摘要
为深入了解不同桃品种果实糖、酸、Vc特点,比较不同桃品种在糖酸组分及含量上的差异,对不同类型、不同成熟期的16个桃品种果实的糖、酸、Vc含量和组分进行测定,研究和比较了不同种质间的差异和特点。研究结果表明,桃果实中的可溶性糖主要是由蔗糖、果糖、葡萄糖、山梨醇组成,其中蔗糖含量最高,均值为78.81 mg/g,桃果实可划为蔗糖积累型。不同类型桃品种可滴定酸含量差异较大,油桃均显著高于毛桃,达到毛桃的1.6倍。不同类型桃品种Vc含量差异不显著。由于不同品种果实糖组分、含量及酸含量的不同,使果实的风味各具特色。
To understand the characteristics of sugar, acid and Vc in fruits of different peach varieties, andcompare the composition and content of sugar, 16 peach varieties with different types and different matureperiods were collected to determine the content and composition of sugar, acid and Vc in fruits, and study andcompare the differences and characteristics among different peach germplasms. The results indicated that thesoluble sugar of peach fruit was mainly composed of sucrose, fructose, glucose and sorbitol, with an averagecontent of 78.81 mg/g of sucrose as the highest, and peach fruit could be classified into sucrose accumulationmodel. The titratable acid content varied with different types of peach varieties, and that of nectarine weresignificantly higher than that of wild peach, the former could be 1.6 times of the latter, whereas the Vc contentof different types of peach varieties was not significantly different. Due to the differences of sugar compositionand the content of sugar and acid in fruits among different peach varieties, their flavor showed distinctivefeatures.
出处
《农学学报》
2017年第10期51-55,共5页
Journal of Agriculture
基金
山西省留学回国人员择优资助项目"不同桃品种功能性营养成分芙蓉比较研究"(NB2014-2130135-02)
山西省农业科学院育种基础项目"硬肉桃品种资源的收集
保存
评价和利用"(YYZJC1420)
关键词
桃
糖
酸
VC
Peach
Sugar
Acid
Vc
