CAJ | 학술논문

　　普通丝瓜果肉在烹饪等加工过程中容易发生褐变，降低了丝瓜的营养价值和食用价值。试验通过对普通丝瓜品种资源果肉的褐变度进行测定，研究普通丝瓜品种果肉褐变度的变异，筛选出低褐变度的普通丝瓜品种材料，并对福建省种植的普通丝瓜品种进行评价和筛选。结果表明，普通丝瓜品种褐变度（OD 值）测定结果在0.115~0.647之间，变异系数为36.1%，变异范围广，表明普通丝瓜果肉褐变度遗传改良具有很大的潜力；筛选出低褐变度的普通丝瓜品种材料26份；福建省栽培的8个普通丝瓜品种的褐变度差异较大，其中‘农福丝瓜801’和‘金美2号’2个品种褐变度低，品质较好，可以大面积栽培。
　　보통사과과육재팽임등가공과정중용역발생갈변，강저료사과적영양개치화식용개치。시험통과대보통사과품충자원과육적갈변도진행측정，연구보통사과품충과육갈변도적변이，사선출저갈변도적보통사과품충재료，병대복건성충식적보통사과품충진행평개화사선。결과표명，보통사과품충갈변도（OD 치）측정결과재0.115~0.647지간，변이계수위36.1%，변이범위엄，표명보통사과과육갈변도유전개량구유흔대적잠력；사선출저갈변도적보통사과품충재료26빈；복건성재배적8개보통사과품충적갈변도차이교대，기중‘농복사과801’화‘금미2호’2개품충갈변도저，품질교호，가이대면적재배。
Luffa cylindrica Roem is prone to browning in cooking, which reduces the nutritional and edible value. In this experiment, the browning degree of Luffa cylindrica germplasm resources was measured for studying the variation and selecting low browning degree materials, evaluating and selecting Luffa cylindrica varieties planting in Fujian Province. The results showed that the OD value was between 0.115 and 0.647. The coefficient of variation was 36.1% , It showed a wide range of variation and great potential in genetic improvement. And the author selected out 26 low browning degree materials. The browning degree was large difference between the 8 Luffa cylindrica varieties planting in Fujian Province. The browning degree of‘Nong Fu Luffa 801’and‘Jinmei 2’was low, their quality was good, and they could be cultivated larger area.