北京地区不同品种西瓜果实的品质分析  

Quality Analysis of Different Varieties of Watermelon Fruits in Beijing

作　　者：李婷[1,2] 宋曙辉 王正荣[2] 刘立娟 佘小玲 周家华 王宝刚 常虹[1,3,4] 张超 王云香[1,3,4] LI Ting;SONG Shuhui;WANG Zhengrong;LIU Lijuan;SHE Xiaoling;ZHOU Jiahua;WANG Baogang;CHANG Hong;ZHANG Chao;WANG Yunxiang(Institute of Agricultural Products Processing and Food Nutrition,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China;College of Life Science and Food Engineering,Hebei University of Engineering,Handan 056107,China;Beijing Key Laboratory of Preservation and Processing of Fruits and Vegetables and Agricultural Products,Beijing 100097,China;Key Laboratory of Postnatal Treatment of Vegetables,Ministry of Agriculture and Rural Affairs,Beijing 100097,China;Beijing Yanqing District Agricultural Science and Technology Service Center,Beijing 102100,China;Beijing Yanqing District Agricultural Technology Extension Station,Beijing 102100,China)

机构地区：[1]北京市农林科学院农产品加工与食品营养研究所,北京100097 [2]河北工程大学生命科学与食品工程学院,河北邯郸056107 [3]果蔬农产品保鲜与加工北京市重点实验室,北京100097 [4]农业农村部蔬菜产后处理重点实验室,北京100097 [5]北京市延庆区农业科技服务中心,北京102100 [6]北京市延庆区农业技术推广站,北京102100

出　　处：《食品工业科技》2024年第9期265-271,共7页Science and Technology of Food Industry

基　　金：现代农业产业技术体系北京市特色作物创新团队(BAIC04-2023);国家自然科学基金项目(32172237);现代农业产业技术体系资助项目(CARS-25)。

摘　　要：以北京地区常见的5个西瓜品种:L600、光辉L1000、京美2K、超越梦想、小甜王为研究材料,对可溶性固形物、硬度、有机酸、可溶性糖、甜度、维生素C等品质指标进行了比较,以期为北京市高品质西瓜品种的筛选提供依据。结果表明,不同西瓜品种的品质特性存在一定差异性,小甜王西瓜果实的硬度及维生素C含量显著高于其他品种(P<0.05),可溶性固形物含量与其他品种无显著差异。京美2K和超越梦想的蔗糖、果糖、葡萄糖及总糖含量无显著差异且最高,小甜王的总糖含量最低。小甜王苹果酸及总酸含量均显著高于其他品种(P<0.05),超越梦想的苹果酸含量最低,总酸含量除与小甜王有显著差异外(P<0.05),与其他品种均无显著差异。超越梦想的糖酸比最高但与L600无显著差异,但显著高于其他品种(P<0.05)。综上,京美2K和超越梦想糖含量较高,小甜王维生素C含量较高,以上结果为西瓜在北京地区的品种选择提供了一定的理论依据。Five common watermelon varieties in the Beijing region,namely‘L600’‘Guanghui L1000’‘Jingmei 2K’‘Chaoyue Mengxiang’and‘Xiaotianwang’were investigated to compare quality indicators such as soluble solids,hardness,organic acids,soluble sugars,sweetness,and vitamin C.The aim was to provide a basis for the selection of high-quality watermelon varieties in Beijing.The results indicated that different watermelon varieties exhibited certain variations in quality characteristics.Specifically,‘Xiaotianwang’displayed significantly higher hardness and vitamin C content than other varieties(P<0.05),whereas the soluble solids content was not differ significantly.‘Jingmei 2K’and‘Chaoyue Mengxiang’exhibited similar and highest levels of sucrose,fructose,glucose,and total sugars content,whereas‘Xiaotianwang’had the lowest total sugars content.Furthermore,‘Xiaotianwang’had significantly higher malic acid and total acid content compared to other varieties(P<0.05).‘Chaoyue Mengxiang’exhibited the lowest malic acid content,and its total acid content displayed significant differences only when compared to‘Xiaotianwang’(P<0.05).In contrast,no significant differences were observed when compared to other varieties.‘Chaoyue Mengxiang’had the highest sugar-acid ratio,which was not significantly different from L600 but significantly higher than other varieties(P<0.05).In conclusion,‘Jingmei 2K’and‘Chaoyue Mengxiang’exhibited higher sugar content,whereas‘Xiaotianwang’had higher vitamin C content.These findings provide a theoretical basis for the selection of watermelon varieties in the Beijing region.

关 键 词：北京地区 不同品种 西瓜 品质 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]