Abstract：The processing characteristics of pumpkin(Cucurbita moschata Duch.ex poir.)varieties including carotenoids content,total soluble solid,juicing rate and yield were evaluated comprehensively by the grey correlative degree and clustering analysis.It showed that of all experimental varieties,the correlative degree of‘Beijing No.1’is the closest to that of the given ideal variety,which means‘Beijing No.1’held the better characteristics for juice processing like higher yield,juicing rate,total soluble solid,and carotenoids content.Pumpkin varieties‘Chestnut’and‘Jixiang’can be taken as assistant varieties for improving the quality of pumpkin juice by offering their high total soluble solid and carotenoids content.
收稿日期: 2009-04-28
通讯作者:
张学杰
引用本文:
张学杰. 不同南瓜品种制汁加工特性的综合评价[J]. 中国蔬菜, 2010, 1(2): 46-50.
ZHANG Xue-jie. Evaluation on Different Pumpkin Varieties for Juice Processing. , 2010, 1(2): 46-50.
