关键词: 丽水, 白沙枇杷, 果实发育, 品质

Abstract: The dynamics of fresh weight， color parameter， sugar， organic acid， and total phenolics and flavonoids contents were examined in three white fleshy loquat (Eriobotrya japonica (Thunb.)Lindl) resources The results showed the change trends in fruit weight and color development were similar among four white fleshy loquats The biggest fruit size was Ninghaibai among the four varieties， the size of Big Taipingbai was close to Ninghaibai， Taipingbai was the smallest one The change trends of sugars， organic acids， total phenolics and flavonoids contents were also similar The fructose was the major sugar of these four white fleshy loquat varieties， which accounted for 54%-61% of total sugar content The glucose took the second content component of sugars， which accounted for 35%-37% of total sugar content The highest sugar content was in fruit of Taxiabai， Taipinbai ranked the second， and the lowest sugar content was in fruit of Big Taipinbai The titratable acids and organic acids contents were the highest in fruit of Taxiabai， the content in Taipinbai was the second， Big Taipingbai was the lowest The contents of total phenolics and flavonoids were relatively high in the early stage of fruit development， thereafter quickly declined with fruit development， kept constant in final two weeks before maturation The difference in total phenolics and flavonoids content among four varieties was little The key stage of fruit quality components accumulation began from three weeks before maturation， when the loquat fruit grew quickly， sugars accumulated fast， and organic acid declined rapidly.

Key words: Lishui, white fleshy loquat, fruit development, quality component