| 邓英毅,何嘉楠.红肉火龙果不同品种的果实品质和氨基酸组成比较[J].中国南方果树,2020,49(2): |
| 红肉火龙果不同品种的果实品质和氨基酸组成比较 |
| Comparison of Fruit Quality and Amino Acids Composition of Different Red Meat Pitaya Varieties |
| 投稿时间：2019-08-23 修订日期：2019-10-09 |
| DOI：10.13938/j.issn.1007-1431.20190477 |
| 中文关键词: 红肉火龙果 品种 果实品质 氨基酸 比较 |
| 英文关键词:red meat pitaya variety fruit quality amino acid compare |
| 基金项目:国家自然科学基金项目((项目批准号:31260461)；2017年度广西高等教育本科教学改革工程项目（合同编号：2017JGB132）；广西大学国家级大学生创新创业计划项目（201810593083和201910593081） |
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| 中文摘要: |
| 摘 要:为了综合评价广西主栽的不同红肉火龙果品种的果实品质特性和氨基酸组成，以金都1号、大红、蜜宝、美龙3号四个品种为研究对象，对其果实品质和氨基酸组分及含量等指标进行全面系统的比较，旨在为火龙果的种植生产、加工和食用等提供理论依据。结果表明：4个火龙果品种果实外形端正，色泽鲜艳，品质佳，其中金都1号果实最大，美龙3号最小；金都1号和蜜宝的果形为近圆形，大红和美龙3号为椭圆形；萼片都是三角形，金都1号和大红较长，蜜宝较短；萼片数最多的是大红，最少的是蜜宝；果皮最厚的是美龙3号，最薄的是蜜宝；可食率最高的是蜜宝；金都1号果实的可溶性固形物、可溶性糖、还原糖、可滴定酸、维生素C、甜味氨基酸、苏氨酸、蛋氨酸和脯氨酸的含量以及必需氨基酸在总氨基酸中的比例最高，大红的17种氨基酸总量、必需氨基酸、半必需氨基酸、鲜味氨基酸、芳香族氨基酸、赖氨酸、苯丙氨酸、缬氨酸、亮氨酸、异亮氨酸、组氨酸、精氨酸、门冬氨酸和甘氨酸的含量最高，蜜宝的胱氨酸、丙氨酸、丝氨酸和谷氨酸的含量最高，美龙3号的酪氨酸含量最高。4个红肉火龙果品种果实所含的17种氨基酸中，排在前五位的是谷氨酸、脯氨酸、精氨酸、亮氨酸、门冬氨酸。综合进行评价，金都1号的综合品质性状最佳，其次是大红。 |
| 英文摘要: |
| Abstract: In order to evaluate the fruit quality and amino acids composition of different red meat pitaya varieties mainly planted in Guangxi, the fruit quality and amino acid composition of fruit of four red meat pitaya varieties (Jindu No. 1, Dahong, Mibao, Meilong No. 3) were compared. It could provide a theoretical basis for the cultivation, production, processing and consumption of pitaya fruit. The results showed as follows: Four pitaya varieties had good fruit shape, bright color and good quality. The fruit weight of Jindu No.1 was the biggest and that of Meilong No.3 was the smallest among them. The fruit shapes of Jindu No. 1 and Mibao were nearly circular, while that of Dahong and Meilong No. 3 were oval. The sepal shape of four varieties were triangular, the sepal length of Jindu No. 1 and Dahong were longer than that of Mibao, the sepal number of Dahong was the most, and that of Mibao was the least. Meilon No.3 had the thickest peel, otherwise Mibao had the highest edible rate and the thinnest peel. Jindu No.1?had the highest content of soluble solids, soluble sugar, reducing sugar, titratable acid and vitamin C, sweet amino acids,threonine, methionine, proline and the radio of essential amino acids to total amino acids.Dahong had the highest content of total 17 kinds of amino acids, essential amino acids ,half essential amino acids, flavorful amino acid,, aromatic amino acid, lysine, phenylalanine, valine, leucine, isoleucine, histidine, arginine, nmda and glycine. The contents of cystine, alanine, serine and glutamic acid in the fruit of Mibao were the highest. Tyrosine content in the fruit of Meilong 3 was the highest. Among the 17 amino acids in the fruits of four red meat pitaya varieties, the top five were glutamic acid, proline, arginine, leucine and aspartic acid. From comprehensive evaluation it showed that the comprehensive quality traits of Jindu No. 1 was the best, followed by Dahong. |
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