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中国农学通报 ›› 2018, Vol. 34 ›› Issue (23): 65-71.doi: 10.11924/j.issn.1000-6850.casb17110120

• 林学 园艺 园林 • 上一篇    下一篇

不同杏品种果实营养成分分析及综合评价

宋永宏,杨晓华,李静江,李凯,赵雪辉,杜海燕   

  1. 山西省农科院果树研究所,山西省农业科学院果树研究所,山西省农业科学院果树研究所,山西省农业科学院果树研究所,山西省农业科学院果树研究所,山西省农业科学院果树研究所
  • 收稿日期:2017-11-27 修回日期:2018-01-26 接受日期:2018-02-23 出版日期:2018-08-17 发布日期:2018-08-17
  • 通讯作者: 杨晓华
  • 基金资助:
    农科院生物育种工程项目(17yzgc045);山西省果树种质资源共享服务平台建设(201605D121021)

Fruits of Apricot Cultivars: Nutritional Components Analysis and Comprehensive Evaluation

  • Received:2017-11-27 Revised:2018-01-26 Accepted:2018-02-23 Online:2018-08-17 Published:2018-08-17

摘要: 为综合评价不同杏品种果实营养品质,选择具开发利用前景的品种,测定11个杏品种果实的3项外观品质(果形指数、单果重、可食率)和8项营养物质含量(可溶性固形物、可溶性糖、可溶性蛋白、可滴定酸、类胡萝卜素、Vc、固酸比、糖酸比),并通过相关性分析和主成分分析对所测杏品种进行综合品质评价。结果显示,11个杏品种果实的营养成分等各项指标均存在差异,但变异程度不大。相关性分析结果表明,杏果实单果重与可食率、可溶性固形物与Vc、可溶性糖与糖酸比、固酸比与糖酸比均呈极显著正相关,可滴定酸与固酸比、糖酸比呈极显著负相关,可溶性糖与Vc、Vc与固酸比呈显著正相关。主成分分析共提取了4个主成分,累积方差贡献率为91.002%,表明影响杏果品质的主要指标为糖酸比、固酸比、可食率、单果重、果形指数、可溶性固形物等。根据这几项指标数据杏农可以进行品种选择,杏育种者可以确定新品种的开发利用前景。‘金荷包’、‘凯特’、‘兰州大接杏’、‘晚红杏’、‘新疆杏晚熟’5个品种的营养品质更优。。

Abstract: To comprehensively evaluate the nutritional quality of different apricot cultivars, and select those with good development and utilization potentials, we measured three appearance qualities (fruit shape index, fruit weight, edible rate) and eight nutrient indexes (soluble solid, soluble sugar, soluble protein, titratable acid, carotenoid, vitamin C, solid to acid ratio, sugar to acid ratio). The comprehensive quality evaluation of apricot cultivars was carried out by correlation analysis and principal component analysis. The results displayed that there were differences in the nutritional components of the 11 apricot cultivars, but the variation was not significant. Correlation analysis showed that there were highly and significantly positive correlations between fruit weight and edible rate, soluble solid and vitamin C, soluble sugar and sugar to acid ratio, solid to acid ratio and sugar to acid ratio. There were extremely and significantly negative correlations between titratable acid and solid to acid ratio, sugar to acid ratio. There were significantly positive correlations between titratable acid and solid to acid ratio, solid to acid ratio and sugar to acid ratio. Principal component analysis extracted four principal components, and the cumulative variance contribution rate was 91.002%, indicating that the main indexes affecting the quality of apricot fruit were: sugar to acid ratio, solid to acid ratio, edible rate, fruit weight, fruit shape index, soluble solid. This study can provide references for the selection and utilization of new apricot cultivars, and the quality of ‘Jinhebao’,‘Kaite’,‘Lanzhoudajiexing’,‘Wanhongxing’, ‘Youxiwanshu’are better.