Han Lide,Qiu JiaxunGai Junyi.STUDY ON EVALUATION OF QUALITY TRAITS IN GENETIC RESOURCESOF SUMMER-PLANTED VEGETABLE SOYBEAN[J].Soybean Science,2003,22(01):27-31.[doi:10.11861/j.issn.1000-9841.2003.01.0027]
夏播菜用大豆感官品质鉴定的研究
- Title:
- STUDY ON EVALUATION OF QUALITY TRAITS IN GENETIC RESOURCESOF SUMMER-PLANTED VEGETABLE SOYBEAN
- 文章编号:
- 1000 -9841(2003)01 -0027 -05
- 分类号:
- S 565.1
- 文献标志码:
- A
- 摘要:
- 根据模糊数学理论结合现代食品感官分析技术, 提出一套菜用大豆感官品质鉴定体系:①评价人员的选定与考核, ②模糊综合感官评价分析, ③主观偏差的检测。按此体系对154 份夏播菜用大豆品种进行感官品质鉴定, 发现感官品质较差品种14 份, 一般品种75 份, 较好品种60 份, 优良品种5 份, 其中南农大黄豆、台湾309 、海系13 、金湖大青豆、香水豆为优良品种。结果还表明:华南热带四季大豆区、长江中下游春夏豆区存在丰富的感官品质优良的品种资源, 中南春夏秋豆区、西南高原春夏豆区、国外地区选择潜力较大, 进行感官品质育种选择改进为可行的。
- Abstract:
- A system of sensory quality evaluation of vegetable soybean was preliminarily established , including four mainprocesses :(1)Checking the member of sensory assessing panel ;(2)Preparing the specimens of non -cooked and cookedsoybean with appropriate processing procedure ;(3)Estimating the validity of assessment ;(4)Sensory fuzzy synthetic assessment .The quality of 154 Summer -planted varieties were evaluated with sensory organs according to this system, theresult was that :the worse or inferior was 14 varieties , the ordinary 75 , the better 60 , the excellent 5 (Nannong Dahuangdou, Taiwan 309 ,Haixi 13 , Jinhu Daqingdou , Xiangshuidou)
参考文献/References:
1 王索.菜用大豆种质资源农艺性状鉴定和优异资源的筛选[ J] .作物品种资源, 1996(2):14 -16.
相似文献/References:
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LI Bo,LU Fei,WANG Dong-ling,et al.Processing Technology of Steamed Bread Made with Bean Curd Residue[J].Soybean Science,2011,30(01):1011.[doi:10.11861/j.issn.1000-9841.2011.06.1011]
[2]韩立德.盖钧镒邱家驯.应用模糊数学方法评定菜用大豆感官品质[J].大豆科学,2002,21(04):274.[doi:10.11861/j.issn.1000-9841.2002.04.0274]
Han Lide,Gai JunyiQiu Jiaxun.STUDY ON EVALUATION METHOD OF QUALITY TRAITS OF VEGETABLE SOYBEAN[J].Soybean Science,2002,21(01):274.[doi:10.11861/j.issn.1000-9841.2002.04.0274]
备注/Memo
基金项目:国家自然科学基金项目(39470433), 江苏省科学基金项目(BK95099304), 江苏省“ 九五” 农业科技重点攻关项目(BE96338), 上海市科技兴农重点攻关项目(农科攻1 -5)。