不同类型山楂果实发育过程中糖酸积累特性研究  

Study on the characteristics of sugar and acid accumulation during the development of different types of hawthorn fruits

作　　者：郝瑞鑫 王燕[2] 秦宇 郑书旗[2] 董宁光[2] 郝燕燕[1] HAO Ruixin;WANG Yan;QIN Yu;ZHENG Shuqi;DONG Ningguang;HAO Yanyan(College of Horticulture,Shanxi Agricultural University,Taigu 030801;Institute of Forestry and Pomology,Beijing Academy of Agriculture and Forestry Sciences,Beijing Engineering Research Center for Deciduous Fruit Trees,Key Laboratory of Biology and Genetic Improvement of Horticultural Crops(North China),Ministry of Agriculture and Rural Affairs)

机构地区：[1]山西农业大学园艺学院,太谷030801 [2]北京市农林科学院林业果树研究所,北京市落叶果树工程技术研究中心,农业农村部华北地区园艺作物生物学与种质创制重点实验室

出　　处：《中国果树》2023年第8期30-39,共10页China Fruits

基　　金：北京市农林科学院科技创新能力专项(KJCX20230101);北京市农林科学院林业果树研究所基金(LGJJ202201、LGSJJ202302)。

摘　　要：以灯笼红、秋金星、湖北1号和湖北2号4个不同类型的山楂品种果实为试材,采用质谱法对其发育过程中糖酸组分及含量进行测定,并对其风味进行评价。结果表明:4个山楂品种果实可溶性糖均以果糖、蔗糖、葡萄糖和山梨醇为主。在果实发育期,灯笼红和秋金星的4种可溶性糖先降低后升高,果糖、蔗糖和葡萄糖在花后150 d达到峰值,山梨醇在花后30 d最高;湖北1号的果糖、蔗糖和葡萄糖持续增加,山梨醇先升高后降低;湖北2号的果糖、葡萄糖和山梨醇先降低后增加,蔗糖持续增加。4个山楂品种果实有机酸均以柠檬酸为主,在果实发育期,柠檬酸含量持续增加。灯笼红、秋金星、湖北1号、湖北2号果实口感评价依次为酸、酸甜适口、甜、甜酸。综上,灯笼红和秋金星为蔗糖积累型果实,湖北1号和湖北2号为己糖积累型果实;4个山楂品种的果实均为柠檬酸型果实。Four different types of hawthorn varieties,namely‘Denglonghong’,‘Qiujinxing’,‘Hubei 1’and‘Hubei 2’,were used as test materials to determine the sugar and acid components and content during fruit development using mass spectrometry,and to evaluate the fruit flavor.The results showed that the soluble sugars in the fruits of four hawthorn varieties were mainly fructose,sucrose,glucose,and sorbitol.The four soluble sugars of‘Denglonghong’and‘Qiujinxing’first decreased and then increased,fructose,sucrose,and glucose reached their peak at 150 days after flowering,while sorbitol reached its peak at 30 days after flowering.The fructose,sucrose,and glucose of‘Hubei 1’continue to increase,while sorbitol first increases and then decreases,the fructose,glucose,and sorbitol of‘Hubei 2’first decrease and then increase,while sucrose continues to increase.The organic acids in the fruits of four hawthorn varieties are mainly citric acid,and the citric acid content continues to increase throughout the entire fruit development period.The taste evaluations of‘Denglonghong’,‘Qiujinxing’,‘Hubei 1’and‘Hubei 2’are in order of sour,sour and sweet palatability,sweet,and sweet sour.In summary,‘Denglonghong’and‘Qiujinxing’are sucrose accumulation type fruits,while‘Hubei 1’and‘Hubei 2’are hexose accumulation type fruits;the fruits of the four hawthorn varieties are all citric acid type.

关 键 词：山楂 可溶性糖 有机酸 品质 

分 类 号：S661.3[农业科学—果树学]