摘要
【目的】研究2种果桑转色期的可溶性糖组成和含量变化,了解果桑糖分积累的特性,为果桑采摘期的长短提供科学依据。【方法】以‘台湾长果桑’和‘大十’果桑等2种果桑为研究对象,通过气相色谱-质谱联用仪测定果桑转色期五个阶段的可溶性糖组分,分析其变化特点。【结果】从2种果桑中共检测到10种可溶性糖组分,果糖、葡萄糖和蔗糖三者之和占比均大于99%,‘台湾长果桑’为高蔗糖、高果糖和高葡萄糖型,‘大十’果桑为高果糖和高葡萄糖型。‘台湾长果桑’果实在转色期前期(果色由绿转白)其糖组分的积累迅速上升,而‘大十’果桑糖组分的积累快速上升在中后期(果色由红色转为紫黑色)。【结论】2种果桑在转色期主要积累果糖、葡萄糖和蔗糖,其中‘台湾长果桑’的糖分积累更早,适合采摘的时间更长。
【Objective】This study investigates the changes in composition and content of soluble sugars during the veraison period of two mulberry varieties,aiming to understand the characteristics of sugar accumulation and provide a scientific basis for determining the optimal harvesting time.【Method】The fruits of two mulberry varieties,'Taiwanchangguosang'and'Dashi',were used as the research objects.The soluble sugar components in the five stages of mulberry veraison period were determined by gas chromatography-mass spectrometry(GC-MS),and their changing characteristics were analyzed.【Result】A total of 10 soluble sugar components were detected from the two kinds of mulberry fruits,and the sum of fructose,glucose and sucrose accounted for more than 99%.'Taiwanchangguosang'was high sucrose,high fructose and high glucose type,and'Dashi'was high fructose and high glucose type.The accumulation of sugar components in the fruits of'Taiwanchangguosang'increased rapidly in the early stage of the veraison period(the fruits color changed from green to white),while the accumulation of sugar components in'Dashi'increased rapidly in the middle and late stages(the fruits color changed from red to purple black).【Conclusion】Two kinds of mulberry fruits accumulated fructose,glucose and sucrose during the veraison period,and the sugar accumulation of'Taiwanchangguosang'began more earlier and the suitable harvesting time was longer.
作者
钟秋珍
林旗华
张泽煌
Zhong Qiuzhen;Lin Qihua;Zhang Zehuang(Fruit Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350013,China)
出处
《东南园艺》
2025年第3期291-296,共6页
Southeast Horticulture
基金
福建省属公益类科研院所基本科研专项(2020R1028002)
福建省农业科学院东西部协作项目(DKBF-2025-4)。
