摘要
以24种茄子为试验材料,分别测定了果实的维生素P、维生素C、总糖、花青素含量等营养成分以及果长、果径、单果重等商品性状,并采用各单项指标进入前12名的次数排名法和隶属函数分析法对茄子的营养品质进行了综合评价,比较分析了茄果横切开后常温下放置不同时间后各品种的褐变情况,筛选出耐褐变的品种.结果表明:不同品种各营养元素含量差异明显,9号果皮维生素P、6号果肉维生素P、18号果皮维生素C、3号果肉维生素C、4号果皮花青素、17号可溶性糖含量最高;无论是次数排名法还是隶属函数法评价,3、10、12、14、15,1、4、6、17号等9个品种的综合品质均表现好;其中14、10、4号和15号的耐贮性和耐褐变性均进入前12名,是营养价值高、耐褐变、耐贮藏的茄子品种;17、3和12号是一种营养价值高且耐贮藏的品种;6和9号是一种营养价值高且耐褐变的品种;24和20号的耐褐变性和耐贮藏性均较好.将24种茄子的营养指标进行相关性分析,结果表明:果肉VC含量与果肉VP含量、果皮VC含量呈极显著正相关;花青素含量与果皮VP含量呈显著正相关;果长与果肉VC含量呈显著负相关;果径与果皮VC含量、果肉VC含量均呈显著负相关.试验筛选出了优质、耐贮运、耐褐变、综合性状优良的茄子品种,也为利用相关性分析简化试验内容提供了参考依据.
Abstract
The 24 eggplants were used as experimental materials,and the nutritional components such as vitamin P,vitamin C,total sugar content,anthocyanin content and commodity characteristics such as fruit length,fruit diameter and single fruit weight were determined.The nutritional quality of eggplant was comprehensively evaluated by the ranking method of each single index ranking in the top 12 and the membership function analysis method.The browning conditions of different varieties of eggplant fruit after being crosscut and placed at room temperature for different time were compared and analyzed,and the browning-tolerant varieties were selected.The results showed that there were significant differences in the content of nutrient elements among different varieties.Vitamin P of No.9 peel,vitamin P of No.6 pulp,vitamin C of No.18 peel,vitamin C of No.3 pulp,anthocyanin of No.4 peel and soluble sugar of No.17 peel were the highest.No matter the frequency ranking method or the membership function method,the comprehensive quality of 9 varieties,such as No.3,No.10,No.12,No.14,No.15,No.1,No.4,No.6 and No.17,were good.Among them,No.14,No.10,No.4 and No.15 ranked the top 12 varieties with high nutritional value,browning resistance and storage resistance.No.17,No.3 and No.12 are the varieties with high nutritional value and storage resistance.No.6 and No.9 are varieties with high nutritional value and browning resistance.No.24 and No.20 have good resistance to browning and storage.The correlation analysis of nutrient indexes of 24 kinds of eggplant showed that VC content in pulp was positively correlated with VP content in pulp and VC content in peel.Anthocyanin content was positively correlated with peel VP content.Fruit length was negatively correlated with VC content in pulp.There was significant negative correlation between fruit diameter and VC content in peel and pulp.The eggplant varieties with high quality,storage resistance,browning resistance and comprehensive characteristics were selected,which can provide a reference for simplifying the test by correlation analysis.
基金项目
江苏省种业振兴揭榜挂帅项目(JBGS[2021]074)
金陵科技学院科教融合项目(2021KJRH30)
国家科技期刊平台
NSTL
万方数据