贵州不同产地枇杷的营养品质分析  

Analysis on Nutritional Quality of Loquats from Different Producing Areas in Guizhou

作　　者：郑伟[1] 王彬[1] 蔡永强[1] 李兴忠[1] 

机构地区：[1]贵州省果树科学研究所,贵州贵阳550006

出　　处：《贵州农业科学》2012年第8期191-192,共2页Guizhou Agricultural Sciences

基　　金：贵州省农业科技攻关项目"枇杷种质资源收集;评价与无公害栽培技术研究"[黔科合NY字(2007)3011];贵州省农业科技攻关项目"特早熟枇杷种质资源鉴选与栽培技术研究"[黔科合NY字(2008)3031];贵州省农业科学院专项资金项目"贵州枇杷优良种质资源发掘与利用研究"[院ZX(2007)052];贵州省科研机构创新能力建设项目"贵州省精品水果绿色生产技术创新能力建设"[黔科合院所创能(2010)4009]

摘　　要：为了评价贵州栽培枇杷果实的营养品质,筛选出营养丰富、满足不同需求的品种及为枇杷品质育种提供参考,对贵州开阳县和罗甸县种植的6个枇杷品种进行了营养品质测定与分析。结果表明:不同枇杷品种的还原糖、水溶性总糖、总酸度和维生素C含量差异明显,其变幅依次为7.51%～15.62%、7.65%～16.37%、0.268%～1.608%和4.61%～28.16%。综合营养品质最好的品种是白玉,营养品质最差的是常白1号。In order to evaluate the nutritional quality of different loquat cultivars,screening out the nutrient-rich ones to meet different needs and to provide references for loquat quality breeding,the nutritional quality of six loquats from Kaiyang County and Luodian County was determined and analyzed.The results show that the contents of reducing sugar,total sugar,total acidity and vitamin C are obviously different in various loquat cultivars,ranging between 7.51%～15.62%,7.65%～16.37%,0.268%～1.608% and 4.61%～28.16% respectively.The Baiyu cultivar has the best comprehensive nutritional quality,while the Changbai cultivar has the worst nutritional quality.

关 键 词：枇杷 产地 品种 营养品质 贵州 

分 类 号：S667.3[农业科学—果树学]