不同甜椒品种鲜切加工适宜性评价-食品科学.pdfVIP

136 2012, Vol. 33, No. 15 食品科学 ※基础研究 李 慧，毛胜利，胡 鸿，张宝玺，张学杰 * ( 中国农业科学院蔬菜花卉研究所，北京 100081) 以我国华北地区主要栽培的中椒 105、塔兰多、0808 、翠龙216 四个甜椒品种为实验材料，评价其鲜切 加工适宜性。实验材料采收后在(10 ± 1)℃温度条件下贮存，分别于0 、7 、14、21 、28d 取样，测定其 VC 含 量、硬度、果肉厚、可溶性固形物含量、出品率及评价感官品质，采用层次分析法和灰色关联度分析方法进行 综合评价。层次分析法结果表明：对于鲜切加工来讲，甜椒的感官品质、VC 含量及出品率是最重要的 3 个评价 指标，其相对权重分别为 44.94% 、23.73% 、14.04%，占总权重的 82.71% ；灰色关联分析结果表明：塔兰多是 最适宜鲜切后直接食用的甜椒品种，具有感官品质好、出品率高等特点，其次为中椒 105，而0808 和翠龙 216 较 适于烹饪食用。 甜椒；品种；鲜切；层次分析法；灰色关联 Evaluation of Fresh-Cut Processing Suitability of Different Sweet Pepper Cultivars LI Hui ，MAO Sheng-li ，HU Hong ，ZHANG Bao-xi ，ZHANG Xue-jie* (Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081 ，China) Abstract ：This study was undertaken to evaluate the fresh-cut processing suitability of four major sweet pepper cultivars in North China, Zhongjiao No. 105, Talanduo, No. 0808 and Cuilong No. 216. Ascorbic acid content, firmness, flesh thickness, total soluble solids, production rate and sensory traits were evaluated during postharvest storage at (10 ± 1) ℃ every week. Comprehensive evaluations were conducted using analytic hierarchy process and grey correlative degree analysis method. The results from analytic hierarchy process showed that sensory quality, ascorbic acid content and production rate were the most important quality indices of the fresh-cut processing suitability of sweet peppers with weighting factors of 44.94%, 23.73%, 14.04% and 82.71%, respectively. The results from grey correlative degree analysis showed that Talanduo was suitable for fresh-cut processing due to excellent sensory quality and high production rate, followed by Zhongjiao No. 105, while cultivars No. 0