论文部分内容阅读
调查了日本冈山市套袋桃主栽品种桥场白凤(早熟)、白凤(早中熟)等的果肉品质。不同品种果实分大、中、小(L、M、S)3种规格,放置于25℃室温至完熟状态(皮可用手剥离)后进行品质差异的探讨。桥场白凤S果实底色暗,清水白桃L果实着色浓但底色暗,白丽L果实着色浅,黄色深,外观均不好。果汁中主要甜味成分蔗糖和葡萄糖的含量,在白凤、清水白桃、白丽的S和L果实中高,酸味成分苹果酸和柠檬酸的含量以这3个品种的L果实最低,果实大小对桥场白凤的糖、酸含量无明显影响。影响果实苦味的天门冬酰胺含量以桥场白凤和白凤的L果实高,但在清水白桃和白丽大小果实中含量均较低。影响桃香味的主要香气成分r-decalactone,在早熟品种桥场白凤L果实中含量高,但白凤和清水白桃的M果实、晚熟品种白丽的S果实中含量高。清水白桃的L果实肉质较差。感官评价的结果表明,白凤L果实与白丽S果实风味差。以上试验结果表明,代表日本冈山地区的白桃品种白凤、清水白桃、白丽的大果(L)比中等大小的果实甜味和酸味低、香气弱、风味淡、肉质也差。
The quality of the flesh such as Bai Feng (Premature) and Baifeng (Early Mature) in Qiaokou, Okadama, Japan was investigated. Different varieties of fruit points big, medium and small (L, M, S) three kinds of specifications, placed in 25 ℃ room temperature to maturity state (skin can be hand stripping) quality differences after discussion. Bashi Feng Shui S fruit background dark, clear water white peach L fruit coloring concentrated but the background dark, Bai Li L fruit coloring shallow, dark yellow, the appearance is not good. The contents of sucrose and glucose, the main sweet components in fruit juice, were highest in the fruit of Bai Feng, Qing Shui White Peach and Bai Li S and L. The contents of malic acid and citric acid in the fruit were the lowest in L fruits of the three cultivars, Bridge farm white phoenix, no significant effect on acid content. The content of asparagine, which affects the bitterness of fruit, was higher in L fruits of Bai Feng and Bai Feng of Qiaochang, but lower in the fruits of Bai Shui and Bai Li. The main aroma component r-decalactone, which affects the peach aroma, is high in the fruit of Bifeng L, an early-maturing variety, but is high in M fruits of Bai Feng and Qing Shui white peach and S fruits of late-maturing variety Bailey. Clear water white peach L fruit poor quality. The results of sensory evaluation showed that the fruit of Baifeng L and Baili S had bad flavor. The above test results show that the white peach cultivars Baifeng, Shui Shui Baitao and Bai Li, representing the Okayama region of Japan, have lower sweetness and sourness than the medium-sized fruit, weak aroma, light flavor and poor flesh quality.