梨脱萼果与宿萼果品质比较
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摘要
【目的】对多个梨品种的脱萼果与宿萼果的内外品质进行综合比较,为梨优质果实的评价和品质提升提供理论和实践指导。【方法】以玉露香梨、酥梨、玉酥梨、红香酥、硕丰5个品种为试验材料,采用质构仪分析果实质地特性等方法,研究脱萼果与宿萼果内外品质。【结果】不同品种脱萼果的单果重均显著低于宿萼果,可溶性固形物含量均高于宿萼果;不同品种的各个质地指标在脱萼果与宿萼果之间没有显著差异;脱萼果的果皮硬度及果肉硬度均小于宿萼果;单位面积果肉组织中,不同梨品种脱萼果的石细胞含量均高于宿萼果,但大直径石细胞团含量均低于宿萼果。【结论】综合比较梨脱萼果、宿萼果内外品质后可得,脱萼果果个更为适中、果形佳,且可溶性固形物含量更高,硬度及石细胞团直径较小,口感更好。
【Objective】The inner and outer qualities of leaving calyx and persistent calyx fruits in different pear varieties were synthetically compared in order to provide the theoretical and practical guidance for the evaluation and quality improvement of the high quality fruit in pear.【Methods】Five varieties(‘Yuluxiang',‘Su',‘Yusu',‘Hongxiangsu'and‘Shuofeng')were selected as the materials in this study and the texture characteristics in fruits were analyzed by Texture Profile Analysis(TPA)to study the inner and outer qualities of leaving calyx and persistent calyx fruit.【Results】The results demonstrated that the single fruit weights of leaving calyx fruit in different varieties were lower than those of persistent calyx fruit,however,the soluble solid contents were higher than those of persistent calyx fruit.There were no significant differences on the different texture indexes between the fruits of leaving calyx and persistent calyx in different varieties.The peel hardness and pulp hardness of leaving calyx fruit were lower than those of the persistent calyx fruit.The numbers of sclereid in the leaving calyx fruit were higher than those in persistent calyx among different varieties in a unit area,whereas the contents of sclereid mass in large diameter were lower than those in persistent calyx fruit.【Conclusion】The results showed that the fruit size of leaving calyx was more moderate and the fruit shape was better,the soluble solids were higher,the hardness and the diameter of the stone cells were smaller and the taste was better than persistent calyx fruit.
【Objective】The inner and outer qualities of leaving calyx and persistent calyx fruits in different pear varieties were synthetically compared in order to provide the theoretical and practical guidance for the evaluation and quality improvement of the high quality fruit in pear.【Methods】Five varieties(‘Yuluxiang',‘Su',‘Yusu',‘Hongxiangsu'and‘Shuofeng')were selected as the materials in this study and the texture characteristics in fruits were analyzed by Texture Profile Analysis(TPA)to study the inner and outer qualities of leaving calyx and persistent calyx fruit.【Results】The results demonstrated that the single fruit weights of leaving calyx fruit in different varieties were lower than those of persistent calyx fruit,however,the soluble solid contents were higher than those of persistent calyx fruit.There were no significant differences on the different texture indexes between the fruits of leaving calyx and persistent calyx in different varieties.The peel hardness and pulp hardness of leaving calyx fruit were lower than those of the persistent calyx fruit.The numbers of sclereid in the leaving calyx fruit were higher than those in persistent calyx among different varieties in a unit area,whereas the contents of sclereid mass in large diameter were lower than those in persistent calyx fruit.【Conclusion】The results showed that the fruit size of leaving calyx was more moderate and the fruit shape was better,the soluble solids were higher,the hardness and the diameter of the stone cells were smaller and the taste was better than persistent calyx fruit.
引文
[1]亚合甫·木沙,牛建新,席万鹏.影响库尔勒香梨宿萼果率因素的调查[J].中国果树,2007(4):13-15
[2]何子顺,任红,张峰,等.库尔勒香梨的商品性状分析[J].北方园艺,2012(17):36-38
[3]玉山·库尔班,齐曼·尤努斯,李疆,等.库尔勒香梨脱萼、宿萼正常果和粗皮果的品质比较[J].新疆农业科学,2012(6):1028-1034
[4]衡伟,陈捷,叶振风,等.砀山酥梨幼果花萼发育及其调控技术研究[J].安徽农业大学学报,2010(2):238-243
[5]李里特.食品物性学[M].北京:中国农业出版社,1998:134-135
[6]王娟娟.几个梨品种果实经济性状和石细胞研究[D].山西:山西农业大学,2015
[7]顾模,林凤起,张冰冰.梨果肉结构的解剖研究[J].中国果树,1989(4):32-34,31
[8]秦巧平,张上隆,谢鸣,等.果实糖含量及成分调控的分子生物学研究进展[J].果树学报,2005(5):519-525
[9]董玉忠,包建平,吴巨友,等.库尔勒香梨杂交后代脱萼、宿萼正常果果实品质比较[J].新疆农垦科技,2017(2):22-24
[10]Szczesniak A S.Texture is a sensory property[J].Food Quality and Preference,2002,13:215-225
[11]李正理,张新英.植物解剖学[M].北京:高等教育出版社,1995
[12]李玲,蔡永萍,刘小阳.梨果实的石细胞[J].植物生理学通讯,2004(5):629-632
[13]孟陆丽,张谦益,吴洪华,等.TPA试验测试梨果肉质地研究[J].食品科技,2006(10):283-286
[14]河北农业大学.果树栽培各论(北方本):2版[M].北京:中国农业出版社,2001:51
[15]田路明,曹玉芬,高源,等.梨品种果肉石细胞团大小对果肉质地的影响[J].园艺学报,2011,38(7):1225-1234
[16]牟其芸,李文香,张华云,等.梨果实中石细胞含量测定与果实品质相关性的研究[J].落叶果树,1996(1):7-9
[17]聂敬全,蔡永萍,张士鸿,等.砀山酥梨果实石细胞与薄壁细胞发育关系的解剖学研究[J].园艺学报,2009(8):1209-1214
[18]朱梅玲,乔进春,许建锋.授粉品种和花粉量对鸭梨果实花萼宿存的影响[J].河北农业大学学报,2006(4):38-40,47
[19]宋清,岳长安,吴宪峰,张传州.砀山酥梨不脱萼果多的原因初探[J].落叶果树,2004(2):41-42
[20]杨晓平,李荣梅,黄德馨,杨枝茂,胡红菊.PBO与福星处理对‘湘南梨’脱萼及果实品质的影响[J].中国南方果树,2014(6):97-99
[21]骆建珍.促使黄金梨脱萼的五项技术措施[J].烟台果树,2009(4):52
[2]何子顺,任红,张峰,等.库尔勒香梨的商品性状分析[J].北方园艺,2012(17):36-38
[3]玉山·库尔班,齐曼·尤努斯,李疆,等.库尔勒香梨脱萼、宿萼正常果和粗皮果的品质比较[J].新疆农业科学,2012(6):1028-1034
[4]衡伟,陈捷,叶振风,等.砀山酥梨幼果花萼发育及其调控技术研究[J].安徽农业大学学报,2010(2):238-243
[5]李里特.食品物性学[M].北京:中国农业出版社,1998:134-135
[6]王娟娟.几个梨品种果实经济性状和石细胞研究[D].山西:山西农业大学,2015
[7]顾模,林凤起,张冰冰.梨果肉结构的解剖研究[J].中国果树,1989(4):32-34,31
[8]秦巧平,张上隆,谢鸣,等.果实糖含量及成分调控的分子生物学研究进展[J].果树学报,2005(5):519-525
[9]董玉忠,包建平,吴巨友,等.库尔勒香梨杂交后代脱萼、宿萼正常果果实品质比较[J].新疆农垦科技,2017(2):22-24
[10]Szczesniak A S.Texture is a sensory property[J].Food Quality and Preference,2002,13:215-225
[11]李正理,张新英.植物解剖学[M].北京:高等教育出版社,1995
[12]李玲,蔡永萍,刘小阳.梨果实的石细胞[J].植物生理学通讯,2004(5):629-632
[13]孟陆丽,张谦益,吴洪华,等.TPA试验测试梨果肉质地研究[J].食品科技,2006(10):283-286
[14]河北农业大学.果树栽培各论(北方本):2版[M].北京:中国农业出版社,2001:51
[15]田路明,曹玉芬,高源,等.梨品种果肉石细胞团大小对果肉质地的影响[J].园艺学报,2011,38(7):1225-1234
[16]牟其芸,李文香,张华云,等.梨果实中石细胞含量测定与果实品质相关性的研究[J].落叶果树,1996(1):7-9
[17]聂敬全,蔡永萍,张士鸿,等.砀山酥梨果实石细胞与薄壁细胞发育关系的解剖学研究[J].园艺学报,2009(8):1209-1214
[18]朱梅玲,乔进春,许建锋.授粉品种和花粉量对鸭梨果实花萼宿存的影响[J].河北农业大学学报,2006(4):38-40,47
[19]宋清,岳长安,吴宪峰,张传州.砀山酥梨不脱萼果多的原因初探[J].落叶果树,2004(2):41-42
[20]杨晓平,李荣梅,黄德馨,杨枝茂,胡红菊.PBO与福星处理对‘湘南梨’脱萼及果实品质的影响[J].中国南方果树,2014(6):97-99
[21]骆建珍.促使黄金梨脱萼的五项技术措施[J].烟台果树,2009(4):52