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