池毓斌;朱丽娟;黄敏杰;彭真汾;叶清华;张静芳;陈清西;许长同;

• 1:福建农林大学园艺学院
• 2:福建农林大学植物保护学院
• 3:福州市经济作物站

摘要(Abstract)：

【目的】建立鲜食橄榄品质的评价模型,为今后鲜食橄榄的种质资源研究、品种改良和优质栽培提供依据。【方法】以12个橄榄品种(系)为材料,依照箱线图法剔除异常数据后,利用相关性分析、主成分分析、层次分析等建立鲜食橄榄品质的评价模型,并结合感官审评进行验证分析。【结果】(1)对12个橄榄品种(系)的品质指标进行变异系数、相关性分析、主成分分析,以挑选出4个核心指标:可溶性总糖、总多酚、可滴定酸、总游离氨基酸含量,再用层次分析法构建了鲜食橄榄品质评价综合模型:Y(综合值)=0.417×总多酚含量+0.417×可溶性总糖含量+0.109×可滴定酸含量+0.056×总游离氨基酸含量。(2)综合评价模型对8个样品的果实评分与感官审评得分结果有较高的拟合程度,证明了利用该模型进行鲜食橄榄品质评价的可行性。【结论】建立的鲜食橄榄品质综合模型可作为模糊综合评价用于挖掘橄榄资源,减少人为主观因素的影响,提高对鲜食橄榄品质综合评判的科学性和有效性。

关键词(KeyWords)： 鲜食橄榄;感官审评;层次分析法;综合评价;分析模型

Abstract:

Keywords:

基金项目(Foundation): 基金项目:农业科技园区花果良种选育及集约化种植技术研究与示范(2013NZ0002-4)

作者(Author): 池毓斌;朱丽娟;黄敏杰;彭真汾;叶清华;张静芳;陈清西;许长同;

Email:

DOI: 10.13925/j.cnki.gsxb.20170051

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