运用多维价值理论评价引种黄金果猕猴桃果实品质  

Evaluation on Fruit Quality of Introduced Cultivars of Kiwi Fruit with the Multi-value Theory

作　　者：吴亚楠[1] 刘婷[1] 刘惠民[1] 

机构地区：[1]西南林业大学,云南昆明650224

出　　处：《安徽农业科学》2016年第12期111-113,共3页Journal of Anhui Agricultural Sciences

基　　金：国家林业局948项目(2014-4-62)

摘　　要：[目的]研究引种黄金果猕猴桃的果实品质差异,为黄金果猕猴桃的品种改良和优良品种选育提供参考。[方法]以引种黄金果猕猴桃果实的单果重以及可溶性固形物、可溶性总糖、可滴定酸和VC含量等指标作为评价目标,采用"合理-满意度"和多维价值理论合并规则进行综合比较分析。[结果]试验表明,黄金果猕猴桃果实品质差异明显,供试品种编号15的果实VC和可滴定酸含量最高;编号5的果实可溶性固形物含量最高;编号19的果实单果重最大,总糖含量最高,糖酸比最大。合成合理满意度最高的是19号品种,最低的是11号品种。[结论]引种的黄金果猕猴桃中19号品质最好,适宜推广。[Objective]The aim was to study the differences of fruit quality among introduced cultivars of kiwi fruit,provide reference for variety improvement and excellent variety breeding.[Method] With single fruit weight,soluble solids,soluble sugar,titratable acidity and VCas evaluation indicators,comprehensive analysis was conducted by rationalization-satisfaction and multi-value theory.[Result] The results showed that the fruit quality had significant difference,among tested varieties,VCand titratable acidity content in No.15 was highest;soluble solids content in No.5 was highest;single fruit weight in No.19 was heaviest,total sugar content was highest,the ratio of sugar and acid was biggest.The highest satisfactory degree was No.19,and lowest was No.11.[Conclusion] The quality of No.19 is best among the introduced cultivars of kiwi fruit,and it is suitable for promotion.

关 键 词：多维价值理论 果实品质 比较分析 评价 

分 类 号：S663.4[农业科学—果树学]