贵州主栽杧果品种果实品质及香气成分分析

为了解贵州主栽杧果品种的果实品质特性,分析了‘金煌杧’‘贵妃杧’‘玉文杧’‘桂七杧’‘红玉杧’5个主栽杧果品种果实的12个品质指标和香气成分。结果表明：5个杧果品种的平均单果重在380~898 g,果形指数在1.60~2.14,可食率72.10%~77.74%,水分含量82.06%~85.10%,总灰分含量1.30%~1.70%,粗纤维含量在0.90%~1.10%,可溶性糖含量在7.75~13.90 g/100 g,可溶性固形物含量在11.05%~17.10%,总酸含量在0.120~0.233 g/100 g,维生素C含量在0.0018~0.0073 g/100 g,糖酸比在40.26~123.88,固酸比在61.30~153.39;5个杧果品种共检测出50种香气成分,以萜烯类化合物为主;‘金煌杧’‘贵妃杧’‘玉文杧’‘桂七杧’‘红玉杧’分别检测出香气组分14种、14种、21种、21种、16种,其中萜烯类化合物的含量分别达56.34%、73.95%、82.47%、97.32%、64.16%。5个杧果品种的香味均以松木香味为主,略带青香、苹果香和柠檬香等香味。

Analysis on the Quality and Aroma Components of Main Mango Fruits in Guizhou

In order to understand the quality characteristics of the main mango varieties in Guizhou, 12 quality indexes and aroma components of 5 mango varieties were analyzed. The results showed that the average fruit weight of the five mango varieties ranged from 380 to 898 g, the fruit shape index was 1.60 to 2.14, the edible rate was 72.10% to 77.74%, the water content was 82.06% to 85.10%, the total ash content was 1.30% to 1.70%, the crude fiber content was 0.90% to 1.10%, the soluble sugar content was 7.75 to 13.90 g/100 g, the soluble solid content was 11.05% to 17.10%, the total acid content was 0.120 to 0.233 g/100 g, the content of vitamin C was 0.0018 to 0.0073 g/100 g, the sugar acid ratio was 40.26 to 123.88, and the solid acid ratio is 61.30 to 153.39. There were 50 aroma components in the five mango varieties, and the main aroma components were terpenes. 14, 14, 21, 21 and 16 aroma components were detected in the Jinhuang mango, Guifei mango, Yuwen mango, Guiqi mango and Hongyu mango, while the content of terpenes was 56.34%, 73.95%, 82.47%, 97.32% and 64.16% respectively. The fragrance of the five mango varieties was mainly pine smell with little green, apple and lemon smell.