中国瓜菜2026，Vol.39Issue(9)：82-87,6.DOI:10.16861/j.cnki.zggc.2026.0352
北京地区高商品性小果型西瓜品种中抗氧化与风味物质的综合评价
Comprehensive evaluation of antioxidant and flavor compounds in high-commercial-value mini-watermelon varieties from Beijing region
摘要
Abstract
Ten commercially valuable mini-watermelon varieties from the Beijing region were used as experimental mate-rials,the composition and content differences of antioxidant functional substances(β-carotene,lycopene,ascorbic acid,folate,tartronic acid)and flavor substances(soluble sugar,organic acid)were systematically determined and analyzed.A multi-index comprehensive quality evaluation system was established using principal component analysis(PCA)com-bined with the membership function method,aiming to screen watermelon varieties with superior comprehensive nutri-tional quality and provide a scientific basis and data support for quality breeding,variety layout optimization,product development,and consumer guidance.The results showed extensive genetic diversity in the content of antioxidant functional substances and flavor substances among the ten mini-watermelon varieties.Red-fleshed varieties exhibited sig-nificant advantages in core antioxidant components such as carotenoids,ascorbic acid,and folate,whereas certain multico-lour-fleshed varieties displayed distinctive sugar and acid profiles.Specifically,Jingmei 3K,Guanghui 1000,and Jingmei 2K contained high content of β-carotene,lycopene and ascorbic acid;Jingcai 3 showed the highest sucrose content,and Xuancai 2 had the highest citric acid content.PCA extracted four principal components with eigenvalue greater than 1,cu-mulatively accounting for 85.73%of the total variance.Antioxidant factors represented by carotenoids and folate contrib-uted the most,serving as core indicators determining the comprehensive nutritional quality of watermelon.The compre-hensive evaluation results indicated that Jingmei 3K,Guanghui 1000,and Jingmei 2K demonstrated the best overall per-formance and are recommended for cultivation in the Beijing region.关键词
西瓜/抗氧化物质/风味物质/综合评价Key words
Watermelon/Antioxidant/Flavor compound/Comprehensive evaluation分类
农业科技引用本文复制引用
王浩然,李婷,江姣,王璐,靳凯业,潘林,张海英..北京地区高商品性小果型西瓜品种中抗氧化与风味物质的综合评价[J].中国瓜菜,2026,39(9):82-87,6.基金项目
北京市乡村振兴农业科技项目(NY2401130425) （NY2401130425）
