Aigul·ABDYWAYIT,Azamati·ABUDUJIAMALI,Abulaike·NIYAZI.Study on Comparison of Fruit Fresh Quality Between Five Plum Cultivars[J].Northern Horticulture,2013,37(20):25-27.
五个李品种果实鲜食品质的比较研究
- Title:
- Study on Comparison of Fruit Fresh Quality Between Five Plum Cultivars
- 文章编号:
- 1001-0009(2013)20-0025-03
- Keywords:
- plum; fruit quality; comprehensive evaluation
- 分类号:
- S 662.3
- 文献标志码:
- B
- 摘要:
- 以新疆农业科学院轮台果树资源圃李保存区的5个李品种“红叶李”、“紫樱桃李”、“玉皇”、“平顶香”、“亚李一号”为试材，分析比较了5个李品种果实的可溶性固形物含量、果实硬度、维生素C含量、可滴定酸含量、总糖含量等品质指标。结果表明：“紫樱桃李”的果实硬度和维生素C含量均最大，分别为0.614 kg/cm2、0.785 mg/100g。“平顶香”的固酸比最大，为1.194；“玉皇”的总糖含量最高，为18.55 g/100g；对5个李品种果实各项品质指标的综合评价表明，品质最好的是“紫樱桃李”，而“玉皇”李品质最差。
- Abstract:
- Taking five plum cultivars ‘Myrobalan plum’，‘Purple cherry plum’，‘Yuhuang plum’，‘Pingdingxiang’，‘Yali No.1’ in Luntai fruit tree resources garden of Xinjiang Academy of Agricultural Sciences as test materials，fruit quality indicators such as soluble solid content，fruit firmness，vitamin C content，titratable acid content，total sugar content were measured and comprehensive analyzed.The results showed that the fruit firmness and vitamin C content of ‘Purple cherry plum’ were the highest in five plum cultivars with 0.614 kg/cm2，0.785 mg/100g，respectively.The solid acid ratio of ‘Pingdingxiang’ was the highest than other four plum cultivars with 1.194；the total sugar content of ‘Yuhuang’ was the highest with 18.55 g/100g.Comprehensive comparison on the quality indicators of five plum cultivars showed that the ‘Purple cherry plum’ had the best fruit quality，and ‘Yuhuang’ was the worst.
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备注/Memo
第一作者简介：阿衣古力·阿不都瓦依提（1964-），女，维吾尔族，本科，副教授，研究方向为植物逆境生理及营养。E-mail:tarimbuyi@sina.com.