摘要
建立准确灵敏的黄瓜涩味感官评价体系,是筛选口感品质优良的黄瓜种质资源的基础。通过比较不同品尝部位、不同切分方法以及切分后样品不同放置时间对黄瓜涩味感官评价影响程度,确定黄瓜涩味感官评价操作方法。并应用此法对228份黄瓜种质资源进行感官评价以检验此方法的有效性和区分度。结果表明,果皮处涩感显著强于果实中心腔处。扇形瓜条切分法相比切片法、切除瓜把法更能减少涩味物质的流失,有助于评价员感知黄瓜涩味,相对更灵敏。另外,结果显示随着切分后停置时间延长涩味有降低趋势。综上所述,黄瓜涩味口感评价操作体系为采用扇形瓜条切分法切分商品瓜,放置1 min,用舌尖舔触果实扇形横切面的果皮处溢出的汁液并感知涩度。利用该方法对黄瓜种质资源进行评价,筛选出低涩资源6份,强涩资源9份。
To identify cucumber germplasm resources with high taste quality,an accurate and sensitive sensory assessment technique for cucumber astringency must first be established.In this study,the astringency of the cucumber's flavor was used as the primary criterion for evaluation.By contrasting the effects of various slicing techniques,sample placement times after slicing,and various taste locations on the sensory assessment of cucumber astringency,the sensory evaluation methods of cucumber astringency were established.To examine the efficacy and discrimination of this strategy,228 cucumber germplasm resources were evaluated.The findings demonstrated that the astringency in the fruit's skin was greater than that in its interior cavity.The degree of cucumber astringency in terms of flavor varied significantly depending on how it was chopped.The fan-shaped melon slice method may assist the evaluator detect the astringency of cucumber,which is substantially more sensitive,and can decrease the loss of astringency compounds when compared to the slicing and cutting methods.Additionally,the findings of the experiment indicated that the astringency tended to diminish with an extended staying period following slicing.Based on the aforementioned findings,the operational procedure for determining the astringency of cucumber was as follows:slice commercial melons into sections,stay for 1 minute,and touch the juice that has leaked from the fruit's skin by licking the tip of the tongue.This approach was used to evaluate cucumber germplasm resources,and 6 low astringent and 9 high astringent resources were chosen.
作者
任思铃
朱雪云
闫立英
李晓丽
REN Siling;ZHU Xueyun;YAN Liying;LI Xiaoli(Hebei Key of Horticultural Germplasm Excavation and Innovative Utilization/College of Horticulture Technology,Hebei Normal University of Science and Technology,Qinhuangdao 066004,Hebei,China)
出处
《中国瓜菜》
CAS
北大核心
2023年第3期36-41,共6页
China Cucurbits And Vegetables
基金
河北科技师范学院博士启动基金(2021YB019)
河北省高等学校科学技术研究项目(QN2021070)。
关键词
黄瓜
涩味
感官评价
种质资源
影响因素
Cucumber
Astringency
Sensory Evaluation
Germplasm Resources
Influence factors
