The Screening And Evaluation Of Varieties Of Edible Chrysanthemum

1.From the pre-selection of 42 cut chrysanthemum varieties,21 varieties were determined to carry out the comprehensive evaluation.8 sensory evaluations indexs include flower type,color,flavor,moisture,sweetness,chewiness,taste bitter feeling and comprehensive taste.The results show that 14 varieties' flower type scores are above the average score,the best is 'QX-159,and worst is 'Shi Huang'.Color score above average have 11 varieties,'Lollipop Purple' get the highest score and 'QX-173' get the lowest score.There are 11 varieties' fragrance scores above the average,'Nannong Xiangjinzhen' get the highest score and 'Ibis sunny' get the lowest score.There are 12 varieties' water scores above the average,'Nannong Xiangjinzhen' is the highest and 'Handong Hongri' is the lowest.There are 8 varieties' sweetness scores above the average,'Hongyi Xianzi,is the highest and 'Handong Hongri'is the lowest.There are 10 varieties' chewing scores above the average,'Hongyi Xianzi' is the highest and 'Baohua Tangyijin' is the lowest.There are 9 varieties of the bitterness score above the average,'Hongyi Xianzi' is the highest and'Handong Hongri' is the lowest.There are 10 varieties' comprehensive taste scores above the average,'Hongyi Xianzi'is the highest and 'Handong Hongri'is the lowest.The top five varieties are 'Hongyi Xianzi','Lollipop Purple','Nannong Xiangjinzhen','Euro Speedy' and ' QX-159',they can be used as the excellent edible chrysanthemum varieties to promote.2.The material adopted full-bloom stage flowers,we mensurated the nutritive constituents of 22 edible chrysanthemum varieties,they are water,pH,soluble solids,crude fiber,soluble sugar,soluble protein,tannin and ash,and the change of soluble sugar content before and after cooling in 3 edible chrysanthemum varieties,and 17-amino acids content of 20 edible chrysanthemum varieties.The results show that,the content of water in 22 varieties is between 87.13%-91.79%,'Shi Huang' is the highest and 'Nannong Jinpingpang'is the lowest.pH is between 5.08-6.23,they have little difference between different varieties.Soluble solids content is between 5.4%-10.2%,'Hongyi Xianzi' is the highest and 'D126','Shi Huang' tied for the lowest.Crude fiber content is between 9.14%-22.06%,' Shi Huang'is the lowest and ' Shi Zi'is the highest.Soluble sugar content range in 22.452-26.327mg/ml,'Hongyi Xianzi' is the highest and 'Shi Huang' is the lowest.The content of tannin in each species is different,and the range is 2.322-46.48mg/g,'Hongyi Xianzi' is the highest and 'QX-159' is the lowest.Soluble protein content is between 1.736-5.167mg/g,'QX-173' is the highest and 'Hongyi Xianzi' is the lowest.We analyzed the relationship of the measured varieties between the measured moisture content and water score,crude fiber content and chewing score,soluble sugar content and sweetness score,tannin and astringent sense score.The results show that there are a certain relationships between the corresponding items,but the level of component content is not necessarily completely determine its counterpart taste scores level.The content of soluble sugar in the 3 Edible chrysanthemum cultivars had a significantly increasing trend after cooling.20 edible chrysanthemum varieties' 17 kinds of amino acids content is relatively close to,their differences are not obvious.3.Through the fuzzy comprehensive evaluation method,the contents of sensory score and nutrient components of the 19 varieties were processed and analyzed.Results show that the values of the eight varieties 'Hongyi Xianzi','Lollipop Purple','Nannong Xiangjinzhen','Euro Speedy','QX-159','Euro Sunny','Zembla Sunny' and 'Iiona' are above 0.5513,better than the other selected species,they can be used as the edible chrysanthemum varieties to promote and apply.