论文部分内容阅读
以蓝莓、蓝靛果、软枣猕猴桃、黑加仑、树莓为试材,研究了木醋喷施对几种小浆果果实品质的影响。结果表明:稀释100倍木醋处理降低了蓝靛果可溶性总糖含量,使软枣猕猴桃可溶性总糖含量升高,稀释200倍木醋处理树莓可溶性总糖含量最高;木醋处理使蓝莓可溶性蛋白质含量降低,稀释200倍木醋处理蓝靛果可溶性蛋白质含量最高;稀释100倍和200倍木醋处理使蓝莓和蓝靛果维生素C含量升高,200倍和300倍木醋处理使黑加仑维生素C含量升高,软枣猕猴桃各木醋处理维生素C含量均高于对照;蓝莓、蓝靛果、黑加仑和树莓花色苷含量100倍和200倍木醋处理高于对照;蓝莓可溶性固形物含量各木醋处理均高于对照,蓝靛果100倍木醋处理高于对照,200倍和300倍木醋处理低于对照,软枣猕猴桃200倍和300倍木醋处理可溶性固形物含量高于对照,树莓各木醋处理可溶性固形物含量均高于对照;蓝莓各木醋处理可滴定酸含量与对照差异不显著,但200倍和300倍木醋处理间差异显著。
The effects of wood vinegar spraying on the fruit quality of several small berries were studied with blueberry, Lonicera edulis, jujube kiwifruit, black currant and raspberry as test materials. The results showed that: 100 times diluted vinegar treatment reduced the total soluble sugar content of Lonicera edulis, so that the total soluble sugar content of Actinidia chinensis increased, and the content of total soluble sugar of the treated litchi seedling was the highest. Treated with vinegar, the contents of soluble protein The content of soluble protein was the highest when the vinegar was diluted 200 times. The content of vitamin C in blueberry and Lonicera edulis increased 100 times and 200 times, 200 times and 300 times vinegar treatment increased the content of blackcurrant vitamin C The content of vitamin C in each kiwifruit was higher than that in the control; the content of anthocyanin in blueberry, edulis, blackcurrant and raspberry was 100 times and 200 times higher than that in the control; the content of soluble solids Vinegar treatment were higher than the control, edulis 100 times higher than the control vinegar, vinegar 200 times and 300 times lower than the control, soft jujube 200 times and 300 times the vinegar soluble solids content was higher than the control tree The content of soluble solids in berry vinegar was higher than that in the control. The content of titratable acid in each berry vinegar was not significantly different from that in the control, but the difference was significant between 200 times and 300 times.