| 广丰马家柚与平和红柚果实品质比较研究 |
| |
| 引用本文： | 张莉,王瑞庆,赵刚,王爱斌,林国卫.广丰马家柚与平和红柚果实品质比较研究[J].中国农学通报,2021,37(22):126-130. |
| |
| 作者姓名： | 张莉 王瑞庆 赵刚 王爱斌 林国卫 |
| |
| 作者单位： | 1.上饶师范学院生命科学学院,江西上饶 334001;2.上饶农业技术创新研究院,江西上饶 334001 |
| |
| 基金项目： | 江西省自然科学基金项目“马家柚果酒最佳酿造复合体系研发”(20181BBF68014);国家自然科学基金项目“基于分子感官科学的柑橘果酒风味形成机理研究”(31701521) |
| |
| 摘 要： | 为促进广丰马家柚的品牌推广和柚果深加工,对广丰马家柚的品质特征进行全面分析。以平和红柚为对照品种,分析广丰马家柚的果实外观品质（单果重、果形指数、果皮厚和出汁率）、风味品质（甜味、酸味）、营养品质（矿物质、氨基酸、维生素C、β-胡萝卜素）及感官品质。结果表明,马家柚果实单果重和横径分别高于平和红柚59.0%和32.0%;果肉出汁率显著高于平和红柚,为80.95%。马家柚属高甜低酸型果实,其中葡萄糖和果糖含量分别高于平和红柚78.8%和42.9%,而两者蔗糖和总糖含量差异不明显;可滴定酸含量和柠檬酸含量显著低于平和红柚,固酸比显著高于平和红柚。马家柚果肉中维生素C和类胡萝卜素分别是平和红柚的1.55和1.70倍。矿质元素中,马家柚钙含量高于平和红柚,其他元素没有明显差异。感官评价两者甜味和酸味差异不明显,马家柚苦味大于平和红柚,但喜爱程度无明显差别。马家柚果肉多汁,苦后有回甘,富含维生素C和类胡萝卜素,且游离糖以单糖为主,是一个具有极大推广潜力的柚类品种。
|
| 关 键 词： | 柑橘 柚 纯果肉出汁率 β-胡萝卜素 感官品质 |
| 收稿时间： | 2021-01-25 |
Fruit Quality of Majia Pomelo and Pinghe Red Pomelo: A Comparison Study |
| |
| Zhang Li,Wang Ruiqing,Zhao Gang,Wang Aibin,Lin Guowei.Fruit Quality of Majia Pomelo and Pinghe Red Pomelo: A Comparison Study[J].Chinese Agricultural Science Bulletin,2021,37(22):126-130. |
| |
| Authors: | Zhang Li Wang Ruiqing Zhao Gang Wang Aibin Lin Guowei |
| |
| Institution: | 1.College of Life Science, Shangrao Normal University, Shangrao Jiangxi 334001;2.Shangrao Innovation Institute of Agricultural Technology, Shangrao Jiangxi 334001 |
| |
| Abstract: | Comprehensive analysis of the quality characteristics of Guangfeng Majia pomelo was conducted to provide a basis for its brand promotion and fruit deep processing. Using Pinghe red pomelo as control, various parameters on appearance, flavor, nutritional and sensory quality of Majia pomelo were analyzed and compared. The results showed that the single fruit weight and lateral diameter of Majia pomelo were 59.0% and 32.0% higher than those of Pinghe red pomelo, respectively. The juice yield rate of the pulp of Majia pomelo was significantly higher than that of Pinghe red pomelo, which was 80.95%. Majia pomelo is a high-sweet, low-acid fruit, its content of glucose and fructose were 78.8% and 42.9% higher than those of Pinghe red pomelo, respectively, but the difference of sucrose and total sugar content was not obvious. The titratable acid content and citric acid content of Majia pomelo were significantly lower than those of Pinghe red pomelo, while the solid-acid ratio was significantly higher. The vitamin C and carotenoids of Majia pomelo pulp were 1.55 and 1.70 times that of Pinghe red pomelo. Among the mineral elements, calcium content of Majia pomelo was higher than that of Pinghe red pomelo, and there was no obvious difference in other elements. Sensory analysis revealed no significant difference between the two cultivars, except that the taste of Majia pomelo was bitterer. It is concluded that the flesh of the Majia pomelo is juicy and tastes sweet after bitterness, and it is rich in vitamin C and carotenoids, and its free sugars are mainly monosaccharides. Therefore, Majia pomelo has great promotion potential. |
| |
| Keywords: | citrus pomelo pure pulp juice yield β-carotene sensory quality |
|
| 点击此处可从《中国农学通报》浏览原始摘要信息 |
| 点击此处可从《中国农学通报》下载免费的PDF全文 |
|
