不同甜瓜品种鲜切加工特性评价  

Suitability of Different Melon Cultivars for Fresh-Cut Processing

作　　者：王丽[1] 张学杰[1] 李慧[1] 王怀松[1] 

机构地区：[1]中国农业科学院蔬菜花卉研究所,北京100081

出　　处：《食品科学》2012年第7期55-58,共4页Food Science

基　　金：国家现代农业产业技术体系项目(CARS-26-07)

摘　　要：以网纹(中蜜55号、华蜜2号)、光皮(中蜜116、玉金香)两个类型甜瓜共4个品种为实验材料,分别测定其产量及采收后贮藏(10℃)0、14、28d时的硬度、可溶性固形物含量、感官品质、VC含量及出品率,实验结果采用灰色关联度分析方法进行综合评价。结果表明:供试甜瓜品种用于鲜切加工的优先排序依次为华蜜2号、中蜜55号、中蜜116和玉金香,其中华蜜2号在采摘初期表现出产量高、感官品质好、VC含量高的特点,中蜜5 5号呈现出产量高、品质较好、耐贮性好的特征。Hardness, soluble solid content （SSC）, sensory quality, VC content, and marketable fruit percentage were measured on melon fruits from four different cultivars, reticulate melon （Zhongmi No. 55 and Huami No. 2） and smooth rind melon （Zhongmi No. 116 and Yujinxiang） at days 0, 14 and 28 of post-harvest storage at 10 ℃. Meanwhile, grey correlation analysis was used to evaluate the experimental data. The suitability of the melon cultivars for fresh-cut processing followed the decreasing order of Huami No. 2 〉 Zhongmi No. 55 〉 Zhongmi No. 116 〉 Yujinxiang. Huami No. 2 was characterized by higher marketable fruit percentage at the early harvest stage, better sensory quality and higher VC content, and Zhongmi No. 55 showed the characteristics of higher marketable fruit percentage and better sensory quality and storage tolerance.

关 键 词：甜瓜 品种 鲜切 灰色关联 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]