| 姚丽贤,杨苞梅,周昌敏,王祥和,何兆桓,李国良.无核荔养分累积特点及果实风味品质[J].中国南方果树,2019,48(1): |
| 无核荔养分累积特点及果实风味品质 |
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| 投稿时间：2018-03-14 修订日期：2018-04-24 |
| DOI： |
| 中文关键词: 无核荔 营养特性 氨基酸 香气物质 |
| 英文关键词:Seedless litchi nutritional characteristics amino acid aromatic substance |
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| 中文摘要: |
| 无核荔原产海南，是我国稀有的荔枝品种。无核荔存在采前严重落果现象，很大程度上限制了该品种种植效益的提高及推广种植前景。在海南澄迈无核荔主产区挖取3株成熟期中产且基本没有裂果的无核荔，测定不同部位大中微量元素含量及果实风味品质指标。结果显示，为生产50 kg果实，无核荔地上部树体需要累积N 1181.6±199.7 g、P 188.3±22.3 g、K 740.2±87.8 g、Ca 1053.7±229.8 g、Mg 218.1±24.2 g、S 90.8±8.2 g、Si 133.7±25.5 g、Fe 125.9±48.6 g、Mn 5967.1±5174.4 mg、Cu 590.0±261.7 mg、Zn 1835.7±322.7 mg、B 1940.5±101.6 mg、Mo 12.8±5.6 mg，养分累积比例N:P:K:Ca:Mg为1:0.16:0.63:0.89:0.18。收获无核荔果实带走的养分占地上部树体养分总量比例分别为：N 7.4%、P 6.4%、K 12.1%、Ca 1.0%、Mg 4.5%、S 6.5%、Si 0.3%、Cu 8.4%、Zn 7.0%、Fe 0.1%、Mn 0.7%、B 7.3%%、Mo 5.2%。无核荔果肉游离氨基酸总量为695.6±41.3 mg/kg，其中γ-氨基丁酸含量最高，占氨基酸组分的34.0%；果肉风味氨基酸以甜味氨基酸比例最高。无核荔果实呈香物质为烯类，最主要为香橙烯（43.2%）和石竹烯（21.1%）。为无核荔的养分管理及果品开发提供了基础数据资料。 |
| 英文摘要: |
| Seedless litchi, originated in Hainan province, is a valuable litchi cultivar in China. However, serious fruit drop of seedless litchi before harvest is a great obstacle to further improve its plantation profits and expanded cultivation. The present work aims to supply basis for nutrient management and fruit utilization in seedless litchi by investigating its nutrient requirement and the fruit flavor quality. Three seedless litchi plants, cultivated at the main production region of seedless litchi in Chengmai Hainan, were excavated to examine the accumulation and distribution of nutrients in seedless litchi plants and the fruit flavor quality and taste. To produce 50 kg fruit, the aboveground parts of seedless litchi require N 1181.6±199.7 g, P 188.3±22.3 g, K 740.2±87.8 g, Ca 1053.7±229.8 g, Mg 218.1±24.2 g, S 90.8±8.2 g, Si 133.7±25.5 g, Fe 125.9±48.6 g, Mn 5967.1±5174.4 mg, Cu 590.0±261.7 mg, Zn 1835.7±322.7 mg, B 1940.5±101.6 mg and Mo 12.8±5.6 mg, with the ratios of N:P:K:Ca:Mg as 1:0.16:0.63:0.89:0.18. While at harvest, 7.4% of N, 6.4% of P, 12.1% of K, 1.0% of Ca, 4.5% of Mg, 6.5% of S, 0.3% of Si, 8.4% of Cu, 7.0% of Zn, 0.1% of Fe, 0.7% of Mn, 7.3% of B and 5.2% of Mo accounting for the total nutrient accumulation in the above-ground plants were removed by 50 kg fruit. Seedless litchi contains 695.6±41.3 mg/kg of total amino acids in the pulp, with γ-aminobutyric acid being the highest component and comprising 34.0% of the total amino acids. And, the percentage of sweet amino acids ranks first in the flavor amino acids. The fragrance of seedless litchi fruit originates from the volatile alkenes, which are primarily composed of aromadendrene (43.2%) and caryophyllene (21.1%). |
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