我国椪柑品质现状及主要产区的果实品质比较

Status quo of Ponkan(Citrus reticulata Blanco) Fruit Quality and Quality Comparison between Several Production Areas in China

20 0 1和 2 0 0 2年对来自全国 9个省 (市 )主要产区的 6 7份柑品质进行了分析。结果表明 ,我国柑大 (180 6 0 g± 9 98g)、中 (15 1 2 4 g± 7 4 8g)、小 (12 2 5 1g± 14 11g)类型果实分别为 4 2 9% ,4 4 9%和 12 2 % ;分别有 6 1%和 4 4 9%的柑果皮颜色呈现黄绿或偏黄色和黄色 ;可溶性固形物平均含量为 12 5 %± 1 1% ,其中仅有四川荣县、福建平和和湖北松滋等部分地区柑可溶性固形物含量低于 11 5 % ;高酸 (0 95 %± 0 10 % )、中酸 (0 6 9%± 0 0 7% )和低酸 (0 4 9%± 0 0 7% )类型的果实比例分别为2 2 4 %、 34 7%和 4 2 9%。通过比较各柑主产区的主要品质指标发现 ,它们的果皮色泽 (a/b比值 )、可溶性固形物含量和维生素C含量没有明显差异 ;闽中南地区的果实明显重于闽北、浙江 (衢州、丽水 )和湘西鄂西地区的果实 ,而与川西南地区的差异不明显 ;闽中南地区和川西南地区的酸含量差异不明显 ,但都明显低于另两个地区 ;另外 ,川西南地的区固酸比明显高于其他 3个地区 ,而可食率明显低于其他 3个地区。

The internal quality and external appearance of 67 Ponkan (Citrus reticulata Blanco) fruit samples from main production areas of 9 provinces or municipality in 2001 and 2002 were analyzed. The results showed that the percentage of large(180.60 g±9.98 g), medium(151.24 g±7.48 g)and small(122.51 g±14.11 g)fruits is 42.9%,44.9% and 12.2% respectively; the average Brix of total samples is 12.5%±1.1% and the Brix of some samples collected from Rong county of Sichuan, Pinghe county of Fujian, Songzi county of Hubei, etc. is less than 11.5%; the percentage of high(0.95%±0.10%), medium(0.69%±0.07%)and low(0.49%±0.07%) acidity is 22.4%、34.7%and 42.9% respectively. However, fruits from different production areas did not show significantly difference in peel color, Brix and vitamin C content. The fruit size from middle-southern Fujian province is nearly the same as that from southwest area of Sichuan province, but is significantly larger than those from areas of northern Fujian and Xuzhou, Lishui county of Zhejiang province, and western Hunan or western Hubei areas. There is no difference in acidity content between middle-southern Fujian and southwest Sichuan; both areas have lower acidity content than the other two areas. Additionally, the fruit from southwest area of Sichuan is significantly higher in the ratio of Brix/acid, and lower percentage of edible part than those from the rest three areas.