頁籤選單縮合
題 名 | 柳橙品質之官能與物理化學分析 |
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作 者 | 陳淑莉; 區少梅; | 書刊名 | 農林學報 |
卷 期 | 42:4 1993.12[民82.12] |
頁 次 | 頁1-14 |
分類號 | 435.333 |
關鍵詞 | 柳橙; 官能品評; 物理化學分析; 主成分分析; Liucheng orange; Sensory evaluation; Physicochemical analysis; Principal component analysis; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以台南縣東山鄉、嘉義縣中埔鄉與南投縣中寮鄉等各一果園所採 收之柳橙為試驗材料,進行官能品評及物理化學分析,藉由主成分分析,瞭解柳 橙品質於採收期間之變化及不同產地所生產之柳橙品質間的差異,並找出何種品 質特性可用來決定柳橙品質的優劣,以提供柳橙品質標準建立的參考。其結果顯 示, 1.柳橙於採收期間,官能分析結果解釋柳橙品質變異的能力高於物理化學分析結 果。 2.柳橙於採收期間,可以官能品評中的果皮色澤與甜味及物理化學分析結果中的 可溶性固形物含量,可滴定酸度與果皮之a,b值等共同來決定柳橙之品質與採收 期之適當時間。 |
英文摘要 | For Liucheng orange produced at Dungshan Shiang in Tainan, Jungbuu Shiang inChayi and Jungliaur Shiang in Nantou, their quality change during harvesting periods andtheir quality difference among production areas were investigated by physicochemical andsensory analyses. Principal component analysis was used to analyze the physicochemical andsensory data. Quality attributes of Liucheng orange were examined for using as index ofmaturity. The results are summarized as follows: 1. For quality analysis of Liucheng orange during harvesting periods, the sensory analysis is more sensitive than physicochemical analysis. 2. The most important attributes of Liucheng orange during harvesting periods are therind color and sweetness scores from sensory data and soluble solids, titratable acid and a,b values of rind from physicochemical analyses. These may be used to evaluate the qualityof Liucheng orange and to determine the harvesting time. |
本系統中英文摘要資訊取自各篇刊載內容。