不同品种桃果实糖、酸、Vc含量分析

为深入了解不同桃品种果实糖、酸、Vc特点,比较不同桃品种在糖酸组分及含量上的差异,对不同类型、不同成熟期的16个桃品种果实的糖、酸、Vc含量和组分进行测定,研究和比较了不同种质间的差异和特点。研究结果表明,桃果实中的可溶性糖主要是由蔗糖、果糖、葡萄糖、山梨醇组成,其中蔗糖含量最高,均值为78.81 mg/g,桃果实可划为蔗糖积累型。不同类型桃品种可滴定酸含量差异较大,油桃均显著高于毛桃,达到毛桃的1.6倍。不同类型桃品种Vc含量差异不显著。由于不同品种果实糖组分、含量及酸含量的不同,使果实的风味各具特色。

Content Analysis of Sugar, Acid and Vc in the Fruit of Different Peach Varieties

To understand the characteristics of sugar, acid and Vc in fruits of different peach varieties, and compare the composition and content of sugar, 16 peach varieties with different types and different mature periods were collected to determine the content and composition of sugar, acid and Vc in fruits, and study and compare the differences and characteristics among different peach germplasms. The results indicated that the soluble sugar of peach fruit was mainly composed of sucrose, fructose, glucose and sorbitol, with an average content of 78.81 mg/g of sucrose as the highest, and peach fruit could be classified into sucrose accumulation model. The titratable acid content varied with different types of peach varieties, and that of nectarine were significantly higher than that of wild peach, the former could be 1.6 times of the latter, whereas the Vc content of different types of peach varieties was not significantly different. Due to the differences of sugar composition and the content of sugar and acid in fruits among different peach varieties, their flavor showed distinctive features.