Fruit Quality of Majia Pomelo and Pinghe Red Pomelo: A Comparison Study

doi:10.11924/j.issn.1000-6850.casb2021-0088

Abstract

Abstract:

Comprehensive analysis of the quality characteristics of Guangfeng Majia pomelo was conducted to provide a basis for its brand promotion and fruit deep processing. Using Pinghe red pomelo as control, various parameters on appearance, flavor, nutritional and sensory quality of Majia pomelo were analyzed and compared. The results showed that the single fruit weight and lateral diameter of Majia pomelo were 59.0% and 32.0% higher than those of Pinghe red pomelo, respectively. The juice yield rate of the pulp of Majia pomelo was significantly higher than that of Pinghe red pomelo, which was 80.95%. Majia pomelo is a high-sweet, low-acid fruit, its content of glucose and fructose were 78.8% and 42.9% higher than those of Pinghe red pomelo, respectively, but the difference of sucrose and total sugar content was not obvious. The titratable acid content and citric acid content of Majia pomelo were significantly lower than those of Pinghe red pomelo, while the solid-acid ratio was significantly higher. The vitamin C and carotenoids of Majia pomelo pulp were 1.55 and 1.70 times that of Pinghe red pomelo. Among the mineral elements, calcium content of Majia pomelo was higher than that of Pinghe red pomelo, and there was no obvious difference in other elements. Sensory analysis revealed no significant difference between the two cultivars, except that the taste of Majia pomelo was bitterer. It is concluded that the flesh of the Majia pomelo is juicy and tastes sweet after bitterness, and it is rich in vitamin C and carotenoids, and its free sugars are mainly monosaccharides. Therefore, Majia pomelo has great promotion potential.

Key words: citrus, pomelo, pure pulp juice yield, β-carotene, sensory quality

CLC Number:

S666.2

Zhang Li, Wang Ruiqing, Zhao Gang, Wang Aibin, Lin Guowei. Fruit Quality of Majia Pomelo and Pinghe Red Pomelo: A Comparison Study[J]. Chinese Agricultural Science Bulletin, 2021, 37(22): 126-130.

Figures/Tables 4

References 25

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指标	马家柚	平和红柚	显著性
横径/mm	196.44±17.27	148.78±6.87	^***
纵径/mm	213.78±20.57	153.33±10.02	^***
果形指数	1.09±0.11	1.03±0.08	ns
果皮厚度/mm	11.32±1.68	6.22±1.71	^***
单果重/g	1757.78±141.12	1105.56±17.73	^***
果肉重/g	838.09±46.09	704.78±8.44	^*
可食率/%	48.91±8.02	63.69±2.61	^***
整果出汁率/%	38.66±1.62	43.45±3.39	ns
果肉出汁率/%	80.95±0.65	68.16±3.07	^*

指标	马家柚	平和红柚	显著性
横径/mm	196.44±17.27	148.78±6.87	^***
纵径/mm	213.78±20.57	153.33±10.02	^***
果形指数	1.09±0.11	1.03±0.08	ns
果皮厚度/mm	11.32±1.68	6.22±1.71	^***
单果重/g	1757.78±141.12	1105.56±17.73	^***
果肉重/g	838.09±46.09	704.78±8.44	^*
可食率/%	48.91±8.02	63.69±2.61	^***
整果出汁率/%	38.66±1.62	43.45±3.39	ns
果肉出汁率/%	80.95±0.65	68.16±3.07	^*

指标	马家柚	平和红柚	显著性
葡萄糖/(g/100 g)	2.56±0.40	1.46±0.32	^**
果糖/(g/100 g)	2.05±0.48	1.42±0.31	^*
蔗糖/(g/100 g)	4.07±0.57	5.81±0.86	ns
总糖/(g/100 g)	8.63±0.78	9.04±0.87	ns
苹果酸/(g/kg)	1.04±0.16	0.83±0.23	ns
柠檬酸/(g/kg)	4.44±0.68	8.22±0.94	^***
可溶性固形物/%	9.74±0.45	11.36±0.68	^**
可滴定酸/%	0.56±0.05	1.15±0.12	^***
固酸比	17.54±1.20	9.89±0.36	^***

指标	马家柚	平和红柚	显著性
葡萄糖/(g/100 g)	2.56±0.40	1.46±0.32	^**
果糖/(g/100 g)	2.05±0.48	1.42±0.31	^*
蔗糖/(g/100 g)	4.07±0.57	5.81±0.86	ns
总糖/(g/100 g)	8.63±0.78	9.04±0.87	ns
苹果酸/(g/kg)	1.04±0.16	0.83±0.23	ns
柠檬酸/(g/kg)	4.44±0.68	8.22±0.94	^***
可溶性固形物/%	9.74±0.45	11.36±0.68	^**
可滴定酸/%	0.56±0.05	1.15±0.12	^***
固酸比	17.54±1.20	9.89±0.36	^***

类别	营养素	马家柚	平和红柚
维生素	维生素C/(mg/100 g)	43.5±2.3	28.1±1.4
胡萝卜素	β-胡萝卜素/(μg/100 g)	252±14	148±11
矿质元素	钙/(mg/kg)	102.0±9.6	68.2±5.6
	磷/(mg/100 g)	22.2±2.6	24.0±2.1
	镁/(mg/kg)	65.3±4.5	68.6±5.2
	铁/(mg/kg)	1.52±0.12	1.52±0.14
	锌/(mg/kg)	0.594±0.046	0.664±0.043
	钾/(mg/kg)	1156±86	1097±65
	硒/(mg/kg)	—	0.0032±0.0008
必需氨基酸	组氨酸/%	0.02±0.001	0.02±0.001
	异亮氨酸/%	0.02±0.002	0.02±0.002
	亮氨酸/%	0.04±0.006	0.03±0.005
	赖氨酸/%	0.03±0.006	0.03±0.004
	蛋氨酸/%	0.01±0.001	<0.01
	苯丙氨酸/%	0.02±0.004	0.02±0.003
	苏氨酸/%	0.02±0.003	0.02±0.004
	缬氨酸/%	0.02±0.002	0.01±0.002
非必需氨基酸	天门冬氨酸/%	0.19±0.001	0.23±0.001
	丝氨酸/%	0.03±0.001	0.04±0.001
	谷氨酸/%	0.09±0.001	0.11±0.001
	脯氨酸/%	0.09±0.001	0.04±0.001
	甘氨酸/%	0.02±0.001	0.02±0.001
	丙氨酸/%	0.04±0.001	0.04±0.001
	酪氨酸/%	0.01±0.001	0.01±0.001
	精氨酸/%	0.03±0.001	0.04±0.001