| 三个果桑品种桑椹的感观性状调查 |
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| 引用本文： | 韩传明,孙蕾,王翠香,赵登超,王小芳,孙道英.三个果桑品种桑椹的感观性状调查[J].安徽农业科学,2012(36):17650-17651. |
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| 作者姓名： | 韩传明 孙蕾 王翠香 赵登超 王小芳 孙道英 |
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| 作者单位： | 山东省林业科学研究院,山东济南,250014 |
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| 基金项目： | 国家林业公益性行业专项“特色小浆果良种选育及产业化技术开发与示范”(201204402) |
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| 摘 要： | 目的]探讨白椹、草莓椹、红果1号3个果桑品种桑椹的感观性状与开发利用的关系.方法]对果桑3个品种的桑椹质量、可溶性固形物、pH值等进行感观性状调查.结果]白椹、草莓椹桑椹的可溶性固形物、pH值较高,单果重、纵径、横径较小,口感甜,而红果1号桑椹的可溶性固形物、pH值较小,单果重、纵径、横径较大,口感酸而甜.结论]白椹、草莓椹2个品种的桑椹适合鲜食和加工,红果1号适合加工.
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| 关 键 词： | 果桑 桑椹 可溶性固形物 pH值 口感 |
Investigation on Sensory Traits of Three Varieties of Fruit Mulberry |
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| Institution: | HAN Chuan-ming et al(Shandong Institute of Forestry Science,Jinan,Shandong 250014) |
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| Abstract: | Objective] To discuss the relationship between sensory traits and utilization of three kinds of fruit mulberry,including White Mulberry,Strawberry Mulberry and Red Fruit No.1.Method] The sensory traits such as mulberry quality,soluble solids,pH value of three kinds of fruit mulberry were investigated.Result] Soluble solids,pH value of White Mulberry and Strawberry Mulberry are higher,single fruit weight,longitudinal diameter,transverse diameter are smaller with sweet mouthfeel;while soluble solids,pH value of Red Fruit No.1 mulberry are smaller,single fruit weight,longitudinal diameter,transverse diameter are higher with sour and sweet mouthfeel.Conclusion] White Mulberry and Strawberry mulberry are suitable for direct fresh and processing,Red Fruit No.1 is suitable for processing. |
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| Keywords: | Fruit mulberry Mulberry Soluble solids pH value Mouthfeel |
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