‘蜜红’‘白玉龙’火龙果果实糖度分布规律分析  

Analysis on the Brix Distribution of Pitaya‘Mihong’and‘Baiyulong’

作　　者：杨磊 胡莺菊 何云[2] 李洪立[2] 洪青梅 濮文辉[2] 胡文斌[2] 李琼[2] YANG Lei;HU Yingju;HE Yun;LI Hongli;HONG Qingmei;PU Wenhui;HU Wenbin;LI Qiong(College of Horticulture,Hainan University,Haikou,Hainan 570228,China;Tropical Crop Genetic Resources Institute,Chinese Academy of Tropical Agricultural Sciences,Haikou,Hainan 571101,China)

机构地区：[1]海南大学园艺学院,海南海口570228 [2]中国热带农业科学院热带作物品种资源研究所,海南海口571101

出　　处：《热带作物学报》2022年第8期1620-1627,共8页Chinese Journal of Tropical Crops

基　　金：国家科技资源共享服务平台;农业农村部新设财政项目(No.RZJP2020004)。

摘　　要：为了分析火龙果果实内部糖度分布规律,本研究以具有代表性的红肉、白肉火龙果品种‘蜜红’‘白玉龙’果实为材料,每个品种采集30个样品果。分别沿纵、横2个方向将果实等分为5层,每层由外至内依次取13个点位,测定各点位果肉糖度,各品种、切法组合分别设15次重复,以探讨火龙果果实内部糖度分布情况,并以单个果实内全部取样点的糖度均值作为果实总糖度,探讨果实不同部位糖度与果实总糖度的关系。结果表明:在‘蜜红’‘白玉龙’火龙果果实沿纵、横2个方向等分出的5层之中,糖度均呈现出中间高、两侧依次降低的特点,即中间第三层糖度均值最高,而其两侧第二层与第四层次之,两端第一层与第五层糖度均值较低;在每一等分层中由外至内依次所取的13个点位的糖度呈现出中心高、四周依次降低的特征,即中心点位13点糖度均值最高,而其四周9~12点位次之,外侧1~8点位糖度均值较低;对火龙果内部所有采样点依其糖度进行聚类分析,在欧氏距离分别为10、15时,‘蜜红’‘白玉龙’果实内部取样点可分为两类,结合火龙果不同等分层和不同点位糖度分布特征,被划分出2类即糖度较高的中心部分与糖度较低的外周部分;表明火龙果糖度分布呈现出中心部位高向四周依次降低的规律。在与果实总糖度的关系中,相较于其他等分层,横切中间层与果实总糖度具更高的相关性,‘蜜红’‘白玉龙’横切中间层糖度均值与果实总糖度线性回归决定系数R^(2)分别为0.929、0.917,表明横切中间层糖度均值对果实总糖度有一定的代表性,以之建立的线性回归方程能够在一定程度上预测火龙果的总糖度。初步阐明了火龙果果实内部糖度分布规律,为火龙果品种资源的糖度评价提供了理论依据。In order to analyze the characteristics of the Brix distribution t in pitaya,this study used the red and white pulp pitaya varieties‘Mihong’and‘Baiyulong’pitaya which are the representative as the materials.To explore the Brix distribution in pitaya,we divided the fruits into five layers along the vertical and horizontal directions,with 13 points in each layer,measured the Brix of the pulp at each point,and 15 repetitions were made for each combination of variety and cutting direction.And we used the average Brix of all sampling points in a single fruit as the total Brix of the fruit to explore the relationship between different position Brix and total Brix of the fruit.The results showed that among the five layers pitaya fruits equally divided along the vertical and horizontal directions,the Brix was high in the middle and successively decreased on both sides.The third layer in the middle had the highest average Brix,and the second layer on both sides.Compared with the fourth level,the average Brix of the first and fifth levels at both ends was lower.The Brix of the 13 points taken in each level of stratification showed the characteristics of high center and successively lower surroundings.The average Brix of 13 points at the center was the highest,followed by 9-12 points on the periphery,and 1-8 points on the outer side.Cluster analysis was performed on all sampling points inside the dragon fruit according to their Brix.When the Euclidean distance was 10 and 15,the internal sampling points of the’Mihong’and’Baiyulong’fruits could be divided into two types,which were different in combination with the dragon fruit.In the relationship with the total sugar content of the fruit,compared with other equal layers,the horizontal cutting middle layer had a higher correlation with the total Brix of the fruit.The R square of the linear regression equation of the average Brix of the horizontal cutting middle layer and the total Brix of the‘Mihong’and‘Baiyulong’was 0.929 and 0.917,indicating that the

关 键 词：蜜红 白玉龙 火龙果 糖度分布 

分 类 号：S667.9[农业科学—果树学]