摘要
对西密25等6个哈密瓜品种果实外观品质和内在品质进行测定,分析其品种间果实品质差异,并采用评分法进行综合评价。结果表明,6个品种哈密瓜单果重1.11~1.96 kg、可溶性固形物11.90%~16.60%、可溶性糖含量9.29%~16.38%、有机酸含量0.17%~0.46%、糖酸比28.04~77.23,差异显著。除西密17外,其他品种可溶性固形物均达14%以上;风味4和风味5有机酸含量较高,高出其他品种2倍以上;风味5和西密25可溶性糖含量较高;糖酸比西密25最高。通过主成分分析表明,影响果实品质的主要指标是单果重、糖酸比、含水量、可溶性固形物、肉厚和可溶性糖含量。综合评价表明,西密25品种果实口感最好,果肉细腻、松脆、蜜甜,营养品质较好;风味5果实大小、酸甜口感适中,营养品质较佳;白玫品种果肉细软、蜜甜,在粤西地区有一定推广价值。
This experiment was conducted to analyze the differences of the fruit quality by measuring the appearance quality and nutrient quality of six different Hami melon varieties. And then assessed the fruit quality comprehensively by scoring method. The results showed that it had significant difference between different Hami melon varieties on weight per fruit, soluble solids, soluble sugar content, organic acid and sugar/acid ratio. The variation ranges of these five different parameters were between 1.11- 1.96 kg, 11.90%- 16.60%, 9.29%- 16.38%, 0.17%- 0.46% and 28.04- 77.23, respectively. The soluble solids content of all the varieties reached to over 14% except for Ximi17, and Fengwei5,Fengwei4 were two times than other varieties on organic acid; The soluble sugar contents of Fenwei5 and Ximi25 were higher than others, and sugar/acid ratio of Ximi25 was the highest of all. After principal component analysis, it showed that the main indicators affecting fruit quality were weight per fruit, sugar/acid ratio, water content, soluble solids, thickness of pulp and soluble sugar content. Comprehensively,the best taste was Ximi25, and its fruit was tender, crisp fragrant, honey sweet. Fengwei5 fruit size and sugar acid was medium. Both of Ximi25 and Fengwei5 fruits were better in nutritional quality. Baimei fruit was tender, honey sweet. They could be cultivated at the west of Guangdong.
出处
《东北农业大学学报》
CAS
CSCD
北大核心
2015年第1期41-46,共6页
Journal of Northeast Agricultural University
基金
广东省农业厅农业科技推广专项基金资助项目(201201146)
关键词
品种
哈密瓜
果实品质
variety
Hami melon
fruit quality
