7种李品种果实品质分析及评价  

Fruit Quality Analysis and Evaluation of Seven Plum Varieties

作　　者：杨昳玥 朱玲瑶 王矞璐 金铮华 周馨雅 李嘉昊 刘沛媛 廖玲[1] YANG Yiyue;ZHU Lingyao;WANG Yulu;JING Zhenghua;ZHOU Xinya;LI Jiahao;LIU Peiyuan;LIAO Ling(College of Horticulture,Sichuan Agricultural University,Chengdu 611130,China)

机构地区：[1]四川农业大学园艺学院,成都611130

出　　处：《四川农业大学学报》2024年第6期1226-1231,共6页Journal of Sichuan Agricultural University

基　　金：国家现代农业产业技术体系四川水果创新团队(SCCXTD-2024-4)。

摘　　要：【目的】综合评价四川地区7种李果实品质差异,为优质李品种选育提供参考。【方法】采用主成分分析法,以‘风味玫瑰’‘味帝’‘桃形李’‘大白李’‘脆蜜李’‘五月脆’和‘脆红李’为材料,分析单果重、果实横纵径、果形指数等外观品质和可食率、可溶性固形物、可滴定酸、可溶性糖、维生素C、可溶性蛋白等营养品质差异。【结果】7个李品种外观与内在品质均存在较大差异,李单果重范围为24.26~127.22 g,果形指数范围在0.78~1.09,果形接近圆形,果实硬度范围为9.37~17.43 kg/cm^(2),可溶性糖含量范围为8.96%~12.16%,可滴定酸含量范围为0.42%~1.18%,可溶性固形物含量范围为10.45%~14.09%,维生素C含量范围为0.36~3.03 mg/100 mL,可溶性蛋白含量范围为0.85~1.23 g/kg,糖酸比和固酸比范围分别为8.65%~25.15%、9.13%~29.95%。通过主成分分析显示,不同指标之间存在一定相关性,前4个主成分的累计贡献率达88.936%。【结论】7种李果实品质综合表现为‘味帝’最优,其后依次为‘风味玫瑰’‘桃形’‘五月脆’‘脆红李’‘脆蜜李’和‘大白李’。【Objective】A comprehensive evaluation of the differences in fruit quality among seven plums in Sichuan region was carried out to provide reference for the selection and breeding of high-quality plum varieties.【Method】Principal component analysis was used to analyze the differences in appearance quality such as single fruit weight,fruit transverse and longitudinal diameters,fruit shape index,and nu‐tritional quality such as palatability,soluble solids,titratable acid,soluble sugar,vitamin C,and soluble protein of‘Fengweimeigui',‘Weidi',‘Taoxingli',‘Dabaili',‘Cuimili',‘Wuyuecui',and‘Cui‐hongli'as materials.【Result】There were significant differences in appearance and internal qual‐ity among the seven plum varieties.The single fruit weight,fruit shape index,hardnesses,edible rates,soluble sugar,the soluble solids,titratable acid,vitamin C,soluble protein,sugar-acid and solid-acid ratios are 24.26-127.22 g,0.78-1.09,9.37-17.43 kg/cm^(2),8.96%-12.16%,0.42%-1.18%,10.45%-14.09%,0.36-3.03 mg/100 mL,0.85-1.23 g/kg,8.65%-25.15%,9.13%-29.95%.According to principal component analysis,there is a certain correlation between different indexes,with the cumula‐tive contribution of the first four principal components reached 88.936%.【Conculsion】The combined performance of the seven plum fruit qualities was the best for‘Weidi',followed by‘Fengweimeigui'‘Taox‐ingli'‘Wuyuecui'‘Cuihongli'‘Cuimili',and‘Dabaili'.

关 键 词：李 果实品质 主成分分析 

分 类 号：S662.3[农业科学—果树学]