| 紫果黑蕊猕猴桃营养品质变化及其相关性分析 |
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| 引用本文： | 毛祝新,崔严葡,赵 宁,张 莹.紫果黑蕊猕猴桃营养品质变化及其相关性分析[J].中国农学通报,2015,31(28):99-103. |
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| 作者姓名： | 毛祝新 崔严葡 赵 宁 张 莹 |
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| 作者单位： | (;1.陕西省西安植物园/陕西省植物研究所,西安 710061；;2.西北工业大学附属中学,西安 710072） |
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| 基金项目： | 陕西省科技厅农业攻关计划项目“秦巴紫果猕猴桃良种选育研究”(2014K01-07-02)；陕西省科学院科技计划项目“秦巴紫果型猕猴桃品种选育研究”(2014k-07)。 |
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| 摘 要： | 为更好地促进高品质彩色猕猴桃的选育和开发，本研究以秦岭地区野生的紫果型黒蕊猕猴桃为材料，在果实成熟过程中采集不同果色时期（绿色、浅紫色、紫色和深紫色）的猕猴桃果实，对其营养成分（可溶性固形物、可溶性糖、可滴定酸、Vc和花青素）含量进行分析，探寻果实营养品质变化规律。结果发现，紫果黑蕊猕猴桃果实随着成熟，果色由绿色逐渐变为深紫色，其可溶性固形物、可溶性糖、花青素含量逐渐增加，各时期含量差异显著且两两间分别呈极显著正相关；可滴定酸和Vc含量逐渐降低，两者含量呈极显著负相关，但与可溶性固形物、可溶性糖、花青素含量分别呈显著负相关。结果表明，该紫果黒蕊猕猴桃果实成熟度越高，紫色特征越明显，可溶性固形物和可溶性糖含量越高，可滴定酸含量越低，但同时Vc含量也越低。
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| 关 键 词： | 桑树 桑树 1-DNJ 小菜蛾 生物活性 |
| 收稿时间： | 6/2/2015 12:00:00 AM |
| 修稿时间： | 2015/8/26 0:00:00 |
Nutrition Quality Variation and Correlation Analysis of Purple Fruit Type of Actinidia melanandra |
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| Mao Zhuxin,Cui Yanpu,Zhao Ning and Zhang Ying.Nutrition Quality Variation and Correlation Analysis of Purple Fruit Type of Actinidia melanandra[J].Chinese Agricultural Science Bulletin,2015,31(28):99-103. |
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| Authors: | Mao Zhuxin Cui Yanpu Zhao Ning and Zhang Ying |
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| Institution: | (;1.Xi’an Botanical Garden of Shaanxi Province/Institute of Botany of Shaanxi Province, Xi’an 710061;2.The Middle School Attached to Northwestern Polytechnical University, Xi’an 710072) |
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| Abstract: | The objective of the present research was to investigate the nutrition component variation of purple fruit type of Actinidia melanandra, which was collected from Qinling Mountain, with purple pulp and excellent taste. This study analyzed the soluble solid, soluble carbohydrate, titratable acid, Vc and anthocyanin content of kiwi fruit among different fruit color stages (green, light purple, purple and dark purple). The result showed that fruit color changed from green to dark purple with fruit maturity. The content of soluble solid, soluble carbohydrate and anthocyanin increased gradually, and the contents were significant different among different fruit color stages, and positive correlations were found among the contents. The level of titratable acid and Vc decreased gradually, and negative correlation was found between the levels. But the levels were both negatively correlated with the content of soluble solid, soluble carbohydrate and anthocyanin. In conclusion, with the maturing of the fruit, purple characteristics were more obvious, the content of soluble solid and soluble carbohydrate increased, while the level of titratable acid and Vc decreased. |
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| Keywords: | Actinidia melanandra purple fruit type nutritional quality |
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