Abstract：The quality evaluation on wax gound was studied with 24 varieties form various types and sources.The quality characters included content of soluble solids,acidity,flesh density,water content,fruit skin colour and shape.The re- sults indicated that flesh density and the ratio of sugar to acid were the most important factors to evaluate quality of wax gourd.A set of quality comprehensive evaluation method was developed based on the opinion of producers and consumers.
收稿日期: 2006-01-12
引用本文:
谢大森;何晓明;彭庆务;. 黑皮冬瓜品质综合评价方法的探讨[J]. 中国蔬菜, 2006, 1(9): 9-11.
Xie Dasen He Xiaoming Peng Qingwu. Method of Quality Comprehensive Evaluation on Wax Gourd. , 2006, 1(9): 9-11.
