不同品种风味甜瓜果实品质比较

以风味4号、风味5号甜瓜为主要试材,雪里红甜瓜为对照,比较不同品种甜瓜果实品质差异.试验结果表明,雪里红单瓜质量达到2 kg以上,属于大果型,风味4号和风味5号属于中小果型.风味5号的可溶性固形物和可溶性糖含量最高,风味4号的游离氨基酸和可滴定酸含量最高,雪里红的可溶性蛋白和维生素C含量最高;而糖酸比则是风味5号居中,雪里红最高,风味4号最低.风味4号的蔗糖和有机酸含量均高于其他两个品种,风味5号果糖含量最高,雪里红的柠檬酸含量仅为风味4号的1/3、风味5号的1/2.风味4号的17种游离氨基酸和氨基酸总含量普遍高于风味5号和雪里红,而风味5号与雪里红的氨基酸成分与含量相当.综合比较,风味5号甜瓜果实大小、酸甜口感适中,营养品质较好.

Comparison of Fruit Quality on Different Flavor Melon Cultivars

In this paper,taking the melon cultivars Flavor No.4 and Flavor No.5 as main materials and taking Xuelihong as control cultivar,we studied the differences of fruit quality of the three melon cultivars.The results showed that,Xuelihong had large fruits and its single fruit weight was over 2 kg,while the fruits of Flavor No.4 and Flavor No.5 were smaller.Flavor No.5 had highest total soluble solid（TSS） content and soluble sugar content,and Flavor No.4 possessed the highest free amino acid content and titratable acid content,while Xuelihong had highest soluble protein content and vitamin C content.Xuelinghong and Flavor No.4 possessed the highest and lowest sugar-acid ratio respectively.Flavor No.4 had the highest sucrose content and organic acid content,and Flavor No.5 had the highest fructose content.Citric acid content in Xuelihong was only one third of that in Flavor No.4 and half of that in Flavor No.5.Flavor No.4 had highest contents of seventeen types of free amino acids and the total amino acids,while Flavor No.5 and Xulihong had similar amino acid composition and content.In a word,Flavor No.5 had moderate fruit weight,excellent taste and good nutritional quality.