三个果桑品种桑椹的感观性状调查  

Investigation on Sensory Traits of Three Varieties of Fruit Mulberry

作　　者：韩传明[1] 孙蕾[1] 王翠香[1] 赵登超[1] 王小芳[1] 孙道英[1] 

机构地区：[1]山东省林业科学研究院,山东济南250014

出　　处：《安徽农业科学》2012年第36期17650-17651,共2页Journal of Anhui Agricultural Sciences

基　　金：国家林业公益性行业专项"特色小浆果良种选育及产业化技术开发与示范"(201204402)

摘　　要：[目的]探讨白椹、草莓椹、红果1号3个果桑品种桑椹的感观性状与开发利用的关系。[方法]对果桑3个品种的桑椹质量、可溶性固形物、pH值等进行感观性状调查。[结果]白椹、草莓椹桑椹的可溶性固形物、pH值较高,单果重、纵径、横径较小,口感甜,而红果1号桑椹的可溶性固形物、pH值较小,单果重、纵径、横径较大,口感酸而甜。[结论]白椹、草莓椹2个品种的桑椹适合鲜食和加工,红果1号适合加工。[Objective] To discuss the relationship between sensory traits and utilization of three kinds of fruit mulberry,including White Mulberry,Strawberry Mulberry and Red Fruit No.1.[Method] The sensory traits such as mulberry quality,soluble solids,pH value of three kinds of fruit mulberry were investigated.[Result] Soluble solids,pH value of White Mulberry and Strawberry Mulberry are higher,single fruit weight,longitudinal diameter,transverse diameter are smaller with sweet mouthfeel;while soluble solids,pH value of Red Fruit No.1 mulberry are smaller,single fruit weight,longitudinal diameter,transverse diameter are higher with sour and sweet mouthfeel.[Conclusion] White Mulberry and Strawberry mulberry are suitable for direct fresh and processing,Red Fruit No.1 is suitable for processing.

关 键 词：果桑 桑椹 可溶性固形物 pH值 口感 

分 类 号：S663.9[农业科学—果树学]