5种鲜食黄瓜感官与品质评价初探  

Preliminary Study on Sensory and Quality Evaluation of Five Types of Fresh Cucumber

作　　者：高珏晓 王俊英 梁增文 徐蓓蓓 郭莹 王仁杰 李朋 李美芹[4] GAO Juexiao;WANG Junying;LIANG Zengwen;XU Beibei;GUO Ying;WANG Renjie;LI Peng;LI Meiqin(National Vegetable Quality Standard Center,Shouguang 262700,China;Shouguang Wenjia Street Agricultural Rural Service Center,Shouguang 262700,China;Shangdong Yongsheng Agricultural Development Co.Ltd.,Shouguang 262700,China;Weifang University of Science and Technology,Shouguang 262700,China)

机构地区：[1]全国蔬菜质量标准中心,山东寿光262700 [2]寿光市文家街道农业农村服务中心,山东寿光262700 [3]山东永盛农业发展有限公司,山东寿光262700 [4]潍坊科技学院,山东寿光262700

出　　处：《蔬菜》2022年第5期11-16,共6页Vegetables

摘　　要：为了研究黄瓜理化特性与感观品质的相关性,以生产上的5种鲜食黄瓜为研究对象,采用消费者喜好度测试的方法对黄瓜的喜爱程度、食用频率及黄瓜的果形、色泽、风味等质量属性进行感官评价,同时对黄瓜的外形、营养指标进行测定。结果表明,果形喜好度和色泽喜好度呈极显著相关,说明消费者对黄瓜的第一印象是综合外形和颜色2方面来判断是否喜欢;涩味喜好度和苦味喜好度呈显著正相关,说明黄瓜的苦涩味对整体口感的影响较一致;果形指数、硬度值、有机酸含量与感官评价中的脆度喜好度显著正相关,说明果形指数越大、硬度值越大、有机酸含量越高,黄瓜品尝起来口感越清脆;另外,参与评价的消费者约50%的人群喜欢食用黄瓜,食用黄瓜的频率以1周1~3次为主,偏爱果形指数较大、硬度较大、质地清脆、水分充足、苦涩味不明显的鲜食黄瓜。To study the correlation between physical and chemical characteristics and sensory quality,five types of fresh cucumber in production were used as the research object,and sensory evaluations of preference for cucumber,frequency of consumption and quality attributes of cucumbers such as fruit shape,color and flavor were conducted by using the method of consumer liking tests,while the appearance and nutritional indexes of cucumbers were measured.The results showed that shape preference of the fruit were extremely significant correlated with color preference of fruit,indicating that consumers’ first impression of cucumber was a combination of both shape and color to determine whether they liked it.Astringency preference and bitterness preference were significantly and positively correlated,indicating that the bitterness and astringency of cucumber had a more consistent effect on the overall taste.Shape index of fruit,hardness value,organic acid content and crispness preference in sensory evaluation were significantly positively correlated,indicating that the larger the shape index of fruit,the larger the hardness value and the higher the organic acid content,the crisper the cucumber tasted.In addition,about 50% of the consumers participating in this evaluation preferred cucumbers,consumed cucumbers mainly once to three times a week,and preferred fresh cucumbers with larger shape index of fruit,greater hardness,crisp texture,sufficient water and no obvious bitter taste.

关 键 词：黄瓜 感官评价 消费者喜好度 品质评价 相关性分析 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]