果实大小对白肉桃果实品质的影响(英文)

调查了日本冈山市套袋桃主栽品种桥场白凤(早熟)、白凤(早中熟)等的果肉品质。不同品种果实分大、中、小(L、M、S)3种规格,放置于25℃室温至完熟状态(皮可用手剥离)后进行品质差异的探讨。桥场白凤S果实底色暗,清水白桃L果实着色浓但底色暗,白丽L果实着色浅,黄色深,外观均不好。果汁中主要甜味成分蔗糖和葡萄糖的含量,在白凤、清水白桃、白丽的S和L果实中高,酸味成分苹果酸和柠檬酸的含量以这3个品种的L果实最低,果实大小对桥场白凤的糖、酸含量无明显影响。影响果实苦味的天门冬酰胺含量以桥场白凤和白凤的L果实高,但在清水白桃和白丽大小果实中含量均较低。影响桃香味的主要香气成分r-decalactone,在早熟品种桥场白凤L果实中含量高,但白凤和清水白桃的M果实、晚熟品种白丽的S果实中含量高。清水白桃的L果实肉质较差。感官评价的结果表明,白凤L果实与白丽S果实风味差。以上试验结果表明,代表日本冈山地区的白桃品种白凤、清水白桃、白丽的大果(L)比中等大小的果实甜味和酸味低、香气弱、风味淡、肉质也差。

Effect of Fruit Size on the Quality of White-fleshed Peach Cultivars

The skin color and juice chemical composition in large (L), medium (M), and small (S) fruit of four peach cultivars, Hashiba-hakuho (early season cultivar), Hakuho (early-medium season), Shimizu-hakuto (medium season), and Hakurei (late season) were observed and analyzed. The fruit containing soluble solids higher than 12 Brix were sampled at a commercial packinghouse located in the southern part of Okayama prefecture of Japan, then were stored at 25℃ until fully ripened. The skin color on the cheek (yellowish) was dark in S fruit of Hashiba-hakuho and the color at the fruit top (reddish) was dull and dark yellowish in L fruit of Shimizu-hakuto and Hakurei, compared to the fruit of other sized. The sucrose and fructose contents in juice, the major source of the sweetness, were higher in S and M fruit in Hakuho, Shimizu-hakuto, and Hakurei,while the malic and citric acid contents, the major sour constituents, were lower in L fruit in those cultivars. Asparagine, the biggest amino acid fraction and thought to deteriorate the fruit taste at high levels, was higher in L fruit than in S fruit in Hashiba-hakuho and Hakuho. The content in Shimizu-hakuto and Hakurei fruit was generally low and not affected by fruit size. The content of γ-decalactone, a major peachy aromatic substance, was higher in L fruit of Hashiba-hakuho, in M fruit of Hakuho and Shimizu-hakuto, and in S fruit in Hakurei, than those of other sized. Sensory tests revealed that flavor of the L fruit in Hakuho and S fruit in Hakurei were poor. These results indicated that the larger fruit of Hakuho, Shimizuhakuto, and Hakurei, the representative white-fleshed peach cultivars grown in Okayama of Japan, have rather flat tastes than the medium sized fruit because of their lower sweetness and sourness and weaker aroma, as well as a poorer texture.