适宜腌制加工的萝卜品种筛选与评价

doi:10.16420/j.issn.0513-353x.2025-0127

园艺学报 ›› 2026, Vol. 53 ›› Issue (5): 1301-1314.doi: 10.16420/j.issn.0513-353x.2025-0127

• 遗传育种·种质资源·分子生物学 • 上一篇下一篇

适宜腌制加工的萝卜品种筛选与评价

刘辰¹, 薛蕊¹, 刘贤娴¹, 徐文玲¹, 常立春¹, 魏子豪¹, 杨猛², 王淑芬¹^,^*()

¹ 山东省农业科学院蔬菜研究所，农业农村部黄淮设施园艺工程重点实验室，山东省大宗露地蔬菜育种重点实验室，济南 250100
² 潍坊郭牌农业科技有限公司，山东潍坊 261100

收稿日期:2025-12-09 修回日期:2026-01-25 出版日期:2026-05-26 发布日期:2026-05-26
通讯作者:
^* E-mail：mwangshufen@sina.com
基金资助:
山东省农业良种工程项目(2022LZGC008); 山东省农业良种工程项目(2022LZGCQY013); 山东省农业良种工程项目(2024LZGC014); 山东省蔬菜产业技术体系项目(SDARS-05); 济南市“新高校20条”资助项目(202228092); 山东省政府公派出国留学项目(201802015)

Screening and Evaluation of Radish Cultivars Suitable for Pickling

LIU Chen¹, XUE Rui¹, LIU Xianxian¹, XU Wenling¹, CHANG Lichun¹, WEI Zihao¹, YANG Meng², WANG Shufen¹^,^*()

¹ Institute of Vegetables， Shandong Academy of Agricultural Sciences，Ministry of Agriculture and Rural Affairs Key Laboratory of Huang Huai Protected Horticulture Engineering，Shandong Key Laboratory of Bulk Open-field Vegetable Breeding， Jinan 250100， China
² Weifang Guo Brand Agricultural Technology Co.， Ltd，Weifang， Shandong 261100， China

Received:2025-12-09 Revised:2026-01-25 Published:2026-05-26 Online:2026-05-26
Contact:
^* E-mail：mwangshufen@sina.com

摘要/Abstract

摘要：

以30份不同类型萝卜品种为试验材料，对腌制加工前后的萝卜13项指标进行检测，并利用相关分析、主成分分析等方法对指标进行评价，通过聚类分析对30份萝卜材料进行分类，采用回归分析建立腌制加工萝卜品质评价模型。通过切片观察分析细胞形态与萝卜鲜样硬度的关系。结果表明，30个品种的13项指标均存在不同幅度的变异，变异系数的范围为17.17% ~ 71.83%。除加工前萝卜中的果胶含量和加工后萝卜中的维生素C含量外，其余指标均至少与1项其他指标存在显著或极显著相关，其中，7组指标间达到显著相关，9组达到极显著相关。主成分分析前5个主成分的累计贡献率为75.64%。聚类分析将30个品种分为两大类，第一大类综合得分较高，以绿皮绿肉类型的品种为主，第二大类以红皮白肉和白皮白肉类型的品种为主。逐步回归分析得到最优的回归方程为：Y =-2.559 + 0.096 × 硬度 + 0.034 × 加工前萝卜中的维生素C含量 + 0.695 × 加工前萝卜中的游离氨基酸含量 + 0.064 × 加工前萝卜中的纤维素含量，其中硬度对模型评价得分的影响最大。切片观察显示，硬度与皮层细胞的面积和周长呈显著负相关，与皮层细胞的长宽比呈显著正相关，相关系数分别为-0.41，-0.42和0.43。综合来看，绿皮绿肉类型的品种更适宜腌制加工，其中‘沙窝青’和‘圣萝翠玉’的加工特性最好。

关键词: 萝卜, 腌制加工, 品质评价, 主成分分析, 指标筛选

Abstract:

To provide basis for cultivars selection and breeding for dried radish pickling，30 radish cultivars of different types were analyzed in this study. A total of 13 quality indexes of radish before or after pickling were detected and then analyzed by correlation analysis and principal component analysis. The radish materials were classified by clustering analysis，and the evaluation model was establish by regression analysis. In addition，the relationships between cellular morphology and hardness of fresh radish were analyzed through paraffin observation. The result showed that there were different variation coefficients of the 13 quality indexes in 30 radish cultivars，ranging from 17.17% to 71.83%. Except for pectin content in radish before processing and vitamin C content in radish after processing，all other indexes showed significant or extreme significant correlation to at least one other index. Among which，7 pairs were significantly correlated and 9 pairs were extremely significantly correlated. Further，5 principal components were extracted by principal component analysis，and the cumulative contribution rate reached to 75.64%. Through clustering analysis，30 radish cultivars were divided into two classes. The first class，which obtained higher scores，was mainly consisted by cultivars with green peel and green flesh，and the second class was mainly consisted by red radishes（red peel and white flesh）and white radishes（white peel and white flesh）. The optimal regression equation was established as：Y =-2.559 + 0.096 × Hardness + 0.034 × Vitamin C content of radish before processing + 0.695 × Free amino acid content of radish before processing + 0.064 × Cellulose ontent of radish before processing. Among the indexes，hardness had the greatest impact on model evaluation score. By section observation，hardness of sample was found significantly negatively correlated to the area，perimeter of cortical cell，and significantly positively correlated to the length-width ratio of cortical cell，the correlation coefficients were-0.41，-0.42 and 0.43，respectively. Using the evaluation model established in this study，the cultivars with green peel and green flesh were more suitable for pickling，among which‘Shawoqing’and‘Shengluocuiyu’were the best cultivars.

Key words: radish, pickling, quality evaluation, principal component analysis, index screening

刘辰, 薛蕊, 刘贤娴, 徐文玲, 常立春, 魏子豪, 杨猛, 王淑芬. 适宜腌制加工的萝卜品种筛选与评价[J]. 园艺学报, 2026, 53(5): 1301-1314.

LIU Chen, XUE Rui, LIU Xianxian, XU Wenling, CHANG Lichun, WEI Zihao, YANG Meng, WANG Shufen. Screening and Evaluation of Radish Cultivars Suitable for Pickling[J]. Acta Horticulturae Sinica, 2026, 53(5): 1301-1314.

图/表 11

参考文献 43

[1]	Bian Nengfei, Sun Donglei, Gong Jiali, Wang Xing, Xing Xinghua, Jin Xiahong, Wang Xiaojun. 2022. Evaluation of edible quality of roasted peanuts and indexes screening. Scientia Agricultura Sinica, 55 (4):641-652. (in Chinese) doi: 10.3864/j.issn.0578-1752.2022.04.002
	卞能飞, 孙东雷, 巩佳莉, 王幸, 邢兴华, 金夏红, 王晓军. 2022. 花生烘烤食用品质评价及指标筛选. 中国农业科学, 55 (4):641-652. doi: 10.3864/j.issn.0578-1752.2022.04.002
[2]	Chen Yan. 2017. Research on the directed vat set(DVS)of Xiaoshan pickle radish[Ph. D. Dissertation]. Hangzhou: Zhejiang University. (in Chinese)
	陈延. 2017. 萧山萝卜干直投式发酵剂的研究[博士论文]. 杭州: 浙江大学.
[3]	Chen Yan, Ying Tiejin. 2018. Optimization of stabilizer for lyophilization of leuconostoc lactis from Xiaoshan pickle radish. Journal of Chinese Institute of Food Science and Technology, 18 (7):164-70. (in Chinese)
	陈延, 应铁进. 2018. 萧山萝卜干发酵乳酸菌冻干保护剂的优化研究. 中国食品学报, 18 (7):164-170.
[4]	Cui Fangchao, Hu Yuqing, Wang Dangfeng, Tan Qianqian, Lü Xinran, Yu Zhangfu, Shen Ronghu, Li Jianrong. 2024. Research progress on key technologies of processing,storage and high value utilization of dried radish. Journal of Chinese Institute of Food Science and Technology,(6):455-465. (in Chinese)
	崔方超, 胡雨倩, 王当丰, 檀茜倩, 吕欣然, 俞张富, 沈荣虎, 励建荣. 2024. 萝卜干加工贮藏与高值化利用关键技术研究进展. 中国食品学报,(6):455-465.
[5]	Cybulska J, Pieczywek P M. 2012. The effect of Ca²⁺ and cellular structure on apple firmness and acoustic emission. Eur Food Res Technol,235:119-128.
[6]	Ding Xuemei, Zang Xiaojun, Zhao Yun, Tan Zhimin, Li Yumei, Wang Peng, Tang Hongyu, Cong Yanlong, Bao Gguozhang, Ma Jichao, Zhang Jinyu, Shen Jinglin. 2014. Improved test method for determination of soluble sugar content by anthrone colorimetric method. Heilongjiang Animal Science and Veterinary Medicine,(23):230-233. (in Chinese)
	丁雪梅, 张晓君, 赵云, 谭智敏, 李玉梅, 王鹏, 唐鸿宇, 丛彦龙, 包国章, 马骥超, 张金玉, 沈景林. 2014. 蒽酮比色法测定可溶性糖含量的试验方法改进. 黑龙江畜牧兽医,(23):230-233.
[7]	Jarvis M C, Briggs S P H, Knox J P. 2003. Intercellular adhesion and cell separation in plants. Plant Cell Environ,26:977-989.
[8]	Jason W J, Errol W H, Maarten L A T M H. 2002. Postharvest softening of apple(Malus domestica)fruit:a review. New Zealand Journal of Crop and Horticultural Science,30:145-160.
[9]	Kamal-Eldin A, George N, Sobti B, AlRashidi N, Ghnimi S, Ali A A, Andersson A M, Andersson R, Antony A, Hamed F. 2020. Dietary fber components,microstructure,and texture of date fruits(Phoenix dactylifera L.). Scientifc Reports, 10:21767.
[10]	Lee J H, Kim H J. 2009. Vacuum drying kinetics of Asian white radish(Raphanus sativus L.)slices. Food Science and Technology,(42):180-186.
[11]	Lee O N, Han Y P. 2017. Assessment of genetic diversity in cultivated radishes(Raphanus sativus)by agronomic traits and SSR markers. Scientia Horticulturae,223:19-30.
[12]	Li Heng, Ran Maolin, Zhang Qisheng, Li Xiaomei, Wang Guofang, Wang Zhiqiang, Zhang Wei, Wu Qiqian, Chen Gong. 2015. Suitable evaluation of different radish(Raphanus sativus L.)cultivars in pickling. Food and Fermentation Technology, 5 (2):39-45. (in Chinese)
	李恒, 冉茂林, 张其圣, 李晓梅, 王国芳, 王志强, 张伟, 吴奇谦, 陈功. 2015. 不同萝卜品种盐渍的适宜性评价. 食品与发酵科技, 5 (2):39-45.
[13]	Li Sanpei, Hua Deping, Gao Xing, Xu Weixin, Yang Xuhui, Liu Li. 2017. Variation characteristics of flesh texture and cell microstructure of different types of melon during ripening. Acta Botanica Boreali-Occidentalia Sinica, 37 (6):1118-1125. (in Chinese)
	李三培, 华德平, 高星, 徐伟欣, 杨旭辉, 刘莉. 2017. 不同类型甜瓜成熟过程中果肉质地及其细胞显微结构的变化. 西北植物学报, 37 (6):1118-1125.
[14]	Li Tai, Sun Junmao, Huang Jiazhang, Lu Shijun. 2024. Fruit quality analysis and evaluation of‘Fuji’apples from different producing areas. Journal of China Agricultural University, 29 (11):23-29. (in Chinese)
	李泰, 孙君茂, 黄家章, 卢士军. 2024. 不同产地‘富士’苹果果实品质分析及评价. 中国农业大学学报, 29 (11):23-29.
[15]	Li Yanghan. 1991. Vegetable anatomy and dissection techniques. Beijing: China Agriculture Press. (in Chinese)
	李扬汉. 1991. 蔬菜解剖与解剖技术. 北京: 中国农业出版社.
[16]	Li Zhengli. 1996. Plant tissue filmmaking. Beijing: Peking University Press. (in Chinese)
	李正理. 1996. 植物组织制片学. 北京: 北京大学出版社.
[17]	Liu Chen, Fu Weimin, Liu Xianxian, Xu Wenling, Guo Dong, Wang Shufen. 2023. Molecular marker analysis on genetic relationship of radish germplasms. Shandong Agricultural Sciences, 55 (3):22-29. (in Chinese)
	刘辰, 付卫民, 刘贤娴, 徐文玲, 郭栋, 王淑芬. 2023. 萝卜种质亲缘关系的分子标记分析. 山东农业科学, 55 (3):22-29.
[18]	Liu Zongmin, Tan Xinghui, Zhou Hongli, Li Qingming, Wang Feng, Guo Hongying, Liu Chucen, Yao He, Wang Lanshu, Yan Qinwu. 2017. Research Advance of pickled dried turnip technology. China Brewing, 36 (6):19-22. (in Chinese) doi: 10.11882/j.issn.0254-5071.2017.06.004
	刘宗敏, 谭兴和, 周红丽, 李清明, 王锋, 郭红英, 刘楚岑, 姚荷, 王栏树, 严钦武. 2017. 萝卜干腌制技术研究进展. 中国酿造, 36 (6):19-22. doi: 10.11882/j.issn.0254-5071.2017.06.004
[19]	Lu Z, Liu L, Li X, Gong Y, Hou X, Zhu X, Yang J, Wang L. 2008. Analysis and evaluation of nutritional quality in Chinese radish(Raphanus sativus L.). Agricultural Sciences in China, 7 (7):823-830. doi: 10.1016/S1671-2927(08)60119-4 URL
[20]	Luo Laiqing, Lin Haiming. 2020. Analytical Study on standard manufacturing process and industrialized production of Andong dried turnip. Xiandaishipin,(2):107-109. (in Chinese)
	罗来庆, 林海明. 2020. 安东萝卜干标准制作工艺与工业化生产分析研究. 现代食品,(2):107-109.
[21]	Mei Meixin, Liu Wei, Yan Min, Zhou Yu, Dong Quan. 2017. Reasons for brittleness changes of radish during pickling process with low-salt content. China Brewing, 36 (12):27-33. (in Chinese) doi: 10.11882/j.issn.0254-5071.2017.12.007
	梅明鑫, 刘卫, 晏敏, 周宇, 董全. 2017. 萝卜低盐腌制过程中脆度变化原因探究. 中国酿造, 36 (12):27-33. doi: 10.11882/j.issn.0254-5071.2017.12.007
[22]	Nie Ying, Xing Yanan, Huang Jiazhang, Xiao Xiaohong, Liu Rui. 2021. Nutritional quality and preliminary investigation of processing characteristics for main soybean cultivars. Science and Technology of Food Industry, 42 (17):1-7. (in Chinese)
	聂莹, 邢亚楠, 黄家章, 肖晓红, 刘锐. 2021. 主栽大豆营养品质及加工特性初探. 食品工业科技, 42 (17):1-7.
[23]	Tao H, Sun H, Wang Y, Wang X, Guo Y. 2023. Effects of water stress on quality and sugar metabolism in‘Gala’apple fruit. Horticultural Plant Journal, 9 (1):60-72. doi: 10.1016/j.hpj.2022.03.008 URL
[24]	Toivonen P M A, Brummell D A. 2008. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biol Technol,48:1-14.
[25]	Wang Linfeng, Cheng Yuanchao. 2017. Determination the content of cellulose by nitric acid ethanol method. Chemical Research, 22 (4):52-55,71. (in Chinese)
	王林风, 程远超. 2017. 硝酸乙醇法测定纤维素含量. 化学研究, 22 (4):52-55,71.
[26]	Wang Siwei, Sun Haibin, Chang Hhong, Zhong Sheng, Zhao Junsheng, Wang Xiaonan. 2022. Comprehensive evaluation of fruit quality of Baitangying litchi based on principal component analysis. Journal of Fruit Science,(4):1-17. (in Chinese)
	王思威, 孙海滨, 常虹, 钟声, 赵俊生, 王潇楠. 2022. 基于主成分分析综合评价白糖罂荔枝果实品质. 果树学报,(4):1-17.
[27]	Wang Zhiqiang, Ran Maolin, Li Heng, Zhang Qisheng, Chen Gong. 2015. Analysis and evaluation of pickled processing characteristics of different varieties of radish. Food and Fermentation Technology, 5 (1):36-39,73. (in Chinese)
	王志强, 冉茂林, 李恒, 张其圣, 陈功. 2015. 不同品种萝卜盐渍加工特性的分析评价. 食品与发酵科技, 5 (1):36-39,73.
[28]	Wu Songxia, Gao Haiyan, Han Yanchao, Wu Weijie, Chen Hangjun. 2019. Comprehensive quality evaluation of different varieties of water bamboo shoot based on principal components analysis. Journal of Chinese Institute of Food Science and Technology, 19 (7):241-250. (in Chinese)
	吴松霞, 郜海燕, 韩延超, 吴伟杰, 陈杭君. 2019. 基于主成分分析的不同品种茭白品质评价. 中国食品学报, 19 (7):241-250.
[29]	Xie Yiru, Chen Linmei, Zhang Mingfang, Hu Zhongyuan. 2024. Research progress on fruit firmness and crack resistance mechanism in fruits and vegetables. Plant Physiology Journal, 60 (10):1514-1523. (in Chinese)
	谢意如, 陈林妹, 张明方, 胡仲远. 2024. 果蔬作物果实硬度与耐裂性机制研究进展. 植物生理学报, 60 (10):1514-1523.
[30]	Yang Xu. 2021. Research on technology improvement of dried radish pickles based on fuzzy mathematics analysis. China Condiment, 46 (2):102-104. (in Chinese)
	杨旭. 2021. 模糊数学分析下的萝卜干酱腌菜工艺改进研究. 中国调味品, 46 (2):102-104.
[31]	Yang Yuanfan, Ni Hui, Wu Liming. 2013. Determination of amino acid in honey and high fructose corn syrup(HFCS)by the method of ninhydrin colorization. Journal of Chinese Institute of Food Science and Technology, 13 (2):171-176. (in Chinese)
	杨远帆, 倪辉, 吴黎明. 2013. 茚三酮法测定蜂蜜及果葡糖浆中的氨基酸含量. 中国食品学报, 13 (2):171-176.
[32]	Yang Yaheng, Jia Peilong, Nie Lanchun, Zhao Wensheng, Zhao Jiateng, Wang Jinxiang, Liu Jie. 2024. Evaluation of fruit texture quality in melon. Scientia Agricultura Sinica, 57 (8):1560-1574. (in Chinese) doi: 10.3864/j.issn.0578-1752.2024.08.011
	杨亚恒, 贾培龙, 乜兰春, 赵文圣, 赵佳腾, 王金祥, 刘杰. 2024. 厚皮甜瓜种质材料果实质地品质评价. 中国农业科学, 57 (8):1560-1574. doi: 10.3864/j.issn.0578-1752.2024.08.011
[33]	Yao Lixuan. 2010. Studies on technology of curing white radish and the relationship between yewllowing and brittleness[M. D. Dissertation]. Wuhan: Huazhong Agricultural University. (in Chinese)
	姚利玄. 2010. 腌制萝卜工艺及黄变与脆度的关系研究[硕士论文]. 武汉: 华中农业大学.
[34]	Ye Shi, He Jianjun, Guan Jian, Mei Xin, Chen Xueling. 2013. Curing and processing technology for dried radish. Journal of Changjiang Vegetables,(20):75-77. (in Chinese)
	叶诗, 何建军, 关健, 梅新, 陈学玲. 2013. 萝卜干腌制加工工艺研究. 长江蔬菜,(20):75-77
[35]	Yu Yangyang, Tang Daobang, Wen Jing, Wu Jijun, Yu Yuanshan, An Kejing, Zou Ying. 2020. Effect of different heat pump temperatures on drying rate and quality of white radish. Food and Machinery, 36 (2):211-214. (in Chinese)
	余洋洋, 唐道邦, 温靖, 吴继军, 余元善, 安可婧, 邹颖. 2020. 热泵温度对白萝卜干燥速率及品质的影响. 食品与机械, 36 (2):211-214.
[36]	Yuan Qin, Yang Siyu, Qiao Shuai, Ren Yufeng, Zhou Jun, Zhang Xin, Chen Weijun, Wan Zhongwu, Wei Tianjun, Xu Wendi, Wang Huiran. 2024. Changes in pulp texture and anatomical structure of“Lingwuchangzao”(Ziziphus jujuba)during fruit development. Acta Agriculturae Boreali-Occidentalis Sinica, 33 (5):851-861. (in Chinese)
	院钦, 杨四钰, 乔帅, 任玉锋, 周军, 张欣, 陈卫军, 万仲武, 魏天军, 徐文娣, 王惠冉. 2024. ‘灵武长枣’果实发育过程中果肉质地与解剖结构的变化. 西北农业学报, 33 (5):851-861.
[37]	Zdunek A, Umeda M. 2005. Influence of cell size and cell wall volume fraction on failure properties of potato and carrot tissue. J Texture Stud, 36:25-43. doi: 10.1111/jts.2005.36.issue-1 URL
[38]	Zhang C, Fan X C, Liu C H, Fang J G. 2021. Anatomical berry characteristics during the development of grape berries with different shapes. Horticultural Plant Journal, 7 (4):295-306. doi: 10.1016/j.hpj.2021.04.002 URL
[39]	Zhang Xuejie, Wang Jinyu, Guo Ke, Li Kun. 2009. Evaluation on tomato cultivars suitable for canned,concentrate,and juice processing. Food Science, 30 (15):33-35. (in Chinese) doi: 10.7506/spkx1002-6630-200915006
	张学杰, 王金玉, 郭科, 李琨. 2009. 不同加工番茄品种的加工特性评价. 食品科学, 30 (15):33-35. doi: 10.7506/spkx1002-6630-200915006
[40]	Zhang Yuanyuan, Wang Ziwei, Zhang Siying. 2021. Study on the production technology of Xinyang radish. Anhui Agri Sci Bull, 27 (7):136-138,173. (in Chinese)
	张园园, 王子伟, 张思颖. 2021. 信阳萝卜干制作工艺研究. 安徽农学通报, 27 (7):136-138,173.
[41]	Zhang Zhi’an, Chen Zhanyu. 2008. Experimental techniques in plant physiology. Changchun: Jilin University Press. (in Chinese)
	张治安, 陈展宇. 2008. 植物生理学实验技术. 长春: 吉林大学出版社.
[42]	Zhang Zhiqinag. 2006. Research on low salty pickled vegetables brittleness maintains. China Condiment,(9):40-41,55. (in Chinese)
	张志强. 2006. 低盐酱菜脆度保持的研究. 中国调味品,(9):40-41,55.
[43]	Zhou Q, Zheng Z M, Li L, Gao J, Wu Y P, Yang F, Zhong K, Gao H. 2023. Effects of variety on quality and taste of spontaneous fermented dried radish. Food Science and Technology, 43:e125322.

编号 No.	品种 Cultivar	皮色肉色 Colour of skin and flesh	根形 Shape
1	21QL-3	绿皮绿肉 Green skin and green flesh	长圆柱 Long cylindrical
2	21QL-5	绿皮绿肉 Green skin and green flesh	圆柱 Cylindrical
3	沙窝青 Shawoqing	绿皮绿肉 Green skin and green flesh	圆柱 Cylindrical
4	潍县青 Weixianqing	绿皮绿肉 Green skin and green flesh	长圆柱 Long cylindrical
5	喜诺晓青 Xinuoxiaoqing	绿皮绿肉 Green skin and green flesh	圆柱 Cylindrical
6	圣萝翠玉 Shengluocuiyu	绿皮绿肉 Green skin and green flesh	圆柱 Cylindrical
7	阳春新秀 Yangchun Xinxiu	绿皮绿肉 Green skin and green flesh	圆柱 Cylindrical
8	翘头青 Qiaotouqing	绿皮绿肉 Green skin and green flesh	圆柱 Cylindrical
9	四季青 Sijiqing	绿皮绿肉 Green skin and green flesh	长圆柱 Long cylindrical
10	圣萝红玉 Shengluohongyu	红皮白肉 Red skin and white flesh	粗圆柱 Thick cylindrical
11	玉娘红 Yunianghong	红皮白肉 Red skin and white flesh	粗圆柱 Thick cylindrical
12	特选新双红 Texuan Xinhongshuang	红皮白肉 Red skin and white flesh	粗圆柱 Thick cylindrical
13	楚红春 Chuhongchun	红皮白肉 Red skin and white flesh	圆柱 Cylindrical
14	金品红玉 Jinpin Hongyu	红皮白肉 Red skin and white flesh	粗圆柱 Thick cylindrical
15	澳华红玉 Aohua Hongyu	红皮白肉 Red skin and white flesh	粗圆柱 Thick cylindrical
16	南京红萝卜 Nanjing Hongluobo	红皮白肉 Red skin and white flesh	圆形 Round
17	大红袍 Dahongpao	红皮白肉 Red skin and white flesh	圆形 Round
18	19QB-111	白皮白肉 White skin and white flesh	圆柱 Cylindrical
19	韩引（冬春）Hanyin（winter and spring）	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
20	新白玉春 Xinbaiyuchun	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
21	春城三号 Chuncheng 3	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
22	长香太Changxiangtai	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
23	21QB-212	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
24	21QB-214	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
25	春雷 Chunlei	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
26	楚玉5号 Chuyu 5	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
27	纯系6-1 Chunxi 6-1	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
28	捷良春1615 Jieliangchun 1615	白皮白肉 White skin and white flesh	圆柱 Cylindrical
29	21QB-234	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
30	南州 Nanzhou	白皮白肉 White skin and white flesh	粗圆柱 Thick cylindrical

编号 No.	品种 Cultivar	皮色肉色 Colour of skin and flesh	根形 Shape
1	21QL-3	绿皮绿肉 Green skin and green flesh	长圆柱 Long cylindrical
2	21QL-5	绿皮绿肉 Green skin and green flesh	圆柱 Cylindrical
3	沙窝青 Shawoqing	绿皮绿肉 Green skin and green flesh	圆柱 Cylindrical
4	潍县青 Weixianqing	绿皮绿肉 Green skin and green flesh	长圆柱 Long cylindrical
5	喜诺晓青 Xinuoxiaoqing	绿皮绿肉 Green skin and green flesh	圆柱 Cylindrical
6	圣萝翠玉 Shengluocuiyu	绿皮绿肉 Green skin and green flesh	圆柱 Cylindrical
7	阳春新秀 Yangchun Xinxiu	绿皮绿肉 Green skin and green flesh	圆柱 Cylindrical
8	翘头青 Qiaotouqing	绿皮绿肉 Green skin and green flesh	圆柱 Cylindrical
9	四季青 Sijiqing	绿皮绿肉 Green skin and green flesh	长圆柱 Long cylindrical
10	圣萝红玉 Shengluohongyu	红皮白肉 Red skin and white flesh	粗圆柱 Thick cylindrical
11	玉娘红 Yunianghong	红皮白肉 Red skin and white flesh	粗圆柱 Thick cylindrical
12	特选新双红 Texuan Xinhongshuang	红皮白肉 Red skin and white flesh	粗圆柱 Thick cylindrical
13	楚红春 Chuhongchun	红皮白肉 Red skin and white flesh	圆柱 Cylindrical
14	金品红玉 Jinpin Hongyu	红皮白肉 Red skin and white flesh	粗圆柱 Thick cylindrical
15	澳华红玉 Aohua Hongyu	红皮白肉 Red skin and white flesh	粗圆柱 Thick cylindrical
16	南京红萝卜 Nanjing Hongluobo	红皮白肉 Red skin and white flesh	圆形 Round
17	大红袍 Dahongpao	红皮白肉 Red skin and white flesh	圆形 Round
18	19QB-111	白皮白肉 White skin and white flesh	圆柱 Cylindrical
19	韩引（冬春）Hanyin（winter and spring）	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
20	新白玉春 Xinbaiyuchun	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
21	春城三号 Chuncheng 3	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
22	长香太Changxiangtai	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
23	21QB-212	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
24	21QB-214	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
25	春雷 Chunlei	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
26	楚玉5号 Chuyu 5	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
27	纯系6-1 Chunxi 6-1	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
28	捷良春1615 Jieliangchun 1615	白皮白肉 White skin and white flesh	圆柱 Cylindrical
29	21QB-234	白皮白肉 White skin and white flesh	长圆柱 Long cylindrical
30	南州 Nanzhou	白皮白肉 White skin and white flesh	粗圆柱 Thick cylindrical

项目 Item	标准 Evaluation criteria	分数 Score
味道Taste	具有腌制萝卜特有的清香味道 Unique fragrance of pickled radish	31 ~ 50
	滋味一般，但无异味 The taste is mediocre，but there is no odor	16 ~ 30
	味道不纯 Impure taste	0 ~ 15
咀嚼性Chewiness	咀嚼时具有清脆的咀嚼感 Crisp sensation	31 ~ 50
	不够脆嫩，口感一般 Not crunchy enough，tastes just plain	16 ~ 30
	口感差，太软，无咀嚼感 Poor taste，too soft，not chewy	0 ~ 15

项目 Item	标准 Evaluation criteria	分数 Score
味道Taste	具有腌制萝卜特有的清香味道 Unique fragrance of pickled radish	31 ~ 50
	滋味一般，但无异味 The taste is mediocre，but there is no odor	16 ~ 30
	味道不纯 Impure taste	0 ~ 15
咀嚼性Chewiness	咀嚼时具有清脆的咀嚼感 Crisp sensation	31 ~ 50
	不够脆嫩，口感一般 Not crunchy enough，tastes just plain	16 ~ 30
	口感差，太软，无咀嚼感 Poor taste，too soft，not chewy	0 ~ 15

阶段 Stage		极小值 Min	极大值 Max	均值 Mean	极差 Max-Min	标准差 SD	变异系数/% CV
腌制加工前 Before pickling	根皮厚度/mm Root skin thickness	1.98	4.31	3.10	2.33	0.53	17.17
	硬度/（kg · cm^-2）Hardness	7.85	24.00	12.93	16.15	4.63	35.77
	干物质含量/% Dry matter content	5.55	11.73	7.48	6.18	1.45	19.35
	可溶性糖含量/% Content of soluble sugar	1.89	8.37	4.56	6.48	1.33	29.28
	维生素C含量/（mg · g^-1）Content of vitamin C	0.0148	0.2750	0.1328	0.2602	0.0806	60.64
	游离氨基酸含量/（mg · g^-1）Content of free amino acids	0.20	1.78	0.62	1.58	0.45	71.83
	果胶含量/（mg · g^-1）Content of pectin	2.75	13.22	7.94	10.47	2.27	28.64
	纤维素含量/（mg · g^-1）Content of cellulose	3.33	9.95	6.87	6.62	1.82	26.49
腌制加工后 After pickling	可溶性糖含量/% Content of soluble sugar	3.95	11.26	7.19	7.31	2.13	29.57
	维生素C含量/（mg · g^-1）Content of vitamin C	0.0124	0.0434	0.0218	0.0310	0.0068	31.18
	游离氨基酸含量/（mg · g^-1）Content of free amino acids	0.14	1.04	0.43	0.90	0.26	60.12
	果胶含量/（mg · g^-1）Content of pectin	2.49	10.26	5.02	7.77	1.80	35.79
	纤维素含量/（mg · g^-1）Content of cellulose	2.80	6.93	4.96	4.13	1.23	24.81

适宜腌制加工的萝卜品种筛选与评价

Screening and Evaluation of Radish Cultivars Suitable for Pickling

RichHTML

PDF

可视化

摘要/Abstract

引用本文

使用本文

图/表 11

参考文献 43

相关文章 15

编辑推荐

Metrics

本文评价

访问总数:　当日访问总数:　当前在线人数:

指标 Index	主成分1 Component 1	主成分2 Component 2	主成分3 Component 3	主成分4 Component 4	主成分5 Component 5
根皮厚度 Root skin thickness	0.284	0.281	-0.110	-0.404	0.102
硬度 Hardness	0.411	0.116	0.253	-0.024	0.223
干物质含量 Dry matter content	0.429	-0.059	0.120	0.011	0.023
加工前萝卜中的可溶性糖含量 Soluble sugar content of radish before processing	0.315	-0.085	-0.044	-0.048	-0.476
加工前萝卜中的维生素C含量 Vitamin C content of radish before processing	0.379	0.167	-0.042	-0.175	0.304
加工前萝卜中的游离氨基酸含量 Free amino acid content of radish before processing	0.306	0.249	-0.003	0.442	-0.026
加工前萝卜中的果胶含量 Pectin content of radish before processing	-0.064	-0.388	-0.105	0.384	0.481
加工前萝卜中的纤维素含量 Cellulose content of radish before processing	-0.087	0.028	0.575	0.311	-0.188
加工后萝卜中的可溶性糖含量 Soluble sugar content of radish after processing	0.341	-0.347	0.096	0.019	-0.167
加工后萝卜中的维生素C含量 Vitamin C content of radish after processing	0.034	0.458	-0.180	0.430	0.291
加工后萝卜中的游离氨基酸含量 Free amino acid content of radish after processing	0.252	-0.106	-0.302	0.419	-0.353
加工后萝卜中的果胶含量 Pectin content of radish after processing	0.173	-0.475	0.289	-0.03	0.334
加工后萝卜中的纤维素含量 Cellulose content of radish after processing	-0.086	0.299	0.590	0.041	-0.055
贡献率/% Contribution rate	29.69	14.26	12.99	9.73	8.98
累计贡献率/% Cumulative contribution rate	29.69	43.95	56.94	66.66	75.64

编号 No.	综合评价 Comprehensive evaluation	感官评价 Sensory evaluation	编号 No.	综合评价 Comprehensive evaluation	感官评价 Sensory evaluation
1	1.07	88.8	16	1.11	74.9
2	0.92	79.0	17	-0.32	77.7
3	1.44	86.6	18	-0.92	60.1
4	1.38	86.8	19	-0.30	77.0
5	1.48	81.9	20	-1.08	57.0
6	1.33	81.3	21	-0.51	57.0
7	-0.32	72.5	22	-0.38	68.5
8	1.00	84.1	23	-0.56	68.1
9	1.21	77.9	24	0.05	66.8
10	0.08	78.5	25	-0.36	75.8
11	-0.30	88.5	26	-0.40	65.8
12	-0.73	71.4	27	-0.58	63.4
13	-0.60	62.4	28	-0.35	74.5
14	-1.25	73.5	29	-0.71	68.2
15	-1.05	63.9	30	-0.36	70.9

编号 No.	模型评价 Model evaluation	编号 No.	模型评价 Model evaluation	编号 No.	模型评价 Model evaluation
1	1.03	11	-0.41	21	-0.75
2	0.85	12	-0.70	22	-0.79
3	1.61	13	-0.50	23	-0.38
4	1.24	14	-1.12	24	0.02
5	1.33	15	-0.71	25	-0.38
6	1.52	16	1.15	26	-0.38
7	-0.35	17	-0.50	27	-0.35
8	0.96	18	-0.84	28	-0.54
9	1.22	19	-0.29	29	-0.63
10	0.21	20	-0.91	30	-0.46

[1]	周家旭, 李宏建, 张秀美, 里程辉, 刘影, 于年文. 果袋颜色对‘维纳斯黄金’苹果果实品质的影响[J]. 园艺学报, 2026, 53(5): 1395-1408.
[2]	李杰, 田启航, 刘国俭, 田振东, 王雨, 王召元, 常瑞丰, 李永红. 低温胁迫对桃树苗期的影响及品种抗寒性评价[J]. 园艺学报, 2026, 53(5): 1409-1424.
[3]	李建, 王君桃, 史根生, 郝华正, 冀中锐, 许陶瑜, 王晶, 陈霖. 核桃11个品种抗寒性综合评价[J]. 园艺学报, 2026, 53(1): 174-184.
[4]	雍晓平, 李晓梅, 冉茂林, 孔垂豹, 袁帅, 匡娜, 冉科, 裴悦, 杨峰. 萝卜抗根肿病新品种‘CR川冠1号’[J]. 园艺学报, 2025, 52(S2): 89-90.
[5]	崔磊, 严承欢, 甘彩霞, 於校青, 袁伟玲, 邱正明, 邓晓辉. 萝卜抗根肿病新品种‘CR楚玉2号’[J]. 园艺学报, 2025, 52(S1): 77-78.
[6]	文正华, 张伟, 孙德岭, 张小丽, 江汉民. 青花菜新品种‘领秀5号’[J]. 园艺学报, 2025, 52(S1): 99-100.
[7]	王雅慧, 张雨晴, 张榕蓉, 刘佩卓, 梁毅, 周建华, 熊爱生. 胡萝卜番茄红素ε-环化酶基因DcLCYE启动子活性分析及互作因子筛选[J]. 园艺学报, 2025, 52(9): 2317-2328.
[8]	闫丽娟, 欧承刚, 梁宸, 胡天阔, 刘星, 杨净, 蔺国仓, 庄飞云. 胡萝卜先期抽薹对低温和日照长度的响应[J]. 园艺学报, 2025, 52(6): 1588-1598.
[9]	褚文龙, 张晓莉, 徐良, 王燕, 柳李旺. 萝卜基因组学与分子育种研究进展[J]. 园艺学报, 2025, 52(5): 1251-1270.
[10]	王庆彪, 王艳萍, 吴翔宇, 陈宁杰, 池婷, 化定珠, 葛艾伶, 郭宇, 魏蕾, 张丽. 萝卜NWB-CMS育性恢复基因的遗传分析及初步定位[J]. 园艺学报, 2025, 52(5): 1351-1363.
[11]	付琪, 王丹, 景维坤, 张颢, 王慧纯, 蹇洪英, 邱显钦, 王其刚, 唐开学, 晏慧君. 月季类胡萝卜素裂解双加氧酶基因RcCCD4在花香合成中的功能[J]. 园艺学报, 2025, 52(3): 623-634.
[12]	钱景扬, 卢莉莉, 李芹, 汤寓涵, 陶俊, 赵大球. 中国芍药品种资源表型性状多样性分析[J]. 园艺学报, 2025, 52(2): 349-364.
[13]	姚香存, 刘星, 郭彩凤, 赵志伟, 陈旭, 庄飞云, 欧承刚. 胡萝卜抽薹性相关调控基因的挖掘[J]. 园艺学报, 2025, 52(12): 3243-3256.
[14]	郭紫嫣, 唐雯, 徐梦雨, 吕锦涵, 房经贵, 王江波, 卢素文. 葡萄园土壤因子与果实品质的关联及品种响应差异分析[J]. 园艺学报, 2025, 52(11): 2943-2958.
[15]	边拴灵, 邓昌蓉, 樊露泽, 吴延寻, 任延靖. 芜菁酵母文库的构建和PSY潜在互作蛋白BrrCDPK家族成员鉴定[J]. 园艺学报, 2025, 52(10): 2625-2641.

适宜腌制加工的萝卜品种筛选与评价

Screening and Evaluation of Radish Cultivars Suitable for Pickling

RichHTML

PDF

可视化

摘要/Abstract

引用本文

使用本文

图/表 11

参考文献 43

相关文章 15

编辑推荐

Metrics

本文评价

访问总数: 当日访问总数: 当前在线人数:

访问总数:　当日访问总数:　当前在线人数: