不同品种蜜瓜尾瓜对瓜脯品质特性的影响

Effects of different varieties of tail melon on quality characteristics of preserved melon

摘要

为探究不同品种蜜瓜尾瓜瓜脯的品质特性，以民勤县栽植的6个品种两种熟度的蜜瓜尾瓜为试材，通过糖煮干燥制取蜜瓜瓜脯。感官评价结果表明，西州密17号两种熟度蜜瓜尾瓜瓜脯的感官评价总分均在80.45分以上，其他5种蜜瓜尾瓜瓜脯的感官评价总分均低于80分。结合感官评价结果综合分析6种蜜瓜瓜脯品质指标，发现西州密17号蜜瓜尾瓜瓜脯的酸甜度、口感、饱满度和色泽都为最佳，金红宝和黄皮哈密瓜2号次之，其余银帝、神州蜜、鲁厚甜129号3个品种蜜瓜瓜脯综合评价较差。蜜瓜尾瓜瓜脯的品质指标中6~8成熟不同品种蜜瓜尾瓜瓜脯的出品率要高于8~10成熟不同品种蜜瓜尾瓜瓜脯。综上所述，西州密17号6~8成熟蜜瓜尾瓜更适合应用到尾瓜瓜脯的制作生产中，旨在为民勤蜜瓜尾瓜的再利用以及干制品的生产提供理论指导。

Abstract

In order to explore the quality characteristics of different varieties of tail preserved melon, six varieties and two mature level of tail melons planted in Minqin were used as the test ingredients, and the preserved melons were prepared by sugar boiling and drying. The results of sensory evaluation showed that the sensory evaluation scores of two kinds of mature tail melon of Xizhoumi No.17 were the highest, both above 80.45 points, while the sensory evaluation scores of other five kinds of tail melons were below 80.00 points. The quality indexes of six kinds of preserved melon were analyzed comprehensively with the results of sensory evaluation, and it was found that the sugar acidity, taste, fullness and color of Xizhoumi No. 17 was the best. The Jinhongbao and Yellow melon No. 2 came in second. The other three kinds of melon of Yindi, Shenzhoumi and Luhoutian No. 129 had poor comprehensive evaluation. In the quality indexes, the yield of 6-8 maturity was higher than that of 8-10 maturity. In summary, the 6-8 maturity of Xizhoumi No.17 was more suitable for application in the production of tail preserved melon. This study provided theoretical guidance for the reuse of tail melons and the production of dry products in Minqin.

关键词

蜜瓜 / 品种 / 尾瓜 / 瓜脯

Key words

Melon / Variety / Tail melon / Preserved melon

参考文献

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基金资助

武威市市级科技计划项目(WW2202RPQ043)