南方鲜食枣正常果与裂果不同时期内含物含量的比较  

Cracked jujube and normal internal substance content comparative study in different periods of southern fresh-eat jujube

作　　者：张自强[1,2,3] 王森[1,2,3] 胡琼[1,2,3] 朱江华[1,2,3] 张萍[1,2,3] ZHANG Ziqiang;WANG Sen;HU Qiong;ZHU Jianghua;ZHANG Ping(The Key Lab. of Non-wood Forest Cultivation and Protection of Education Ministry;The Key Lab. of Non-wood Forest Products of Forestry Ministry;Hunan Provincial Cooperative Innovation Center of Non-wood Forest Cultivation and Utilization, Central South University of Forestry ＆ Technology, Changsha 410004, Hunan, China)

机构地区：[1]中南林业科技大学经济林培育与保护教育部重点实验室,湖南长沙410004 [2]中南林业科技大学经济林育种与栽培国家林业局重点实验室,湖南长沙410004 [3]中南林业科技大学经济林培育与利用湖南省协同创新中心,湖南长沙410004

出　　处：《中南林业科技大学学报》2018年第1期37-42,共6页Journal of Central South University of Forestry & Technology

基　　金：国家林业局"948"项目"以色列鲜食枣品种及培育技术引进"(2012-4-61)

摘　　要：通过测定枣果内含物含量,初步探究枣裂果发生的机制,为生产上防止枣裂果提供理论依据。以南方鲜食枣中秋酥脆枣为试材,采用蒽酮比色法、考马斯亮蓝法等方法,对枣果中可溶性糖、淀粉、可溶性蛋白质等内含物含量进行测定。结果表明:从白熟期至完熟期,枣果中可溶性总糖、淀粉、维C及Ca、K含量均呈逐步上升趋势,还原糖、可溶性蛋白质及Mn、Na含量均呈逐步下降趋势;各个时期正常果中淀粉和可溶性蛋白质含量均比裂果高,完熟期正常果淀粉含量为7.43%,比裂果淀粉含量6.29%高1.14%,差异性显著;正常果中Ca、Na含量均比裂果高,完熟期正常果Ca含量为58.06 mg/100g,显著高于裂果的48.88 mg/100g,而K、Mg、Fe的含量均比裂果要低;白熟期正常果与裂果各组成物质含量差异性不显著(维C含量除外),完熟期均达到显著差异水平.This study aimed at studying preliminarily the mechanism of jujube fruit cracking by determing the content of inclusions of normal and cracking jujube fruit in different periods to prevent the jujube fruit cracking in production and provide a theoretical basis.Taking the south of fresh jujube-zhongqiusucui Zao as test material,reducing sugar content was determined by 3,5-Dinitrosalicylic acid method;vitamin C content was determined by 2.6-dichlorophenolindophenol method of sodium;Soluble protein was determined by Coomassie brilliant blue method;Mineral content was determined by ICE3500 determination of atomic absorption spectrometer,adopting the method of national standard specified;Data was processed by Excel and SPSS19.0.Results show：From white ripe period to full ripeness period,the content of soluble sugar,starch,vitamin C,Ca and K of jujube fruit showed a gradual upward trend;the reducing sugar,protein,Mn and Na contents showed a gradual downward trend;the various periods of normal fruit starch and soluble protein content were higher than fruit,ripe stage of normal fruit starch content of 7.43%,more than 6.29% high starch content of fruit 1.14%,a significant difference;Ca and Na contents of normal fruit were higher than fruit,ripe stage of normal fruit Ca content was 58.06 mg/100 g,was significantly higher than cracked jujube fruit of 48.88 mg/100 g.While the content of K,Mg and Fe were lower than fruit;The white mature period in normal fruit cracking and the material content of the difference was not significant（except the vitamin C content）,ripe stage showed the significant differences.

关 键 词：鲜食枣 裂果 内在物质 中秋酥脆枣 

分 类 号：S759.3[农业科学—森林经理学] S665.1[农业科学—林学]