白皮黄瓜果实农艺性状与主要营养成分相关性分析研究  

Correlation Analysis of White Cucumbers' Agronomic Traits and Major Nutrients

作　　者：张占军[1] 

机构地区：[1]陇东学院农林科技学院,甘肃庆阳754000

出　　处：《中国食物与营养》2014年第5期69-73,共5页Food and Nutrition in China

基　　金：甘肃省科技厅星火计划项目(项目编号:1205NCXM262);甘肃省教育厅研究生导师项目(项目编号:1110-02)

摘　　要：对白皮黄瓜果实农艺性状与主要营养成分进行观测分析与相关性分析,研究结果表明:白皮黄瓜营养丰富,VC和可溶性固形物含量相对较高,瓜条短粗,刺溜相对稀疏。营养成分及果实农艺性状各品种间存在极显著差异。各营养成分含量随果实农艺性状表现呈现规律性变化,存在一定的相关性。板桥白黄瓜氨基酸总量最高,为0.25%;香玉龙黄瓜VC含量最高,为6.42mg/100g;翠玉8号可溶性固形物含量最高,为3.1%。The observation and analysis of correlation between agronomic traits and main nutrients of white cucumber showed that the white cucumber＇ shape was stubby, the barbed slips were relatively sparse, with higher VC content and soluble solids content. There were significante differences between fruit nutrients and agronomic traits of each specie, the fruit nutrient content changed with agronomic traits regularly and correlatively. In total amino acids, the white cucumbers in BanJiao was the highest, as 0. 25% ; in VC content, the Xian- gYuLong was the highest, as 6. 42mg/100g; in soluble solids content, the CuiYu 8 was highest, as 3.1%.

关 键 词：白皮黄瓜 果实农艺性状 营养成分 相关性 分析 

分 类 号：S642.2[农业科学—蔬菜学]