基于多种分析方法的糯玉米品质综合评价

doi:10.3969/j.issn.1004-1524.20250047

浙江农业学报 ›› 2025, Vol. 37 ›› Issue (9): 1840-1848.DOI: 10.3969/j.issn.1004-1524.20250047

基于多种分析方法的糯玉米品质综合评价

许卫猛(), 徐妍, 陈国立()

周口市农业科学院, 河南周口 466001

收稿日期:2025-01-14 出版日期:2025-09-25 发布日期:2025-10-15
作者简介:*陈国立,E-mail:317551013@qq.com
许卫猛(1989—),男,河南太康人,硕士,助理研究员,主要从事玉米遗传育种与栽培研究。E-mail:956671831@qq.com
通讯作者: 陈国立
基金资助:
河南省科技研发计划联合基金(225101610071);河南省现代农业产业技术体系(HARS-22-02-Z5)

Comprehensive evaluation of waxy corn quality based on various analytical methods

XU Weimeng(), XU Yan, CHEN Guoli()

Zhoukou Academy of Agricultural Sciences, Zhoukou 466001, Henan, China

Received:2025-01-14 Online:2025-09-25 Published:2025-10-15
Contact: CHEN Guoli

摘要/Abstract

摘要：

为对糯玉米的品种间差异、品质间关系,以及综合品质进行准确全面的评价,选取粗淀粉含量、支链淀粉含量、皮渣率、外观、气味、色泽、糯性、风味、柔嫩性、皮薄度作为评价指标,采用变异性分析、相关分析、聚类分析、主成分分析和雷达图法,对10个糯玉米品种的品质进行综合评价。结果表明,供试品种在选取的指标上的变异系数在1.77%~9.16%,其中,皮渣率的变异系数最大,粗淀粉含量的变异系数最小。相关分析表明,外观、色泽、糯性、支链淀粉含量与食味分值呈极显著(p<0.01)正相关,是影响糯玉米品质的主要因素。聚类分析将供试品种分为3类。主成分分析的结果显示,浚糯313、豫糯502、豫白糯501、安工糯818、浚糯504的综合得分较高。基于雷达图分析的结果,在参试品种中,得分最高的是豫白糯501,其后依次为周糯9号、浚糯504、浚糯313和安工糯818。综合以上分析方法,筛选出浚糯504、浚糯313、豫白糯501等综合品质优良的品种。该方法可有效克服传统感官评价的主观性及单个分析方法的局限性,可为糯玉米品质的综合评价提供理论参考。

关键词: 糯玉米品种, 品质评价, 主成分分析, 聚类分析

Abstract:

To accurately and comprehensively evaluate the quality of waxy corn varieties, and elucidate the interrelationships among quality traits, and reveal the differences among varieties, evaluation indices of crude starch content, amylopectin content, residue ratio, appearance, odor, color, waxiness, flavor, tenderness and thinness were adopted in this study. By utilizing variability analysis, correlation analysis, cluster analysis, principal component analysis and radar chart, a comprehensive assessment was conducted on 10 waxy corn varieties. It was shown that the selected indices exhibited coefficients of variation ranging from 1.77% to 9.16% among these varieties. Within these indices, residue ratio displayed the maximal variability, yet crude starch content exhibited the minimal variability. Correlation analysis revealed that, appearance, color, waxiness and amylopectin content were significantly (p<0.01) positively correlated with the taste score, therefore, these indices were identified as main determinants for waxy corn quality. The 10 varieties were divided into 3 clusters by cluster analysis. In the principle component analysis, Xunnuo 313, Yunuo 502, Yubainuo 501,Angongnuo 818 and Xunnuo 504 got higher scores, indicating a superior quality. As revealed by the radar chart method, the score of Yubainuo 501, Zhounuo 9, Xunnuo 504, Xunnuo 313 and Angongnuo 818 was higher. Based on these results, superior varieties of Xunnuo 504, Xunnuo 313 and Yubainuo 501 were identified. This integrative analytical framework could effectively mitigate the subjectivity inherent in conventional sensory evaluation and overcome the limitations of singular analytical approach, thereby provding more sound theoretical basis for quality assessment of waxy corn.

Key words: waxy corn variety, quality evaluation, principle component analysis, cluster analysis

中图分类号:

S513

许卫猛, 徐妍, 陈国立. 基于多种分析方法的糯玉米品质综合评价[J]. 浙江农业学报, 2025, 37(9): 1840-1848.

XU Weimeng, XU Yan, CHEN Guoli. Comprehensive evaluation of waxy corn quality based on various analytical methods[J]. Acta Agriculturae Zhejiangensis, 2025, 37(9): 1840-1848.

图/表 7

参考文献 18

[19]	张庆峰. 优良糯玉米品种筛选、品质分析及栽培技术研究[D]. 长春: 吉林农业大学, 2023.
	ZHANG Q F. Selection of high-quality waxy maize varieties, quality analysis and cultivation technology research[D]. Changchun: Jilin Agricultural University, 2023. (in Chinese with English abstract)
[20]	宋雪皎, 马兴林, 关义新, 等. 影响糯玉米鲜食品质因素的研究[J]. 玉米科学, 2005, 13(1): 115-118.
	SONG X J, MA X L, GUAN Y X, et al. Approach of study on factors affecting the fresh eating-quality in waxy corn[J]. Journal of Maize Sciences, 2005, 13(1): 115-118. (in Chinese with English abstract)
[21]	李懿霖, 王思思, 靳安文, 等. 鲜食玉米的感官描述词建立及感官品质特性分析[J]. 食品安全质量检测学报, 2023, 14(14): 273-281.
	LI Y L, WANG S S, JIN A W, et al. Establishment of sensory descriptors and analysis of sensory quality characteristics of fresh corn[J]. Journal of Food Safety & Quality, 2023, 14(14): 273-281. (in Chinese with English abstract)
[22]	郭海斌, 景颖, 冯晓曦, 等. 基于生殖性状的玉米自交系遗传多样性与遗传距离分析[J]. 山东农业科学, 2024, 56(3): 32-42.
	GUO H B, JING Y, FENG X X, et al. Analysis of genetic diversity and genetic distance of maize inbred lines based on reproductive traits[J]. Shandong Agricultural Sciences, 2024, 56(3): 32-42. (in Chinese with English abstract)
[23]	牛丽影, 沈凌雁, 刘春菊, 等. 鲜食玉米质构特性分析[J]. 食品研究与开发, 2020, 41(12): 48-53.
	NIU L Y, SHEN L Y, LIU C J, et al. Texture analysis of fresh-edible corn[J]. Food Research and Development, 2020, 41(12): 48-53. (in Chinese with English abstract)
[24]	魏源, 金绍华, 李树军, 等. 利用聚类算法实现多波束水深数据异常值的自动识别与清理[J]. 测绘学报, 2022, 51(11): 2294-2302.
	WEI Y, JIN S H, LI S J, et al. Automatic recognition and cleaning of outliers in multi-beam bathymetric data with clustering algorithm[J]. Acta Geodaetica et Cartographica Sinica, 2022, 51(11): 2294-2302. (in Chinese with English abstract)
[1]	AZANZA F, JUVIK J A, KLEIN B P. Relationships between sensory quality attributes and kernel chemical composition of fresh-frozen sweet corn[J]. Journal of Food Quality, 1994, 17(2): 159-172.
[2]	GUO Y Q, SUN L L, CHEN L R, et al. Applications of waxy corn flour based on physicochemical and processing properties: comparison with waxy rice flour and waxy corn starch[J]. International Journal of Food Engineering, 2021, 17(5): 355-363.
[3]	董宗宗, 乔勇进, 刘晨霞, 等. 不同采收期对鲜食糯玉米品质影响的研究[J]. 上海农业学报, 2020, 36(4): 19-24.
	DONG Z Z, QIAO Y J, LIU C X, et al. Study on the influence of different harvesting times on the quality of fresh waxy corn[J]. Acta Agriculturae Shanghai, 2020, 36(4): 19-24. (in Chinese with English abstract)
[4]	刘萍, 陆卫平, 陆大雷. 鲜食糯玉米品质差异及适宜采收指标的研究[J]. 玉米科学, 2009, 17(6): 5-8.
	LIU P, LU W P, LU D L. Study on quality differences and index for the optimum harvest stage in fresh waxy corn[J]. Journal of Maize Sciences, 2009, 17(6): 5-8. (in Chinese with English abstract)
[5]	安林, 程乙, 罗上轲, 等. 鲜食糯玉米营养品质及其影响因素研究进展[J]. 山地农业生物学报, 2023, 42(5): 40-45.
	AN L, CHENG Y, LUO S K, et al. Research progress on nutritional quality of fresh waxy corn and its influencing factors[J]. Journal of Mountain Agriculture and Biology, 2023, 42(5): 40-45. (in Chinese with English abstract)
[6]	吴嘉点, 薛林, 胡加如, 等. 鲜食糯玉米食味品质性状相关分析及优质新品种筛选[J]. 金陵科技学院学报, 2019, 35(2): 57-60.
	WU J D, XUE L, HU J R, et al. Correlation analysis of quality traits in fresh-edible waxy maize and screening of high-quality varieties[J]. Journal of Jinling Institute of Technology, 2019, 35(2): 57-60. (in Chinese with English abstract)
[7]	陈平, 余海兵. 8个糯玉米品系穗部性状及籽粒营养成分比较分析[J]. 江汉大学学报(自然科学版), 2024, 52(2): 5-12.
	CHEN P, YU H B. Comparative analysis of ear characteristics and grain nutrient composition of 8 waxy maize lines[J]. Journal of Jianghan University(Natural Science Edition), 2024, 52(2): 5-12. (in Chinese with English abstract)
[8]	王綦, 程力, 洪雁, 等. 鲜食糯玉米食用品质与淀粉性质的相关性研究[J]. 食品与生物技术学报, 2023, 42(12): 43-52.
	WANG Q, CHENG L, HONG Y, et al. Correlation between edible quality and starch properties of fresh waxy corn[J]. Journal of Food Science and Biotechnology, 2023, 42(12): 43-52. (in Chinese with English abstract)
[9]	轩瑞瑞, 陈艳萍, 刘春菊, 等. 基于熵权法和灰色关联度法的鲜食糯玉米品质评价[J]. 食品工业科技, 2021, 42(14): 241-248.
	XUAN R R, CHEN Y P, LIU C J, et al. Quality evaluation of different varieties of fresh-edible waxy corns based on entropy weight method and grey interconnect degree analysis[J]. Science and Technology of Food Industry, 2021, 42(14): 241-248. (in Chinese with English abstract)
[10]	卢柏山, 董会, 刘辉, 等. 鲜食糯玉米籽粒含糖量与品尝相关性分析[J]. 作物杂志, 2024(5): 80-85.
	LU B S, DONG H, LIU H, et al. Correlation analysis between sugar content and taste of fresh-eaten waxy corn grains[J]. Crops, 2024(5): 80-85. (in Chinese with English abstract)
[11]	韩晴, 沈渊, 孙小淋, 等. 品种及地理位置对糯玉米糊化特性和食味品质影响[J]. 中国粮油学报, 2023, 38(9): 65-71.
	HAN Q, SHEN Y, SUN X L, et al. Flour pasting property, quality of waxy maize varieties in variety and region[J]. Journal of the Chinese Cereals and Oils Association, 2023, 38(9): 65-71. (in Chinese with English abstract)
[12]	潘天遵, 高聚林, 苏治军, 等. 基于主成分分析的玉米杂交组合农艺性状综合评价[J]. 北方农业学报, 2016, 44(4): 1-8.
	PAN T Z, GAO J L, SU Z J, et al. Comprehensive evaluation of agronomic traits based on principal component analysis of maize hybrids[J]. Journal of Northern Agriculture, 2016, 44(4): 1-8. (in Chinese with English abstract)
[13]	娄海伟, 王媛, 赵仁勇. 糯玉米淀粉的理化性质及其在食品中的应用研究进展[J]. 河南工业大学学报(自然科学版), 2023, 44(3): 120-128.
	LOU H W, WANG Y, ZHAO R Y. Research advances on physicochemical properties of waxy corn starch and its application in food[J]. Journal of Henan University of Technology(Natural Science Edition), 2023, 44(3): 120-128. (in Chinese with English abstract)
[14]	刘玲玲, 阳文静, 游清徽, 等. 基于雷达图的鄱阳湖湿地水质评价[J]. 水生态学杂志, 2020, 41(4): 1-8.
	LIU L L, YANG W J, YOU Q H, et al. Water quality assessment of Poyang Lake wetland using radar-type charts[J]. Journal of Hydroecology, 2020, 41(4): 1-8. (in Chinese with English abstract)
[25]	黄琼仪, 李亮, 薛鹏, 等. 基于多时相Sentinel-2数据的成都平原主要农作物分类[J]. 测绘与空间地理信息, 2024, 47(4): 65-68.
	HUANG Q Y, LI L, XUE P, et al. Main crop classification based on multi-temporal Sentinel-2 data in Chengdu Plain[J]. Geomatics & Spatial Information Technology, 2024, 47(4): 65-68. (in Chinese with English abstract)
[15]	方长云, 胡贤巧, 邵雅芳, 等. 基于雷达图分析法初步评价稻米食味品质的研究[J]. 中国稻米, 2017, 23(2): 13-17.
	FANG C Y, HU X Q, SHAO Y F, et al. Study on rice sensory quality evaluation based on radar chart analysis method[J]. China Rice, 2017, 23(2): 13-17. (in Chinese with English abstract)
[16]	常世豪, 耿臻, 杨青春, 等. 改进雷达图分析法在大豆品种选育中的应用[J]. 大豆科学, 2020, 39(6): 862-868.
	CHANG S H, GENG Z, YANG Q C, et al. Application of improved radar chart analysis method in soybean variety selection and breeding[J]. Soybean Science, 2020, 39(6): 862-868. (in Chinese with English abstract)
[17]	姚文燕, 刘宸, 张国彦, 等. 变异系数法-AHP复合加权联用TOPSIS模型优选白附片降毒增效炮制工艺[J]. 中国现代中药, 2024, 26(4): 685-694.
	YAO W Y, LIU C, ZHANG G Y, et al. Optimization of processing parameters of baifupian for detoxicating and effect enhancing by combining coefficient of variation method with AHP composite weighting and TOPSIS model[J]. Modern Chinese Medicine, 2024, 26(4): 685-694. (in Chinese with English abstract)
[18]	吕丹, 郑冉, 童博, 等. 玉米自交系籽粒性状与蛋白质含量的变异分析[J]. 中国粮油学报, 2024, 39(10): 59-65.
	LÜ D, ZHENG R, TONG B, et al. Analysis of kernel-related traits and protein content of maize inbred lines[J]. Journal of the Chinese Cereals and Oils Association, 2024, 39(10): 59-65. (in Chinese with English abstract)

指标 Index	最小值 Minimum	最大值 Maximum	平均值 Mean	标准差 Standard deviation	变异系数 Coefficient of variation/%
粗淀粉含量Crude starch content/%	66.38	70.56	68.77	1.22	1.77
支链淀粉含量Amylopectin content/%	64.53	69.68	67.49	1.42	2.10
皮渣率Residue ratio/%	6.21	8.37	7.22	0.66	9.16
外观Appearance	23.30	27.40	25.71	1.27	4.93
气味Odor	5.20	6.90	6.24	0.49	7.79
色泽Color	5.40	6.80	6.34	0.50	7.84
糯性Waxiness	14.30	17.60	16.24	0.96	5.89
风味Flavor	7.40	8.40	8.01	0.34	4.26
柔嫩性Tenderness	7.40	8.60	8.01	0.36	4.54
皮薄度Thinness	15.30	17.60	16.50	0.80	4.82

指标 Index	最小值 Minimum	最大值 Maximum	平均值 Mean	标准差 Standard deviation	变异系数 Coefficient of variation/%
粗淀粉含量Crude starch content/%	66.38	70.56	68.77	1.22	1.77
支链淀粉含量Amylopectin content/%	64.53	69.68	67.49	1.42	2.10
皮渣率Residue ratio/%	6.21	8.37	7.22	0.66	9.16
外观Appearance	23.30	27.40	25.71	1.27	4.93
气味Odor	5.20	6.90	6.24	0.49	7.79
色泽Color	5.40	6.80	6.34	0.50	7.84
糯性Waxiness	14.30	17.60	16.24	0.96	5.89
风味Flavor	7.40	8.40	8.01	0.34	4.26
柔嫩性Tenderness	7.40	8.60	8.01	0.36	4.54
皮薄度Thinness	15.30	17.60	16.50	0.80	4.82

指标 Index	支链淀粉含量 Amylopectin content	皮渣率 Residue ratio	外观 Appearance	气味 Odor	色泽 Color	糯性 Waxiness	风味 Flavor	柔嫩性 Tenderness	皮薄度 Thinness	食味分值 Taste value
粗淀粉含量	0.983	0.479	0.701^*	0.492	0.717^*	0.738^*	0.666^*	0.500	-0.280	0.810^*
Crude starch content
支链淀粉含量		0.484	0.764^**	0.448	0.690^*	0.670^*	0.743^*	0.590	-0.322	0.712^**
Amylopectin content
皮渣率Residue ratio			0.585^*	0.711	0.802^**	0.109	0.582	0.549	-0.755^**	0.473
外观Appearance				0.310	0.764^*	0.418	0.813^**	0.807^**	-0.355	0.847^**
气味Odor					0.747^*	0.340	0.513	0.400	-0.448	0.524
色泽Color						0.501	0.613	0.643^*	-0.522	0.796^**
糯性Waxiness							0.294	0.088	0.296	0.773^**
风味Flavor								0.868^**	-0.327	0.771^*
柔嫩性Tenderness									-0.434	0.660^*
皮薄度Thinness										-0.040

指标 Index	支链淀粉含量 Amylopectin content	皮渣率 Residue ratio	外观 Appearance	气味 Odor	色泽 Color	糯性 Waxiness	风味 Flavor	柔嫩性 Tenderness	皮薄度 Thinness	食味分值 Taste value
粗淀粉含量	0.983	0.479	0.701^*	0.492	0.717^*	0.738^*	0.666^*	0.500	-0.280	0.810^*
Crude starch content
支链淀粉含量		0.484	0.764^**	0.448	0.690^*	0.670^*	0.743^*	0.590	-0.322	0.712^**
Amylopectin content
皮渣率Residue ratio			0.585^*	0.711	0.802^**	0.109	0.582	0.549	-0.755^**	0.473
外观Appearance				0.310	0.764^*	0.418	0.813^**	0.807^**	-0.355	0.847^**
气味Odor					0.747^*	0.340	0.513	0.400	-0.448	0.524
色泽Color						0.501	0.613	0.643^*	-0.522	0.796^**
糯性Waxiness							0.294	0.088	0.296	0.773^**
风味Flavor								0.868^**	-0.327	0.771^*
柔嫩性Tenderness									-0.434	0.660^*
皮薄度Thinness										-0.040

类群 Gourp	粗淀粉含量 Crude starch content/%	支链淀粉含量 Amylopectin content/%	皮渣率 Residue ratio/%	外观 Appearance	气味 Odor	色泽 Color	糯性 Waxiness	风味 Flavor	柔嫩性 Tenderness	皮薄度 Thinness
Ⅰ	67.83	66.38	7.62	25.40	6.20	6.40	14.30	7.90	8.20	15.30
Ⅱ	69.55	68.40	7.55	26.48	6.50	6.67	16.78	8.22	8.18	16.35
Ⅲ	67.52	66.04	6.43	24.27	5.73	5.67	15.80	7.63	7.60	17.20

基于多种分析方法的糯玉米品质综合评价

Comprehensive evaluation of waxy corn quality based on various analytical methods

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

图/表 7

参考文献 18

相关文章 15

编辑推荐

Metrics

本文评价

品种 Variety	F₁	F₂	F₃	F	排名 Rank
新白糯018	-0.42	-1.44	0.09	-0.60	7
Xinbainuo 018
周糯9号	1.07	0.60	-0.02	0.99	6
Zhounuo 9
周糯10号	-3.04	0.47	-0.37	-2.42	9
Zhounuo 10
豫白糯501	1.82	0.03	0.19	1.50	3
Yubainuo 501
豫糯502	1.98	-0.47	-0.51	1.55	2
Yunuo 502
浚糯313	2.48	0.54	0.07	2.14	1
Xunnuo 313
浚糯504	1.14	0.79	-0.10	1.08	5
Xunnuio 504
白玉202	-3.98	-0.06	-0.06	-3.29	10
Baiyu 202
安工糯818	1.45	-0.64	-0.16	1.09	4
Angongnuo 818
苏玉糯2号	-2.50	0.17	0.86	-2.03	8
Suyunuo 2

品种 Variety	$\overline{S}$	$\overline{L}$	$\overline{V}$	Y	排名 Rank
新白糯018	0.981 8	5.362 2	0.429 1	0.649 1	9
Xinbainuo 018
周糯9号	1.094 3	5.483 1	0.457 4	0.707 4	2
Zhounuo 9
周糯10号	0.943 7	4.971 5	0.479 8	0.672 9	7
Zhounuo 10
豫白糯501	1.109 4	5.552 0	0.452 3	0.708 3	1
Yubainuo 501
豫糯502	1.089 2	5.731 1	0.416 7	0.673 6	6
Yunuo 502
浚糯313	1.096 7	5.601 7	0.439 2	0.694 0	4
Xunnuo 313
浚糯504	1.077 4	5.502 6	0.447 2	0.694 1	3
Xunnuio 504
白玉202	0.937 4	5.052 1	0.461 5	0.657 8	8
Baiyu 202
安工糯818	1.057 3	5.563 1	0.429 3	0.673 7	5
Angongnuo 818
苏玉糯2号	0.922 6	5.095 6	0.446 5	0.641 9	10
Suyunuo 2

[1]	刘国敏, 郑虚, 廖玉娇, 覃叶欣, 覃维治. 嫁接对低温胁迫下马铃薯苗抗寒性的影响[J]. 浙江农业学报, 2025, 37(8): 1615-1623.
[2]	谈亚丽, 高梦祥, 李晓洁, 周英杰, 熊健, 曾子琦, 李啸, 杨华. 湖北省主栽核桃在不同采收期的品质[J]. 浙江农业学报, 2025, 37(7): 1459-1468.
[3]	江振蓝, 陈付勋, 罗双飞, 罗烨琴, 沙晋明. 基于多光谱变换和主成分分析的土壤全铁含量随机森林模型反演[J]. 浙江农业学报, 2025, 37(7): 1521-1532.
[4]	岳丽, 庄红梅, 祖力皮牙·买买提, 王佳敏, 毛红艳, 张英仙, 尼格尔热依·亚迪卡尔, 于明. 基于主成分分析与聚类分析的芜菁肉质根质地品质综合评价[J]. 浙江农业学报, 2025, 37(5): 1057-1071.
[5]	刘思彤, 侯宇, 潘家荃, 周桦楠, 崔亮, 万博, 于涛. 甘薯对低温胁迫的生理响应及耐寒性评价[J]. 浙江农业学报, 2025, 37(4): 767-778.
[6]	谈静如, 胡齐赞, 岳智臣, 陶鹏, 雷娟利, 李必元, 赵彦婷, 臧运祥. 基于叶绿素荧光参数的苗用型大白菜耐热性综合评价体系[J]. 浙江农业学报, 2025, 37(2): 288-299.
[7]	郭赛赛, 聂智星, 傅鸿妃, 王同林, 邵志勇, 王宏, 郑积荣. 37份辣椒种质资源的表型性状及SRAP遗传多样性分析[J]. 浙江农业学报, 2025, 37(2): 300-310.
[8]	潘志洪, 温雪婷, 杨华, 吕文涛, 张俊杰, 肖英平. 番鸭肌肉氨基酸谱发育性变化研究[J]. 浙江农业学报, 2024, 36(9): 2010-2019.
[9]	董莉莉, 徐志浩, 严灿龙, 范小平, 金泽兰, 王忠华. 基于表型与分子标记对浙贝母不同育种群体的分子鉴定与亲缘关系研究[J]. 浙江农业学报, 2024, 36(8): 1719-1730.
[10]	李亚东, 罗小波, 彭潇, 杨光乾, 金月月, 祖贵东, 田欢, 张万萍. 萝卜SNP和InDel分子标记开发及与表型性状关联分析[J]. 浙江农业学报, 2024, 36(5): 1055-1066.
[11]	薛贤滨, 贾琼, 陈峥峰, 黎瑞源, 陈庆富, 石桃雄. 基于主成分分析的苦荞麦重组自交系农艺性状综合评价[J]. 浙江农业学报, 2024, 36(4): 748-759.
[12]	叶雷, 张波, 杨学圳, 李小林, 张小平, 谭伟. 竹屑替代木屑栽培毛木耳的可行性及其品质综合评价[J]. 浙江农业学报, 2023, 35(6): 1416-1426.
[13]	娄茜棋, 梁燕. 五类不同果色番茄种质资源品质分析[J]. 浙江农业学报, 2023, 35(3): 582-589.
[14]	张红梅, 王保君, 沈亚强, 程旺大. 浙北地区不同粒形优质粳稻产量和品质对播期调控的响应[J]. 浙江农业学报, 2023, 35(12): 2751-2762.
[15]	王如月, 罗莎莎, 甄紫怡, 吴嘉龙, 徐业勇, 孙雅丽, 胡晓静, 虎海防. 风味皇后杏李果实不同成熟度特性研究[J]. 浙江农业学报, 2023, 35(12): 2865-2877.