Abstract：Through the thermal damage evaluation and data analysis of 6 heat resistance indexes of 5 Guangdong edible chrysanthemum varieties in the field, the results showed that there was no significant difference in the conductivity and catalase activity between the five edible chrysanthemum varieties; however, the difference in malondialdehyde(MAD) content is significant, among them, the highest MAD content of ‘Donghaixile' was 0.27 μmol·L-1, and the lowest content of ‘Shuanglichanjuan' and ‘CaoAnjinlu' was 0.2 μmol·L-1; there are also significant differences in chlorophyll content between varieties, among them, the highest content of ‘Qiansiwanlv' was 4.28 mg·g-1, and the lowest content of ‘CaoAnjinlu' was 2.87 mg·g-1; there were significant differences in peroxidase activity, among them, the highest activity of ‘Donghaihihe' was 728.00 U·g-1·min-1, and the lowest of ‘Baohingtangyijin' was 196.75 U·g-1·min-1; for the superoxide dismutase activity, there were significant differences among the three varieties except for ‘Qiansiwanlv' and ‘Baoxingtangyijin', and the highest content of ‘Qiansiwanlv' was 362.18 U·g-1·h-1, and the lowest of ‘CaoAnjinlu' was 344.29 U·g-1·h-1. According to the analysis of the membership function, there was a significant difference in heat resistance among the varieties. The membership function value of ‘Qiansiwanlv' was 0.70, and peaked in the 5 varieties,with the lowest value of 0.29 in‘Baoxingtangyijin'.The heat resistance of 5 varieties was ranked as ‘Qiansiwanlv' > ‘CaoAnjinlu' > ‘Donghaixile' > ‘Shuanglichanjuan' > ‘Baoxingtangyijin'.
2020, Vol. 33 
