‘东魁’杨梅果实色泽指标及果实内在品质相关性  

The Correlation Between Fruit Color Indexes and Fruit Internal Quality of Mollera rubra‘Dongkui’

作　　者：颜丽菊 蒋芯 陈安南 朱安娜 王军 YAN Liju;JIANG Xin;CHEN Annan;ZHU Anna;WANG Jun(Linhai Specialty and Technology Extension Station,Linhai,Zhejiang 317000;Taizhou Agricultural Technology Extension Center,Jiaojiang,Zhejiang 318000;Linhai Bibo Fruit Professional Cooperative,Linhai,Zhejiang 317000;Linhai Zhichang Agricultural Product Preservation Technology Co.,Ltd.,Linhai,Zhejiang 317000;Linhai Dinghongyuan Fruit Professional Cooperative,Linhai,Zhejiang 317000)

机构地区：[1]临海市特产技术推广总站,浙江临海317000 [2]台州市农业技术推广中心,浙江椒江318000 [3]临海市碧波水果专业合作社,浙江临海317000 [4]临海枝昌农副产品保鲜技术有限公司,浙江临海317000 [5]临海市鼎鸿源水果专业合作社,浙江临海317000

出　　处：《中国农学通报》2023年第10期136-143,共8页Chinese Agricultural Science Bulletin

基　　金：浙江省科技计划项目子项目“杨梅新品种选育”(2021C02066-2);台州市名师名家工作室项目“杨梅提质增效试验示范”(201928);浙江省果品产业技术团队项目(区域试验站)“杨梅提质增效新技术、新模式中试熟化”(202112)。

摘　　要：研究‘东魁’杨梅不同成熟程度果实色泽指标、内在品质指标的差异,探讨色泽指标和果实内在品质之间的相关性,为杨梅果实的外观色泽评判和果实的优质采收提供一定的参考依据。以露地、大棚和高山网室4个基地栽培的‘东魁’杨梅为试材,对成熟期不同成熟程度‘东魁’杨梅果实的色泽指标L^(*)、a^(*)、b^(*)、a^(*)/b^(*)、C、H、CIRG值以及果实单果重、硬度、可溶性固形物含量、可滴定酸含量、固酸比等品质指标进行测定和分析。结果表明,随着果实成熟度提高,颜色由红色至深红色、紫红色、紫黑色不断加深,果实色泽指标L^(*)、a^(*)、b^(*)、C及H值呈降低趋势,a^(*)/b^(*)和CIRG值呈增大趋势,而果实可滴定酸含量呈降低趋势,固酸比呈增大趋势。其中CIRG值在4个基地的4个不同果实颜色中均表现出显著差异,能较好地反映杨梅果实颜色的差异,即CIRG值介于2.36~3.43果实为红色,介于3.69~4.14果实为深红色,介于4.80~5.46果实为紫红色,介于5.58~7.69果实为紫黑色,且在4个基地中CIRG值与果实固酸比均呈极显著正相关。研究认为CIRG值可用于‘东魁’杨梅外观色泽、成熟度和内在品质的量化评价。The objective is to investigate the differences of fruit color indexes and internal quality of Mollera rubra‘Dongkui’at different maturity levels,and explore the correlation between fruit color indexes and internal quality,so as to provide reference for the appearance color evaluation and high quality harvest of M.rubra fruits.M.rubra‘Dongkui’cultivated in open field,greenhouse and high mountain net room were used as test materials.The fruit color indexes L^(*),a^(*),b^(*),a^(*)/b^(*),C,H,CIRG values of M.rubra‘Dongkui’at different maturity levels were measured and analyzed,so were the fruit weight,firmness,soluble solid content,titratable acid content,and solid-acid ratio.The results showed that with the increase of fruit maturity,the fruit color deepened from red to dark red,violet red and dark violet,the fruit color indexes L^(*),a^(*),b^(*),C and H decreased,while the values of a^(*)/b^(*)and CIRG increased,the titratable acid content decreased,and the solid-acid ratio increased.Among them,the CIRG value showed significant differences among the four different fruit colors in the four bases,which could better reflect the color difference of M.rubra fruits.The fruits were red when the CIRG value ranged from 2.36 to 3.43,were dark red when the CIRG value ranged from 3.69 to 4.14,were violet red when the CIRG value ranged from 4.80 to 5.46,and were dark violet when the CIRG value ranged from 5.58 to 7.69,and the CIRG value was significantly and positively correlated with the solid-acid ratio of fruits in the four bases.It is suggested that CIRG value can be used as a quantitative evaluation index for fruit appearance color,maturity and internal quality of M.rubra fruits.

关 键 词：‘东魁’杨梅 成熟度 果实色泽指标 可溶性固形物 固酸比 

分 类 号：S667.6[农业科学—果树学]