ZHANG Mei-xia,YANG Yan-jie,LIN Duo.Study on the Texture Quality Changes of Radish Root During Bolting Process[J].Northern Horticulture,2013,37(24):6-10.
抽薹进程中萝卜肉质根主要质地指标变化的研究
- Title:
- Study on the Texture Quality Changes of Radish Root During Bolting Process
- 文章编号:
- 1001-0009(2013)24-0006-05
- Keywords:
- radish; bolting; root; texture property
- 分类号:
- S 631.1
- 文献标志码:
- A
- 摘要:
- 以“日本青翠”、“水果沙窝”、“青科咔咔脆”和“绿到根”4个萝卜品种为试材，采用质构仪，研究分析了萝卜在抽薹过程中，不同薹高下萝卜的质构品质变化的规律和趋势。结果表明：不同萝卜品种在薹高0～30 cm时硬度、粘性、胶着性以及咀嚼性等主要质地指标受抽薹的影响较小，与感官品尝结果较一致；“水果沙窝”和“日本青翠”萝卜的综合品质在抽薹前期受抽薹的影响较小，与未抽薹时相比变化不明显，口感保持较好，适合作为青萝卜越冬茬栽培品种供应早春市场。
- Abstract:
- Taking ‘Ribenqingcui’,‘Shuiguoshawo’,‘Qingkekakacui’ and ‘Lvdaogen’as materials，by using texture profile analysis (TPA)，the regularity and tendency of radish textural changes during bolting process of 4 radish varieties at different stems height were studied.The results showed that，those two evaluations using texture profile analysis and sensory evaluation had a same result that the influence by bolting on the main texture quality indexes such as hardness，adhesiveness，gumminess，chewiness of different radish varieties was relatively smaller within 30 cm for stem height.Especially comprehensive quality of radish varieties ‘Shuiguoshawo’ and ‘Ribenqingcui’ had no obvious changes and kept the original taste compared to that of them before bolting，which were suitable as green radish cultivar for planting in winter and were supplied to both needs of early spring market and resident life.
参考文献/References:
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备注/Memo
第一作者简介：张美霞（1986-），女，硕士，研究方向为蔬菜品质生理。E-mail：meixiahappy2012@163.com.