【摘要】 以24个广西龙眼品种(单株)的果实为试材,进行桂圆肉加工试验,并对其产品的口感、颗粒形状、色泽、香味和成品率等影响桂圆肉品质和加工的性状逐项进行比较鉴评和评分,建立桂圆肉品质评价体系。在定性性状分析的基础上,从相关分析和回归分析出发,采用模糊综合评判法进行综合分析评价,结果表明不同的龙眼品种(单株)之间加工桂圆肉性状差异较大,其中良庆1号、桂圆0506和中秋(北流)名列前3名。更多还原

【Abstract】 Twenty four varieties of longan (Euphoria longan) in Guangxi were chosen as processing materials for longan dry flesh. The factors affecting the quality and processing characters of the longan varieties, inclusive of the taste, shape, color and sent of the processed longan products as well as the percentage of finished products, were identified, compared and evaluated one by one to establish a longan dry flesh quality assessment system. A correlation and aggression analysis was made based on the qualitative and character analysis of the products, and a fuzzy comprehensive evaluation was used to assess the processing characters. The results showed a wide difference in processing characters among the longan varieties, of which Liangqing NO.1 was the best, followed by Guiyuan 0506 and Zhongqiu (Beiliu).更多还原