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以黑晶、东魁和温岭大梅3个杨梅品种为材料,对杨梅果实发育过程中有机酸成分及其含量变化进行了测定。结果确定了杨梅果实中的3种有机酸成分,分别为柠檬酸、苹果酸和奎宁酸。在果实发育过程中,柠檬酸始终为最主要的有机酸成分。随着果实成熟,3种有机酸含量均呈下降趋势。成熟果实中,黑晶、温岭大梅和东魁3个品种的柠檬酸含量分别为(7.423±0.530),(8.987±0.088)和(7.820±0.306)mg.g-1FW;苹果酸的含量分别为(0.113±0.002),(0.062±0.001)和(0.037±0.008)mg.g-1FW;奎宁酸的含量分别为(1.122±0.098),(0.952±0.042)和(0.738±0.056)mg.g-1FW。分析表明杨梅果实属于柠檬酸型果品。
The results showed that the changes of organic acid composition and its content during the development of bayberry fruit were determined by using three varieties of bayberry, black crystal, Dongkui and Wenling Damei. The results identified three kinds of organic acids in the bayberry fruit, namely citric acid, malic acid and quinic acid. Citric acid has always been the most important organic acid component in fruit development. With the fruit ripening, the content of three organic acids showed a downward trend. Among the mature fruits, the citric acid contents of the three cultivars of black crystal, Damei and Dongkui in Wenling were (7.423 ± 0.530), (8.987 ± 0.088) and (7.820 ± 0.306) mg.g-1FW, respectively; (0.113 ± 0.002), (0.062 ± 0.001) and (0.037 ± 0.008) mg.g-1FW. The contents of quinic acid were (1.122 ± 0.098), (0.952 ± 0.042) and (0.738 ± 0.056) mg, respectively. g-1FW. Analysis shows that red bayberry fruit is citric fruit.