云南3种晚熟芒果果实性状及营养成分分析

对3种晚熟芒果的果实外观、果实肉质、种子进行感官评价,同时对这3种晚熟芒果的果实大小、可溶性固形物、硬度、水分、VC、有机酸、还原糖、蔗糖以及总糖进行测定,通过这些指标对这3种芒果进行了比较分析。利用常规的、简单快速的理化检测方法测定,比较处理方法对果实品质、果实的贮藏性、市场价值及其发展空间进行评价。结果表明:红象牙的可溶性固形物、还原糖、蔗糖、总糖含量及含水量最高,均排在首位。从VC和有机酸的含量及硬度来看,最高均为吉禄。红象牙很适合直接食用,作为市售商品的发展空间很好。吉禄作为榨汁芒果的发展空间很大,果实贮藏性也最好。肯特的果肉作为加工制品的原料,同样有很好的市场发展空间。

Analysis on Character and Nutrition Ingredient of Three Kinds of Late-maturing Mangos' Fruit in Yunnan Province

This experiment had carried on the sense organ appraisal of three kinds of late-maturing mangos' fruit on outward appearance , the fruit pulp and the seed.Simultaneously , this experiment had carried on the determination of three kinds of late-maturing mangos' fruit about size , the soluble solid shape , degree of hardness , the moisture content , Vitamin C , organic acid , reducing sugar , the sucrose as well as the total sugar , and carried on the comparative analysis through these targets to three kinds of mangos.By simple fast physics and chemistry examination method determination , compared with the processing method to the fruit quality , the fruit storage , the market value and carried on the appraisal of the development space.The results showed that the soluble solids , reducing sugar , sucrose , total sugar content and the water content of 'red ivory'were the highest , and were ranked in the first place.From Vitamin C and organic acids content and hardness , the highest were 'JiLu'.Therefore , the'red ivory' was very suitable for direct human consumption , and developed well as goods.'JiLu' mango juice has a great space for development , also had the best fruit storage.'Kent' products of the pulp as a raw material for processing also had good market development.