部分杧果品种果实若干品质特征的比较研究

研究57个杧果品种果实的7项品质特征,结果表明:不同杧果品种果实的可溶性糖、可溶性固形物、可滴定酸含量分别为9.00%～19.88%、11.30%～20.88%、0.02%～0.89%,糖酸比、固酸比分别为16.47～878.86、19.25～882.78,类胡萝卜素含量为6.38～48.60μg/g FW,贮藏期为6～17 d,相对应各项指标的平均值分别为13.51%、14.44%、0.26%、127.36、127.05、23.01μg/g FW、10.17 d,不同品种果实的品质存在显著差异.灰色关联度分析表明,57个杧果品种的综合品质以留香杧最佳.完熟时绿色果皮品种的果实可溶性糖含量显著高于红色果皮品种,且糖酸比值和同酸比值显著高于红色与黄色果皮品种.多胚品种的可溶性糖含量显著高于单胚品种.相关分析表明,芒果可溶性糖含量与可溶性固形物含量及类胡萝卜素含量呈极显著或显著正相关,可滴定酸含量与糖酸比、固酸比呈极显著负相关.

Comparison of Several Fruit Quality Characteristics among Some Mango(Mangifera indica L.) Varieties

Seven quality characteristics in pulp of 57 varieties of mango(Mangifera indica L.) were detected and compared. The soluble carbohydrate content(SC), total soluble solids content(TSS), titrated acid content (TA), carotenoid content, the ratios of SC/TA, TSS/TA and the storage period of fruits of tested varieties fell within the range of 9.00%～19.88%, 11.3%～20.88%, 0.02%～0.89%, 6.38～48.60 μg/gFW, 16.47～878.86, 19.25～882.78 and 6～17 d, respectively. Fruit quality was significantly different among the 57 mango varieties, and gray relational analysis showed that of the 57 the mango varieties mango "Liuxiang" had the best comprehensive quality. Mango varieties with green skin of ripe fruit had higher SC content in their fruits than those with red skin, and had higher TSS/TA and SC/TA ratios than those with red or yellow skin. Polyembryonic mango varieties had significantly higher SC content in ripened fruit than the monoembryonic ones. Correlation analysis revealed that the SC content had markedly or significantly positive correlation with TSS or carotenoid content, respectively. The TA content had markedly negative correlation with TSS/TA or SC/TA.