不同品种百香果果实转色期糖酸品质性状评价  

Evaluation of sugar and acid quality traits of different passionfruit variet-ies during coloration period

作　　者：吴斌 苏金生 邢文婷 宋顺 马伏宁 黄东梅 WU Bin;SU Jinsheng;XING Wenting;SONG Shun;MA Funing;HUANG Dongmei(Tropical Crops Genetic Resources Institute,Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Crop Gene Resourc-es and Germplasm Enhancement in Southern China,Ministry of Agriculture and Rual Affairs/Key Laboratory of Tropical Crops Germ-plasm Resources Genetic Improvement and Innovation of Hainan Province,Haikou 571101,Hainan,China;Germplasm Repository of Passiflora,Hainan Province,Danzhou 571737,Hainan,China;College of Tropical Crop Science,Yunnan Agricultural University,Puer 665099,Yunnan,China)

机构地区：[1]中国热带农业科学院热带作物品种资源研究所·农业农村部华南作物基因资源与种质创制重点实验室·海南省热带作物资源遗传改良与创新重点实验室,海口571101 [2]海南省省级西番莲种质资源圃,海南儋州571737 [3]云南农业大学热带作物学院,云南普洱665099

出　　处：《果树学报》2024年第12期2532-2542,共11页Journal of Fruit Science

基　　金：2024年海南育种联合攻关项目(百香果育种联合攻关);海南省科技专项(ZDYF2024XDNY281)。

摘　　要：【目的】研究黄果百香果和紫果百香果等主栽品种和自育品种果实转色过程中糖酸组分的动态变化,对培育优质品种、优质果品生产、果实的适时采收具有重要意义。【方法】以钦蜜、壮乡蜜宝、中百6号、黄香1号、台农、满天星等品种为供试材料,按果实转色的5个主要时期进行取样。并对糖酸组分含量进行相关性分析。【结果】随着果实转色成熟,百香果果肉可溶性固形物含量呈先升高后降低的趋势,壮乡蜜宝、中百6号、黄香1号、台农和满天星的可滴定酸含量呈逐渐降低的趋势。除钦蜜的固酸比随着果实转色逐渐增大外,其余品种的固酸比均呈先上升后下降的趋势。在百香果果实转色过程中蔗糖含量均呈先上升后下降的趋势,柠檬酸含量变化均随着果实转色呈现出逐渐下降的趋势。不同百香果品种成熟期的糖酸组分均呈现出显著差异,其中中百6号果实中的果糖和葡萄糖含量显著高于其他品种。6个百香果品种的果实中酸组分以柠檬酸为主,占比达到68.27%~84.22%,其中台农果实中的柠檬酸、总酸和可滴定酸含量高于其他品种。固酸比分析结果表明,黄果百香果的固酸比高于紫果,固酸比从高到低依次为钦蜜>壮乡蜜宝>黄香1号>中百6号>台农>满天星。【结论】百香果不同品种的糖酸组分比例在果实不同发育期中存在差异。紫果百香果和黄果百香果均属于柠檬酸优势型。转色期T2~T4是百香果果实品质变化的关键时期。随着果实成熟均出现退糖现象,且黄果百香果的固酸比大于紫果。果实完全成熟时,钦蜜果实中的固酸比显著高于其他品种。百香果果实固酸比主要受柠檬酸含量的影响,且成反比。【Objective】To study the dynamic changes in sugar and acid components during fruit color-ation of the main passionfruit cultivars and some self-bred varieties including yellow varieties and pur-ple varieties,in order to determine the appropriate harvest time,produce high-quality fruits and culti-vate high-quality varieties of passionfruit.【Methods】The tested varieties included Qinmi(QM),Zhuangxiang Mibao(ZXMB),Zhongbai No.6(ZB-6),Huangxiang No.1(HX-1),Tainong(TN)and Mantiaxing(MTX)for the trial materials,and the samples were collected at the five stages according to the degree of fruit color change and ripeness.The five stages were:T1(12 weeks after flowering),with green fruit skin,pale yellow flesh;T2(13 weeks after flowering):yellowish fruit skin and yellow flesh;T3(after 14 weeks after flowering),with half-yellow fruit skin and yellow flesh;T4(ripe period,after 15 weeks after flowering),with yellow fruit skin and yellow flesh;T5(after 16 weeks after flowering),with slightly wrinkled fruit skin and yellow flesh.The soluble solid content was measured using a sugar-acid meter(ATAGO PAL-BX/ACID 1);the acid content was determined using a ZDJ-4B automatic po-tentiometric titrator(Shanghai Lei-ci),and the solid to acid ratio was calculated.The organic acids and soluble sugar components and content were determined using high-performance liquid chromatography(HPLC).【Results】As the fruits matured and changed color,the soluble solid contents in the flesh of QM,ZXMB,ZB-6,HX-1,TN and MTX varieties displayed a trend of increasing first and then decreas-ing,and reached peak values at T3,when the fruit peel was half-yellow and the flesh yellow.The titrat-able acid content of ZXMB,ZB-6,HX-1,TN and MTX decreased gradually as the fruits changed color,while that of QM showed an up-and-down trend.Except for QM,solid to acid ratio increased gradually during fruit coloration.The solid to acid ratios of ZXMB,ZB-6,HX-1,TN and MTX varieties all showed an up-and-down trend.The sucrose content during coloration of the fruit in

关 键 词：百香果 转色期 可溶性糖 有机酸 固酸比 

分 类 号：S667.9[农业科学—果树学]