无核君迁子果实发育过程中品质变化规律研究

以‘无核1号’君迁子为样品，以有核君迁子作为对照，研究无核君迁子果实品质及其在生长发育过程中的变化规律，可为君迁子果实资源的进一步开发利用提供理论依据。结果表明，无核君迁子随着果实的生长发育，果实颜色不断加深，糖含量不断积累，酸含量逐渐降低，可溶性单宁逐渐降至可食用阈值以下；与有核君迁子相比，果实成熟后可溶性单宁和酸含量较低，可溶性糖和黄酮含量较高，糖酸比高达136.36，为有核君迁子的2.9倍；鲜果重、横径、纵径均与不溶性单宁和糖酸比呈显著的正相关关系，与黄酮、可滴定酸呈显著的负相关关系；果实12个品质指标可以缩减为2个主成分，累积方差贡献率达到80.56%。与有核君迁子相比，无核君迁子无核或少核，果实成熟后呈黑色，糖、糖酸比和黄酮含量高，可溶性单宁和酸含量低，果实外观和内在品质俱佳。

Changes of Fruit Quality in the Growth and Development of Seedless Dateplum Persimmon

In order to provide a theoretical basis for the utilization industry of seedless dateplum (Diospyros lotus) persimmon,the external and internal fruit quality and its changing pattern in the growth and development were investigated.A dateplum cultivar “Wuhe (seedless) No.1” was used as research object,with the seeded dateplum as the control.The results revealed that as the fruit of the seedless dateplum grew and developed,the fruit color deepened,the sugar content increased and the acid content decreased gradually,the content of soluble tannin gradually lowered below the edible threshold.Compared with seeded dateplum,the contents of soluble tannin and titratable acid became lower and the soluble sugar and flavonoids contents were relatively high after maturation,the ratio of sugar to acid was as high as 136.36,which was 2.9 times of seeded dateplum.The fresh fruit weight,transverse diameter and vertical diameter were significantly and positively correlated with insoluble tannin and sugar-acid ratio,while significantly and negatively correlated with flavonoids and titratable acid.According to the principal component and cluster analysis,2 principal components with cumulative contribution rates reaching 80.56% were obtained from 12 tested indexes.Compared with seeded dateplum,the whole fruit of seedless dateplum turned black after maturation and were edible.With higher sugar,ratio of sugar to acid and flavonoid contents,lower soluble tannin and titratable acid,the fruit was excellent in both external and internal quality.