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【目的】对库尔勒香梨脱萼正常果、宿萼正常果、脱萼粗皮果和宿萼粗皮果的内外在品质进行了综合比较,旨在为库尔勒香梨优质果实的评价和品质改良工作提供理论依据和实践指导。【方法】以库尔勒香梨果实为实验材料,研究脱萼、宿萼正常果和脱萼、宿萼粗皮果的形状、果皮色素含量及一些主要内在品质指标的差异性。【结果】与粗皮果(脱萼、宿萼)相比,正常果(脱萼、宿萼)的果核小,果实硬度低;宿萼正常果的果实显著大于脱萼正常果,但其可食部分小。脱萼正常果的果皮花青素和叶绿素含量均高于宿萼正常果和脱萼、宿萼粗皮果,而类胡萝卜素含量最低。脱萼正常果的果肉总糖、蔗糖、可溶性固形物和固酸比均显著高于宿萼正常果和脱萼、宿萼粗皮果;脱萼正常果的葡萄糖和果糖含量均显著高于脱萼、宿萼粗皮果,但是与宿萼正常果相比无显著差异,宿萼粗皮果的这两种糖含量最低;正常果的果肉VC含量显著高于粗皮果,其中脱萼正常果的果肉VC含量显著高于宿萼正常果,脱萼粗皮果和宿萼粗皮果果肉VC含量之间无显著差异;正常果的果肉单宁含显著低于粗皮果,但脱萼正常果与宿萼正常果和脱萼粗皮果与宿萼粗皮果之间果肉单宁含量无显著差异。【结论】这四种果实的品质优差顺序为脱萼正常果>宿萼正常果>脱萼粗皮果>宿萼粗皮果。
【Objective】 The internal and external qualities of normal fruits, normal calyxes, crude calyxes and persistent calyx fruits of Korla fragrant pear were comprehensively compared to evaluate and improve the quality of Korla fragrant pear fruit Theoretical basis and practical guidance. 【Method】 Korla fragrant pear fruit was used as experimental material to study the difference of the shape, content of peel pigment and some major internal quality indexes of the normal and decapitated calyx and persistent calyx calyx fruits. 【Result】 The fruits with normal fruits (calyx, calyx) were smaller and the fruit firmness was lower than that of the crude fruits (calyx, calyx); the fruits of normal calyx were significantly larger than those of normal calyx Food section is small. The average anthocyanidins and chlorophyll contents in the pericarp of normal decidual calyx were higher than that of the normal and decapitated calyx and persistent calyx of the persistent calyx, while the content of carotenoids was the lowest. The total sugar, sucrose, soluble solids and solid-acid ratio of the normal callus were significantly higher than those of the normal calyx and the calyx of the calyx, and the calyx of the calyx of the calyx; the contents of glucose and fructose were significantly higher than those of the calyx , While the calyx was the same as that of the normal calyx, but there was no significant difference compared with the normal calyx. The content of these two sugars was the lowest in the calyx of the calyx, and that of the normal callus was significantly higher than that of the crude callus There was no significant difference in the content of VC between the callus of the calyx and the calyx of the calyx, while the content of the tannin in the calyx of the calyx was not significantly different from that of the calyx There was no significant difference in the content of tannin between the calyxes and the calyxes. 【Conclusion】 The order of quality difference of these four kinds of fruits is normal fruit of calyx> normal fruit of calyx> crude calyx of calyx> persistent calyx.