广西龙眼品种(单株)加工桂圆肉性状的综合评价  

Comprehensive Evaluation of the Characters of Different Longan Varieties in Processing Quality of Longan Dry Flesh in Guangxi

作　　者：朱建华[1] 陆贵峰[1] 于平福[2] 黄丽[3] 彭宏祥[1] 黎光旺[1] 

机构地区：[1]广西农业科学院园艺研究所,广西南宁530007 [2]广西农业科学院科技情报研究所,广西南宁530007 [3]广西大学轻工与食品工程学院,广西南宁530007

出　　处：《热带作物学报》2007年第1期97-100,共4页Chinese Journal of Tropical Crops

基　　金：广西科学基金(桂科自0339023)资助项目

摘　　要：以24个广西龙眼品种(单株)的果实为试材,进行桂圆肉加工试验,并对其产品的口感、颗粒形状、色泽、香味和成品率等影响桂圆肉品质和加工的性状逐项进行比较鉴评和评分,建立桂圆肉品质评价体系。在定性性状分析的基础上,从相关分析和回归分析出发,采用模糊综合评判法进行综合分析评价,结果表明不同的龙眼品种(单株)之间加工桂圆肉性状差异较大,其中良庆1号、桂圆0506和中秋(北流)名列前3名。Twenty four varieties of longan （Euphoria longan） in Guangxi were chosen as processing materials tbr longan dry flesh. The factors affecting the quality and processing characters of the longan varieties, inclusive of the taste, shape, color and sent of the processed longan products as well as the percentage of finished products, were identified, compared and evaluated one by one to establish a longan dry flesh quality assessment system. A correlation and aggression analysis was made based on the qualitative and character analysis of the products, and a fuzzy comprehensive evaluation was used to assess the processing characters. The results showed a wide difference in processing characters among the longan varieties, of which Liangqing NO. 1 was the best, followed by Guiyuan 0506 and Zhongqiu （Beiliu）.

关 键 词：龙眼 桂圆肉 评价 

分 类 号：S667.2[农业科学—果树学] S609.2[农业科学—园艺学]