摘要
欧李果实着色期是碳水化合物合成和转化的关键时期,而糖酸比是决定果品风味和加工性能的重要指标之一。以3个欧李新品种为材料,分析了果实上色过程可溶性糖、淀粉、酸含量的动态变化。结果表明,随着果实着色程度增加,3个品种可溶性糖含量均呈持续增加趋势,淀粉含量呈持续下降趋势。在转色过程中,农大6号和农大7号果实可滴定酸含量呈持续上升趋势,农大6号增幅较快,而农大7号增速缓慢,农大9号酸含量在着色过程中呈下降趋势。3个品种成熟时糖酸比为农大7号最高、农大6号次之、农大9号最低。生产中应根据鲜食或加工的需求,把握最佳采收时期。
Fruit coloration is the critical period for synthesis and transformation of carbohydrate in Chinese dwarf cherry and the sugar/acid ratio is of key importance in determining fruit flavor quality and its performance of post-processing.In this study,we determined the dynamic changes of soluble sugar,starch and acid contents of three varieties of Chinese dwarf cherry Nongda 6,Nongda 7 and Nongda 9 during fruit coloration.The results showed that the soluble sugar contents of all three varieties were increasing in this period.However,the change of starch content presented opposite trends.In addition,titratable acid content of Nongda 6 and Nongda 7 were increasing in this stage,and that of Nongda 6 was improved faster than that of Nongda 7.To the contrary,titratable acid content of Nongda 9 was decreased in the coloring process.After maturity,the sequence of the sugar/acid ratio of three varieties was as follows：Nongda 7 ＞ Nongda 6 ＞ Nongda 9.Therefore,the best harvest times of Chinese dwarf cherry could be fixed selectively according to the fresh consuming or processing purposes in the actual production.
出处
《山西农业科学》
2014年第1期25-28,共4页
Journal of Shanxi Agricultural Sciences
基金
教育部高等学校博士学科点专项科研基金项目(20121403110003)
科技部农业科技成果转化资金项目(2012GB2A300053)
山西省科技重大专项(20121101010)
山西省科技基础条件平台建设项目(2013091004-0101)
山西省财政支持农业科技成果转化项目(2011)
关键词
欧李
着色期
可溶性糖
淀粉
可滴定酸
Chinese dwarf cherry
fruit coloration
soluble sugar
, starch
titratable acid
