脱涩处理后不同涩柿品种果实鲜食品质的比较

【目的】对不同品种的涩柿果实鲜食品质进行综合评价,评选出综合性状优良的涩柿品种,通过对比六倍体和九倍体涩柿的鲜食品质,探讨倍性对柿果实品质的影响,旨在为柿良种选育和柿产业发展提供参考。【方法】采用CO_2脱涩法,对95个涩柿品种的硬果进行处理,然后对各品种果实的脱涩难度及口感风味进行评价。在此基础上,筛选易脱涩且口感风味佳的品种,分别对其果实鲜食特性,即表型指标、内在营养指标以及耐储性等指标进行综合比较。【结果】果实易脱涩的品种68个,较易脱涩的品种21个,难脱涩的品种6个,且不同品种涩柿果实经脱涩后鲜食的口感风味具有丰富的多样性。筛选出具有代表性的品种6个,包括3个中国六倍体品种‘三原鸡心黄’‘七月早’‘中柿1号’,以及3个日本九倍体品种‘平核无’‘大平核’和‘刀根早生’。3个九倍体品种的果形指数较小,果型属于扁果形,且其果皮色泽较为亮丽,外观指标整体优于六倍体品种。6个品种果实经脱涩处理后可溶性固形物含量均有所下降,其中‘中柿1号’果实的可溶性固形物、总酚、黄酮等有效成分的含量最高,但其最不易脱涩,且易褐化,耐储性最差。3个九倍体品种在果实总酚、黄酮和单宁含量方面显著高于六倍体品种‘三原鸡心黄’和‘七月早’,但其矿质元素含量较低。九倍体品种果实更易脱涩,脱涩后不易褐化,耐储性较好。【结论】不同涩柿品种果实脱涩难度和鲜食风味品质不同,九倍体品种在果实外观品质、内在营养品质及耐储性等方面均有一定优势,适合作为良种进行推广。

Comparison of fresh food quality of fruits in different astringent Diospyros kaki cultivars after de-astringent treating

【Objective】fresh food quality of fruits in different astringent Diospyros kaki cultivars was comprehensively evaluated,some astringent D.kaki cultivars with fine comprehensive characteristics were selected,and effects of ploidy on fruit quality in D.kaki were discussed by comparing fresh food quality of fruits in hexaploid and nineploid D.kaki cultivars,in order to provide some references for selection of fine D.kaki cultivars and development of D.kaki industry.【Method】Hard fruits in 95 D.kaki cultivars were treated by using CO2 de-astringent method,and then de-astringent difficulty,taste and flavour of each cultivar of fruits were evaluated.On this basis,some cultivars with low de-astringent difficulty and good taste and flavour were selected,and their fresh food characteristics were comprehensively compared,including phenotypic indexes,internal nutritional indexes,storage tolerance,and so on.【Result】68 cultivars are easy to de-astringent,21 cultivars are easier to de-astringent,and 6 cultivars are difficult to de-astringent.Taste and flavour of de-astringent fresh fruits of different D.kaki cultivars have rich diversity.Six representative cultivars are selected,including three Chinese hexaploid cultivars(‘Sanyuanjixinhuang’‘Qiyuezao’and‘Zhongshi No.1’),and three Japanese nineploid cultivars(‘Pinghewu’,‘Dapinghe’and‘Daogenzaosheng’).Fruit shape indexes of the three nineploid cultivars are smaller,fruit types are of flat-shaped,peel colors are bright,and overall appearance indexes are better than those of the hexaploid cultivars.After de-astringent treating,contents of soluble solids in fruits of the six cultivars are decreased.Among them,‘Zhongshi No.1’fruit has the highest contents of soluble solids,total phenols and flavonoids,but it is the most difficult to de-astringent and easy to brown,and has the worst storage resistance.Compared the hexaploid cultivars of‘Sanyuanjixinhuang’and‘Qiyuezao’,fruits of the three nineploid cultivars have significantly higher contents of total phenol,flavonoids and tannin,but lower contents of mineral elements.Fruits of the three nineploid cultivars are easier to de-astringent,and not easy to brown after de-astringent treating,and have good storage resistance.【Conclusion】Different astringent D.kaki cultivars have different de-astringent difficuties and different flavour qualities of fresh food.Nineploid cultivars have a certain advantages at the aspects of appearance quality,internal nutritional quality and storage resistance,so it is suitable for promotion as improved cultivars.