论文部分内容阅读
猕猴桃采收果实与完全成熟果实中含有糖和酸,这是支配其果实风味的主要原因。如果分别测得其糖与酸的定量值,则可知其甜味和酸味的特点及与其它果实的不同之处,并可作为加工用的基础资料。新西兰很早就有了关于这方面的研究成果。1975年,Heatherbell曾测定过布鲁诺品种完全成熟果实中的糖及不挥发性有机酸的含量。猕猴桃果实内,除了果糖、葡葡糖和蔗糖外,没有其它的糖。其葡萄糖含量比
Kiwifruit harvested fruits and fully ripe fruit contains sugar and acid, which dominate the fruit flavor of the main reasons. If the quantitative values of sugar and acid are respectively measured, the characteristics of sweetness and sourness as well as the differences from other fruits can be known and can be used as basic information for processing. New Zealand has long had research results in this area. In 1975, Heatherbell had measured the content of sugars and non-volatile organic acids in the fully ripe fruit of Bruno varieties. Kiwi fruit, in addition to fructose, glucose and sucrose, no other sugar. Its glucose content ratio