吐鲁番鲜食葡萄品质特征分析

选取了吐鲁番产区的64批无核白、里扎马特、马奶子、火焰无核四个品种鲜食葡萄样品为材料,测定可溶性固形物、还原糖、总酸、微量元素、总磷等品质特征进行评价,为吐鲁番鲜食葡萄的选择提供参考。结论:吐鲁番葡萄中的可溶性固形物、还原糖、总酸有明显的品种差别,无核白葡萄的糖酸比明显高于其他品种,里扎马特其次,火焰无核、马奶子糖酸比相对较低。总磷含量有较为明显的地区差异,托克逊县的葡萄总磷含量相对高,而高昌区葡萄总磷含量最低。钾元素含量远高于国内葡萄的平均值,具有明显的地域特征。

Analysis of Quality Characteristics of Fresh Grapes in Turpan

The quality characteristics of soluble solid, reducing sugar, total acid, trace element and total phosphorus of table grapes from 64 batches of seedless white, Rizamat, Ma"s milk and flame seedless grapes in Turpan were determined to provide reference for selecting table grapes. Conclusion: The soluble solids, reducing sugars and total acids in Turpan grapes were significantly different among different varieties. The sugar-acid ratio of seedless white grapes was significantly higher than that of other varieties, followed by Rizamat, and the sugar-acid ratio of flame seedless and mamie was relatively lower. The total phosphorus content of grapes in Tokxun County was relatively high, while the total phosphorus content of grapes in Gaochang district was the lowest. The content of potassium is much higher than the average of domestic grapes, which has obvious regional characteristics.