绿洋质量的多维视角:在可见,可测量和感知之间
Leslie Walessa Castaño-Tarazona1, Juan Camilo Henao-Rojas2,3, Joaquín Guillermo Ramírez-Gil1
1Laboratorio de Agrocomputación y Análisis Epidemiológico, Departamento de Agronomía, Facultad de Ciencias Agrarias Universidad Nacional de Colombia Bogotá Colombia.
Food science & nutrition
|February 23, 2026
概括
本研究通过整合物理,生物功能和消费者偏好来定义绿洋的质量. 它揭示了质量是多维的,受培养和文化的影响,而不仅仅是孤立的特征.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 消费者科学 消费者科学
背景情况:
- 绿洋 (Allium fistulosum) 质量缺乏标准化,阻碍了市场价值.
- 目前的质量评估是分散的,忽视了文化和生物功能方面的方面.
研究的目的:
- 开发一个跨学科的框架,为绿洋质量的多维定义.
- 整合物理,生物功能,农业学和消费者感知数据.
主要方法:
- 图书统计分析,物理化学和生物功能数据的元分析.
- 数字趋势分析,农学现场观测和消费者感知调查.
- 数据分析和自然语言处理用于质量定义.
主要成果:
- 绿洋的质量取决于物理特征 (坚固性,颜色,厚度,新鲜度,无损坏) 和生物功能化合物 (黄,硫化合物).
- 质量是一个多维的,领土化的概念,受种植,气候和文化的影响.
- 消费者优先考虑的内容包括新鲜度 (93.6%),伪茎厚度 (89.3%) 和没有损坏 (87.1%).
结论:
- 建立了一个新的框架来定义传统作物质量.
- 结果支持为绿洋质量标准化制定统一的技术协议.
- 为其他传统作物提出可复制的模型,增强可持续生产和商业价值.
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