摘要
对19个柑橘新品种(系)鲜果物理特性、鲜果汁成分特性,以及制罐整瓣率特性等柑果的生物学基础进行了定量分析,并运用Excel和SPSS数据处理软件系统分析了制罐整瓣率与柑果理化特性的相关性。结果表明:柑橘整瓣率、与鲜果及果汁的理化特性,如囊瓣硬度、还原糖、可溶性固形物、柚皮苷、糖酸比、固酸比等呈正相关,相关系数r分别为0.821、0.614、0.573、0.411、0.408和0.360;与横径、纵径、矿质营养铁和钙呈负相关。柑橘整瓣率最大值为98.9%,其理化特征值分别为单果重102g、囊瓣硬度0.09kg/cm2、纵径4.6 cm、横径6.3cm、果形指数0.73、总糖14.1%、还原糖6.7%、可溶性固形物14.2%、柚皮苷75.0mg/kg、橙皮苷70.0mg/100g、糖酸比19.5、固酸比19.7、总酸0.7%、维生素C 151.0mg/kg、铁1.6mg/kg、钙2.7mg/kg、锌0.4mg/kg。杂柑和夏橙的整瓣率小于温州蜜柑,但杂柑和夏橙的维生素C、橙皮苷、钙、铁和锌等功能营养成分均高于温州蜜柑,可作为功能柑桔品种开发资源。
The biological basis of 19 new citrus varieties（ lines） of fresh fruit were analyzed including the physical properties,fresh juice composition characteristics and the complete juice vesicle rate during canning,and the relativity between the complete juice vesicle rate during canning and physical-chemical properties of citrus by Excel and SPSS data processing software. The results showed that the physiochemical properties of fresh fruit and juice like hardness of juice vesicle,reducing sugar,soluble solids,naringin,sugar-acid ratio,ratio of solid to acid were positively related to complete juice vesicle rate during canning,correlation coefficients r were 0. 821,0. 614,0. 411,0. 573,0. 408 and 0. 360. The transverse diameter,longitudinal diameter,mineral nutrition and calcium were negatively related to complete juice vesicle rate during canning. The maximum value of the complete juice vesicle rate during canning was 98. 9%,the fruit weight,hardness of juice vesicle,longitudinal diameter,transverse diameter,fruit shape index,total sugar,reducing sugar,soluble solids,naringin,hesperidin,sugar-acid ratio,ratio of solid to acid,total acid,VC,iron,calcium and zinc were 102 g,0. 09 kg / cm2,4. 6cm,6. 3cm,0. 73,14. 1%,6. 7%,14. 2%,75. 0mg / kg,70. 0mg /100 g,19. 5,19. 7,0. 7%,151. 0mg / kg,1. 6mg / kg,2. 7mg / kg and0. 4mg / kg,respectively. The complete juice vesicle rate during canning of hybrid orange and summer orange was lower than satsuma mandarin,but the VC,hesperidin,calcium,iron,zinc and other functional nutrients of hybrid orange and summer orange were higher than satsuma mandarin,so it could be used as development resources of functional citrus varieties.
出处
《中国食物与营养》
2016年第4期50-54,共5页
Food and Nutrition in China
基金
国家重点星火项目(项目编号:2013GA770003)
湖南省农业科学院科技创新项目(项目编号:2009hnnkycx12)
湖南省农业科学院科技创新团队建设项目(项目编号:2014TD06)
关键词
柑橘
理化特性
整瓣率
相关性
citrus
physical-chemical properties
complete juice vesicle rate
correlation
