ZHANG Bing-yu,LIU Zhi.Effect of Different Scion-sotck Combinations on the Quality of ‘Hanfu’ Apple[J].Northern Horticulture,2014,38(07):30-32.
不同砧穗组合对“寒富”苹果果实品质的影响
- Title:
- Effect of Different Scion-sotck Combinations on the Quality of ‘Hanfu’ Apple
- 文章编号:
- 1001-0009(2014)07-0030-03
- Keywords:
- ‘Hanfu’ apple; rootstocks; scion-stock combination; sugar; acid
- 分类号:
- S 661.1
- 文献标志码:
- B
- 摘要:
- 以7个不同砧穗组合“寒富”苹果为试材，采用高效液相色谱法，测定并分析了不同砧穗组合“寒富”苹果果实糖酸的组成成分及含量的差异，旨在为确定合理砧穗组合和优质高效栽培提供理论依据。结果表明：“寒富”苹果不同砧穗组合果实中的糖组分主要为果糖，其次为葡萄糖、蔗糖；有机酸组分主要为苹果酸，其次为酒石酸、草酸、柠檬酸；果糖、葡萄糖、蔗糖和苹果酸共同影响着果实的甜味味感和酸味味感；不同砧穗组合果实中糖酸含量和糖酸比差异较大，矮化砧木提高了果实中糖酸含量、糖酸比、甜味指数和风味指数；GM256、77-34和M7砧木有利于“寒富”果实的糖酸积累，明显提高了果实内在品质
- Abstract:
- Taking seven different scion-stock combinations of ‘Hanfu’ apple as materials,by using high-performance liquid chromatography(HPLC),the kinds and the content of sugar and acid in ‘Hanfu’ fruit were determined and analyzed,meanwhile with their differences,to provide a theoretical basis for determining the reasonable scion-stocks combination of high quality and efficient cultivation.The results showed that fructose was dominant sugar,followed by glucose and sucrose,while malic acid was the principal organic acid,followed by tartaric acid,oxalic acid and citric acid in the different combinations.Fructose,glucose and sucrose contributed to the sweetness taste of fruit in common,while malic acid contributed to sourness.The tested fruits were different in the content of total sugars,acid and sugars and acids ratio；and dwarf rootstocks improved the content of sugar,acid and ratio of sugars and acids,sweetness index and flavor index.GM256,77-34 and M7 were good for the accumulation of the sugars and acids of ‘Hanfu’ apple fruit,the fruit internal quality was improved significantly.
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备注/Memo
第一作者简介：张秉宇（1962-），男，辽宁营口人，副研究员，现主要从事科技管理等工作。