鲜切加工莴笋适宜性品种筛选与货架品质对比分析  

Creening of Suitable Varieties for Fresh-cut Processed Lettuce and Comparative Analysis of Shelf Quality

作　　者：罗静红 唐月明 梁根云[3] 罗芳耀 李春 杨艺雯 高佳[1,2] LUO Jinghong;TANG Yueming;LIANG Genyun;LUO Fangyao;LI Chun;YANG Yiwen;GAO Jia(Institute of Agro-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Institute of Food and Nutrition Health,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;China Agricultural University-Sichuan Advanced Agricultural&Industrial Institute,Xinjin 611430,China;Institute of Horticulture,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China)

机构地区：[1]四川省农业科学院农产品加工研究所(四川省农业科学院食物与营养健康研究所),四川成都610066 [2]四川成都中农大现代农业产业研究院,四川新津611430 [3]四川省农业科学院园艺研究所,四川成都610066

出　　处：《现代食品科技》2025年第2期262-271,共10页Modern Food Science and Technology

基　　金：四川省农作物育种攻关项目(2021YFYZ0022);国家现代农业产业技术体系四川省大宗蔬菜创新团队(SCCXTD-2024-5);四川产研院省级支持项目。

摘　　要：为筛选出适宜的莴笋鲜切加工品种,该试验对10个莴笋品种开展了莴笋鲜切加工品质研究,重点测试了15℃贮藏条件下3 d货架期内产品外观和内在品质变化,测定其色差L^(*)、a^(*)、b^(*)值、茎肉硬度、破碎力、失重率、电导率、PPO、POD、PAL、总体感官、褐变情况等12项指标。通过对测定指标数据的基础分析、相关性分析和因子评价,确定了鲜切莴笋加工适宜性品种筛选的核心评价指标为总体感官、色差a^(*)值、茎肉硬度和PPO;通过层次分析确定了上述各核心评价指标的权重分别为61.67%、21.18%、11.71%和5.45%;采用灰色关联分析对10个莴笋品种贮藏期内鲜切加工品质进行了排序,评价其鲜切加工适宜性,筛选出较适宜鲜切加工的莴笋优选品种为135#(组合2019135)、109#(川绿香2号)和63#(新翠竹),其中135#表现最优。以上结果可为鲜切莴笋加工过程中原料的选择提供科学依据,同时为莴笋鲜切加工专用品种的选育提供指导。In order to select suitable lettuce varieties for fresh-cut products,the processing quality of 10 varieties of fresh-cut lettuce was examined in this research,focusing on the changes in the appearance and internal quality of the products during the 3-day shelf-life under the 15℃storage conditions.12 indicators were measured,including the color difference(L^(*),a^(*),b^(*)values),stem hardness,crushing force,weight loss rate,electrical conductivity,PPO,POD,PAL,overall sensory quality and browning degree.Based on the basic analysis,correlation analysis and factor evaluation of the measured index data,it was determined that the core evaluation indicators for the screening of suitable fresh-cut lettuce varieties for processing were determined to be the overall sensory quality,color difference(a^(*)value),stem hardness and PPO.Through the analytic hierarchy process,the weights of the above core evaluation indicators were 61.67%,21.18%,11.71%and 5.45%,respectively.Gray correlation analysis was used to rank the fresh-cut processing quality of the 10 lettuce varieties during the storage and evaluate their suitability for fresh-cut processing.135#(Combination 2019135),109#(Chuan Lvxiang 2),and 63#(Xin Cuizhu)were selected to be the preferred lettuce varieties suitable for fresh-cut processing,among which 135#had the best performance.The above results can provide a scientific basis for the selection of raw materials in the processing process of fresh-cut lettuce,and provide guidance for the breeding of specific lettuce varieties for fresh-cut processing.

关 键 词：鲜切莴笋 加工适宜性 层次分析法 灰色关联分析 

分 类 号：S63[农业科学—蔬菜学]