| 魏永赞,石胜友.12份引进油梨品种果实品质评价分析[J].中国南方果树,2017,46(5): |
| 12份引进油梨品种果实品质评价分析 |
| Analysis and Evaluation of Main Fruit Quality in Avocado of Twelve Introduced Cultivars |
| 投稿时间：2017-06-27 修订日期：2017-08-10 |
| DOI： |
| 中文关键词: 油梨 果实品质 可溶性糖 粗脂肪 |
| 英文关键词:Avocado fruit quality soluble sugar crude fat |
| 基金项目: |
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| 中文摘要: |
| 引进油梨种质果实品质特征的分析与评价，是引进油梨品种筛选、利用及新品种选育的重要参考依据。本研究以12份引进油梨品种为试材，对果肉中可溶性糖、淀粉、可溶性蛋白、粗脂肪和含水量等果实品质性状进行了测定分析。结果表明：不同油梨品种间果肉中可溶性糖、蛋白质和粗脂肪的含量存在较大差异，淀粉含量相对稳定；可溶性总糖含量在17.35～40.76 mg/g FW之间，‘迪普伊’和‘威尔逊无核’的可溶性总糖含量明显高于其他品种，果肉中葡萄糖含量明显高于果糖和蔗糖；淀粉含量在30.46～63.32 mg/g FW之间，‘西蒙兹’中含量最高；可溶性蛋白含量分布在在5.35～15.35 mg/g FW之间，‘西蒙兹’含量最高；出油率在1.33～7.33%之间，‘门罗’出油率最高。可见，油梨果肉中可溶性糖的积累模式是以葡萄糖为主，并含有少量果糖和蔗糖；与淀粉含量和相对含水量相比，可溶性糖、粗脂肪和可溶性蛋白的含量更宜作为油梨优质引种和新品种选育的评价指标。 |
| 英文摘要: |
| Determination and evaluation of fruit quality in different avocado cultivars is an important reference for screening and utilizing of introduced avocado cultivars, and breeding of new variety of avocado. In this study, the contents of soluble sugar, starch, soluble protein, crude fat and relative water in flesh of twelve avocado cultivars will be measured and evaluated. The results showed that, the contents of soluble sugar, soluble protein and crude fat had obvious differences in flesh of different avocado cultivars, while the contents of starch and relative water fewer changes; the content of soluble total sugar distributed from 17.35 mg/g FW to 40.76 mg/g FW, and the contents of soluble total sugar in flesh of ‘Dupuis’ and ‘Wilson seedless’ were markedly higher than that in other avocado cultivars; the content of glucose was much higher than fructose and sugar in flesh; the distribution ranges of the content of starch, soluble protein and crude fat were 30.46～63.32 mg/g FW, 5.35～15.35 mg/g FW and 1.33～7.33%, respectively; ‘Simmonds’ had the highest content of starch and soluble protein, and ‘Monroe’ had the highest content of crude fat among twelve avocado cultivars. In summary, the flesh of avocado had major glucose and small amounts of fructose and sugar; the contents of soluble sugar, soluble protein and crude fat were more appropriate as guideline for introducting and breeding new avocado varieties. |
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