海南主栽槟榔品种鲜果性状评价

以3个海南主栽槟榔品种鲜果为试材,测定单果重、果形指数、槟榔碱、纤维量等8个经济性状,结合物性测定及口感鉴定进行综合评价分析。结果表明:(1)热研1号鲜果果形好,重要品质指标如槟榔碱和不溶性膳食纤维分别为0.51%和15.30%,与其它两个品种差异达极显著水平;(2)热研1号和本地种在果肉的质构分析中各项指标均差异不显著,台湾种在粘附性、内聚性和弹性等指标中与其它两个品种差异达极显著水平。结合硬度指标,表明台湾种鲜食口感不及其它两个品种;(3)通过感官评价鉴定,热研1号和海南本地种比台湾种的甜度高,但同时咀嚼热研1号槟榔具有强烈的兴奋作用,果实质地较软,较适宜用作加工青果。

Evaluation of the Fresh Fruit of the Predominantly Cultivated Arecanut(Areca catechu L.)Varieties in Hainan Province

Three main cultivated varieties of fresh fruit were used to study the indices analysis of economic characters(single fruit weight, fruit shape index, arecoline, fiber content and so on), texture analysis and sensory evaluation. The results showed that:(1)Reyan No. 1 had a good shape and some important quality indicators. The arecoline and insoluble dietary fiber was 0.51% and 15.30%, significantly different with the other two species;(2)There were not significant difference between Reyan No. 1 and the local betel nut in the flesh texture analysis ,but there were highly significant difference with the other two varieties in adhesiveness, cohesiveness and springiness indices between,Taiwan variety and the other varieties.. In combined with hardness index, Taiwan variety was inferior to the other two varieties in taste;(3)Through sensory evaluation, Reyan No. 1 and Hainan varieties were sweeter than Taiwan variety. Reyan No. 1 has a strong stimulant and soft texture, it is suitable for processing.