摘要
以96-1、反季节龙眼、立冬本、松风本、晚香、翠玉、施冲蒲等7份龙眼种质果实为试材,利用高效液相色谱法(HPLC)对成熟期和挂树保鲜后的果实糖组分含量进行测定分析。结果表明:7个龙眼种质挂树保鲜7~26d后,果糖和葡萄糖含量提高,蔗糖含量降低,果糖/葡萄糖的值不变;果糖和葡萄糖含量增幅最大的是翠玉(比增62.2%、64.9%),其次是晚香(比增44.3%、45.5%),最小的是反季节龙眼(比增7.8%、5.3%),蔗糖含量降幅最大的是立冬本(下降21.7%),其次是翠玉(下降21.4%),最小的是晚香(下降1.2%),‘晚香’、‘翠玉’的总糖、甜度值升高,其他5个品种的总糖、甜度值降低;糖组分含量和比例的变化导致了不同种质挂树前后风味品质的差异。
In this study, 7 longan accessions, including ‘96-1’,‘Off season longan’,‘Lidongben’,‘Songfengben’,‘Wanxiang’,‘Cuiyu’ and ‘Sri-Chumpoo’, were used as materials to analyze sugar component in fruit keeping fresh on trees before and after preservation by high performance liquid chromatography (HPLC). The results showed that on 7-26d after preservation keeping fresh on trees, the content of fructose and glucose increased while the content of sucrose decreased, but ration of fructose to glucose values remain unchanged.‘Cuiyu’ showed the largest increase in fructose and glucose content with 62.2% and 64.9%, respectively compared with that before preservation.‘Wanxiang’ showed the second largest with 44.3% and 45.5%, respectively. Off season longan showed the lowest increase with 7.8% and 5.3%, respectively. Total sugar and sweetness of ‘Wanxiang’ and ‘Cuiyu’ increased while that of other accessions decreased. Changes in sugar content and proportion result in differences in flavor quality of longan fruit before and after preservation.
作者
陈秀萍
胡文舜
CHEN Xiu-ping;HU Wen-shun(Fruit Research Pomological Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350013, Fujina China;Fujian Breeding Engineering Technology Research Center for Longan and Loquat, Fuzhou 350013, Fujina China)
出处
《东南园艺》
2019年第2期5-9,共5页
Southeast Horticulture
基金
农业农村部物种品种资源保护(热带作物)项目(151821301354052701)
国家农作物种质资源共享服务平台(NICGR-054)
国家产业技术体系项目(CARS33-05)
福建省农业科学院科技创新团队(STIT2017-1-4)
关键词
龙眼
挂树保鲜
高效液相色谱法(HPLC)
糖
Longan
Preservation on trees
High performance liquid chromatography (HPLC)
Sugar
