cavity diameter, fresh color (L*, a* and b* value), peel and flesh firmness, sensory index (taste feeling and brittleness) and production rate. The main evaluation factors of suitability selection for fresh-cut cucumber processing were determined by statistical analysis results, correlation analysis and factor evaluation, and their weight was determined by analytic hierarchy process. The suitability of 19 cucumber samples for fresh-cut processing was sorted by grey relational analysis. Combined with the field cultivation characteristics of each sample, the suitable fresh-cut samples were selected as 4# and 2#. The above results can provide scientific basis for the selection of varieties of fresh-cut cucumber processing, and also provide guidance to the selection of breeding of special varieties for fresh-cut South China ecotypic cumber.