无籽西瓜果实不同部位糖含量测定

为了研究三倍体无籽西瓜不同部位糖含量,对6个红瓤和1个黄瓤无籽西瓜品种果实不同部位果糖、葡萄糖、蔗糖和总糖含量进行了测定,并对红瓤西瓜整瓜贮藏60d后的损失率进行了研究。结果表明:不同无籽西瓜品种之间果实的果糖、葡萄糖、蔗糖和总糖含量差异明显。果实不同部位的果糖、葡萄糖、蔗糖和总糖含量有很大差异,中间部位大于近皮部。3个无籽西瓜品种整瓜室温贮藏60d后不同部位的果糖和总糖损失率为20%～80%,葡萄糖损失率为10%～60%,蔗糖损失率为1%～25%。红瓤无籽西瓜果糖、葡萄糖和蔗糖含量之比约是5∶3∶1,黄瓤无籽西瓜约是6∶3∶1。

Sugar Contents in Different Parts of Seedless Watermelon Fruit

Seven triploid seedless watermelon cultivars,including 6 red and 1 yellow flesh,were sampled to determine their fructose,glucose,sucrose and total sugar contents in different parts of the fruit.Fructose,glucose,sucrose and total sugar contents of 3 uncut red flesh seedless watermelon cultivars were assayed after 2 month storage at room temperature.The results showed that fructose,glucose,sucrose and total sugar contents were significantly different among cultivars and parts of seedless watermelon fruits.The fructose,glucose,sucrose and total sugar contents in heart portion were higher than portion near rind.The correlation between fructose,glucose,sucrose and total sugar contents in different parts was significantly(P< 0.01).The losses of fructose,glucose,sucrose and total sugar contents were different among uncut seedless watermelons after 2 months storage at room temperature.The losses of fructose and total sugar contents in different parts of fruits were 20%-80%,the losses of glucose were 10%-60% and the losses of sucrose were 1%-25%.The ratio of fructose ∶ glucose ∶ sucrose of yellow-flesh and red-flesh watermelon fruit in ripen stage were about 6 ∶ 3 ∶ 1 and 5 ∶ 3 ∶ 1, respectively.