阿克苏地区富士苹果“糖心”品质的分析研究
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摘要
以阿克苏地区富士苹果为试材,通过测定果实内在品质、糖组分、矿物质元素等营养指标,探究了"糖心"果实与"无糖心"果实之间可溶性固形物、可溶性糖、可滴定酸、糖酸比、葡萄糖、果糖、蔗糖、山梨醇、矿质元素等含量的差异。通过制作石蜡切片观察果肉组织的微观结构差异。结果表明:"糖心"果实可溶性固形物、可溶性糖都高于"无糖心"果实且可滴定酸含量低;进一步分析发现,"糖心"果实的蔗糖含量是"无糖心"果实的1. 8倍;"糖心"果实山梨醇的含量是"无糖心"果实的1. 4倍;此外,"糖心"果实中Ca、Cu、Zn、Si、Fe、B含量高于"无糖心"果实,Mg元素含量则低于"无糖心"果实;通过石蜡切片观察,可以看出"糖心"和"非糖心"部位细胞均完整,但两者细胞大小、间隙存在明显的差异。综合分析认为,"糖心"果实的品质、口感和风味更佳。
Fuji apple in Aksu area as the test materials, through determination of fruit internal quality, nutritional indexes such as sugar composition, mineral element, the differences of fruit soluble solids, soluble sugar, titratable acid, sugar, acid, glucose, fructose, sucrose, sorbitol, and the content of mineral elements between the "Sugar core" and "no Sugar core " fruit were explored. The microstructure of flesh was observed by paraffin section method. The results showed that the soluble solids and soluble sugars of the "Sugar core" fruit were higher than those of the "non Sugar core" fruit, whereas, the content of titrable acid was lower. Further analysis showed that the sucrose content of " Sugar core " fruit was 1. 8 times higher than that of "no Sugar core" fruit. Sorbitol content was1. 4 times higher than that of "no Sugar core" fruit. In addition, the content of Ca, Cu, Zn, Si, Fe and B in the fruit was higher than that in the "Sugar core" fruit, while the content of Mg was lower than that in the "Sugar core" fruit. Through paraffin section observation, the cells of "Sugar core" and "non-saccharine heart" parts could be observed which were complete, however significant differences in cell size and space between the "Sugar core" and the "non Sugar core" was found. The quality, taste and flavor of "Sugar core" fruit were better than the "non Sugar core" fruit.
Fuji apple in Aksu area as the test materials, through determination of fruit internal quality, nutritional indexes such as sugar composition, mineral element, the differences of fruit soluble solids, soluble sugar, titratable acid, sugar, acid, glucose, fructose, sucrose, sorbitol, and the content of mineral elements between the "Sugar core" and "no Sugar core " fruit were explored. The microstructure of flesh was observed by paraffin section method. The results showed that the soluble solids and soluble sugars of the "Sugar core" fruit were higher than those of the "non Sugar core" fruit, whereas, the content of titrable acid was lower. Further analysis showed that the sucrose content of " Sugar core " fruit was 1. 8 times higher than that of "no Sugar core" fruit. Sorbitol content was1. 4 times higher than that of "no Sugar core" fruit. In addition, the content of Ca, Cu, Zn, Si, Fe and B in the fruit was higher than that in the "Sugar core" fruit, while the content of Mg was lower than that in the "Sugar core" fruit. Through paraffin section observation, the cells of "Sugar core" and "non-saccharine heart" parts could be observed which were complete, however significant differences in cell size and space between the "Sugar core" and the "non Sugar core" was found. The quality, taste and flavor of "Sugar core" fruit were better than the "non Sugar core" fruit.
引文
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[8]王艳芳,叶淄,刘昊,等.苹果果实不同发育期维管束结构及水分运输变化[J].植物生理学报,2015,51(09):1414-1418.
[9]蒲小秋,白红进,马倩倩,等. HPLC-ELSD法同时测定鲜枣果实中不同种类可溶性糖含量[J].食品科学,2017,38(14):170-174.
[10]芮玉奎,曲桂芹,张福锁.微量元素在富士苹果中的分布[J].光谱学与光谱分析,2009,29(02):509-510.
[11] Williams M W. Relationships of sugars and sorbitol to watercore in apples[J]. Proceedings of American Society for Horticultural Science,1966, 88:67-75. 016, 31(06):236-242.
[12]赵尊行,孙衍华,黄化成.山东山东苹果中可溶性糖、有机酸的研究[J].农业大学学报,1995,26(3):355-360.
[13]张小燕,陈学森,彭勇,等.新疆野苹果矿质元素与糖酸组分的遗传多样性[J].园艺学报,2008, 35(2):277-280.
[14]刘玉莲,车飞,王海,等.苹果果实中糖、酸和花青苷的组分及含量特征分析[J].西北林学院学报,2016,31(06):236-242.
[15]杜艳民,王文辉,杭博,等.碳水化合物、矿质元素及活性氧代谢与富士苹果水心发生的关系[J].园艺学报,2015,42(10):2023-2030.
[16] Pieczywek P M, Zdunek A,Umeda M. Study on parameterisation of plant tissue microstructure by confocal microscopy for finite elements modelling[J]. Computers and Electronics in Agriculture,2011,78(1):98-105.
[2]李全中.阿克苏地区特色林果业发展问题研究[D].石河子大学,2014.
[3]李世军,李佳,尹宝颖,等.苹果早熟品种(系)果实成熟过程中主要品质指标的变化[J].北方园艺,2018(22):23-28.
[4] Bowen J H,Watkins C B. Fruit maturity,carbohydrate and mineral content relationships with watercore in‘Fuji’apples[J]. Postharvest Biology and Technology,1997,11(1):31-38.
[5]孙霞,郑春霞,柴仲平,等.火焰原子吸收光谱法测定新疆红富士苹果中的微量元素[J].光谱实验室,2011,28(02):705-707.
[6]邓继光,刘国成,李进辉,等.苹果品种果实部位结构研究[J].果树科学,1995(02):71-74.
[7]王艳芳,叶淄,刘昊,等.不同发育时期苹果果实组织石蜡切片制作探究[J].果树学报,2014,31(05):973-976+1.
[8]王艳芳,叶淄,刘昊,等.苹果果实不同发育期维管束结构及水分运输变化[J].植物生理学报,2015,51(09):1414-1418.
[9]蒲小秋,白红进,马倩倩,等. HPLC-ELSD法同时测定鲜枣果实中不同种类可溶性糖含量[J].食品科学,2017,38(14):170-174.
[10]芮玉奎,曲桂芹,张福锁.微量元素在富士苹果中的分布[J].光谱学与光谱分析,2009,29(02):509-510.
[11] Williams M W. Relationships of sugars and sorbitol to watercore in apples[J]. Proceedings of American Society for Horticultural Science,1966, 88:67-75. 016, 31(06):236-242.
[12]赵尊行,孙衍华,黄化成.山东山东苹果中可溶性糖、有机酸的研究[J].农业大学学报,1995,26(3):355-360.
[13]张小燕,陈学森,彭勇,等.新疆野苹果矿质元素与糖酸组分的遗传多样性[J].园艺学报,2008, 35(2):277-280.
[14]刘玉莲,车飞,王海,等.苹果果实中糖、酸和花青苷的组分及含量特征分析[J].西北林学院学报,2016,31(06):236-242.
[15]杜艳民,王文辉,杭博,等.碳水化合物、矿质元素及活性氧代谢与富士苹果水心发生的关系[J].园艺学报,2015,42(10):2023-2030.
[16] Pieczywek P M, Zdunek A,Umeda M. Study on parameterisation of plant tissue microstructure by confocal microscopy for finite elements modelling[J]. Computers and Electronics in Agriculture,2011,78(1):98-105.