摘要
以36个新疆绿色葡萄品种为试材进行感官、理化指标的检测,运用灰色关联度分析方法,对其主要性状与"理想品种"性状之间的密切程度进行综合分析,依据各品种的加权关联度对参试品种进行聚类分析,研究其加工绿葡萄干的适宜性。结果表明:无核白、底莱特、京早晶、波尔莱特、无核白鸡心等葡萄品种适宜加工绿葡萄干,而苏珊玫瑰、谢克兰格、匈牙利之光等则不适宜加工成绿葡萄干,其他品种居中。此结果与各品种实际表现基本一致,说明该方法可用于我国葡萄干产业加工品种的筛选及其评价体系的建立。
Sensory, physical and chemical characteristics of 36 green grape varieties grown in Xinjiang were evaluated. Comprehensive analysis of major properties between these 36 varieties and the ideal variety was carried out using gray correlation grade analysis method for cluster analysis of the tested green grape varieties based on their weighted correlation degree with the aim of evaluating their suitability for preparing green raisins. The optimal varieties for preparing green raisins included Thompson Seedless, Delight, Jingzaojing, Perlette and Centennial Seedless, while Muscat Susanna, Xiekelange and Gloria Hungariae were unsuitable for preparing green raisins. These results were in good agreement with the actual performances of the various varieties, suggesting that this method can provide an evaluation system for screening optimal varieties in the raisin industry.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第19期62-66,共5页
Food Science
基金
国家公益性行业(农业)科研专项(200903043-08)
关键词
绿葡萄干
灰色关联度分析
适宜性
综合评价
green raisins
gray correlation analysis
suitability
comprehensive evaluation
