Evaluation of nutritional quality and sensory quality of Chinese chive germplasm
In this study,8 nutritional quality indexes and 5 sensory evaluation indexes of 22 Chinese chive germplasms were evaluated by principal component analysis and correlation analysis,in order to screen out the Chinese chive with good nutritional and sensory quality,and provide theoretical basis for quality breeding of Chinese chive.The results showed that the variation of nutrient quality traits of 22 Chinese chive germplasms was abundant,and the coefficient of variation of 8 traits ranged from 0.48％to 38.54％.By principal component analysis,8 nutritional quality traits could be simplified into 3 main components,and the cumulative contribution rate of 3 main components was 74.870％.The content of vitamin C,soluble sugar,β-carotene,fibre and Ca among the 8 nutritional quality traits had great influence on the com-prehensive evaluation.In the sensory evaluation,the sensory quality of taste of stir-fry leek could be distinguished well by pseudostem crispness,sweetness,flavor and sensation of fiber,and the four traits can be used as sensory evaluation in-dexes of stir-fry leek.The correlation analysis showed that the sensory quality were of general relevance.The crispness,sweetness and flavor of leek showed a significant positive correlation with the comprehensive sensation,among which the correlation coefficient between flavor of leek and the comprehensive sensation was the highest(0.424).In conclusion,the nutritional and sensory quality of Xixiayeshengjiu and Xibeiyin are excellent,which can be used as materials for breeding high quality Chinese chive.
Chinese chiveNutritional qualitySensory qualityPrincipal component analysisCorrelation analysis
万方数据
维普
