风味皇后杏李果实不同成熟度特性研究

doi:10.3969/j.issn.1004-1524.20230049

浙江农业学报 ›› 2023, Vol. 35 ›› Issue (12): 2865-2877.DOI: 10.3969/j.issn.1004-1524.20230049

风味皇后杏李果实不同成熟度特性研究

王如月¹^,²(), 罗莎莎¹^,², 甄紫怡¹^,², 吴嘉龙²^,³, 徐业勇⁴, 孙雅丽⁴, 胡晓静¹^,^*(), 虎海防⁴^,^*()

1.新疆农业大学林学与风景园林学院,新疆乌鲁木齐 830052
2.新疆佳木果树学国家长期科研基地,新疆阿克苏 843100
3.塔里木大学园艺与林学学院,新疆阿拉尔 843300
4.新疆林业科学院,新疆乌鲁木齐 830062

收稿日期:2023-01-12 出版日期:2023-12-25 发布日期:2023-12-27
作者简介:王如月(1996—),女,河北邯郸人,硕士研究生,研究方向为森林培育。E-mail:1547093665@qq.com
通讯作者: *胡晓静,E-mail:395959277@qq.com;虎海防,E-mail:43784936@qq.com
基金资助:
2022年中央引导地方科技发展专项资金项目(ZYYD2022B15)

Study on the characteristics of different maturity of apricot plum Flavor Queen fruit

WANG Ruyue¹^,²(), LUO Shasha¹^,², ZHEN Ziyi¹^,², WU Jialong²^,³, XU Yeyong⁴, SUN Yali⁴, HU Xiaojing¹^,^*(), HU Haifang⁴^,^*()

1. College of Forestry and Landscape Architecture, Xinjiang Agricultural University, Urumqi 830052, China
2. National Long Term Scientific Research Base of Jiamu Fruit Science, Aksu 843100, Xinjiang, China
3. College of Horticulture and Forestry, Tarim University, Alar 843300, Xinjiang, China
4. Xinjiang Academy of Forestry Sciences, Urumqi 830062, China

Received:2023-01-12 Online:2023-12-25 Published:2023-12-27

摘要/Abstract

摘要：

为了解杏李不同成熟度判定方法和标准,以风味皇后杏李果实为试材,根据果实不同生长发育时期,以各项指标变化为依据构建其不同成熟度划分标准及方法。在风味皇后盛花期后第71天每隔3 d连续采摘并测量果实带皮硬度、去皮硬度、可溶性固形物含量等指标,试验于果实自然脱落时终止。结果表明:随着生长发育期的延长,带皮硬度、去皮硬度、可溶性固形物含量等指标呈显著规律性变化,综合分析各项指标,以带皮硬度、去皮硬度、可溶性固形物含量等指标为变量,以不同生长发育天数为观测变量进行聚类分析可知,聚类结果可分为5个等级成熟度,主成分分析可知,不同成熟度间品质差异较大,采用判别分析对聚类结果进行验证,结果表明,可通过聚类分析对风味皇后果实不同采收成熟度进行分级。对各指标贡献率进行筛选可知,通过测量带皮硬度、去皮硬度、固酸比和可溶性固形物含量等指标可达到评判区分风味皇后不同成熟度分级标准和方法的目的,并根据不同生产需求进而为判断适合鲜食、加工、贮藏、运输及远距离销售的成熟度提供理论依据。

关键词: 杏李, 风味皇后, 成熟度, 聚类分析, 主成分分析, 等级划分

Abstract:

In order to understand the methods and standards for determining the different maturity of apricot plum, the Flavor Queen fruit of apricot plum was used as the test material. Based on the different growth and development stages of the fruit and the changes in various indicators, different maturity classification standards and methods for Flavor Queen were constructed. After the 71st day after the blooming period of Flavor Queen, continuously pick and measure indicators such as firmness with peel, firmness without peel, and soluble solid content every 3 days until the fruit naturally fell off. The results showed that with the extension of the growth and development period, indicators such as firmness with peel, firmness without peel, and soluble solid content showed significant regular changes. After comprehensive analysis of various indicators, using firmness with peel, firmness without peel, and soluble solid content as variables and different growth and development days of Flavor Queen as observation variables, cluster analysis showed that the clustering results could be divided into 5 levels of maturity. Principal component analysis showed that there were significant differences in quality between different maturity levels, and discriminant analysis was used to validate the clustering results. The results showed that clustering analysis could be used to classify fruits with different harvest maturity levels. By screening the contribution rates of each indicator, it can be concluded that measuring indicators such as firmness with peel, firmness without peel, solid acid ratio, and soluble solid content can achieve the purpose of distinguishing different maturity grading standards and methods for Flavor Queen. Based on different production needs, theoretical basis can be provided to determine the maturity suitable for fresh food, processing, storage, transportation, and long-distance sales.

Key words: apricot plum, Flavor Queen, maturity, cluster analysis, principal component analysis, grading

中图分类号:

S664.1

王如月, 罗莎莎, 甄紫怡, 吴嘉龙, 徐业勇, 孙雅丽, 胡晓静, 虎海防. 风味皇后杏李果实不同成熟度特性研究[J]. 浙江农业学报, 2023, 35(12): 2865-2877.

WANG Ruyue, LUO Shasha, ZHEN Ziyi, WU Jialong, XU Yeyong, SUN Yali, HU Xiaojing, HU Haifang. Study on the characteristics of different maturity of apricot plum Flavor Queen fruit[J]. Acta Agriculturae Zhejiangensis, 2023, 35(12): 2865-2877.

图/表 12

参考文献 42

[1]	杨绍彬, 李芳东, 杜红岩, 等. 杏李种间杂交品种适宜授粉组合筛选试验[J]. 中国果树, 2008(5): 28-30.
	YANG S B, LI F D, DU H Y, et al. Screening test of suitable pollination combinations for interspecific hybrid varieties of apricot and plum[J]. China Fruits, 2008(5): 28-30. (in Chinese)
[2]	李泰山, 韩卫娟, 杜改改, 等. 杏李不同品种果实香气成分分析[J]. 林业科学, 2017, 53(9): 123-132.
	LI T S, HAN W J, DU G G, et al. Volatile characteristics of different Prunus domestica×armeniaca cultivars evaluated by HS-SPME with GC-MS[J]. Scientia Silvae Sinicae, 2017, 53(9): 123-132. (in Chinese with English abstract)
[3]	李芳东. 杏李种间杂交新品种中试及丰产栽培技术[J]. 中国农村科技, 2006(8): 53.
	LI F D. Pilot test and high-yield cultivation techniques of interspecific hybrid new varieties of apricot and plums[J]. China Rural Science & Technology, 2006(8): 53. (in Chinese)
[4]	丁向阳, 孙晓辉. 美国杏李种间杂交新品种及引种栽培前景[J]. 林业科技开发, 2004, 18(5): 13-16.
	DING X Y, SUN X H. New interspecific hybridization varieties of American apricot and plum and their introduction and cultivation prospects[J]. China Forestry Science and Technology, 2004, 18(5): 13-16. (in Chinese)
[5]	杜改改, 李泰山, 刁松锋, 等. 6个杏李品种果实甜酸风味品质分析[J]. 果树学报, 2017, 34(1): 41-49.
	DU G G, LI T S, DIAO S F, et al. Evaluation of flavor quality in relation to sugars and acids of six Prunus domestica×armeniaca cultivars[J]. Journal of Fruit Science, 2017, 34(1): 41-49. (in Chinese with English abstract)
[6]	刘亚心, 张嘉嘉, 杨绍彬, 等. 6个杂交杏李品种开花的生物学特性[J]. 西北农林科技大学学报(自然科学版), 2022, 50(3): 84-90.
	LIU Y X, ZHANG J J, YANG S B, et al. Flowering biological characteristics of 6 Prunus domestica×armeniaca varieties[J]. Journal of Northwest A & F University(Natural Science Edition), 2022, 50(3): 84-90. (in Chinese with English abstract)
[7]	杨红丽, 李建贵, 徐业勇, 等. 新疆阿克苏地区6个杏李品种抗寒性研究[J]. 新疆农业科学, 2014, 51(10): 1782-1786.
	YANG H L, LI J G, XU Y Y, et al. Study on the cold resistance of six varieties of Prunus domestica planted in Aksu, Xinjiang[J]. Xinjiang Agricultural Sciences, 2014, 51(10): 1782-1786. (in Chinese with English abstract)
[8]	TIJSKENS L M M, ZERBINI P E, SCHOUTEN R E, et al. Assessing harvest maturity in nectarines[J]. Postharvest Biology and Technology, 2007, 45(2): 204-213.
[9]	INFANTE R. Harvest maturity indicators in the stone fruit industry[J]. Stewart Postharvest Review, 2012, 8(1): 1-6.
[10]	王赵改. 粉红女士苹果采收成熟度、贮藏特性及1-MCP作用的研究[D]. 杨凌: 西北农林科技大学, 2005.
	WANG Z G. Study on maturity, storage behavior and effect of 1-MCP on ‘Pick lady’ apple[D]. Yangling: Northwest A & F University, 2005. (in Chinese with English abstract)
[11]	徐燕红, 宋倩倩, 胡斌, 等. 采收成熟度对毛花猕猴桃华特果实采后品质和贮藏性的影响[J]. 核农学报, 2020, 34(3): 521-531.
	XU Y H, SONG Q Q, HU B, et al. Harvest maturity affects quality and storability of Actinidia eriantha cv. white fruit[J]. Journal of Nuclear Agricultural Sciences, 2020, 34(3): 521-531. (in Chinese with English abstract)
[12]	郝源童. 品种和采收成熟度对桃贮藏冷害发生的影响分析[D]. 杭州: 浙江大学, 2021.
	HAO Y T. Effects of cultivar and harvest maturity on postharvest chilling injury in peach fruit[D]. Hangzhou: Zhejiang University, 2021. (in Chinese with English abstract)
[13]	周枫. 采收成熟度、1-MCP和乙烯处理对番茄果实冷害和贮藏效果的影响[D]. 沈阳: 沈阳农业大学, 2016.
	ZHOU F. Effect of harvest maturity and 1-MCP, ethylene treatment on chilling injury and storage quality of the postharvest tomato fruits[D]. Shenyang: Shenyang Agricultural University, 2016. (in Chinese with English abstract)
[14]	KNEE M, HATFIELD S G S, SMITH S M. Evaluation of various indicators of maturity for harvest of apple fruit intended for long-term storage[J]. Journal of Horticultural Science, 1989, 64(4): 403-411.
[15]	邵元龙. 美国杂交杏李中熟新品种风味皇后[J]. 现代种业, 2004(5): 18.
	SHAO Y L. Flavor queen, a new mid-maturing American hybrid apricot and plum variety[J]. Modern Seed Industry, 2004(5): 18. (in Chinese)
[16]	李德华. 美国杏李珍品: 恐龙蛋、风味皇后、味厚[J]. 西北园艺(果树专刊), 2003(3): 35.
	LI D H. American apricot and plum treasures-dinosaur eggs, flavor Queens, and thick flavor[J]. Northwest Horticulture, 2003(3): 35. (in Chinese)
[17]	程云清. 李果实采后生理生化变化及其调控技术研究[D]. 武汉: 华中农业大学, 2003.
	CHENG Y Q. Studies on physiological and biochemical changes and regulation technology of postharvest in plum fruit[D]. Wuhan: Huazhong Agricultural University, 2003. (in Chinese with English abstract)
[18]	冷传祝, 王鹏翔, 王威, 等. 不同采收成熟度树上干杏的品质分析[J]. 食品研究与开发, 2017, 38(11): 1-4.
	LENG C Z, WANG P X, WANG W, et al. Quality analysis of ‘Shushanggan’ apricot at different ripening stages[J]. Food Research and Development, 2017, 38(11): 1-4. (in Chinese with English abstract)
[19]	林金水. 果蔬商品市场品质评价[J]. 福建农业, 1997(4): 13.
	LIN J S. Quality evaluation of fruit and vegetable commodity market[J]. Fujian Agriculture, 1997(4): 13. (in Chinese)
[20]	蔡宇良, 李珊, 陈怡平, 等. 不同甜樱桃品种果实主要内含物测试与分析[J]. 西北植物学报, 2005, 25(2): 304-310.
	CAI Y L, LI S, CHEN Y P, et al. Determination and analysis of main fruit inclusions of different varieties of Prunus avium[J]. Acta Botanica Boreali-Occidentalia Sinica, 2005, 25(2): 304-310. (in Chinese with English abstract)
[21]	王瑞庆. 苹果采收成熟度判定方法及1-MCP对‘嘎拉’苹果贮藏特性影响的研究[D]. 杨凌: 西北农林科技大学, 2005.
	WANG R Q. Study on apple maturity determination and effects of 1-MCP on storage behavior of ‘Gala’ apple[D]. Yangling: Northwest A & F University, 2005. (in Chinese with English abstract)
[22]	贾惠娟, 冈本五郎, 平野健. 桃果实品质形成成分与其风味之间的相关性(英文)[J]. 果树学报, 2004, 21(1): 5-10.
	JIA H J, BENWULANG G, PING Y. Studies on the sensory evaluation of juice constituents of peach fruit[J]. Journal of Fruit Science, 2004, 21(1): 5-10.(in English with Chinese abstract)
[23]	梁立峰. 果树栽培学实验实习指导: 南方本[M]. 北京: 中国农业出版社, 2004.
[24]	姚力, 卓玉. 判别分析法在鞋底磨损特征检验中的应用[J]. 刑事技术, 2009(1): 13-16.
	YAO L, ZHUO Y. Discriminant analysis wear characteristics of shoes[J]. Forensic Science and Technology, 2009(1): 13-16. (in Chinese with English abstract)
[25]	EINHORN T, WANG Y. Characterizing the effect of harvest maturity on ripening capacity, postharvest fruit quality, and storage life of ‘Gem’ pear[J]. Journal American Pomological Society, 2016, 70(1): 26-35.
[26]	鲁伟奇. 葡萄成熟度无损检测研究[D]. 杭州: 中国计量学院, 2013.
	LU W Q. Grape maturity’s nondestructive detection research[D]. Hangzhou: China University of Metrology, 2013. (in Chinese with English abstract)
[27]	侯庆英, 王姣, 范新光, 等. 不同采收成熟度盖县李果实贮藏品质的综合评价[J]. 包装工程, 2015, 36(9): 1-6, 37.
	HOU Q Y, WANG J, FAN X G, et al. Comprehensive evaluation of storage quality of beauty plum fruit with different harvest maturity[J]. Packaging Engineering, 2015, 36(9): 1-6, 37. (in Chinese with English abstract)
[28]	李敏, 胡美姣, 高兆银, 等. 芒果采后及贮藏生理研究进展[J]. 中国农学通报, 2005, 21(8): 400-403, 412.
	LI M, HU M J, GAO Z Y, et al. Advances of Research on Postharvest and storage physiology of mango[J]. Chinese Agricultural Science Bulletin, 2005, 21(8): 400-403, 412. (in Chinese with English abstract)
[29]	张凤敏, 宫美英, 刘艳红, 等. 烟台地区金冠苹果适宜采收期试验[J]. 落叶果树, 1994, 26(3): 44.
	ZHANG F M, GONG M Y, LIU Y H, et al. Experiment on suitable harvest time of Jinguan apple in Yantai area[J]. Deciduous Fruits, 1994, 26(3): 44. (in Chinese)
[30]	SONG J, BANGERTH F. The effect of harvest date on aroma compound production from ‘Golden Delicious’ apple fruit and relationship to respiration and ethylene production[J]. Postharvest Biology and Technology, 1996, 8(4): 259-269.
[31]	李建华, 王春生, 郭黄萍, 等. 玉露香梨的贮藏特性及保鲜技术[J]. 山西果树, 2006(4): 13-14.
	LI J H, WANG C S, GUO H P, et al. Storage characteristics and preservation techniques of Yuluxiang pear[J]. Shanxi Fruits, 2006(4): 13-14. (in Chinese)
[32]	侯晓健, 张浩宇, 张光弟, 等. 不同成熟度红梅杏品质及挥发性物质研究[J]. 食品与发酵工业, 2022, 48(10): 177-182.
	HOU X J, ZHANG H Y, ZHANG G D, et al. Study on the quality and volatile compounds of Hongmei apricot with different maturity[J]. Food and Fermentation Industries, 2022, 48(10): 177-182. (in Chinese with English abstract)
[33]	薛晓敏, 韩雪平, 王贵平, 等. 不同成熟度对李果实品质的影响[J]. 经济林研究, 2020, 38(3): 26-36.
	XUE X M, HAN X P, WANG G P, et al. Effects of different maturities on characteristics of plum fruit quality[J]. Non-Wood Forest Research, 2020, 38(3): 26-36. (in Chinese with English abstract)
[34]	高雪, 章印, 辛广, 等. 不同成熟度软枣猕猴桃果实的划分标准及贮藏特性[J]. 中国农业科学, 2019, 52(10): 1784-1796.
	GAO X, ZHANG Y, XIN G, et al. Classification criteria and storage characteristics of Actinidia arguta fruits with different maturities[J]. Scientia Agricultura Sinica, 2019, 52(10): 1784-1796. (in Chinese with English abstract)
[35]	公丽艳, 孟宪军, 刘乃侨, 等. 基于主成分与聚类分析的苹果加工品质评价[J]. 农业工程学报, 2014, 30(13): 276-285.
	GONG L Y, MENG X J, LIU N Q, et al. Evaluation of apple quality based on principal component and hierarchical cluster analysis[J]. Transactions of the Chinese Society of Agricultural Engineering, 2014, 30(13): 276-285. (in Chinese with English abstract)
[36]	宫凤强, 鲁金涛. 基于主成分分析与距离判别分析法的突水水源识别方法[J]. 采矿与安全工程学报, 2014, 31(2): 236-242.
	GONG F Q, LU J T. Recognition method of mine water inrush sources based on the principal element analysis and distance discrimination analysis[J]. Journal of Mining & Safety Engineering, 2014, 31(2): 236-242. (in Chinese with English abstract)
[37]	丁学利, 戚昌盛, 房丽. 基于Fisher判别分析的中药材分类识别[J]. 赤峰学院学报(自然科学版), 2021, 37(11): 19-22.
	DING X L, QI C S, FANG L. Classification and recognition of traditional Chinese medicine based on Fisher discriminant analysis[J]. Journal of Chifeng University(Natural Science Edition), 2021, 37(11): 19-22. (in Chinese)
[38]	LI X B, WANG Y, JIN L, et al. Development of fruit color in Rubus chingii Hu (Chinese raspberry): a story about novel offshoots of anthocyanin and carotenoid biosynthesis[J]. Plant Science, 2021, 311: 110996.
[39]	LADANIYA M S, MAHALLE B C. Changes in ‘Mosambi’ orange (Citrus sinensis Osbeck) fruit during maturation under a sub-humid tropical climate[J]. Tropical Agriculture, 2005, 82 (3-4): 285-293.
[40]	MRATINIĆ E, POPOVSKI B, MILOŠEVIĆ T, et al. Impact of harvest time on the main agronomic and fruit quality traits of three apricot cultivars[J]. International Journal of Fruit Science, 2012, 12(4): 427-436.
[41]	及华, 关军锋, 孙玉龙, 等. 不同采收成熟度黑宝石李冷藏期间品质变化的研究[J]. 保鲜与加工, 2010, 10(3): 22-25.
	JI H, GUAN J F, SUN Y L, et al. Research of quality change for black diamond plums of different maturity during cold storage[J]. Storage & Process, 2010, 10(3): 22-25. (in Chinese with English abstract)
[42]	马培恰, 吴文, 王平, 等. 贡柑采收期果肉颜色变化与果实成熟度的关系研究[J]. 广东农业科学, 2010, 37(10): 63-64.
	MA P Q, WU W, WANG P, et al. Relationship between the color change of citrus Gonggan flesh and the maturity in harvest time[J]. Guangdong Agricultural Sciences, 2010, 37(10): 63-64. (in Chinese with English abstract)

采收批次 Harvest batches	采收时间 Harvest time	盛花期后天数 Days after full flowering/d
1	6月15日	71
2	6月18日	74
3	6月21日	77
4	6月24日	8
5	6月27日	83
6	6月30日	86
7	7月3日	89
8	7月6日	92
9	7月9日	95
10	7月12日	98
11	7月15日	101
12	7月18日	104
13	7月21日	107
14	7月24日	110
15	7月27日	113
16	7月30日	116
17	8月2日	119
18	8月5日	122
19	8月8日	125
20	8月11日	128

采收批次 Harvest batches	采收时间 Harvest time	盛花期后天数 Days after full flowering/d
1	6月15日	71
2	6月18日	74
3	6月21日	77
4	6月24日	8
5	6月27日	83
6	6月30日	86
7	7月3日	89
8	7月6日	92
9	7月9日	95
10	7月12日	98
11	7月15日	101
12	7月18日	104
13	7月21日	107
14	7月24日	110
15	7月27日	113
16	7月30日	116
17	8月2日	119
18	8月5日	122
19	8月8日	125
20	8月11日	128

盛花期后天数 Days after full flowering/d	带皮硬度 Firmness with peel/N	去皮硬度 Firmness without peel/N	可溶性固形物含量 Soluble solid content/%	可滴定酸度 Titratable acidity/%	水分含量 Moisture content/%	单果重 Single fruit weight/g	固酸比 Solid acid ratio/%
71	37.67± 2.30 a	27.65± 1.81 a	11.57± 1.27 i	0.93± 0.06 a	88.00± 0.01 a	69.32± 9.07 f	12.53± 2.15 d
74	35.70± 4.00 ab	22.97± 3.30 b	12.16± 0.18 hi	0.86± 0.17 ab	86.00± 0.04 a	70.69± 15.72 ef	14.59± 2.91 d
77	34.76± 5.10 abc	20.32± 1.36 bc	13.59± 0.25 ghi	0.89± 0.11 abc	83.00± 0.01 ab	77.55± 10.47 def	15.35± 1.64 d
80	33.71± 1.69 abc	18.51± 2.79 cd	12.80± 1.22 fghi	0.78± 0.11 abc	82.00± 0.01 ab	81.34± 11.56 cdef	16.66± 3.16 d
83	32.58± 2.44 bcd	17.47± 3.13 cde	13.03± 0.41 fghi	0.71± 0.06 bc	82.00± 0.01 ab	82.89± 4.15 cdef	18.55± 2.16 d
86	30.34± 0.52 cde	16.64± 1.75 cde	13.24± 0.47 efghi	0.71± 0.06 bc	81.00± 0.01 abc	83.30± 4.58 cdef	18.79± 1.16 d
89	27.81± 1.43 def	15.36± 0.49 def	13.34± 2.11 efghi	0.67± 0.11 cd	80.00± 0.01 abcd	84.32± 13.70 bcdef	20.29± 4.40 d
92	25.91± 1.67 fg	14.99± 2.87 def	13.56± 2.14 efghi	0.48± 0.23 de	78.00± 0.02 abcd	85.66± 4.07 bcdef	37.29± 29.14 c
95	26.55± 1.65 def	14.41± 0.87 efg	14.07± 0.49 defghi	0.45± 0.01 ef	78.00± 0.02 abcd	86.48± 7.24 abcdef	31.47± 1.10 c
98	25.00± 2.42 fg	13.65± 1.93 efgh	14.13± 1.27 defghi	0.41± 0.06 efg	78.00± 0.01 abcd	86.51± 3.55 abcdef	34.93± 4.75 c
101	24.34± 3.50 fg	12.42± 1.77 fghi	14.62± 0.45 defgh	0.41± 0.06 efg	77.00± 0.04 bcd	88.18± 13.01 abcde	36.44± 7.25 c
104	23.46± 2.51 fgh	11.76± 1.24 fghij	14.73± 1.08 defgh	0.37± 0.06 efgh	76.00± 0.01 bcd	88.87± 9.77 abcde	40.61± 9.03 c
107	22.11± 2.18 gh	11.11± 0.80 ghij	15.03± 2.13 cdefg	0.30± 0.06 efghi	76.00± 0.03 bcd	88.99± 6.33 abcde	52.63± 16.14 bc
110	21.63± 1.99 ghi	10.51± 2.27 hijk	15.24± 1.44 cdefg	0.30± 0.06 efghi	76.00± 0.08 bcd	89.10± 2.90 abcd	53.74± 17.76 bc
113	18.89± 1.41 hij	10.03± 1.78 hijk	15.53± 1.83 cdef	0.30± 0.06 efghi	75.00± 0.04 bcd	89.44± 2.81 abcd	55.01± 19.92 bc
116	16.78± 1.66 ij	9.47± 0.49 ijkl	15.97± 2.25 bcde	0.26± 0.06 fghi	75.00± 0.05 bcd	93.89± 2.83 abcd	64.50± 20.53 bc
119	16.97± 2.03 ij	8.86± 1.29 ijkl	16.70± 0.87 bcd	0.19± 0.06 ghi	75.00± 0.02 bcd	94.81± 6.89 abcd	98.15± 2.00 ab
122	16.03± 0.81 jk	8.10± 0.60 jkl	17.73± 1.57 abc	0.22± 0.11 ghi	75.00± 0.05 bcd	97.64± 16.12 abc	96.39± 10.94 b
125	14.19± 0.17 jk	6.82± 1.24 kl	18.48± 1.07 ab	0.22± 0.11 hi	72.00± 0.12 cd	102.17± 6.54 ab	103.04± 18.30 ab
128	11.09± 2.80 k	5.74± 1.67 l	20.13± 0.35 a	0.15± 0.06 i	71.00± 0.12 d	104.69± 8.09 a	149.39± 2.85 a

盛花期后天数 Days after full flowering/d	带皮硬度 Firmness with peel/N	去皮硬度 Firmness without peel/N	可溶性固形物含量 Soluble solid content/%	可滴定酸度 Titratable acidity/%	水分含量 Moisture content/%	单果重 Single fruit weight/g	固酸比 Solid acid ratio/%
71	37.67± 2.30 a	27.65± 1.81 a	11.57± 1.27 i	0.93± 0.06 a	88.00± 0.01 a	69.32± 9.07 f	12.53± 2.15 d
74	35.70± 4.00 ab	22.97± 3.30 b	12.16± 0.18 hi	0.86± 0.17 ab	86.00± 0.04 a	70.69± 15.72 ef	14.59± 2.91 d
77	34.76± 5.10 abc	20.32± 1.36 bc	13.59± 0.25 ghi	0.89± 0.11 abc	83.00± 0.01 ab	77.55± 10.47 def	15.35± 1.64 d
80	33.71± 1.69 abc	18.51± 2.79 cd	12.80± 1.22 fghi	0.78± 0.11 abc	82.00± 0.01 ab	81.34± 11.56 cdef	16.66± 3.16 d
83	32.58± 2.44 bcd	17.47± 3.13 cde	13.03± 0.41 fghi	0.71± 0.06 bc	82.00± 0.01 ab	82.89± 4.15 cdef	18.55± 2.16 d
86	30.34± 0.52 cde	16.64± 1.75 cde	13.24± 0.47 efghi	0.71± 0.06 bc	81.00± 0.01 abc	83.30± 4.58 cdef	18.79± 1.16 d
89	27.81± 1.43 def	15.36± 0.49 def	13.34± 2.11 efghi	0.67± 0.11 cd	80.00± 0.01 abcd	84.32± 13.70 bcdef	20.29± 4.40 d
92	25.91± 1.67 fg	14.99± 2.87 def	13.56± 2.14 efghi	0.48± 0.23 de	78.00± 0.02 abcd	85.66± 4.07 bcdef	37.29± 29.14 c
95	26.55± 1.65 def	14.41± 0.87 efg	14.07± 0.49 defghi	0.45± 0.01 ef	78.00± 0.02 abcd	86.48± 7.24 abcdef	31.47± 1.10 c
98	25.00± 2.42 fg	13.65± 1.93 efgh	14.13± 1.27 defghi	0.41± 0.06 efg	78.00± 0.01 abcd	86.51± 3.55 abcdef	34.93± 4.75 c
101	24.34± 3.50 fg	12.42± 1.77 fghi	14.62± 0.45 defgh	0.41± 0.06 efg	77.00± 0.04 bcd	88.18± 13.01 abcde	36.44± 7.25 c
104	23.46± 2.51 fgh	11.76± 1.24 fghij	14.73± 1.08 defgh	0.37± 0.06 efgh	76.00± 0.01 bcd	88.87± 9.77 abcde	40.61± 9.03 c
107	22.11± 2.18 gh	11.11± 0.80 ghij	15.03± 2.13 cdefg	0.30± 0.06 efghi	76.00± 0.03 bcd	88.99± 6.33 abcde	52.63± 16.14 bc
110	21.63± 1.99 ghi	10.51± 2.27 hijk	15.24± 1.44 cdefg	0.30± 0.06 efghi	76.00± 0.08 bcd	89.10± 2.90 abcd	53.74± 17.76 bc
113	18.89± 1.41 hij	10.03± 1.78 hijk	15.53± 1.83 cdef	0.30± 0.06 efghi	75.00± 0.04 bcd	89.44± 2.81 abcd	55.01± 19.92 bc
116	16.78± 1.66 ij	9.47± 0.49 ijkl	15.97± 2.25 bcde	0.26± 0.06 fghi	75.00± 0.05 bcd	93.89± 2.83 abcd	64.50± 20.53 bc
119	16.97± 2.03 ij	8.86± 1.29 ijkl	16.70± 0.87 bcd	0.19± 0.06 ghi	75.00± 0.02 bcd	94.81± 6.89 abcd	98.15± 2.00 ab
122	16.03± 0.81 jk	8.10± 0.60 jkl	17.73± 1.57 abc	0.22± 0.11 ghi	75.00± 0.05 bcd	97.64± 16.12 abc	96.39± 10.94 b
125	14.19± 0.17 jk	6.82± 1.24 kl	18.48± 1.07 ab	0.22± 0.11 hi	72.00± 0.12 cd	102.17± 6.54 ab	103.04± 18.30 ab
128	11.09± 2.80 k	5.74± 1.67 l	20.13± 0.35 a	0.15± 0.06 i	71.00± 0.12 d	104.69± 8.09 a	149.39± 2.85 a

盛花期后天数 Days after full flowering/d	带皮硬度 Firmness with peel/N	去皮硬度 Firmness without peel/N	可溶性固形物含量 Soluble solid content/%	可滴定酸度 Titratable acidity/%	水分含量 Moisture content/%	固酸比 Solid acid ratio	单果重 Single fruit weight/g
71	1.00	1.00	0	1.00	1.00	0	1.00
74	0.93	0.79	0.07	0.91	0.88	0.02	0.04
77	0.89	0.67	0.24	0.95	0.71	0.02	0.23
80	0.81	0.58	0.14	0.81	0.65	0.03	0.34
83	0.73	0.54	0.17	0.71	0.65	0.04	0.38
86	0.73	0.50	0.20	0.71	0.59	0.05	0.40
89	0.63	0.44	0.21	0.67	0.59	0.06	0.42
92	0.57	0.42	0.23	0.43	0.47	0.18	0.46
95	0.56	0.40	0.29	0.38	0.41	0.14	0.49
98	0.52	0.36	0.30	0.33	0.41	0.16	0.49
101	0.50	0.30	0.36	0.33	0.35	0.17	0.53
104	0.47	0.27	0.37	0.29	0.29	0.21	0.55
107	0.42	0.25	0.40	0.19	0.29	0.29	0.56
110	0.38	0.22	0.43	0.19	0.29	0.30	0.56
113	0.29	0.20	0.46	0.19	0.24	0.31	0.57
116	0.25	0.17	0.51	0.14	0.24	0.38	0.69
119	0.25	0.14	0.60	0.05	0.24	0.63	0.72
122	0.18	0.11	0.72	0.09	0.24	0.61	0.80
125	0.12	0.05	0.81	0.09	0.06	0.66	0.93
128	0	0	1.00	0	1.00	1.00	1.00

风味皇后杏李果实不同成熟度特性研究

Study on the characteristics of different maturity of apricot plum Flavor Queen fruit

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

图/表 12

参考文献 42

相关文章 15

编辑推荐

Metrics

本文评价

成熟度 Maturity	日期 Date(month-day)	盛花期后天数 Days after full flowering/d
成熟度Ⅰ Maturity Ⅰ	6月15日—6月21日	71~77
成熟度Ⅱ Maturity Ⅱ	6月24日—7月3日	80~89
成熟度Ⅲ Maturity Ⅲ	7月6日—7月18日	92~104
成熟度Ⅳ Maturity Ⅳ	7月21日—8月5日	107~122
成熟度Ⅴ Maturity Ⅴ	8月8日—8月11日	125~128

成熟度 Maturity	转黄率 Yellowing rate	带皮硬度 Firmness with peel/N	去皮硬度 Firmness without peel/N	可溶性固形物含量 Soluble solid content/%	可滴定酸度 Titratable acidity/%	固酸比 Solid acid ratio	单果重 Single fruit weight/g	水分含量 Moisture content/%
成熟度Ⅰ Maturity Ⅰ	完全绿色 Completely green	>34.70	>23.64	<12.44	>0.89	<15.35	<72.52	>85.67
成熟度Ⅱ Maturity Ⅱ	转黄率<30% Yellowing rate<30%	27.81~ 33.71	15.36~ 18.51	12.81~13.34	0.67~ 0.78	16.66~ 20.29	81.34~ 84.32	80.00~ 82.00
成熟度Ⅲ Maturity Ⅲ	转黄率30%~<50% Yellowing rate from 30%-<50%	23.46~ 25.91	11.76~ 14.99	13.56~14.73	0.37~ 0.48	37.29~ 40.61	85.66~ 88.87	76.00~ 78.00
成熟度Ⅳ Maturity Ⅳ	转黄率50%~80% Yellowing rate from 50%-80%	16.03~ 22.11	8.10~ 11.11	15.03~18.05	0.22~ 0.30	52.63~ 96.39	88.99~ 97.64	75.00~ 76.00
成熟度Ⅴ Maturity Ⅴ	转黄率>80% Yellowing rate>80%	<12.64	<6.28	>19.31	<0.22	>103.04	>103.43	<72.70

[1]	叶雷, 张波, 杨学圳, 李小林, 张小平, 谭伟. 竹屑替代木屑栽培毛木耳的可行性及其品质综合评价[J]. 浙江农业学报, 2023, 35(6): 1416-1426.
[2]	娄茜棋, 梁燕. 五类不同果色番茄种质资源品质分析[J]. 浙江农业学报, 2023, 35(3): 582-589.
[3]	张红梅, 王保君, 沈亚强, 程旺大. 浙北地区不同粒形优质粳稻产量和品质对播期调控的响应[J]. 浙江农业学报, 2023, 35(12): 2751-2762.
[4]	翟艺兰, 张楚磊, 楚爱香, 高俊鸽, 夏晴情, 卢志昌. 二十七种槭属植物表型多样性分析[J]. 浙江农业学报, 2023, 35(11): 2621-2635.
[5]	彭丹丹, 陈大刚, 徐开未, 游浩宇, 杨然, 廖慧苹, 陈远学. 椰糠复合基质对猕猴桃砧木幼苗生长及根系特征的影响[J]. 浙江农业学报, 2023, 35(10): 2364-2377.
[6]	姜昊梁, 黄允, 梁绍芳, 谢梦晨, 徐天成, 宋芷婷, 向文文, 陈青春, 万小荣, 孙伟. 镉胁迫对不同甜玉米自交系幼苗生长的影响及其相关简单重复序列分子标记初筛[J]. 浙江农业学报, 2022, 34(8): 1582-1590.
[7]	蒋瑞平, 赵辰晖, 李文杰, 安秋菊, 李佳伦, 周嘉裕, 李遂焰, 廖海. 豆科植物IPI基因密码子偏好性[J]. 浙江农业学报, 2022, 34(6): 1114-1123.
[8]	麻仲花, 吴娜, 陈娟, 赵匆, 闫承宏, 刘吉利. 盐胁迫与供磷水平对柳枝稷苗期生理特性的影响[J]. 浙江农业学报, 2022, 34(6): 1205-1216.
[9]	赵宇洪, 何文, 李根, 王强, 谢锐, 王燕, 陈清, 王小蓉. 四川地区琯溪蜜柚及其芽变品种的果实品质[J]. 浙江农业学报, 2022, 34(5): 995-1004.
[10]	杨蕾, 洪林, 刘兆俊, 杨海健, 王武. 六个金柑品种果实品质与营养综合评价[J]. 浙江农业学报, 2022, 34(3): 534-547.
[11]	裴芸, 徐秀红, 陆锦彪, 陈阿敏, 张万萍. 151份贵州地方樱桃番茄资源的遗传多样性分析[J]. 浙江农业学报, 2022, 34(2): 310-316.
[12]	王保君, 程旺大, 沈亚强, 陈召桂, 彭玉慧, 朱佳伟, 黄家频, 张红梅. 浙江省粽子专用糯稻品种筛选及其综合评价[J]. 浙江农业学报, 2022, 34(12): 2583-2593.
[13]	刘涛, 陈海荣, 汪成忠, 任丽, 张荻. 干旱和盐胁迫下百子莲的抗逆生理研究[J]. 浙江农业学报, 2022, 34(12): 2669-2681.
[14]	疏再发, 刘瑜, 邵静娜, 郑生宏, 周慧娟, 吉庆勇, 何卫中. 浙南早生茶树种质资源主要品质成分分析及优异资源鉴选[J]. 浙江农业学报, 2022, 34(11): 2438-2450.
[15]	周品志, 裴悦琨, 魏冉, 张永飞, 谷宇. 基于YOLOV4模型的果园樱桃实时检测研究[J]. 浙江农业学报, 2022, 34(11): 2522-2532.