开发用于测量麻根肉度的标准操作协议
O A Osunbade1,2, E O Alamu3,4, W Awoyale1,5
1International Institute of Tropical Agriculture (IITA), Oyo Road, PMB 5320, Ibadan, Oyo State, Nigeria.
Scientific reports
|July 27, 2024
概括
时间是一个可靠的指标煮熟麻根的肉味,与感官柔软和味密切相关. 本研究建立了一种实用方法,用于评估这种关键属性在麻的育种和消费者接受.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 植物育种 植物育种
背景情况:
- 菜根的面性,在煮沸过程中迅速软化,这是一个关键的质量属性.
- 评估食量对于改善麻豆品种,农民采用和消费者接受至关重要.
研究的目的:
- 建立和验证用于评估煮熟麻根的度的标准操作程序.
- 为了将仪器和感觉纹理测量与时间相关联.
主要方法:
- 使用纹理仪和感官面板分析评估了30种麻的性基因型.
- 评估硬度和在仪器挤压中完成的工作.
- 经过训练的小组成员使用量化感官柔软和性.
- 执行皮尔森的相关性分析以确定参数之间的关系.
主要成果:
- 在感官柔软度和仪器纹理测量之间发现了显著的正相关性 (p < 0.01).
- 时间与感官软度 (p < 0.01,r = 0.94) 和性 (p < 0.05,r = 0.81) 有着强烈的正相关性.
- 验证证实了时间,感官柔软度和度 (p < 0.01) 之间的显著相关性.
结论:
- 时间作为一个可靠和实用的指标来确定煮熟的麻根的性.
- 已建立的协议为子育种计划提供了中产量方法.
- 这种评估方法支持开发大麻品种,提高消费者接受度.
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