CAJ | 학술논문

研究57个杧果品种果实的7项品质特征,结果表明:不同杧果品种果实的可溶性糖、可溶性固形物、可滴定酸含量分别为9.00%～19.88%、11.30%～20.88%、0.02%～0.89%,糖酸比、固酸比分别为16.47～878.86、19.25～882.78,类胡萝卜素含量为6.38～48.60μg/g FW,贮藏期为6～17 d,相对应各项指标的平均值分别为13.51%、14.44%、0.26%、127.36、127.05、23.01μg/g FW、10.17 d,不同品种果实的品质存在显著差异.灰色关联度分析表明,57个杧果品种的综合品质以留香杧最佳.完熟时绿色果皮品种的果实可溶性糖含量显著高于红色果皮品种,且糖酸比值和同酸比值显著高于红色与黄色果皮品种.多胚品种的可溶性糖含量显著高于单胚品种.相关分析表明,芒果可溶性糖含量与可溶性固形物含量及类胡萝卜素含量呈极显著或显著正相关,可滴定酸含量与糖酸比、固酸比呈极显著负相关.
연구57개망과품충과실적7항품질특정,결과표명:불동망과품충과실적가용성당、가용성고형물、가적정산함량분별위9.00%～19.88%、11.30%～20.88%、0.02%～0.89%,당산비、고산비분별위16.47～878.86、19.25～882.78,류호라복소함량위6.38～48.60μg/g FW,저장기위6～17 d,상대응각항지표적평균치분별위13.51%、14.44%、0.26%、127.36、127.05、23.01μg/g FW、10.17 d,불동품충과실적품질존재현저차이.회색관련도분석표명,57개망과품충적종합품질이류향망최가.완숙시록색과피품충적과실가용성당함량현저고우홍색과피품충,차당산비치화동산비치현저고우홍색여황색과피품충.다배품충적가용성당함량현저고우단배품충.상관분석표명,망과가용성당함량여가용성고형물함량급류호라복소함량정겁현저혹현저정상관,가적정산함량여당산비、고산비정겁현저부상관.
Seven quality characteristics in pulp of 57 varieties of mango(Mangifera indica L.) were detected and compared. The soluble carbohydrate content(SC), total soluble solids content(TSS), titrated acid content (TA), carotenoid content, the ratios of SC/TA, TSS/TA and the storage period of fruits of tested varieties fell within the range of 9.00%～19.88%, 11.3%～20.88%, 0.02%～0.89%, 6.38～48.60 μg/gFW, 16.47～878.86, 19.25～882.78 and 6～17 d, respectively. Fruit quality was significantly different among the 57 mango varieties, and gray relational analysis showed that of the 57 the mango varieties mango "Liuxiang" had the best comprehensive quality. Mango varieties with green skin of ripe fruit had higher SC content in their fruits than those with red skin, and had higher TSS/TA and SC/TA ratios than those with red or yellow skin. Polyembryonic mango varieties had significantly higher SC content in ripened fruit than the monoembryonic ones. Correlation analysis revealed that the SC content had markedly or significantly positive correlation with TSS or carotenoid content, respectively. The TA content had markedly negative correlation with TSS/TA or SC/TA.