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本文对甘蓝品质分析与评价的若干方法进行了探讨。提出了食用品质感官鉴定结果量化处理的记分方法和标准，以及鉴评时应掌握的几个原则。采用卡方检验、平均数差数显著性测验和相关系数分析，对容量法和公式法测定叶球紧实度的通用性进行了比较和分析，结果表明，在测定高扁圆和扁圆形叶球的紧实度时，可以公式法代替容量法。应用选择指数和模糊综合评判法的原理，对不同材料的品质进行综合评价，较为客观地反映出了材料之间在优质程度上的差异。
This paper discusses some methods of quality analysis and evaluation of cabbage. The essay puts forward the scoring methods and standards for quantifying the sensory evaluation results of edible quality as well as several principles that should be grasped in the evaluation. The chi-square test, significance test of average difference number and correlation coefficient analysis were used to compare and analyze the commonality of volumetric method and formula method to determine leaf compactness. The results showed that in the determination of high oblate and oblate When the leaf ball compaction, you can use the formula method instead of capacity method. The application selection index and the principle of fuzzy comprehensive evaluation method make a comprehensive evaluation of the quality of different materials, which objectively reflects the difference in quality between the materials.