湖南杂柑品种外观品质与营养品质及感官评价之间的相关性研究

Study on the correlation among appearance quality, nutritional quality and sensory evaluation of hybrid citrus varieties in Hunan

摘要: 对分布于湖南省的杂柑资源品种的果实外观品质、营养品质与功能性成分、果汁的感官评价进行了系统全面的研究与相关性分析。结果表明:杂柑品种间的外观品质差异显著;出汁率受果皮厚度影响最大;营养品质可溶性固形物和总糖呈显著正相关;功能性成分柠檬苦素与柚皮苷含量呈正相关;感官评价中可溶性固形物含量对总评分影响最大。

Abstract: The appearance quality, nutritional quality, functional ingredients, juices sensory evaluation and correlation among these parameters of hybrid citrus fruit distributed in Hunan province were studied in this article.The results indicated the appearance qualities of hybrid citrus varieties were significantly different. Fruit thickness had great impact on juice yield. Soluble solids and total sugar were positively relevant. Functional ingredients Limonin and Naringin were positively relevant too.Soluble solids had the greatest impact on sensory evaluation.