Abstract：Grafted and own-rooted cucumbers were used to study the correlation between sensory evaluation and nutritional quality.The experiment studied the correlation between cucumber sensory evaluation and the contents of soluble sugar，soluble protein，free amino acids、dried matter，VC，titratable acid and tannin.Through correlation analysis and stepwise regression method，the results showed that sensory evaluation of own-rooted cucumber was better than that of the grafted one，the contents of soluble protein，free amino acids，VC and soluble sugar played a positive role in sensory evaluation，while tannin and titratable acid were negatively correlated with sensory evaluation.
收稿日期: 2007-08-14
引用本文:
李红丽 于贤昌 高俊杰 王华森. 嫁接和自根黄瓜果实感官评价与营养品质的相关性[J]. 中国蔬菜, 2008, 1(3): 23-26.
Li Hongli;Yu Xianchang;Gao Junjie;et al.. Correlation between Sensory Evaluation and Nutritional Quality in Grafted and Ownrooted CucumberLi Hongli，Yu Xianchang，Gao Junjie，et al.. , 2008, 1(3): 23-26.
