摘要
糖和酸是构成果实风味的重要物质,鉴定评价枣品种资源果实的糖酸风味,比较不同资源间的糖酸风味构成差异,建立枣品种资源果实糖酸风味评价体系,对资源高效利用具有重要意义。以210份枣资源脆熟期果实为材料,测定可溶性固形物、可滴定酸以及糖组分含量,并进行相关性分析。结果如下:(1)10项指标的变异系数范围在9.81%~34.70%,其中可溶性固形物含量、甜度值和总糖含量的变异系数较小。蔗糖含量的范围差异最大,其最大值是最小值的84.54倍。果糖、葡萄糖、蔗糖、总糖、可滴定酸、甜度值、固酸比和糖酸比等8项指标符合正态分布,可溶性固形物和甜酸比不符合正态分布。(2)果糖、葡萄糖、蔗糖与总糖含量均呈极显著正相关,果糖与葡萄糖含量呈极显著正相关,总糖、可溶性固形物和甜度值间都呈极显著正相关,可滴定酸与固酸比、糖酸比和甜酸比间都呈极显著负相关,固酸比、糖酸比、甜酸比两两之间都呈极显著正相关。(3)因子分析共提取3个主因子,累积贡献率为91.781%。结合各项指标的聚类分析,筛选出果糖、蔗糖、可溶性固形物、可滴定酸和固酸比5项评价枣果实糖酸风味的指标。(4)基于5项评价指标进行聚类分析,将210个枣品种分为5个类群,根据各类群不同指标的含量特征,分别定义为低蔗糖型、高酸型、果糖优势型、中间型和蔗糖优势型,其中蔗糖优势型包含的种质最多。可用果糖、蔗糖、可溶性固形物、可滴定酸和固酸比5项指标对枣果实糖酸风味进行评价,生产中可根据不同类群资源的糖酸指标特点进行针对性应用。
Sugars and acids are important components that contribute to the flavor of fruit.To identify the sugar-acid flavor indexes and analyze the compositional difference in sugar-acid flavor among jujube varieties,as well as establish the evaluation system for sugar-acid flavor are of great significance.By taking use of 210 jujube varieties,here we measured and analyzed the contents of soluble solids,titrable acids,and sugar components in fruit at the crisp ripening stage.The results were as follows:(1)The coefficient of variation ranged from 9.81%-34.70%for the 10 indexes,including soluble solids,sweetness value,and total sugar that show smaller coefficient.The range of sucrose content varied the most,with the maximum being 84.54 times that of the minimum.Except soluble solid and sweet-acid ratio,eight indexes,including fructose,glucose,sucrose,total sugar,titrable acid,sweetness value,solid-acid ratio and sugar-acid ratio,were observed with the normal distribution.(2)The fructose,glucose and sucrose significantly positively correlated with total sugar content.A significant positive correlation between fructose and glucose content,as well as the significant positive correlation among total sugar,soluble solid and sweet value were observed.Titrable acid significantly negatively correlated with solid-acid ratio,sugar-acid ratio and sweet-acid ratio.The significant correlations among the solid-acid ratio,sugar-acid ratio and sweet-acid ratio were observed.(3)Factor analysis extracted three main factors with a cumulative contribution rate of 91.781%.Combined with the cluster analysis of various indexes,five indexes,including fructose,sucrose,soluble solid,titrable acid and solid-acid ratio,were selected to evaluate the sugar-acid flavor of jujube fruit.(4)Based on the five evaluation indexes,cluster analysis suggested five groups in 210 jujube varieties.These groups were defined as low sucrose type,high acid type,fructose dominant type,intermediate type and sucrose dominant type,where the sucrose dominant type contained t
作者
薛晓芳
赵爱玲
焦文丽
王永康
任海燕
石美娟
苏万龙
李毅
刘丽
李登科
XUE Xiaofang;ZHAO Aiing;JIAO Weni;WANG Yongkang;REN Haiyan;SHI Meijuan;SU Wanong;LI Yi;LIU Li;LI Dengke(Pomology Institute,Shanxi Agricultural University/Shanxi Key Laboratory of Germplasm Improvement and Utilization in Pomology,Taiyuan 030031;Academy of Forestry,Shanxi Agricultural University,Taigu 030815)
出处
《植物遗传资源学报》
CSCD
北大核心
2024年第1期60-71,共12页
Journal of Plant Genetic Resources
基金
国家科技资源共享服务平台项目(NHGRC2021-NH12-1)
国家现代农业产业技术体系(CARS-30-5-02,CARS-30-ZZ-22)。
关键词
枣
品种资源
糖酸风味
因子分析
聚类分析
Ziziphus jujuba Mill.
variety resources
sugars-acid taste
factor analysis
cluster analysis