[1]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):274-277.[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(04):274-277.[doi:10.11861/j.issn.1000-9841.2002.04.0274]
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应用模糊数学方法评定菜用大豆感官品质

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第21卷 期数: 2002年04期 页码: 274-277 栏目: 出版日期: 2002-11-25
Title:
STUDY ON EVALUATION METHOD OF QUALITY TRAITS OF VEGETABLE SOYBEAN
文章编号:
1000 -9841(2002)04 -0274 -04
作者:
韩立德1.2盖钧镒1邱家驯1
1 .南京农业大学大豆研究所;农业部国家大豆改良中心, 南京210095 ;
2 .安徽农业大学农学系
Author(s):
Han Lide1;  2Gai Junyi1Qiu Jiaxun1
1 .Soybean Research Institute , Nanjing Agriculture University ;National Center of SoybeanImprovement , Ministry of Agriculture , Nanjing , 210095 ;
2 .Anhui Agricultural University
关键词:
菜用大豆; 感官品质; 模糊数学
Keywords:
Vegetable soybean ; Quality traits ; Evaluation method
分类号:
S 565.1
DOI:
10.11861/j.issn.1000-9841.2002.04.0274
文献标志码:
A
摘要:
摸索一套合理的烹煮方法及品尝方式, 采用感官评定来评定菜用大豆的感官品质。参照亚洲蔬菜研究与发展中心及市场上认定的品质特征, 确立影响其品质的6 项主要因子(粒色、粒荚外观、生食口感、熟食口味、熟食香味、生样可剥性)及各因子五等级(低劣、较差、一般、较好、优良)隶属标准, 合理确定各个因子权重, 运用模糊综合感官评判法评定菜用大豆品质。该方法应用于菜用大豆品质育种, 证明简便有效。
Abstract:
Vegetable soybean ;Quality traits ;Evaluation method

参考文献/References:

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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), “ 九五” 农业科技重点攻关项目(BE96338), 上海市科技兴农攻关项目(农科攻1 -5)

作者简介:韩立德(1971-), 男, 讲师, 硕士, 从事作物遗传育种教学与科研。

更新日期/Last Update: 2016-12-30