新栽培模式可使番茄含糖量明顯提高.pdf

中國主栽青辣椒品種鮮切加工適宜性評價 農(nóng)業(yè)工程學(xué)報 32 s2 359 368 王麗 張學(xué)杰 李慧 王懷松 2012 不同甜瓜品種鮮切加工特性 評價 食品科學(xué) 33 7 55 58 楊鼎新 魏大釗 1989 中國甜瓜園藝學(xué)分類的初步探討 中國西 瓜甜瓜 1 19 20 張學(xué)杰 2007 不同胡蘿卜品種制汁加工特性的灰色關(guān)聯(lián)度分析評 價 食品科學(xué) 28 7 54 56 Bai J Baldwin E A Fortuny R C S Mattheis J P Stanley R Perera C Brecht J K 2004 Effect of pretreatment of intact Gala apple with ethanol vapor heat or 1 Methylcyclopropene on quality and shelf life of fresh cut slices Journal of the American Society for Horticultural Science 129 4 583 593 Evaluation on Suitability of Fresh cut Processing for Six Muskmelon Samples GAO Jia 1 3 TIAN Yu xiao 1 TANG Yue ming 1 ZHU Yong qing 1 3 LUO Fang yao 1 CAI Peng 2 3 FANG Chao 2 3 1 Institute of Agro products Processing Science and Technology Sichuan Academy of Agricultural Sciences Chengdu 610066 Sichuan China 2 Institute of Horticulture Sichuan Academy of Agricultural Sciences Chengdu 610066 Sichuan China 3 Ministry of Agriculture and Rural Afairs Key Laboratory of Biology and Genetic Improvement of Horticultural Crops Southwest Region Chengdu 610066 Sichuan China Abstract This paper analyzed and studied the changes in product quality within cold storage shelf life of 6 muskmelon varieties or optimum combination materials after fresh cut processing and stored at 4 for 7 days The overall visual quality tissue conductivity total soluble solids pulp firmness and color b and L value respiratory rate were determined as main evaluation factors for fresh cut muskmelon processing through statistical analysis correlation analysis and factor evaluation The weight of above mentioned main evaluation factors was 37 96 23 73 15 40 10 02 6 42 4 01 and 2 46 respectively and determined by analytic hierarchy process The suitability of fresh cut muskmelon samples cold storage within 7 days was ranked and evaluated by grey relational degree analysis The more suitable fresh cut muskmelon samples were screened out as F204 variety named Chuanmijinyu and F89 of which F204 had the best manifestation Key words Muskmelon Fresh cut Processing suitability Analytic hierarchy process Grey correlation analysis 高糖度番茄酸甜可口 風(fēng)味濃郁 北京市農(nóng)林科學(xué)院蔬菜研究中心節(jié)水優(yōu)質(zhì)課題組在北京通州基地連棟溫室 示范展 示了其基于限根槽培系統(tǒng) 調(diào)虧灌溉和營養(yǎng)液調(diào)控 3 項關(guān)鍵技術(shù)建立的 高糖度番茄模式 利用該模式種植的 3 個品種的 番茄可溶性糖含量均達(dá)到 8 9 比對照普通栽培品種 5 0 5 5 的可溶性糖含量明顯提高 20 年來 該課題組對高糖度番茄的栽培技術(shù)和生理進(jìn)行了較為系統(tǒng)的研究 在國內(nèi)首次確定了番茄產(chǎn)量和品質(zhì)兼顧的 限根栽培和調(diào)虧灌溉調(diào)控技術(shù) 將番茄果實可溶性固形物含量從 5 提高到 8 以上 建立了適合我國國情的 產(chǎn)量和品質(zhì) 兼顧 的高糖度番茄栽培模式 并開展了果菜類品種 水 肥 激素等 8 個農(nóng)藝因子對品質(zhì)和芳香物質(zhì)形成的影響規(guī)律研究 闡明了蔬菜果實芳香物質(zhì)形成的機(jī)理 這些研究工作為高品質(zhì)番茄生產(chǎn)提供了理論依據(jù) 高糖度番茄栽培模式實現(xiàn)了 4 個方面的重要創(chuàng)新 建立了限根槽培系統(tǒng) 創(chuàng)新了調(diào)虧灌溉三維模式 攻克了營養(yǎng)液調(diào) 控關(guān)鍵技術(shù) 研發(fā)出可直接使用地下水的營養(yǎng)液配方 使栽培成本更低 首創(chuàng)了 產(chǎn)量和品質(zhì)兼顧 的高糖度番茄栽培模式 目前該課題研發(fā)的這套栽培系統(tǒng)所有設(shè)備和品種均已實現(xiàn)國產(chǎn)化 而成本僅為國外先進(jìn)栽培系統(tǒng)的 50 左右 科技日報 信息 新栽培模式可使番茄含糖量明顯提高 80 中 國 蔬 菜 CHINA VEGETABLES 研究論文