四川乐山几个李子品种的品质特征研究  

Study on the Quality Characteristics of Several Plum Varieties in Leshan,Sichuan Province

作　　者：周勇[1,2] 陈琼 邓皓文 刘忠 

机构地区：[1]乐山师范学院生命科学学院,四川乐山614000 [2]乐山师范学院峨眉山生物多样性保护与利用研究所,四川乐山614000

出　　处：《乐山师范学院学报》2017年第12期17-21,130,共6页Journal of Leshan Normal University

基　　金：乐山师范学院引进教师科研启动项目(Z1410);乐山市科技专项资金项目(15NYQ033);四川省教育厅重点培育项目(16CZ0030)

摘　　要：对乐山井研和沐川的几个李子品种在不同成熟下的硬度、外观品质和营养品质进行了分析,结果表明:李子果实硬度与成熟度呈极显著负相关(r=-0.992**),随着成熟度提高,李子硬度降低;不同李子品种的单果体积和单果重存在极显著差异,正六李和引种江安李平均单果体积分别为23.08 cm^3和20.63 cm^3,单果重分别为26.92 g和25.44 g,显著或极显著高于其他品种,属大粒重果型品种;不同品种的维生素C和可溶性糖含量存在极显著差异,引种江安李维生素C含量最高(4.622 mg/100g),显著高于本地江安李,极显著高于井研江安李、脆红李和正六李。引种江安李、本地江安李和井研江安李可溶性糖含量较高,平均在7.292%~7.345%之间,显著高于脆红李和正六李。李子蛋白质、可溶性糖和维生素C含量与成熟度存在极显著或显著正相关关系(r=0.967**、0.765**、0.559*),各营养品质间也存在极显著或显著正相关关系,即成熟度越高,营养品质指标越高,营养品质越好。The fruits of several plum varieties with different maturity were gathered from Muchuan andJingyan in Leshan- -The hardness, appearance qualities and nutrient qualities were analyzed. The resultsdemonstrate that the hardness of the fruits was significantly negatively correlated with the plum maturity（r=-0.992＊＊）, that means, the more matured the plums are, the lower the hardness of them can be. The singlefruit size and weight was different significantly between the varieties. In average, the single fruit size ofZhengliu plum and the introduced Jiang’ an plum is 23.08cm3and 20.63cm3respectively, and the singlefruit weight is 26.92g and 25.44g respectively for them. They belong to big-size and heavy-weight plumvarieties with much larger size and heavier weight than other varieties. The content of vitamin C and solublesugar in different varieties also had significant differences. The introduced Jiang’ an plum enjoys a highestcontent of vitamin C （4.622mg/100g）, higher than Native Jiang’ an plum significantly and exceedingly higherthan Jingyan Jiang’ an plum, Cuihong plum and Zhengliu plum. The content of soluble sugar are significantly higher in the introduced Jiang’ an plum, Native Jiang’ an plum and Jiang’ an plum, ranging from 7.292%to 7.345% in average, than that in other varieties. The protein and soluble sugar enjoy an extremely highpositive correlation and the vitamin C and the maturity are ina significant positive correlation （r=0.967＊＊,0.765＊＊, 0.559＊）. What＇s more, these two kinds of correlation also exist between other nutritional quality,that is, a higher maturity means a higher nutritional quality index anda better nutritional quality.

关 键 词：李子 硬度 单果体积 单果重 维生素C 蛋白质 可溶性糖 

分 类 号：Q946[生物学—植物学]