不同品种金桔果实品质的综合比较  

Comprehensive Comparison of Fruit Quality of Different Varieties of Kumquats

作　　者：莫毅 刘星圻 边荣玉 杨培丽 谢燕青 陆文科[1] 李涛[1] 谢广燊 陈柳裕 MO Yi;LIU Xingqi;BIAN Rongyu;YANG Peili;XIE Yanqing;LU Wenke;LI Tao;XIE Guangshen;CHEN Liuyu(Liuzhou Branch of Guangxi Academy of Agricultural Sciences/Research Center of Agricultural Science of Liuzhou,Liuzhou 545000,China)

机构地区：[1]广西农业科学院柳州分院/柳州市农业科学研究中心,广西柳州545000

出　　处：《中国果菜》2024年第1期21-25,79,共6页China Fruit & Vegetable

基　　金：广西农业科学院基本科研业务专项项目(桂农科2023YM50)。

摘　　要：综合分析融安县主要种植的3个金桔品种,即‘油皮金桔’‘滑皮金桔’和‘脆蜜金桔’,观测各品种纵径、横径、可溶性固性物等8项主要指标,利用主成分降维和口感评价方法综合比较得出,无论主成分分析还是口感评价,这3个品种都有明显不同。经综合对比,‘脆蜜金桔’品质优于‘滑皮金桔’,‘滑皮金桔’优于‘油皮金桔’。选购‘脆蜜金桔’更能满足品质消费需求,金桔产业也将进一步扩大。A comprehensive comparative analysis was conducted on three main varieties of kumquat planted in Rong’an county,namely‘Youpi kumquat’‘Huapi kumquat’‘Cuimi kumquat’.The research mensurated 8 indexes including longitudinal diameter,transverse diameter,soluble solids of each variety,using principal component dimensionality reduction and taste evaluation methods.Both principal component analysis and taste evaluation showed significant differences among these three varieties of kumquat.After comprehensive comparison,the quality of‘Cuimi kumquat’was better than that of‘Huapi kumquat’,and‘Huapi kumquat’was better than that of‘Youpi kumquat’.Choosing‘Cuimi kumquat’could better meet the demand for quality consumption,and the kumquat industry would further expand.

关 键 词：‘油皮金桔’ ‘滑皮金桔’ ‘脆蜜金桔’ 主成分分析 感官评价 

分 类 号：S666[农业科学—果树学]