不同胡萝卜品种制汁加工特性的灰色关联度分析评价

以目前市场上销售的主要胡萝卜品种为实验材料,应用灰色关联度分析法,对与胡萝卜加工制汁有关的品种特性--总胡萝卜素含量、可溶性固形物含量、出汁率、亩产量四个主要性状指标进行综合评价。结果表明,品系H4与参考品种关联度最大,综合性状最好,具有较好的市场开发前景;在市场上销售的商业品种中,适宜加工制汁的胡萝卜品种排序依次为橘红一号、超级五寸、改良黑田五寸、橘红二号、红心大根和Chanteney,橘红一号具有较好的加工特性,最适宜用作制汁品种。

Evaluation on Different Carrot Varieties for Juice Processing by Grey Correlative Degree Analysis

The processing characteristics of nine different carrot varieties were comprehensively evaluated by using the grey correlative degree analysis to analyze carotenoids content, total soluble solid(TSS), juicing rate and yields. The results showed that the correlative degree of H4 is closest to the ideal variety among the experimental materials to show the good potential for processing the carrot juice with the best processing characteristics such as high yield, juicing rate, TSS, and carotenoids content. Among the commercial varieties, Juhong No.1 is the best variety for processing juice, while the others are ranked in the order: Chaoji Wucun, Heitian Wucun, Juhong No.2, Hongxin Dagen and Chanteney in turn.