花生感官品质的主要鉴定指标  

Main value index of peanut sensory quality

作　　者：吴兰荣[1] 陈静[1] 王秀贞[1] 杨伟强[1] 曹玉良[1] 张吉民[1] 

机构地区：[1]山东省花生研究所,山东青岛266100

出　　处：《中国油料作物学报》2005年第1期52-54,共3页Chinese Journal of Oil Crop Sciences

基　　金：农业部"948"资助项目(2003-T12)

摘　　要：在借鉴前人研究结果的基础上,通过广泛调查、品尝试验,确定了花生感官品质中的外观品质与口味品质的主要考察指标以及鉴定方法,为育种建立了可直接应用的鉴定方法体系,并利用该方法鉴定出高细腻度品系1个,兼具高甜度和浓香味的品系1个。该方法体系将对感官品质育种起到推动作用。Based on previous results from other studies, the main value index and identification methods of outward appearance and tasting quality were developed through comprehensive investigation and savouring test. This established a direct and applicable identification system for peanut breeding. One high tenderness line and one extra sweet and full aroma line were selected by these methods.

关 键 词：花生 感官品质 鉴定 

分 类 号：S565.201[农业科学—作物学]