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中国农学通报

中国农学通报 ›› 2022, Vol. 38 ›› Issue (26): 44-49.doi: 10.11924/j.issn.1000-6850.casb2021-1132

所属专题： 生物技术； 园艺

• 林学·园艺·园林 • 上一篇    下一篇

不同品种蓝靛果果实品质比较研究

周琳(), 李梦莎, 王化, 沈光, 吕品, 周丽萍()   

  1. 黑龙江省科学院自然与生态研究所/中-芬浆果研究技术中心,哈尔滨 150040
  • 收稿日期:2021-11-26 修回日期:2022-03-30 出版日期:2022-09-15 发布日期:2022-09-09
  • 通讯作者: 周丽萍
  • 作者简介:周琳,女,1972年出生,黑龙江哈尔滨人,高级工程师,硕士,研究方向为植物资源利用及开发。通信地址：150040 黑龙江省哈尔滨市香坊区哈平路103号 黑龙江省科学院自然与生态研究所,Tel：0451-86053863,E-mail： 1016393991@qq.com。
  • 基金资助:
    黑龙江省财政厅,黑龙江省院所基本应用技术研究专项“影响蓝靛果苦涩味的活性物质及其控制技术研究”(ZNBZ2020ZR05);黑龙江省科学院,黑龙省科学院青年创新基金杰青项目“蓝靛果花色苷抗肝癌功能构效关系研究”(CXJQ2019ZR02)

Comparative Study on Fruit Quality of Different Varieties of Lonicera caerulea

ZHOU Lin(), LI Mengsha, WANG Hua, SHEN Guang, LV Pin, ZHOU Liping()   

  1. Institute of Natural Resources and Ecology, Heilongjiang Academy of Sciences/ Sino-Finnish Center for Berry Research and Technology, Harbin 150040
  • Received:2021-11-26 Revised:2022-03-30 Online:2022-09-15 Published:2022-09-09
  • Contact: ZHOU Liping

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摘要：

通过研究不同品种蓝靛果果实品质间的差异,确定了不同蓝靛果的开发利用方向,旨在为蓝靛果品种的筛选提供科学依据。对5个品种的蓝靛果品质进行了综合分析和评价：果实大小、可溶性固形物含量、矿物质元素含量和活性物质含量。结果表明,‘蓝精灵’平均单果重最大,极显著高于‘L32’、‘蓓蕾’和‘L54’,并且‘蓝精灵’的感官综合评价最好;L系3个品种果实较大,但是苦涩味比较重、感官评分最低;但除铁含量之外,其他矿物质元素含量显著高于‘蓝精灵’和‘蓓蕾’;‘蓓蕾’果实指数和果纵径极显著低于其余4个品种,但是可溶性固形物含量、活性物质含量极显著高于其余4个品种,并且‘蓓蕾’的风味最好,其感官评分也仅次于‘蓝精灵’。5个蓝靛果品种中,‘蓝精灵’果实大、口感好,最适合鲜食;‘蓓蕾’风味好、矿物质和活性物质含量高,适合鲜食和加工;蓝靛果L品系矿物质含量高,适合用于开发矿物质饮料。

关键词: 蓝靛果, 品种, 果实品质, 活性物质, 感官评分

Abstract:

By studying the differences of fruit quality among different Lonicera caerulea varieties, we determined the development and utilization directions of Lonicera caerulea, aiming at providing a scientific basis for variety screening. Fruit quality traits of five varieties (‘Lanjingling’, ‘L32’, ‘Beilei’, ‘L54’ and ‘L63’) were comprehensively analyzed and evaluated, including fruit size, soluble solid content, mineral elements content, and active substances content. The results showed that, among the five Lonicera caerulea varieties, the mean fruit weight of ‘Lanjingling’ was the highest, significantly higher than that of ‘L32’, ‘Beilei’ and ‘L54’; and its comprehensive sensory evaluation was the best. The three varieties of L series had larger fruits, bitter flavor and the lowest sensory scores. However, except iron element, the contents of other mineral elements of L series varieties were significantly higher than those of ‘Lanjingling’ and ‘Beilei’. Fruit index and fruit longitudinal diameter of ‘Beilei’ were significantly lower than those of the other four varieties, but its soluble solid content and active substance content were significantly higher. The flavor of ‘Beilei’ was also the best, and its taste and sensory score were only inferior to those of ‘Lanjingling’. Among the five varieties, ‘Lanjingling’ is fit for fresh-eating due to its big fruit size and good taste. ‘Beilei’ is fit for fresh-eating and processing because of its good flavor, and high contents of mineral elements and active substances. L series varieties are fit for developing mineral beverage for their high mineral element contents.

Key words: Lonicera caerulea, variety, fruit quality, active substance, sensory score

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