Selection of evaluation index in flavor quality of Chinese cabbage | 大白菜风味品质评价指标的筛选

صينى. 探讨大白菜农艺性状、细胞壁成分及相关酶活性对易煮烂程度的影响，为大白菜风味品质的快速评价和优质育种提供理论依据。选用‘114城阳青’、‘花273×114城阳青’、‘114福山’、‘卫固’、‘114福山×114城阳青’和‘卫固×114福山’6个质地品质差异明显的大白菜材料，在采收适期取样，进行感官品质评定，调查大白菜的农艺性状，测定大白菜的果胶、粗纤维、木质素含量及多聚半乳糖醛酸酶（PG）和纤维素酶（Cx）活性，研究大白菜农艺性状、细胞壁成分及相关酶活性对易煮烂程度的影响。大白菜干物质含量为3.39%～7.89%，水溶性果胶含量为14.07～32.67 mg/g,原果胶含量为8.71～23.10 mg/g，水溶性果胶/总果胶为38.02%～78.94%，PG活性为2.88～6.02 U/mg，Cx活性为1.65～4.29 U/mg。相关分析结果表明，大白菜易煮烂程度与干物质含量、原果胶含量、原果胶占总果胶比例呈极显著或显著负相关，与水溶性果胶占总果胶的比例、PG活性呈显著或极显著正相关。干物质含量、原果胶含量、原果胶或水溶性果胶占总果胶的比例和PG活性可以作为评价大白菜易煮烂程度的主要指标。

إنجليزي. Effects of agronomic traits, cell wall components and correlated enzymes on chewy degree were researched, which would provide theoretical basis for rapid evaluation of flavor quality and high-quality breeding of Chinese cabbage. Six Chinese cabbage materials (including ‘114 Chengyangqing’, ‘Hua 273×114 Chengyangqing’, ‘114 Fushan’, ‘Weigu’, ‘114 Fushan×114 Chengyangqing’, and ‘Weigu×114 Fushan’) with obvious differences in chewy degree were used to study effects of agronomic traits, cell wall components and correlated enzymes on chewy degree by evaluating sensory quality, agronomic traits, pectin contents, fiber contents, lignin contents, and activity of PG and cellulase in their optimum harvesting time. The results showed that dry matter content of Chinese cabbage was 3.39%-7.89%, WSP content 14.07-32.67 mg/g, PP content 8.71-23.10 mg/g, WSP/TP 38.02%-78.94%, PG activity 2.88-6.02 U/mg, and cellulase activity 1.65-4.29 U/mg. Correlation results showed that there were extremely significant or significant negative correlations between chewy degree and dry matter content, proto pectin (PP) content, and PP/TP (total pectin). There were significant or extremely significant positive correlations between chewy degree and WSP (water soluble pectin)/PP, PG activity. As for these correlations, we could evaluate chewy degree of Chinese cabbage by dry matter content, PP content, WSP/PP or PG activity.