残次果发酵液的组分及其对梨果品质的影响  

Component Analysis of Fermentation Broth From Defective Fruit and Its Effect on Pear Fruit Quality

作　　者：周家一 汪晓谦[1] 杜国栋[1] ZHOU Jia-yi;WANG Xiao-qian;DU Guo-dong(School of horticulture,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]沈阳农业大学园艺学院,沈阳110866

出　　处：《北方果树》2021年第1期9-11,17,共4页Northern Fruits

基　　金：国家梨产业技术体系岗位专家项目(CARS-28);辽宁省教育厅服务地方项目(LSNFW202009)。

摘　　要：为了明确梨园残次果循环再利用的效果。作者以残次果、糖蜜及清水为原料,以质量比6∶1∶10制作梨残次果发酵液,利用高效色谱法测定发酵液中氨基酸的种类和含量。以1000倍残次果发酵稀释液,采取树盘浇灌方式处理梨园土壤,以清水对照,研究残次果发酵液的氨基酸组分及其对‘寒香’梨果实品质的影响。结果表明,残次果发酵液中氨基酸种类多,含量丰富。其中丙氨酸、甘氨酸含量分别占氨基酸总含量17.6%、14.8%,显著高于BMC液体肥和红茶菌液体肥处理的。残次果发酵液处理的果实可溶性固形物、可溶性糖含量显著高于另两种液体肥,依次达到12.58%和11.83%;可滴定酸含量差异不显著;抗坏血酸含量较对照提高34.3%。梨园残次果所含养分丰富,经发酵处理土壤可提升果实品质,使残次果得到有效利用。In order to clarify the recycling efficiency of defective fruits in pear orchards,the zymotic fluid was made with pear defective fruits,molasses and water as raw materials at a mass ratio of 6∶1∶10,and the types and contents of amino acids were determined by HPLC.To study the effect of zymotic fluid on the fruit quality of‘Hanxiang’pear.Water was used as control,the soil of pear orchard was treated by ring irrigation with 1000 times of zymotic fluid.The results showed that there were many kinds of amino acids in fermentation fluid.Among them,alanine and glycine accounted for 17.6%and 14.8%of the total amino acids respectively,which were significantly higher than those in BMC liquid fertilizer and Hongchajun liquid fertilizer.The contents of soluble solids and soluble sugar in the fruits treated with zymotic fluid were significantly higher than those of the others,which were 12.58%and 11.83%respectively.However there was no significant difference in titratable acid content,but ascorbic acid content of zymotic fluid was 34.3%higher than that of control.Defective pear fruits contain quantities of nutrients.The fermented soid can improve the quality of the fruit and make the defective fruit be effectively used.

关 键 词：残次果实 发酵液 果实品质 

分 类 号：S661.2[农业科学—果树学]