关于加工番茄综合评价体系的研究
摘要
番茄(Lycopersicon esculeutum.Mill)是番茄属番茄亚属的多年生草本植物,又称西红柿,兼具蔬菜和水果双重身份。随着番茄制品需求量的增大,加工番茄的综合评价问题日趋得到关注。本试验以“华美87-5、石红206、石红208”为材料,研究了番茄红素、可溶性固形物、还原糖、总酸、硬度、抗坏血酸在催熟期、半熟期、成熟期和完熟期,以及软熟期五个时期的变化。运用层次分析法和DTOPSIS法将各个时期的指标做综合评价。结果表明:
1.从催熟期到完熟期番茄红素含量、可溶性固形物含量、还原糖含量、抗坏血酸含量均保持上升趋势,并在完熟期达到最高值。总酸含量和硬度则逐渐减少。软熟期番茄红素含量、可溶性固形物含量、还原糖含量、抗坏血酸含量开始下降。总酸含量和硬度则继续下降,达到五个时期中的最低值。
2.运用层次分析法计算指标权重。得出番茄红素、可溶性固形物、还原糖、总酸、硬度、抗坏血酸权重系数分别为:0.4553、0.2512、0.1343、0.0830、0.0506、0.0255。CR＜0.1,权重系数分配合理。
3.C_i顺序:三个品种均为完熟期排名最前;软熟期、成熟期、半熟期分别排名第二、三、四位;催熟期排名最后。由此得出,三个品种完熟期综合评价分数最高,可以确定完熟期为最佳采收时期。
4.处于完熟期时,华美87-5的C_i顺序排在第一位;石红206的C_i顺序排在第二位;石红208的C_i顺序排在第三位。说明华美87-5这个品种比石红206和石红208在这六个指标的综合评价中表现优良。
综上所述,我们认为层次分析法与DTOPSIS法联合使用可以对加工番茄做出准确的综合评价,而且可以根据不同地区生态条件、生产上的常见问题及市场需求确定动态的权重系数,简单易懂,计算方便。
Tomato is an herbaceous plant of solanceae solan lycopersion esculeutum mill.It is not only a vegetable,but also fruit.With the increasing needs of tomato,the problem of processing tomato was paid much attention.The fruits of "HuaMei87-5 , ShiHong206,ShiHong208" were used to study on the changes of lycopene,soluble solid, reductive sugar, firmness,ascorbic acid and total acid at the accelerate ripe stage,half ripe stage,mature stage,full ripe stage;and soft ripe stage.And comprehensively evaluated them by the way of analytic hierarchy process(AHP)and DTOPSIS. The result was following:
1. From accelerate ripe stage to full ripe stage, the content of soluble solid, the content of reductive sugar and the content of ascorbic acid keep rising, and reach the top at the full ripe stage, while total acid and hardness were gradually reducing. The content of lycopene, the content of soluble solid, reductive sugar and the content of ascorbic acid began falling down at soft ripe stage. Total acid and firmness kept reducing, and reach the foot of the five stages.
2.Calculate weight by the way of AHP. The weight of lycopene was 0.4553; the weight of soluble solid was 0.2512; the weight of reductive sugar was 0.1343; the weight of total acid was 0.0830; the weight of hardness was 0.0506; the weight of ascorbic acid was 0.0255. CR<0.1. From what mentioned above, the weight was distributed rationally.
3.The order of Q: three varieties were in the front at full ripe stage. Soft ripe stage was the second, mature stage was the third, half ripe stage was the forth and accelerate ripe stage was the last. Therefore, the evaluate score of accelerate ripe stage was the highest and we made sure it was the best time to harvest.
4.At the full ripe stage, Q order of Huamei 87-5 was the first; Q order of Shihong 206 was the second; Q order of Shihong 208 was the third. So Huamei 87-5 was better than Shihong 206 and 208.
In a word, we can comprehensively evaluate processing tomatoes correctly by the way of AHP and DTOPSIS and make sure the weight according to different areas' conditions, product problems and market needs. It is easy to understand and calculate.
1.从催熟期到完熟期番茄红素含量、可溶性固形物含量、还原糖含量、抗坏血酸含量均保持上升趋势,并在完熟期达到最高值。总酸含量和硬度则逐渐减少。软熟期番茄红素含量、可溶性固形物含量、还原糖含量、抗坏血酸含量开始下降。总酸含量和硬度则继续下降,达到五个时期中的最低值。
2.运用层次分析法计算指标权重。得出番茄红素、可溶性固形物、还原糖、总酸、硬度、抗坏血酸权重系数分别为:0.4553、0.2512、0.1343、0.0830、0.0506、0.0255。CR＜0.1,权重系数分配合理。
3.C_i顺序:三个品种均为完熟期排名最前;软熟期、成熟期、半熟期分别排名第二、三、四位;催熟期排名最后。由此得出,三个品种完熟期综合评价分数最高,可以确定完熟期为最佳采收时期。
4.处于完熟期时,华美87-5的C_i顺序排在第一位;石红206的C_i顺序排在第二位;石红208的C_i顺序排在第三位。说明华美87-5这个品种比石红206和石红208在这六个指标的综合评价中表现优良。
综上所述,我们认为层次分析法与DTOPSIS法联合使用可以对加工番茄做出准确的综合评价,而且可以根据不同地区生态条件、生产上的常见问题及市场需求确定动态的权重系数,简单易懂,计算方便。
Tomato is an herbaceous plant of solanceae solan lycopersion esculeutum mill.It is not only a vegetable,but also fruit.With the increasing needs of tomato,the problem of processing tomato was paid much attention.The fruits of "HuaMei87-5 , ShiHong206,ShiHong208" were used to study on the changes of lycopene,soluble solid, reductive sugar, firmness,ascorbic acid and total acid at the accelerate ripe stage,half ripe stage,mature stage,full ripe stage;and soft ripe stage.And comprehensively evaluated them by the way of analytic hierarchy process(AHP)and DTOPSIS. The result was following:
1. From accelerate ripe stage to full ripe stage, the content of soluble solid, the content of reductive sugar and the content of ascorbic acid keep rising, and reach the top at the full ripe stage, while total acid and hardness were gradually reducing. The content of lycopene, the content of soluble solid, reductive sugar and the content of ascorbic acid began falling down at soft ripe stage. Total acid and firmness kept reducing, and reach the foot of the five stages.
2.Calculate weight by the way of AHP. The weight of lycopene was 0.4553; the weight of soluble solid was 0.2512; the weight of reductive sugar was 0.1343; the weight of total acid was 0.0830; the weight of hardness was 0.0506; the weight of ascorbic acid was 0.0255. CR<0.1. From what mentioned above, the weight was distributed rationally.
3.The order of Q: three varieties were in the front at full ripe stage. Soft ripe stage was the second, mature stage was the third, half ripe stage was the forth and accelerate ripe stage was the last. Therefore, the evaluate score of accelerate ripe stage was the highest and we made sure it was the best time to harvest.
4.At the full ripe stage, Q order of Huamei 87-5 was the first; Q order of Shihong 206 was the second; Q order of Shihong 208 was the third. So Huamei 87-5 was better than Shihong 206 and 208.
In a word, we can comprehensively evaluate processing tomatoes correctly by the way of AHP and DTOPSIS and make sure the weight according to different areas' conditions, product problems and market needs. It is easy to understand and calculate.
引文
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