以17个大白菜品种为试材，探讨组织结构与感官品质及营养成份的关系。结果表 明，三者密切相关。质地受导管壁厚度及中肋细胞大小的影响。组织结构与产品贮藏营养物 质、风味和质地密切相关。可用公式Y一又门乃硼司．0316X；（短缩茎溶生腔％）朽乃0939X。 （叶肉厚mm）对感官品质迸行定量评价。 Seventeen Chinese cabbage varieties were used as test materials to explore the relationship between tissue structure, sensory quality and nutritional components. The results show that the three are closely related. Texture by the catheter wall thickness and the size of rib cells. Tissue structure and product storage of nutrients, flavor and texture are closely related. Available formula Y a door is boron Division. 0316X; (shortened stem soluble cavity%) Decay is 0939X. (Leaf thickness mm) on the qualitative evaluation of sensory quality.