基于TOPSIS法综合评价欧李果实品质  

Comprehensive Assessment of Fruit Quality of Cerasus humilis Using the TOPSIS Method

作　　者：李培婕 李学强[1] 王沛京 王雨曼 翟蒙蒙 李秀珍[1] 邝俊蝶 LI Peijie;LI Xueqiang;WANG Peijing;WANG Yuman;ZHAI Mengmeng;LI Xiuzhen;KUANG Jundie(College of Horticulture and Plant Protection,Henan University of Science and Technology,Luoyang 471000,China)

机构地区：[1]河南科技大学园艺与植物保护学院,河南洛阳471000

出　　处：《中国野生植物资源》2025年第1期8-13,22,共7页Chinese Wild Plant Resources

基　　金：河南省科技攻关计划(242102110293)。

摘　　要：目的:筛选出既具有良好外观品质又具有良好风味的欧李品系。方法:试验采集了37个欧李品系,测定其单果重、果形指数、果肉颜色、核粘离情况、可食率及风味等,在对各指标进行方差分析的基础上,用TOPSIS法对欧李果实品质进行综合评价。结果:37个品系平均单果重为7.992 g,变异系数为30.92%;果形分为扁圆形、圆形和椭圆形3类;平均可食率为91.20%,可食率最小的是洛早1号,最大的是洛欧1号,分别为83.05%和93.88%;风味有酸、甜酸、酸甜、甜4种,其中酸的品系有12个,占32.43%;酸甜次之,有11个品系,占29.73%;甜酸最少,有5个品系,占13.51%。结论:TOPSIS法可以用于欧李果实品质的综合评价。在综合评价中,按照得分从高到低排名前7的品系依次为4-15、4-45、S2、5-1、1-2-1、4-61、4-12。其中,4-15、4-45、S2、4-61这些品系适口性较好,可以考虑发展为鲜食品种。Objective:To select Cerasus humilis strains that possess both excellent appearance quality and desirable flavor characteristics.Methods:A total of 37 C.humilis strains were collected and assessed for various attributes,including single fruit weight,fruit shape index,flesh color,clingstone or freestone,edible rate and flavor.Based on variance analysis for each indicator,the TOPSIS method was used to comprehensively evaluate the fruit of C.humilis.Results:The results showed that the average single fruit weight of 37 strains was 7.992 g,with a coefficient of variation of 30.92%.The fruit shapes were classified into three categories:oblate,round,and oval.The average edible rate was 91.20%,with Luozao 1 exhibiting the lowest edible rate at 83.05%and Luoou 1 having the highest at 93.88%.The flavors were categorized as acid,sweet-acid,acid-sweet,and sweet.There were 12 acid strains,accounting for 32.43%,followed by 11 acid-sweet strains,accounting for 29.73%,while there were only 5 sweet-acid strains,accounting for 13.51%.Conclusion:The TOPSIS method was effective for the comprehensive evaluation of C.humilis fruit quality.In the comprehensive evaluation,the top seven strains ranked from highest to lowest scores were:4-15,4-45,S2,5-1,1-2-1,4-61,and 4-12.Among them,strains 4-15,4-45,S2,and 4-61 exhibit good palatability and were considered promising candidates for the development of fresh food varieties.

关 键 词：欧李 果实品质 TOPSIS法 综合评价 

分 类 号：S662.5[农业科学—果树学]