杏制汁适应性评价指标的探讨

以凯特×新世纪、巴旦×凯特杂交组合的F1代群体111个株系及凯特、金太阳、山农凯新1号、山农凯新2号等9个杏品种果实为试材,探讨了制汁用杏相关性状的分布特点及其评价标准。结果表明:(1)同一杏品种(株系)单果质量不同,出汁率亦有较大差异;(2)在本试验测定的性状中,单果质量和维生素C含量的分布频率接近正态分布,出汁率的分布频率呈偏态分布,而可溶性固形物含量的分布频率呈离散分布;(3)根据各个制汁相关性状的分布特点,初步提出了制汁用杏的评价标准,其中一级标准为单果质量≥50g、出汁率≥64.5%、可溶性固形物≥12%、单宁含量<0.91mg/g、维生素C含量≥0.09mg/g、糖酸比为3.33～3.98且可溶性糖含量为7.09%～7.88%,特级标准为:单果质量≥70g、出汁率≥67%、可溶性固形物≥15%、单宁含量<0.91mg/g、维生素C含量≥0.12mg/g、糖酸比为4.15～4.80且可溶性糖含量为8.12%～11.11%。

Study on fruit suitability for juicing of apricot cultivars

Experiment was conducted with 111 crossed apricot seedlings derived from Katy × Xinshiji and Badan × Katy and 9 cultivars, including Katy, Jintaiyang, Shannongkaixin 1 etc. for evaluation of their fruit suitability for juicing. A lot of fruit characteristics were examined and evaluated. The results showed that the juicing ratio varied with different fruit weight in one cultivar (strain); the frequency of distribution was nearly normal distribution for per weight and Vc content, skew distribution for juicing ratio, and discrete distribution for soluble solids content (SSC). According to the requirements for characteristics suitable for juicing, it is suggested that the primary requirements for juicing apricot cultivar are as follows: average fruit mass≥50 g, juice ratio≥64.5%, SSC≥12%, tannin<0.91 mg/g, Vc≥0.09 mg/g; the ratio of soluble sugar content to titratable acid content ranges from 3.33 to 3.98; and soluble sugar content was between 7.09% and 7.88 %. The ideal fruit characteristics suitable to be juicing are having an average fruit mass≥70 g, juice ratio≥67%, SSC≥15%, tannin<0.91 mg/g and Vc≥0.12 mg/g; the ratio of soluble sugar content to titratable acid content ranges from 4.15 to 4.80, and soluble sugar content is between 8.12% and 11.11 %.