12个甜樱桃品种果实品质特征评价  

Evaluation of Fruit Quality Characteristics of 12 Sweet Cherry Varieties

作　　者：张素敏[1] 杨巍[1] 王柏松[1] 和阳 张琪静[1] ZHANG Su-min;YANG Wei;WANG Bai-song;HE Yang;ZHANG Qi-jing(Liaoning Institute of Pomology,Yingkou 115009,Liaoning,China)

机构地区：[1]辽宁省果树科学研究所,辽宁营口115009

出　　处：《食品研究与开发》2022年第20期73-82,共10页Food Research and Development

基　　金：设施樱桃栽培技术集成与示范项目(2021210807000083)。

摘　　要：以“长把红”等12个露地栽培甜樱桃品种为试材,比较果实外观与糖酸、矿质营养特征。结果表明,樱桃果实多呈心形,少数呈肾形,果实以红色为主(75%),果肉大多呈淡黄色(41.67%)和粉红色(41.67%),全部有裂果现象,果柄多易脱落(75%)、粘核(83.33%)、硬肉(50%),呈酸甜和甜酸风味。果肉、果核、果柄质量依次递减、差异显著(质量比87∶4∶1),可食率高于90%,水分含量超过80%,果实中均含有葡萄糖、果糖、山梨醇(质量比3.43∶2.77∶1,甜度比6∶12∶1)和苹果酸、奎尼酸、草酸、莽草酸(质量比284∶35∶9∶1)及钾、钙、镁、锰、铁、铜、锌(质量比4 424∶409∶297∶12∶12∶2∶1)元素,属于己糖积累型、果糖甜型、苹果酸优势型、高钾果品。果柄越短、越粗,果实越扁、越大,可食率越高,果糖、葡萄糖含量越高。“萨米脱”可溶性糖含量最高,甜度最强,糖酸比值和甜酸比值最大,“先锋”可溶性糖、有机酸含量和甜味强度次高,“萨米脱”是理想的鲜食品种,“先锋”为良好的加工品种。The fruits of 12 open-field sweet cherry varieties,including ′Changba Hong′,were used as test materials. The appearance,sugar content,acidity,and mineral nutrition characteristics of the fruit were compared between varieties. The results showed that most cherry fruits were heart-shaped,but some were kidney-shaped.The fruits were mainly red(75%),and the pulp was mostly light yellow(41.67%)or pink(41.67%). All fruits showed cracking and the stalk easily fell off most of the fruits(75%). They mostly had a sticky core(83.33%);hard flesh(50%);and exhibited a sour-sweet or sweet-sour flavor. The weight of the pulp,core,and stalk decreased successively,with significant differences(mass ratio,87∶4∶1);the edible rate was greater than 90%;and the water content was greater than 80%. The fruit contained glucose,fructose,and sorbitol(content ratio,3.43∶2.77∶1;sweetness ratio,6∶12∶1);malic acid,quinic acid,oxalic acid,and shikimic acid(content ratio,284∶35∶9∶1);and potassium,calcium,magnesium,manganese,iron,copper,and zinc(content ratio,4 424 ∶409 ∶297 ∶12 ∶12 ∶2 ∶1).Thus,the fruit belonged to the sugar accumulation,fructose sweet,malic acid dominant,and high potassium type. Fruits with shorter and thicker petioles were flatter and larger,had a higher edible rate,and higher fructose and glucose content. The ’Summit’ variety had the highest soluble sugar content,the greatest sweetness,and the largest sugar to acid and sweet to acid ratios. The ′Van′ variety had the second highest soluble sugar and organic acid content,along with sweetness intensity. Thus,the ’Summit’ variety is an ideal fresh food variety,and the’Van’ variety is a good processing variety.

关 键 词：甜樱桃 外观 可溶性糖 有机酸 矿质营养 聚类分析 主成分分析 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]