不同甜椒品种鲜切加工适宜性评价  

Evaluation of Fresh-Cut Processing Suitability of Different Sweet Pepper Cultivars

作　　者：李慧[1] 毛胜利[1] 胡鸿[1] 张宝玺[1] 张学杰[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15期136-139,共4页Food Science

摘　　要：以我国华北地区主要栽培的中椒105、塔兰多、0808、翠龙216四个甜椒品种为实验材料,评价其鲜切加工适宜性。实验材料采收后在(10±1)℃温度条件下贮存,分别于0、7、14、21、28d取样,测定其VC含量、硬度、果肉厚、可溶性固形物含量、出品率及评价感官品质,采用层次分析法和灰色关联度分析方法进行综合评价。层次分析法结果表明:对于鲜切加工来讲,甜椒的感官品质、VC含量及出品率是最重要的3个评价指标,其相对权重分别为44.94%、23.73%、14.04%,占总权重的82.71%;灰色关联分析结果表明:塔兰多是最适宜鲜切后直接食用的甜椒品种,具有感官品质好、出品率高等特点,其次为中椒105,而0808和翠龙216较适于烹饪食用。This study was undertaken to evaluate the fresh-cut processing suitability of four major sweet pepper cultivars in North China,Zhongjiao No.105,Talanduo,No.0808 and Cuilong No.216.Ascorbic acid content,firmness,flesh thickness,total soluble solids,production rate and sensory traits were evaluated during postharvest storage at（10 ± 1） ℃ every week.Comprehensive evaluations were conducted using analytic hierarchy process and grey correlative degree analysis method.The results from analytic hierarchy process showed that sensory quality,ascorbic acid content and production rate were the most important quality indices of the fresh-cut processing suitability of sweet peppers with weighting factors of 44.94%,23.73%,14.04% and 82.71%,respectively.The results from grey correlative degree analysis showed that Talanduo was suitable for fresh-cut processing due to excellent sensory quality and high production rate,followed by Zhongjiao No.105,while cultivars No.0808 and Cuilong No.216 was suitable for cooking.

关 键 词：甜椒 品种 鲜切 层次分析法 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]