摘要
测定5个品种黄肉猕猴桃主要感官品质和营养品质指标,结果表明:单果重金桃最大,金圆最小;金桃果形指数最大,果实长圆形,果形指数最小的品种为皖金,果实近圆形。金圆的干物质含量、可溶性固形物含量、总酸含量以及VC含量都较高,适合作为加工品种栽培;皖金和黄金果还原糖含量、VC含量较高,干物质含量和总酸含量较低,适合作为鲜食品种栽培。
The sensory and nutrition quality of five varieties of yellow-fleshed Kiwifruit were studied.The results showed that the fruit of 'Jin Tao' was bigger and 'Jin Yuan' small.The fruit shape of 'Jin Tao' is oblong oval and the fruit shape index biggest.The fruit shape of ' Wan Jin' is suborbicular and the fruit shape index smallest.The dry matter content,the soluble solid content,total acid content and VC content of 'Jin Yuan' were higher,which is suitable for processing.The reducing sugar content and VC content of ' Wan Jin' and ' Huang Jin-guo' were higher but the dry matter content and total acid content lower are suitable for fresh consuming.
出处
《合肥师范学院学报》
2016年第6期50-52,共3页
Journal of Hefei Normal University
基金
校级产学研项目"金寨猕猴桃栽培技术基础研究"(2015xxh2009)资助
关键词
黄肉猕猴桃
品质分析
营养成分
yellow-fleshed kiwifruit
quality analysis
nutritional content
