Comprehensive Evaluation of the Quality of Large-Kernel and High-Oil Peanut Varieties by Membership Function Method
In order to select new peanut varieties with superior quality,suitable for large-scale cultivation in the main peanut-producing areas of Henan province,this study analyzed eleven large-kernel and high-oil peanut varieties from the Henan Peanut Combination Trials from 2018 to 2020.Five important quality indicators including crude fat content,crude protein content,oleic acid content,linoleic acid content,and oleic acid to linoleic acid ratio were analyzed using the membership function method.The results showed that the crude fat content ranged from 55.1％to 57.4％,crude protein content ranged from 20.5％to 22.0％,oleic acid content ranged from 37.5％to 67.3％,linoleic acid content ranged from 13.6％to 38.4％,and the oleic acid to linoleic acid ratio ranged from 0.98 to 4.95 among the tested large-kernel and high-oil peanut varieties.The comprehensive member-ship function values of these 11 varieties ranged from 0.20 to 0.64.Four peanut varieties,Shanghua26,Zhenghua6,Yuhua94,and Yuhua109,had values greater than that of the control group Yuhua9326,indica-ting their superior quality suitable for large-scale cultivation in the main peanut-producing areas of Henan province.Among them,Shanghua26 had the highest crude fat content(57.4％),oleic acid content(67.3％),and oleic acid to linoleic acid ratio(4.95),making it suitable as a high-quality peanut variety for oil processing.Zhenghua6 and Yuhua94 both had high crude fat and crude protein contents,indicating good nutritional quality,suitable as high-quality fresh peanut varieties.Yuhua109 had a crude fat content of 57.3％,second only to Shanghua26,suggesting its suitability as a specialized oil-purpose peanut variety.
high-oil varietieslarge-kernel peanutqualitymembership function methodcom-prehensive evaluation
万方数据
维普
