中国瓜菜2025，Vol.38Issue(11)：44-51,8.DOI:10.16861/j.cnki.zggc.2025.0006
鲜食性黄瓜品种适应性比较及品质综合评价
Comparison of adaptability and comprehensive quality evaluation of fresh edible cucumber varieties
摘要
Abstract
This study evaluated 12 cucumber varieties by comparing differences in plant growth,fruit morphology,photo-synthetic performance,yield,and disease resistance.Principal component analysis(PCA)was applied to comprehensively assess nutritional quality,which was combined with sensory evaluation to identify high-quality cultivars suitable for spring greenhouse cultivation in the Guanzhong region of Shaanxi province.The results showed significant differences in agronomic traits and quality among the tested varieties,with coefficient of variation ranging from 2.61％to 68.75％.Posi-tive correlations were observed among multiple indicators of nutritional and flavor quality.PCA identified soluble sugars,soluble solids,and titratable acidity as core evaluation indicatiors for fresh-eating cucumber quality.The ranking derived from PCA was highly consistent with that from sensory evaluation(r2=0.814).Based on the combined results of PCA and sensory evaluation,S11(Nanshui No.6),S7(Hanyu White Cucumber),and S10(Thumb Fruit)were identified as variet-ies with superior fresh-eating quality.关键词
鲜食性黄瓜/农艺性状/品质/统计分析/综合评价Key words
Fresh edible cucumber/Agronomic trait/Quality/Statistical analysis/Comprehensive evaluation分类
农业科技引用本文复制引用
张田米,杨晨钰,张文浩,周畑,张明科..鲜食性黄瓜品种适应性比较及品质综合评价[J].中国瓜菜,2025,38(11):44-51,8.基金项目
国家现代农业产业技术体系(CARS-23-G22) （CARS-23-G22）
