福建省5个主栽品种枇杷果实品质比较及其与果实耐贮运的关系  

Comparison of Fruit Qualities of Five Major Loquat Cultivars in Fujian Province and Relationship between Fruit Quality and Storability

作　　者：林建城[1] 林河通[2] 黄志明[1] 陈国强[1] 郑云忠[1] 

机构地区：[1]莆田学院环境与生命科学系,福建莆田351100 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《食品科学》2008年第6期433-437,共5页Food Science

基　　金：福建省自然科学基金计划项目(X0650085);福建省教育厅科技项目(JA05320)

摘　　要：对福建省5个主栽品种枇杷果实的品质进行分析比较,并探讨其与果实耐贮运的关系。结果表明:耐贮运的枇杷果实含水量低、原果胶含量和总酸度高、果实硬度大;总糖和VC的含量高低与枇杷果实耐贮性没有直接关系。可溶性固形物、木质素和纤维素是主要影响枇杷的食用品质,糖酸比和固酸比主要是作为衡量枇杷果实品质的指标。The differences of physico-chemical indicators of five loquat cultivars in Fujian province were compared, and the relationship between fruit quality and storability was studied. The results showed that the storability of loquat fruit is related with content of loquat fruit water, protopectin, titratable acid and fruit firmness. The lower the water content, the higher the protopectin and titratable acid content. Meanwhile, the stronger the fruit firmness, the better the storability. The contents of sugar and vitamine C are not directly relative with storability. The total soluble solid, lignin and cellulose mainly affect the edible quality of loquat fruit. The ratio of sugar to acid and the soluble solids to total acid are the main indexes for scaling fruit quality.

关 键 词：枇杷 品种 果实 品质 耐贮性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程] S667.3[轻工技术与工程—食品科学与工程]