5个苹果品种果实糖酸特性  

Composition of Sugar and Acid in 5 Apple Varieties

作　　者：李珂[1] 杨晓东 王柏松[1] 张素敏[1] 王雪松[1] 隋韶奕[1] 杨巍[1] LI Ke;YANG Xiao-dong;WANG Bai-song;ZHANG Su-min;WANG Xue-song;SUI Shao-yi;YANG Wei(Liaoning Institute of Pomology,Xiongyue Liaoning 115009 China;Experimental Branch of State Owned Forest Farm in Shuangliao City,Shuangliao Jilin 136400 China)

机构地区：[1]辽宁省果树科学研究所,辽宁熊岳115009 [2]吉林省双辽市国有林总场实验分场,吉林双辽136400

出　　处：《北方果树》2020年第5期9-11,共3页Northern Fruits

基　　金：国家农村综合改革办公室(GNZG-LN-2015-18)。

摘　　要：苹果果实中可溶性糖以果糖最高,有机酸以苹果酸最高,属于果糖积累型和苹果酸优势型果品。‘印度’苹果的果糖、蔗糖点比最高,分别为46.55%、37.38%,是典型的甜苹果;‘新红星’苹果的糖分虽然果糖占比最高,但第二位是葡萄糖,且苹果酸含量最低;‘华红’苹果的糖分组成与‘印度’相近,且苹果酸含量最高,风味酸甜适口,有一定的发展机遇。Fructose is the highest soluble sugar and malic acid is the highest organic acid in apple fruit,which belongs to fructose accumulation type and malic acid dominant type.‘India’apple has the highest fructose and sucrose point ratio,46.55%and 37.38%respectively,which are typical sweet apples;the‘New red star’Apple has the highest percentage of fructose,but the second is glucose,with the lowest malic acid content;the‘Huahong’apple has the same sugar composition as‘India’,and the highest malic acid content,and the flavor is sweet and sour,which has certain development opportunities.

关 键 词：苹果 可溶性糖 有机酸 液相色谱 

分 类 号：S661.1[农业科学—果树学]