摘要
通过６２个品种糖酸含量分析，研究了苹果糖酸含量与果实风味品质的关系．结果表明，苹果糖酸含量和糖酸比在品种间差异显著，年份间相对稳定，糖酸比主要决定于含酸量．含酸量对果实风味品质影响较大，可滴定酸含量０．２％～０．５％（或ｐＨ值３．４～４．０）的品种较符合鲜食要求，在这个酸度内含糖量较高（固形物含量≥１４．５％或总糖≥１２．５％）；糖酸比偏低（３０～３５）的品种甜酸适宜，风味浓郁，鲜食品质好，优质率高．
The results obtained from 62 cultivated varieties indicated that the contents of sugar and acid and the sugar/acid values had remarkable differences among the varieties, but they were relatively stable in different years. The sugar/acid values were mainly decided by the contents of acid.The flavour quality of apple fruit was closely correlated with the contents of sugar and acid and their proper balance. The fruits that contianed moderate acid (titratable acid: 0.2%￣0.5 or pH 3.4￣4.0), high sugar (Sohnble solid≥14.5 % or total sugar≥12.5%) and low sugar-acid proportion (30￣35)had strong favour and good dessert quality.
出处
《沈阳农业大学学报》
CAS
CSCD
1994年第3期279-283,共5页
Journal of Shenyang Agricultural University
基金
辽宁省科学技术基金
关键词
苹果
糖酸含量
糖酸比
风味品质
apple
sugar and acid content
retio of sugar and acid
flavor quality
