不同品种蓝靛果果实品质比较研究  

Comparative Study on Fruit Quality of Different Varieties of Lonicera caerulea

作　　者：周琳[1] 李梦莎[1] 王化[1] 沈光[1] 吕品[1] 周丽萍[1] ZHOU Lin;LI Mengsha;WANG Hua;SHEN Guang;LV Pin;ZHOU Liping(Institute of Natural Resources and Ecology,Heilongjiang Academy of Sciences/Sino-Finnish Center for Berry Research and Technology,Harbin 150040)

机构地区：[1]黑龙江省科学院自然与生态研究所/中-芬浆果研究技术中心,哈尔滨150040

出　　处：《中国农学通报》2022年第26期44-49,共6页Chinese Agricultural Science Bulletin

基　　金：黑龙江省财政厅,黑龙江省院所基本应用技术研究专项“影响蓝靛果苦涩味的活性物质及其控制技术研究”(ZNBZ2020ZR05);黑龙江省科学院,黑龙省科学院青年创新基金杰青项目“蓝靛果花色苷抗肝癌功能构效关系研究”(CXJQ2019ZR02)。

摘　　要：通过研究不同品种蓝靛果果实品质间的差异,确定了不同蓝靛果的开发利用方向,旨在为蓝靛果品种的筛选提供科学依据。对5个品种的蓝靛果品质进行了综合分析和评价:果实大小、可溶性固形物含量、矿物质元素含量和活性物质含量。结果表明,‘蓝精灵’平均单果重最大,极显著高于‘L32’、‘蓓蕾’和‘L54’,并且‘蓝精灵’的感官综合评价最好;L系3个品种果实较大,但是苦涩味比较重、感官评分最低;但除铁含量之外,其他矿物质元素含量显著高于‘蓝精灵’和‘蓓蕾’;‘蓓蕾’果实指数和果纵径极显著低于其余4个品种,但是可溶性固形物含量、活性物质含量极显著高于其余4个品种,并且‘蓓蕾’的风味最好,其感官评分也仅次于‘蓝精灵’。5个蓝靛果品种中,‘蓝精灵’果实大、口感好,最适合鲜食;‘蓓蕾’风味好、矿物质和活性物质含量高,适合鲜食和加工;蓝靛果L品系矿物质含量高,适合用于开发矿物质饮料。By studying the differences of fruit quality among different Lonicera caerulea varieties,we determined the development and utilization directions of Lonicera caerulea,aiming at providing a scientific basis for variety screening.Fruit quality traits of five varieties‘(Lanjingling’,‘L32’,‘Beilei’,‘L54’and‘L63’)were comprehensively analyzed and evaluated,including fruit size,soluble solid content,mineral elements content,and active substances content.The results showed that,among the five Lonicera caerulea varieties,the mean fruit weight of‘Lanjingling’was the highest,significantly higher than that of‘L32’,‘Beilei’and‘L54’;and its comprehensive sensory evaluation was the best.The three varieties of L series had larger fruits,bitter flavor and the lowest sensory scores.However,except iron element,the contents of other mineral elements of L series varieties were significantly higher than those of‘Lanjingling’and‘Beilei’.Fruit index and fruit longitudinal diameter of‘Beilei’were significantly lower than those of the other four varieties,but its soluble solid content and active substance content were significantly higher.The flavor of‘Beilei’was also the best,and its taste and sensory score were only inferior to those of‘Lanjingling’.Among the five varieties,‘Lanjingling’is fit for fresh-eating due to its big fruit size and good taste.‘Beilei’is fit for fresheating and processing because of its good flavor,and high contents of mineral elements and active substances.L series varieties are fit for developing mineral beverage for their high mineral element contents.

关 键 词：蓝靛果 品种 果实品质 活性物质 感官评分 

分 类 号：S571.9[农业科学—作物学]