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中国精品科技期刊2020
罗静红,梁根云,罗芳耀,等. 10个莴笋品种肉质茎和叶的品质分析与评价[J]. 食品工业科技,2024,45(17):1−9. doi: 10.13386/j.issn1002-0306.2023090305.
引用本文: 罗静红,梁根云,罗芳耀,等. 10个莴笋品种肉质茎和叶的品质分析与评价[J]. 食品工业科技,2024,45(17):1−9. doi: 10.13386/j.issn1002-0306.2023090305.
LUO Jinghong, LIANG Genyun, LUO Fangyao, et al. Quality Analysis and Evaluation of Fleshy Stems and Leaves of 10 Lettuce Varieties[J]. Science and Technology of Food Industry, 2024, 45(17): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090305.
Citation: LUO Jinghong, LIANG Genyun, LUO Fangyao, et al. Quality Analysis and Evaluation of Fleshy Stems and Leaves of 10 Lettuce Varieties[J]. Science and Technology of Food Industry, 2024, 45(17): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090305.

10个莴笋品种肉质茎和叶的品质分析与评价

Quality Analysis and Evaluation of Fleshy Stems and Leaves of 10 Lettuce Varieties

  • 摘要: 以集中在成都平原种植的10个莴笋品种(系)为试材,对各品种采后8项外观品质指标(单株重、单株茎重、单株长、茎长、茎粗、茎皮硬度、茎肉硬度、茎可食率)以及肉质茎和叶片7项营养品质指标(含水率、叶绿素、维生素C、还原糖、可溶性蛋白、纤维素、游离氨基酸)进行测试和统计分析,旨在对比评价供试品种采后品质表现,筛选优异品种材料。结果表明,供试品种(系)测试指标间变异系数为0.45%~50.64%,其中莴笋肉质茎游离氨基酸含量在品种(系)间变异系数最大,达50.64%,茎叶绿素和可溶性蛋白、叶片还原糖含量等指标在品种间也表现出较大差异(变异系数大于30%);外观品质、商品性、营养品质多项指标间均表现出较强的相关性;采用隶属函数分析方法筛选出3个优良的茎用型鲜食品种(‘组合2019135’、‘川绿香1号’和‘红尖笋2号’)和3个叶用型鲜食品种(‘竹筒青’、‘新翠竹’和‘组合2019135’)。本研究进一步明确了部分在成都平原蔬菜产区冬春季主栽莴笋品种的采后品质特性,为生产上鲜食莴笋优良品种的选择提供参考。

     

    Abstract: 10 lettuce varieties (lines) grown in Chengdu Plain were used as test materials, and 8 post-harvest appearance quality indexes (single plant weight, single plant stem weight, single plant length, stem length, stem thickness, stem skin hardness, stem flesh hardness, and stem edible rate), as well as seven nutrient quality indexes (water content, chlorophyll, vitamin C, reducing sugars, soluble proteins, cellulose, and free amino acids) were tested and statistically analyzed. The aim of this study was to compare and evaluate the postharvest quality of the tested varieties and select the excellent varieties. The results showed that the values of coefficient of variation among the tested varieties ranged from 0.45% to 50.64%, among which the coefficient of lettuce variation (lines) of free amino acid content in fleshy stems was the largest, reaching 50.64%. The content of stem chlorophyll and soluble protein, leaf reducing sugar showed great differences with the values of coefficient of variation all greater than 30%. The appearance quality, commerciality, and nutrition quality all showed strong correlation among several indicators. The excellent fresh varieties for 3 stem (‘Zuhe 2019135’, ‘Chuanlüxiang 1’ and ‘Hongjiansun 2’) and 3 leaf (‘Zhutongqing’, ‘Xincuizhu’ and ‘Zuhe 2019135’) were selected, respectively. The postharvest quality characteristics of some main lettuce varieties cultivated in winter and spring in the vegetable production area of Chengdu Plain were further clarified in this study, which can provide reference for the selection of excellent fresh lettuce varieties in production.

     

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