五种陕西主栽猕猴桃品种营养品质与香气特征解析  

Nutritional Quality and Aroma Characterization of Five Main Kiwifruit Varieties in Shaanxi Production Area

作　　者：汪梦诗 祁雅楠 赵沁雨 兰天 鲍诗晗 孙翔宇 马婷婷[2] WANG Mengshi;QI Yanan;ZHAO Qinyu;LAN Tian;BAO Shihan;SUN Xiangyu;MA Tingting(College of Enology,Northwest A&F University,Yangling 712100,China;College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China;Shaanxi Engineering Research Center of Characteristic Fruit Directional Design and Machining,Yangling 712100,China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [3]陕西省特色果品定向设计加工工程技术研究中心,陕西杨凌712100

出　　处：《食品工业科技》2024年第23期272-281,共10页Science and Technology of Food Industry

基　　金：国家自然科学基金(32372261);陕西省重点研发计划(2024QCY-KXJ-087,2023KXJ-171,2023-YBNY-176)。

摘　　要：目的:为了解陕西省猕猴桃主栽品种的品质特征,进而为消费者提供相应理论指导,助力陕西省猕猴桃产业的持续发展。方法:本研究以陕西产区猕猴桃主栽品种翠香、徐香、瑞玉、璞玉和海沃德为研究对象,对其综合品质与香气特征进行解析。结果:海沃德的出汁率显著高于其它品种(P<0.05),瑞玉表现出较高的TSS、pH、糖酸比及种类较多的单体酚成分,璞玉则表现出较高的VC、TFC含量和抗氧化活性。醇类、醛类和酯类物质是5个品种中较为突出的香气成分,璞玉和翠香的香气物质组成更为复杂,璞玉含有较高相对含量的酯类物质,而翠香含有较高占比的醛类物质。结论:整体而言,陕西产区猕猴桃主栽品种各具品种优势,其中瑞玉、璞玉和翠香展现出更为优异的营养品质和香气特征,适宜作为主要品种推广全球以拓宽陕西猕猴桃的市场空间。Objective:In order to understand the quality characteristics of kiwifruit main plant varieties in Shaanxi Province,and then provide consumers with corresponding theoretical guidance and assist the sustainable development of the kiwifruit industry in Shaanxi Province.Methods:This study analyzed the comprehensive quality and aroma characteristics of the main cultivars of kiwifruit in the Shaanxi production area,namely Cuixiang,Xuxiang,Ruiyu,Puyu,and Hayward,as the objects of the study.Results:The results showed that the juice yield of Hayward was significantly higher than that of other varieties(P<0.05).Ruiyu showed higher TSS,pH,sugar-acid ratio,and more kinds of monomer phenol components,and Puyu showed higher VC,TFC content,and antioxidant activity.Alcohols,aldehydes,and esters were the more prominent aroma components among the five varieties,and the composition of aroma substances was more complex in Puyu and Cuixiang,with Puyu containing a higher relative content of esters,while Cuixiang contained a higher proportion of aldehydes.Conclusion:Overall,kiwifruit varieties in the Shaanxi production area have their own advantages,among which Ruiyu,Puyu,and Cuixiang show excellent nutritional quality and aroma characteristics,which are suitable to be promoted as the main varieties globally in order to broaden the market space of kiwifruit in Shaanxi.

关 键 词：陕西产区 猕猴桃 营养特征 营养品质 香气特征 

分 类 号：S663.4[农业科学—果树学]