| 柚子不同品种及果实不同部位品质差异研究 |
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| 引用本文： | 周先艳,朱春华,高俊燕,李进学,王绍华,龙春瑞,周东果,岳建强.柚子不同品种及果实不同部位品质差异研究[J].热带作物学报,2018,39(7):1332-1337. |
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| 作者姓名： | 周先艳 朱春华 高俊燕 李进学 王绍华 龙春瑞 周东果 岳建强 |
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| 作者单位： | 云南省农业科学院热带亚热带经济作物研究所 |
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| 摘 要： | 以瑞丽地区种植的水晶蜜柚、琯溪蜜柚、西柚、红玉香柚 4 个品种的柚子为试材，研究了 4 个品种柚子果实品质在品种间及果蒂部、赤道部、果脐部、全果的差异。结果表明，各品种间的果实品质差异较大，西柚单果重最小，为椭圆形，与其他 3 个品种单果重存在显著性差异（p≤0.05），而其他 3 个品种单果重之间差异不显著（p>0.05），为长圆形。琯溪蜜柚皮重占单果百分率最低，可食率最高；水晶蜜柚皮重占果重百分率最高；而红玉香柚可食率最低，且果实的种子数最多，每个果实种子数平均有 108 粒。每一个品种果实不同部位间的皮重占单果百分率均差异显著（p≤0.05），全果的皮重占果重百分率及可食率均与果脐部接近。琯溪蜜柚果实可溶性固形物（TSS）最高，西柚最低；水晶蜜柚可滴定酸（TA）最低，西柚最高；水晶蜜柚的固酸比（TSS/TA）最高，西柚最低；水晶蜜柚的维生素 C含量最低，其他 3 个品种差异不显著（p>0.05）。水晶蜜柚和琯溪蜜柚全果 TSS、TA、TSS/TA 和维生素 C 含量均与果脐部接近，而西柚和红玉香柚各个部位 TSS、TA、TSS/TA 和维生素 C 含量差异不显著（p>0.05）。感官品质方面，综合 9 个指标检测结果，水晶蜜柚的风味分数和综合满意度最高。综上所述，水晶蜜柚果实酸甜度适中、果实肉嫩、风味较好，是瑞丽当地最受欢迎的品种，但单果不同部位间品质差异较大，需要不断改良提高单果品质的均一度；西柚较酸，但单果间品质差异较小，且汁多、化渣性最好，具有较大的发展潜力。
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| 关 键 词： | 柚子 品种 果实部位 果实品质 |
Quality Differences Among Different Pomelo Varieties and Fruit Parts |
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| ZHOU Xianyan,ZHU Chunhua,GAO Junyan,LI Jinxue,WANG Shaohua,LONG Chunrui,ZHOU Dongguo,YUE Jianqiang.Quality Differences Among Different Pomelo Varieties and Fruit Parts[J].Chinese Journal of Tropical Crops,2018,39(7):1332-1337. |
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| Authors: | ZHOU Xianyan ZHU Chunhua GAO Junyan LI Jinxue WANG Shaohua LONG Chunrui ZHOU Dongguo YUE Jianqiang |
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| Institution: | Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences |
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| Abstract: | In this paper, four pomelo varieties fruit in Ruili (Crystal honey pomelo, Guanxi honey pomelo, Citrus
paradisi Macf. and Hongyuxiang pomelo) were used as the experimental materials, and the quality among different
pomelo varieties and fruit parts (pedicel, equator, areola and whole fruit) were determined. The results showed that the fruit quality was different among the varieties. The fruit weight of Citrus paradisi Macf. was the smallest with significant difference (p>0.05) to that of the other varieties, and it was oval. There was no significant difference (p>0.05) among Crystal honey pomelo, Guanxi honey pomelo and Hongyuxiang pomelo, and they were oblong. The peel mass percentage of Guanxi honey pomelo fruit was the lowest and the edible rate was the highest. The peel mass percentage of whole Crystal honey pomelo fruit was the highest and the edible rate of Hongyuxiang pomelo was the lowest. The peel mass percentage of fruits had significant difference (p≤0.05) among different parts of the same varieties. The peel mass percentage of whole fruits and edible rate were close to areola parts for all pomelo varieties. Guanxi honey pomelo had the highest total soluble solids and C. paradisi Macf. had the highest titratable acid. Crystal honey pomelo had thehighest TSS/TA ratio and the lowest vitamin C. The total soluble solids of Crystal honey pomelo and Guanxi honey pomelo had significant difference (p≤0.05) among pedicel, equator and areola parts and the total soluble solids of whole fruits were close to areola parts. The titratable acid and TSS/TA ratio of whole fruits were close to reola parts for Crystal honey pomelo and Guanxi honey pomelo. There was no significant difference (p>0.05) for the titratable acid and |
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| Keywords: | pomelo varieties fruit parts fruit quality |
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