龙眼品种和实生单株加工桂圆肉性状的模糊综合评价  

Fuzzy Comprehensive Evaluation of Longan Cultivars and Seedlings in Processing Longan Dry Flesh

作　　者：李冬波[1,2,3] 朱建华[1] 彭宏祥[1] 黄凤珠[1] 徐宁[1] 黎光旺[1] 陆贵锋[1] 黎晓峰[2] 

机构地区：[1]广西农业科学院园艺研究所荔枝龙眼研究室,南宁530007 [2]广西大学农学院,南宁530005 [3]广西作物遗传改良重点开发实验室,南宁530007

出　　处：《中国农学通报》2011年第7期428-433,共6页Chinese Agricultural Science Bulletin

基　　金：广西农业科学院科技发展基金(2006016);广西科学基金"广西龙眼优稀种质资源遗传鉴定及辅助选育种研究"(桂科自0339023)

摘　　要：为了筛选出适宜桂圆肉加工的龙眼品种,利用热风干燥技术对50个龙眼品种(实生单株)进行桂圆肉的加工试验,并对影响桂圆肉品质和加工性状的色泽、香味、口感、颗粒形态、加工性和成品率等因素进行评分,在定性分析的基础上,采用模糊评判法进行综合评价。结果表明:同一品种不同产地之间加工桂圆肉各性状差异不大,不同的龙眼品种(单株)之间加工桂圆肉性状差异较大,其中实生-19色泽和粒形均最好,实生-3、巨乌、桂香和实生-23分别在香味、口感、加工性和成品率方面表现最好。经综合评价,在本试验所用50个材料中,实生-19、巨乌、实生-14分别位于前3位,综合评价高于目前生产上用于加工桂圆肉的主要龙眼品种石硖,具有较高的应用价值。In order to screen out suitable varieties of longan in processing longan dry flesh,50 longan cultivars and seedling plants were chosen to process longan dry flesh with hot-air drying technology.The factors that affected the quality and processability such as color,taste,smell,particle morphology,processing and yield were analyzed.On the basis of qualitative analysis,the author compared the materials with fuzzy comprehensive evaluation.The results showed that the quality of the same varieties came from different areas did not differ greatly in processing longan dry flesh,and the quality differed greatly among varieties.Of all the varieties in this study,seedling-19 was best in color and shape,seedling-3,Juwu,Guixiang and seedling-23 were best in smell,taste,process and yield,respectively.Of all the varieties,seedling-19,Juwu and seedling-14 were the top three in processing longan dry flesh,respectively.The comprehensive evaluation of them were superior to Shixia,the mainly variety in processing longan dry flesh at present,and they would have high application values in production.

关 键 词：龙眼 桂圆肉 加工 模糊综合评价 

分 类 号：S667[农业科学—果树学]