中国蔬菜Issue(3)：26-30,5.
不同品种叶用莴苣感官品质评价
Quality Evaluation of Different Lactuca sativa L.Varieties by Sensory Organs
摘要
Abstract
Vegetable quality by sensory organs is a comprehensive reflection of taste and tactile by oral cavity.It is usually identified by taste method.In this experiment,an expert panel consist of 10 senior tasters at different ages carried out systematic scoring on 5 indexes of quality by sensory organs among 50 varieties ofLactuca sativa L.,and then made objective evaluations on their sensory quality.The results showed that there were significant differences between lettuce with different varieties and colors.The sensory quality of head lettuce was better than loose leaf lettuce,and for the lettuce with different colors,green leaf was better than purple leaf.关键词
叶用莴苣/感官品质/系统评分法Key words
Lactuca sativaL./Taste quality/System evaluation method引用本文复制引用
刘雪莹,李君平,范双喜,韩莹琰..不同品种叶用莴苣感官品质评价[J].中国蔬菜,2016,(3):26-30,5.基金项目
国家自然科学基金项目（31401883），北京市支农资金农业科技项目（20140134），北京市教育委员会市属高校创新能力提升项目 （）
