| 余甘子的生物活性及加工研究进展 |
| |
| 引用本文： | 杨婉媛,陈晓维,刘杜娟,余元善,陈树鹏,郭冬玲,卜智斌.余甘子的生物活性及加工研究进展[J].广东农业科学,2022,49(6):120-130. |
| |
| 作者姓名： | 杨婉媛 陈晓维 刘杜娟 余元善 陈树鹏 郭冬玲 卜智斌 |
| |
| 基金项目： | 广东省现代农业产业技术体系创新团队项目（2022KJ107）；广东省财政厅 2020 年乡村振兴战略专项（农业科技能力提升）课题（TS-1-1） |
| |
| 摘 要： | 【目的】分析 2022 年广东荔枝生产情况，为指导广东荔枝生产提供可靠的数据支撑。【方法】结
合荔枝产业联盟、各试验站、荔枝种植大户提供的荔枝种植品种、面积、物候期、成花率、座果率和预期产量
等数据，预测 2022 年广东荔枝产量。【结果】5 月底 6 月初，粤西各大产区部分早熟荔枝品种已开始成熟，中
迟熟荔枝品种度过第 3 次生理落果期、产量基本稳定。预计 2022 年广东荔枝产量约 119.00 万 t，比 2021 年减产
18.6%。其中，早熟品种妃子笑、白糖罂分别减产 21.11% 和 15.52%；中晚熟品种桂味、糯米糍减产幅度较大，
分别为 39.72% 和 34.57%；怀枝则增产 9.61%。近年来主推新品种仙进奉、井岗红糯、凤山红灯笼、岭丰糯、
观音绿和御金球等由于投产面积增加，预计比 2021 年增产 10.00% 以上。粤西早熟产区荔枝产量下降明显，较
2021 年约减产 30.25%；粤东晚熟产区荔枝产量稳定，与 2021 年基本持平；粤中中晚熟产区产量减产 8.35%。【结
论】2022 年广东荔枝成花较好，但受低温阴雨气候影响座果率低，导致产量降低，为近 5 年的中等偏低年份，
仅高于 2019 年的 109.00 万 t。荔枝花期比常年推迟 10 d 以上，预计成熟上市期相应推迟 10~15 d。
|
| 关 键 词： | 荔枝 品种 产量 成熟期 生产形势 |
Research Progress in Biological Activity and
Processing of Phyllanthus emblica |
| |
| YANG Wanyuan,CHEN Xiaowei,LIU Dujuan,YU Yuanshan,CHEN Shupeng,GUO Dongling,PU Zhibin.Research Progress in Biological Activity and
Processing of Phyllanthus emblica[J].Guangdong Agricultural Sciences,2022,49(6):120-130. |
| |
| Authors: | YANG Wanyuan CHEN Xiaowei LIU Dujuan YU Yuanshan CHEN Shupeng GUO Dongling PU Zhibin |
| |
| Abstract: | Phyllanthus emblica is a kind of medical and edible fruit containing flavonoids, phenolic acids, tannins,
alkaloids and other active substances. It has good functions of antioxidation, anti-inflammation, anti-tumor, anti-bacteria,
liver protection, immune regulation and prevention of diabetes. In ancient times, P. emblica was used to treat cough, sore
throat, diarrhea, blood fever and other diseases. The fresh fruit of P. emblica has a high moisture content. It is easy to be
polluted by microorganisms after harvest. It will appear water loss, browning and rots storaged under natural conditions,
resulting in serious waste of fruits. Moreover, the fresh P. emblica has a strong sour and bitter taste, which is difficult to be
accepted by some consumers. Processing of P. emblica can not only reduce its sour taste, but also improve economic and
ecological benefits. In the study, the main chemical compositions of P. emblica, such as tannins, phenolic acids, flavonoids and terpenes as well as the bioactive functions of antioxidation, prevention of diabetes, anti-inflammation, anti-bacteria and
liver protection in vitro and in vivo models, and the research status of processed products of P. emblica are reviewed, with a view
to providing a theoretical basis for fully exploiting the nutritional value of products of P. emblica and further developing high
value-added products, and to promote the sustainable and healthy development of P. emblica industry. |
| |
| Keywords: | litchi cultivar yield maturity period production situation |
|
| 点击此处可从《广东农业科学》浏览原始摘要信息 |
| 点击此处可从《广东农业科学》下载免费的PDF全文 |
|
