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以糯米糍和怀枝为对照,比较了荔枝新品种岭丰糯的植物学、经济学性状及坐果能力。结果表明:岭丰糯树势比糯米糍和怀枝旺盛,叶片也大;果实大于怀枝,但比糯米糍小;岭丰糯、糯米糍的种子焦核率高;累积落果率与怀枝差异不大,二者均低于糯米糍;岭丰糯果肉浓甜、微香、肉厚且脆嫩、风味佳;可食率、焦核率以及可溶性固形物含量、总糖含量、风味均优于怀枝,与糯米糍相近;可滴定酸含量则低于糯米糍和怀枝,因此岭丰糯的糖酸比最高,甜味更重。从果皮着色看,岭丰糯和糯米糍的红色度相近,优于怀枝;而岭丰糯L值与糯米糍相近,低于怀枝,其亮度略低于怀枝,果皮色泽更接近糯米糍。
Using glutinous rice and wuzhi as control, the botany, economic characters and fruit-setting ability of the new variety Litchi were compared. The results showed that the seedling abundance of Lingfeng was higher than that of Glutinous Rice and Huai Zhi, and the leaves were also larger. The fruit was larger than that of Daoxingzhi, but smaller than Glutinous Rice. The seed coke nucleation rate of Lingfengnuo and Glutinous Rice was high. The difference was not significant, both of them were lower than that of glutinous rice noodles. Lingfeng waxy pulp was sweet, slightly fragrant, fleshy and tender, with good flavor; edible rate, coke kernel rate, soluble solid content, total sugar content and flavor were excellent Yuhuizhi, similar to glutinous rice noodles; titratable acid content is lower than glutinous rice noodles and wuzhi, Lingfeng waxy sugar than the highest, sweet heavier. From the perspective of peel coloring, the redness of Lingfeng glutinous rice and glutinous rice gourd is similar, which is better than that of wuzhijian; while the L value of Lingfeng waxy rice is similar to that of glutinous rice gruel, lower than that of wuzhizhi, and its brightness is slightly lower than that of wuzhizhi, and the color of peel is closer to glutinous rice糍.