不同茄子品种感官评价及品质指标研究  

Studies on Sensory Evaluation and Quality Indicators of Different Eggplant Varieties

作　　者：衡周 谢炳春 李涛[1] 孙保娟[1] 游倩 李植良[1] HENG Zhou;XIE Bingchun;LI Tao;SUN Baojuan;YOU Qian;LI Zhiliang(Vegetable Research Institute,Guangdong Academy of Agricultural Sciences,Guangdong Key Laboratory for New Technology Research of Vegetables,Guangzhou 510640,Guangdong,China;College of Horticulture and Landscape Architecture,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China)

机构地区：[1]广东省农业科学院蔬菜研究所,广东省蔬菜新技术研究重点实验室,广东广州510640 [2]仲恺农业工程学院园艺园林学院,广东广州510225

出　　处：《中国蔬菜》2023年第7期39-44,共6页China Vegetables

基　　金：广东省基础与应用基础研究基金项目(2020A1515011330,2021A1515012490);广东省农业农村厅项目(2022KJ106,2022KJ110);广东省农业科学院项目(R2020PY-JX003,202114TD)。

摘　　要：为了探究茄子不同品种口感差异形成的机制,本试验对6个茄子品种开展了感官评价、质构、细胞壁组分含量、糖、VC及粗蛋白含量分析。结果表明,碧玉1号口感明显好于其他供试品种;质构分析数据显示盐步秋茄的硬度、胶着性和咀嚼性与其他品种有显著差异;质构性状与细胞壁组分含量相关性分析结果显示,各品种果实的胶着性、咀嚼性、弹性三者间相关性较高;主成分分析显示,可溶性糖、果胶和半纤维素含量在第1主成分中有较大的方差贡献率;碧玉1号的可溶性糖、VC含量显著高于其他品种,这可能是质地相似情况下影响茄子综合口感的主要因素。In order to investigate the formation mechanism of taste differences among eggplant varieties,this experiment analyzed the sensory evaluation,texture,cell wall component content,sugar,VC and crude protein content of 6 eggplant varieties.The results showed that the taste of‘Biyu No.1’eggplant was significantly better than those of the other experimental varieties.The texture analysis data showed that the hardness,adhesiveness,cohesiveness and chewiness of‘Yanbuqiuqie’were notably different with the other varieties.The results of correlation analysis in texture traits and cell wall components showed that the adhesiveness,chewiness and springiness of each variety were better highly correlated.The analysis of principal component data showed that the contents of soluble sugar,protopectin and hemicellulose had greater variance contribution rate in the first principal component.The soluble sugar and VC contents in‘Biyu No.1’were significantly higher than that of the other varieties,might being the main factors affecting the overall taste of eggplant under similar texture condition.

关 键 词：茄子 感官评价 质构分析 可溶性糖 VC 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]