摘要
观察了无籽猕猴桃品种湘吉的生物学特性并检测了其果实的营养成分。结果表明,湘吉物候期比米良一号约早10 d;湘吉植株生长势强,萌芽率和成枝力高,开花枝率100%;雌花白色单生,以短果枝结果为主,果实短圆形,果皮棕褐色密生茸毛;单果重40~50 g,果肉绿色,无籽。湘吉果实的灰分、VC、总糖和可溶性固形物含量高于有籽品种米良一号,而水分、可滴定酸、蛋白质、粗纤维和粗脂肪含量低于米良一号。其中湘吉的VC含量比米良一号高出21.9%,可溶性固形物高出23.1%,而后者的可滴定酸、粗纤维和粗脂肪含量分别比湘吉高出85.5%、174.8%和418.2%。湘吉果实的矿质元素以K含量最高,Cu含量最低,Ca含量比米良一号高出12.5%,P含量高出29.0%。可见,湘吉果实营养价值高,口感好,可作为高端精品水果进行试种。
The bionomics and nutritional components of seedless kiwifruit Xiangji were observed and tested. The results showed that the phenophases of Xiangji were earlier than Miliang-1 about 10 days. Xiangji were better in growth vigor, budding rate and shoot sprouting, and the flowering percentage of short shoot amounting to 100%. The female flower was white and solitary, while the fruit were borne mainly on short branchlets. The fruit was short and round in shape, with chocolate brown in skin and small trichomes. The weight of single fruit was about 40-50 g, without any seed in green flesh. The data also revealed that the contents of ash, VC, total sugar and soluble solids of Xiangji were higher than those in Miliang-1, while the contents of water, titratable acid, protein, coarse fiber and coarse fat were lower than those in Miliang-1. The VC content of Xiangji was higher than that of Mingliang-1 by 21.9%, and that of soluble solids was 23.1%. However, the contents of titratable acid, protein and crude fat in Miliang-1 were higher than those in Xiangji by 85.5%, 174.8% and 418.2% respectively. The highest content of mineral elements in Xiangji was K, and the minimum one was Cu. The content of Ca in Xiangji was higher than Miliang-1 by 12.5%, and that of P was 29.0%. With the higher nutritive value and best taste, Xiangji could be trail planted as a high-end and quality fruit.
出处
《湖南农业科学》
2015年第4期68-70,共3页
Hunan Agricultural Sciences
基金
吉首大学大学生科技创新项目(JDCX2013-09)
湘西州2014科技专项项目(2014001)
生态学湖南省重点学科项目
湖南省发改委资助项目
关键词
无籽猕猴桃
湘吉
生物学特性
营养成分
seedless kiwifi＇uit
Xiangji
bionomics
nutritional component
