优序图法在鲜食糯玉米食味品质评价中的应用  

Application of Precedence Chart in Evaluating Eating Quality of Fresh Waxy Corn

作　　者：辛德财[1] 王鹏文[1] 王国琴[2] 王芳芳[1] 朱崴[1] 

机构地区：[1]天津农学院农学系,天津300384 [2]天津农学院成人教育学院,天津300384

出　　处：《天津农学院学报》2010年第4期17-20,共4页Journal of Tianjin Agricultural University

基　　金：天津市科技支撑重点项目"专用鲜食糯玉米新品种选育及其产业化研究"(08ZCKFNC01300)

摘　　要：为了更好地对鲜食糯玉米的食味进行评价,在鲜食糯玉米鲜果穗采收期,从鲜果穗的清香度、果皮薄厚、籽粒柔嫩度、粘度、甜度5个方面对10个鲜食糯玉米组合或品种进行了多因素综合评判,探讨了鲜食糯玉米新品种选育中食味品质的评价方法。结果表明,在5个指标中,粘度的权重系数最大,其次是果皮薄厚和籽粒柔嫩度,再次为清香度和甜度。运用多因素综合评判法评价糯玉米食味品质,其结果更为客观,更为可靠。In order to evaluate the eating quality of fresh food waxy corn during the fresh ear harvest season, the fragrance, the pericarp thickness, the tenderness of kernel, the viscosity and sweetness were investigated and evaluated by the multi-factor comprehensive appraisal technique. Also, the selection methods for new combinations and the evaluation methods for new fresh waxy corn varieties were probed. The results show that the weight Coefficient of the viscosity was the biggest, then the pericarp thickness and the tenderness of kernel, the fourth was fragrance, and the last was sweetness. By the multi-factor comprehensive appraisal technique, the results were more objective and reliable.

关 键 词：鲜食糯玉米 食味品质 综合评判 优序图法 

分 类 号：S330[农业科学—作物遗传育种]