[1]屈丝雨,任甜,樊丁宇,等.鲜食枣果实发育期糖酸组分含量及比例的变化[J].北方园艺,2024,(6):86-92.[doi:10.11937/bfyy.20233852]
　Changes in the Content and Proportion of Sugar and Acid Components During the Developing Period of Fresh Jujube Fruit.Changes in the Content and Proportion of Sugar and Acid Components During the Developing Period of Fresh Jujube Fruit[J].Northern Horticulture,2024,(6):86-92.[doi:10.11937/bfyy.20233852]
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鲜食枣果实发育期糖酸组分含量及比例的变化

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 期数: 2024年6 页码: 86-92 栏目: 出版日期: 2024-03-31
Title:
Changes in the Content and Proportion of Sugar and Acid Components During the Developing Period of Fresh Jujube Fruit
文章编号:
1001-0009(2024)06-0086-07
作者:
屈丝雨1; 任甜1; 樊丁宇2; 郝庆2; 李亚兰1
（1.新疆农业大学 林学与风景园林学院，新疆 乌鲁木齐 830000；2.新疆农业科学院，新疆 乌鲁木齐 830000）
Author(s):
Changes in the Content and Proportion of Sugar and Acid Components During the Developing Period of Fresh Jujube Fruit
(1.College of Forestry and Landscape Architecture，Xinjiang Agricultural University，Urumqi，Xinjiang 830000;Xinjiang Academy of Agricultural Sciences，Urumqi，Xinjiang 830000)
关键词:
鲜食枣; 果实发育期; 糖酸组分
Keywords:
fresh jujube; fruit development; sugar and acid components
分类号:
S 665.1
DOI:
10.11937/bfyy.20233852
文献标志码:
A
摘要:
以新疆喀什地区3个鲜食枣（Zizyphus jujuba Mill.）品种果实为试材，采用高效液相色谱法（HPLC）对“冬枣”“伏脆蜜”“京沧1号”3个鲜食枣品种果实发育过程中糖类和有机酸类各组分含量进行测定,比较不同品种间的果实生长发育过程中糖酸积累差异，以期为揭示其动态变化规律提供参考依据。结果表明：3个鲜食枣品种果实中糖以蔗糖为主，且属蔗糖积累型果实，糖组分含量随果实发育呈整体上升趋势；有机酸以苹果酸为主，且属苹果酸型，酸组分含量随果实发育呈先增加后下降趋势；糖类和有机酸类各组分间各自存在一定相关性；蔗糖和苹果酸是3个鲜食枣品种果实全红期糖酸组分首要指标。
Abstract:
Taking the fruits of three fresh jujube (Zizyphus jujuba Mill.) varieties in Kashgar，Xinjiang as test materials，the contents of sugar and organic acid components in the fruit development of ‘Dong jujube’ ‘Fucuimi’ and ‘Jingcang 1’ were determined by high performance liquid chromatography (HPLC) method,in order to provide reference for comparing the difference of sugar and acid accumulation in fruit growth and development among different varieties and reveal their dynamic changes.The results showed that the sugar of the three fresh jujube varieties was sucrose，and the sugar component content increases with the fruit development；the organic acid content was the correlation of sugar and organic acid；and sucrose and malic acid were the primary indexes of sugar acid components of the three fresh jujube varieties.

参考文献/References:

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备注/Memo

第一作者简介：屈丝雨（1997-），女，硕士研究生，研究方向为林木遗传育种。E-mail：3236717837@qq.com.责任作者：李亚兰（1989-），女，博士，讲师，现主要从事林木遗传育种等研究工作。E-mail:994751501@qq.com.基金项目：中央财政林业科技推广示范资助项目；鲜食枣新品种优质高效栽培技术示范与推广资助项目（2521NKYXM）。收稿日期：2023-11-09

更新日期/Last Update: 2024-04-11