滑皮金柑和融安金柑外观、风味及营养成分比较

doi:10.3969/j.issn.1004-1524.2019.04.19

浙江农业学报 ›› 2019, Vol. 31 ›› Issue (4): 654-660.DOI: 10.3969/j.issn.1004-1524.2019.04.19

滑皮金柑和融安金柑外观、风味及营养成分比较

马张正, 马巧利, 辜青青, 勒思, 雷常玉, 魏清江^*

江西农业大学农学院,江西南昌330045

收稿日期:2018-09-18 出版日期:2019-04-25 发布日期:2019-04-19
通讯作者: *魏清江,E-mail: qjwell@126.com
作者简介:马张正(1995-),男,江苏镇江人,硕士研究生,从事果实品质调控研究。E-mail: 1757726863@qq.com
基金资助:
国家自然科学基金(31501811);江西省教育厅科学技术研究项目(GJJ160358)

Comparative study of fruit appearance, flavor and nutritional components in Huapi and Rong'an kumquat

MA Zhangzheng, MA Qiaoli, GU Qingqing, LE Si, LEI Changyu, WEI Qingjiang^*

College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China

Received:2018-09-18 Online:2019-04-25 Published:2019-04-19

摘要/Abstract

摘要： 滑皮金柑是融安金柑的实生变异品种,为探明其品质特性,本研究以融安金柑为对照,比较二者果实外观、风味和营养成分的差异。结果表明,滑皮金柑单果质量、纵横径、果皮油胞数和色泽CCI值均显著低于融安金柑。滑皮金柑果实剪切力较低,其他质构指标均显著高于对照。糖酸含量分析表明:滑皮金柑果皮和果肉中葡萄糖、果糖、蔗糖以及总糖含量均显著高于融安金柑;滑皮金柑果皮中柠檬酸和苹果酸含量显著低于对照,而乙酸、马来酸和富马酸含量则显著高于对照;在果肉中,滑皮金柑的柠檬酸和丁二酸含量显著低于对照,而酒石酸、草酸、乙酸、马来酸、富马酸含量均显著高于对照。此外,滑皮金柑果皮和果肉中V_C含量相对较低,但总多酚和总黄酮含量显著高于对照。同时滑皮金柑中积累了更多香豆酸和阿魏酸,总酚酸含量也高于对照。

关键词: 滑皮金柑, 融安金柑, 果实外观, 风味, 营养成分

Abstract: To explore the quality characteristics of Huapi kumquat, a mutant from the seedlings of Rong'an kumquat, the differences in fruit appearance, flavor and nutritional components of the two kumquats were compared, and Rong'an kumquat was used as the control. The results showed that the single fruit weight, longitudinal and transverse diameter, oil cell number, and citrus colour index were lower in Huapi kumquat than that of Rong'an kumquat. Moreover, fruit shear force was lower, but the other texture indexes were higher in Huapi kumquat than the control. Analysis of sugar and acid revealed that the contents of glucose, fructose, sucrose, and total sugar were higher in both peel and flesh of Huapi kumquat than those in Rong'an kumquat. Meanwhile, contents of malic acid and citric acid were lower, but acetic acid, malic acid and fumaric acid were higher in peel of Huapi kumquat than those of Rong'an kumquat. In the flesh, contents of citric acid and succinic acid were lower in Huapi kumquat, while it accumulated more tartaric acid, oxalic acid, acetic acid, maleic acid, fumaric acid. In addition, Huapi kumquat accumulated less V_C, but more total flavonoid and polyphenol. The Huapi kumquat also accumulated more coumaric acid, ferulic acid, and total phenolic acid than the control.

Key words: Huapi kumquat, Rong'an kumquat, fruit appearance, flavor, nutritional component

中图分类号:

S666.1

马张正, 马巧利, 辜青青, 勒思, 雷常玉, 魏清江. 滑皮金柑和融安金柑外观、风味及营养成分比较[J]. 浙江农业学报, 2019, 31(4): 654-660.

MA Zhangzheng, MA Qiaoli, GU Qingqing, LE Si, LEI Changyu, WEI Qingjiang. Comparative study of fruit appearance, flavor and nutritional components in Huapi and Rong'an kumquat[J]. , 2019, 31(4): 654-660.

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滑皮金柑和融安金柑外观、风味及营养成分比较

Comparative study of fruit appearance, flavor and nutritional components in Huapi and Rong'an kumquat

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