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投稿时间：2016-09-21
投稿时间：2016-09-21
中文摘要: 干物质、可溶性固形物是影响大葱营养品质和风味品质的重要因素。同一类型不同品种间其含量差异很大。以9 个大葱品种为试材，采用烘干法和手持折光仪研究不同品种和不同取材部位对大葱干物质和可溶性固形物检测含量 的影响。结果表明：“青叶 1 号”干物质含量较高，为适宜脱水加工的大葱品种。“4 号”、“特选葱冠”和“青杂 2 号”这 3 个 品种可溶性固形物含量较高，为适宜鲜食的品种。大葱下部干物质和可溶性固形物含量都比中部和上部高。
Abstract:Edible quality of welsh onion were affected by contents of dry matter and soluble solids.There existed great differences among different varietys of the same type.This paper studied of the content of dry matter and soluble solids were significant differences in nine welsh onion different varieties . The result showed that ： 'qingye 1st' dry matter content was higher， was the suitable vatiety of dewatering process， was the suitable vati－ ety of dewatering process. 'texuancongguan， 4th' and 'qingza 2nd' soluble solids content were higher， were the suitable vatiety of fresh food. The dry matter and soluble solids in lower was higher than in middle and lower.
keywords: welsh onion dry matter soluble solidscontent varietys parts
文章编号：201710030 中图分类号： 文献标志码：A
基金项目:河北省科技计划项目（16226304D-3）
| 作者 | 单位 |
| 张巍巍1，安进军2，赵玉靖3，冯大领1，王丽乔2，*，袁瑞江2，* | 1. 河北农业大学 生命科学学院，河北 保定 071000；2. 石家庄市农林科学研究院，河北 石家庄 050021； 3. 河北农业大学 园艺学院，河北 保定 071000 |
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