特色新品种“香粉3号”蕉果实品质评价  

Evaluation of the fruit quality of new characteristic variety Xiangfen 3 banana

作　　者：汪乔英 胡玉林[1] 任小玉 肖伟军 胡会刚[1] WANG Qiaoying;HU Yulin;REN Xiaoyu;XIAO Weijun;HU Huigang(College of Horticulture&Forestry Sciences,Huazhong Agricultural University,Wuhan,Hubei,430070,China;South Subtropical Crops Research Institute,China Academy of Tropical Agricultural Sciences,Zhanjiang,Guangdong,524000,China)

机构地区：[1]中国热带农业科学院南亚热带作物研究所/海南省热带园艺产品采后生理与保鲜重点实验室/农业农村部热带果树生物学重点实验室,广东湛江524091 [2]华中农业大学园艺林学学院,武汉430070

出　　处：《中国南方果树》2024年第5期80-85,共6页South China Fruits

基　　金：国家香蕉产业体系湛江综合试验站项目(CARS-31-17);农业农村部农作物病虫害监测、预警与防治经费—香蕉病虫害防治(A12031)资助。

摘　　要：“香粉3号”“香粉1号”蕉同属龙牙蕉(AAB),果香浓郁,果肉细腻,糖度高,口感好。为了明确“香粉3号”蕉的果实品质优势,以“香粉1号”蕉为对照,在断蕾后15、25、45、85(青熟)、88 d(完熟)等5个时期测定比较两个品种可溶性糖、可滴定酸、维生素C、总黄酮、色氨酸含量,以及超氧化物歧化酶、过氧化氢酶、过氧化物酶和苯丙氨酸解氨酶等抗氧化相关酶活性。结果表明,果实生长发育过程中,“香粉3号”果肉的可溶性糖、可滴定酸、维生素C、总黄酮等物质含量均普遍高于“香粉1号”;断蕾后88 d(完熟),“香粉3号”果肉的可溶性糖、维生素C、总黄酮显著高于“香粉1号”(p<0.05),两个品种色氨酸含量无显著性差异;该时期“香粉3号”果肉的过氧化氢酶和过氧化物酶活性显著高于“香粉1号”(p<0.05)。说明“香粉3号”果实品质较优,抗氧化酶活性较强,具有推广潜力。Both Xiangfen No.3 and Xiangfen No.1 bananas are the Longyajiao type of banana(AAB).They are rich in fruit flavor,with delicate flesh,high sugar content and good taste.In order to clarify the fruit quality advantage of Xiangfen No.3 banana,Xiangfen No.1 banana was used as the control,the content of soluble sugar,titrable acid,vitamin C,total flavonoids,tryptophan,and activities of antioxidant enzymes such as SOD,CAT,POD,PAL,etc.were compared between these two varieties in five growth stages,including 15,25,45,85,88 days after cutting of flower cluster.The results showed that the contents of soluble sugar,titrable acid,vitamin C and total flavone of Xiangfen No.3 banana were higher than those of Xiangfen No.1 banana.The contents of soluble sugar,vitamin C and total flavone of Xiangfen No.3 banana were significantly higher than those of Xiangfen No.1 banana at 88 days after cutting of flower cluster.However,there was no significant difference in tryptophan contents of these two varieties.The activities of superoxide dismutase(SOD)and peroxidase(POD)of Xiangfen No.3 banana were higher than those of Xiangfen No.1 banana,and the contents of catalase(CAT)and phenylalanine ammoniase(PAL)were not significantly different.The results showed that the fruit quality of Xiangfen No.3 banana was superior,with stronger antioxidant capacity and great promotion potential.

关 键 词：香粉3号 香粉1号 龙牙蕉 可溶性糖 抗氧化酶活性 

分 类 号：S668.1[农业科学—果树学]