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国内外板栗产业研究进展
引用本文:李颖, 郭燕, 张馨方, 等. 中国板栗主产区果实后熟期可溶性固形物含量变化特征研究[J]. 云南农业大学学报(自然科学), 2022, 37(4): 655-662. DOI: 10.12101/j.issn.1004-390X(n).202201006
作者姓名:李颖  郭燕  张馨方  张树航  王广鹏
作者单位:1.河北省农林科学院 昌黎果树研究所,河北 昌黎 066600
基金项目:河北省重点研发计划项目(21326304D-3);河北省自然科学基金项目(C2020301053)
摘    要:
目的解析板栗后熟过程中可溶性固形物含量(soluble solid content,SSC)的变化特征,为明确不同品种的最佳食用期提供参考。方法以中国10个板栗主产区的150个品种(系)为对象,对采收后后熟期的果实SSC相关指标进行监测,比较各品种指标差异并进行因子分析。结果(1)板栗SSC变化在后熟期可分为2个阶段,其一是迅速增长阶段(采收后0~20 d),平均上升速率为51.52%,是SSC积累高峰期;其二是缓慢增长阶段(采收后21~60 d),平均上升速率为10.98%。
(2)板栗SSC峰值范围为18.35%~31.59%,成熟时北方板栗品种SSC略低于南方品种,但北方板栗品种SSC在后熟期增长速率更快、持续时间更长,峰值含量也普遍高于南方品种,尤以河北燕山板栗表现最为明显。(3)筛选获得高甜、早甜的板栗品种资源15份,可作为优良育种亲本或优异种质在板栗糖类遗传改良中加以利用。
结论本研究明确了板栗后熟过程中SSC的变化特点,为板栗风味、货架期和食用期的科学评价提供了参考,并筛选出早甜、高甜的板栗资源作为优良育种材料。


关 键 词:板栗  后熟期  可溶性固形物
收稿时间:2022-01-05
修稿时间:2022-05-12

Phenotypic variability,diversity and genetic-population structure in melon (Cucumis melo L.) associated with total soluble solids
Ying LI, Yan GUO, Xinfang ZHANG, et al. Study on the Variation Characteristics of Soluble Solid Content in Chestnut at Post-ripening Stage in Chinese Main Producing Areas[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY(Natural Science), 2022, 37(4): 655-662. DOI: 10.12101/j.issn.1004-390X(n).202201006
Authors:Ying LI  Yan GUO  Xinfang ZHANG  Shuhang ZHANG  Guangpeng WANG
Affiliation:1.Changli Institute of Pomology, Hebei Academy of Agricultural and Forestry Sciences, Changli 066600, China
Abstract:
PurposeTo analyze the variation characteristics of soluble solid content (SSC) in chestnut during post-ripening, and provide reference for identifing the optimal edible period of different varieties. MethodsThe related indexes of SSC in fruits during post-ripening stage after harvest of 150 varieties (lines) from 10 Chinese main producing areas were detected, to compare their various indicators combining with factor score linear analysis. Results1) The change of SSC in chestnut could be divided into two stages at post-ripening, one was the rapid growth stage (0-20 days after harvest) with an average increase rate of 51.52%, which was the peak period of SSC accumulation; the other one was the slow growth stage (21-60 days after harvest) with an average increase rate of 10.98%. 2) The peak range of SSC of chestnut was 18.
35%-31.59%. At maturity, the SSC of northern chestnut varieties was slightly lower than that of southern varieties, but the SSC of northern chestnut varieties increased faster and longer at late maturity, and the peak content was generally higher than that of southern varieties, especially Yanshan chestnut in Hebei Province. 3) A total of 15 high-sweet and early-sweet chestnut varieties were screened, which could be used as excellent breeding parents or excellent germplasms for improving the sugar genetic traits of chestnut.
ConclusionThe variation characteristics of SSC in the post-ripening stage of chestnut provide a reference for the evaluation of chestnut flavour, shelf life and edible period, and 15 excellent germplasms were screened out.
Keywords:chestnut  postharvest stage  soluble solid
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