| 梨脱萼果与宿萼果品质比较 |
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| 引用本文： | 陈园园,罗嘉亮,李凯,宋宇琴,李六林.梨脱萼果与宿萼果品质比较[J].北京农学院学报,2018,33(1):15-21. |
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| 作者姓名： | 陈园园 罗嘉亮 李凯 宋宇琴 李六林 |
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| 作者单位： | 山西农业大学园艺学院,山西太谷,030801;山西省农业科学院果树研究所,山西太谷,030815 |
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| 基金项目： | 2017年山西省重点研发计划一般项目(农业) |
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| 摘 要： | 【目的】对多个梨品种的脱萼果与宿萼果的内外品质进行综合比较,为梨优质果实的评价和品质提升提供理论和实践指导。【方法】以玉露香梨、酥梨、玉酥梨、红香酥、硕丰5个品种为试验材料,采用质构仪分析果实质地特性等方法,研究脱萼果与宿萼果内外品质。【结果】不同品种脱萼果的单果重均显著低于宿萼果,可溶性固形物含量均高于宿萼果;不同品种的各个质地指标在脱萼果与宿萼果之间没有显著差异;脱萼果的果皮硬度及果肉硬度均小于宿萼果;单位面积果肉组织中,不同梨品种脱萼果的石细胞含量均高于宿萼果,但大直径石细胞团含量均低于宿萼果。【结论】综合比较梨脱萼果、宿萼果内外品质后可得,脱萼果果个更为适中、果形佳,且可溶性固形物含量更高,硬度及石细胞团直径较小,口感更好。
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| 关 键 词： | 梨 脱萼 品质 果实质地 石细胞 |
Comparative studies on quality and texture of leaving calyx and persistent calyx fruits in pear |
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| CHEN Yuanyuan,LUO Jialiang,LI Kai,SONG Yuqin,LI Liulin.Comparative studies on quality and texture of leaving calyx and persistent calyx fruits in pear[J].Journal of Beijing Agricultural College,2018,33(1):15-21. |
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| Authors: | CHEN Yuanyuan LUO Jialiang LI Kai SONG Yuqin LI Liulin |
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| Abstract: | Objective] The inner and outer qualities of leaving calyx and persistent calyx fruits in different pear varieties were synthetically compared in order to provide the theoretical and practical guidance for the evaluation and quality improvement of the high quality fruit in pear.Methods] Five varieties ('Yuluxiang','Su','Yusu','Hongxiangsu'and'Shuofeng') were selected as the materials in this study and the texture characteristics in fruits were analyzed by Texture Profile Analysis (TPA)to study the inner and outer qualities of leaving calyx and persistent calyx fruit.Results] The results demonstrated that the single fruit weights of leaving calyx fruit in different varieties were lower than those of persistent calyx fruit,however,the soluble solid contents were higher than those of persistent calyx fruit.There were no significant differences on the different texture indexes between the fruits of leaving calyx and persistent calyx in different varieties.The peel hardness and pulp hardness of leaving calyx fruit were lower than those of the persistent calyx fruit.The numbers of sclereid in the leaving calyx fruit were higher than those in persistent calyx among different varieties in a unit area,whereas the contents of sclereid mass in large diameter were lower than those in persistent calyx fruit.Conclusion] The results showed that the fruit size of leaving calyx was more moderate and the fruit shape was better,the soluble solids were higher,the hardness and the diameter of the stone cells were smaller and the taste was better than persistent calyx fruit. |
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