【摘要】 为研究成都地区主栽朝天椒品种剁椒的加工适宜性，该研究以成都地区主栽的15个朝天椒品种为研究对象，将其发酵制成剁椒，分别测定新鲜辣椒和剁椒的品质，采用差异性分析、相关性分析、多元线性回归和主成分分析等方法构建剁椒用朝天椒品种品质评价模型，筛选剁椒用朝天椒的关键品质指标。结果表明，成都地区主栽的15个朝天椒品种加工的剁椒品质存在显著性差异，果肉厚度、总酸含量、L~*值、a~*值、可溶性糖含量、果胶含量、含籽率是剁椒用朝天椒的关键品质指标。剁椒用朝天椒品种品质评价表明，天尚红2181剁椒的加工适宜性最好，仙草四号剁椒的加工适宜性较差。该研究为朝天椒品种剁椒的加工适宜性评价提供了理论依据。更多还原

【Abstract】 In order to study the processing suitability of chopped chili made of main Capsicum annuum var. conoides cultivars in Chengdu region, in this study, 15 main Capsicum annuum var. conoides cultivars in Chengdu region are selected as the research objects and they are fermented into chopped chili. The quality of fresh chili and chopped chili is determined respectively. Using the methods such as differential analysis, correlation analysis, multiple linear regression and principal component analysis, a quality evaluation model for Capsicum annuum var. conoides varieties used for chopped chili is constructed, and key quality indexes for Capsicum annuum var. conoides varieties used for chopped chili are screened. The results show that there are significant differences in the quality of chopped chili processed from the 15 main Capsicum annuum var. conoides cultivars in Chengdu region, and pulp thickness, content of total acids, L~* value, a~* value, soluble sugar content, pectin content and seed percentage are the key indexes of Capsicum annuum var. conoides used for chopped chili. The quality evluation of Capsicum annuum var. conoides used for chopped chili shows that chopped chili made of Tianshanghong 2181 has the best processing suitability, while Xiancao No.4 has the worse processing suitability. This study has provided a theoretical basis for the evaluation of processing suitability of chopped chili made of Capsicum annuum var. conoides varieties.更多还原