不同成熟期白梨品种糖酸质量分数及风味评价  

Mass Fraction of Sugar and Acid and Flavor Index of Pear Cultivars(Pyurs bretschneideri) at Different Ripening Stages

作　　者：刘松忠[1] 刘军[1] 张媛[1] 彭义杰[1] 

机构地区：[1]北京市农林科学院林业果树研究所,北京100093

出　　处：《西北农业学报》2015年第1期97-102,共6页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家梨产业技术体系北京综合试验站(CARS-29-22);北京市农林科学院科技创新能力建设专项(KJCX20140110)

摘　　要：以成熟期不同的9个白梨品种为材料,通过测定果实糖和有机酸组分,研究早熟、中熟与晚熟品种间糖酸组分及质量分数的差异,在此基础上比较各品种间的果实风味指数。研究结果表明:成熟期不同的梨品种间果实糖酸组分及质量分数存在较大差异,并且在总糖或总酸质量分数差异不显著的条件下,不同品种间果糖、葡萄糖和蔗糖等糖组分质量分数,苹果酸、柠檬酸和琥珀酸等有机酸组分质量分数存在显著差异;与糖酸比相比,果实风味指数更能反映果实的真实风味。从果实风味指数角度来考虑,早熟品种中‘雪青’风味最佳,中熟品种‘黄冠’最佳,晚熟品种中则以‘雪花梨’最佳。Sugar and acid components and its content in nine defferent ealy,middle and late ripening pear cultivars was studied by testing components of fruit sugar and organic acid,and then,the flavor index of the different cultivars was calculated and compared.The result showed that different ripening pear cultivers had much different sugar,acid mass fraction and components,under the condition of little difference in total sugar or acid mass fraction among the different cultivars,the mass fraction of glucose,fructose and sucrose,and citric acid,malic acid and succinic acid of the different cultivars were significantly different,so the fruit flavor index could more reflect the ‘real＇flavor of the pear fruits than the ratio of sugar acid.Considering the flavor index,the optimal cultivars for early-ripening,mid-ripening and late-ripening were‘Xueqing＇,‘Huangguan＇and‘Xuehua＇.

关 键 词：白梨 成熟期 糖 有机酸 风味指数 

分 类 号：S661.2[农业科学—果树学]