摘要
以云南蒙自产的不同石榴品种及相同品种的套袋果实为原料,对其物理性状、总糖、总酸和维生素C含量进行了分析。结果表明:果形和籽粒以甜绿籽和酸绿籽为最佳;总糖含量甜红光颜最高,甜绿籽次之,甜沙籽最少;维生素C含量甜沙籽最高,甜绿籽最低。总糖和维生素C含量随成熟度而增加,未套袋石榴的总糖和维生素C均高于套袋石榴;套袋石榴的总酸度含量(以柠檬酸计)低于未套袋石榴。
Physical quality, total sugar and acid and Vitamin C in different cultivars of pomegranate in Mengzi of Yunnan were studied. The resttlts showed that best fruit shape and granules were Sweet-luzi and Sour-luzi. The content of sugar was highest in Sweet-guangyuan; the second, in Sweet-luzi and the lowest, in Sweet-shazi. The content of vitamin C in Sweet-shazi was the highest, while Sweet-luzi was the lowest. The content of vitamin C and total sugar increased gradually as fruit ripening. Sugar and Vitamin C of unbagged porte were higher than those bagged ones. Total content of acid （cotrnted by citric acid） of bagged fruits was lower than unbagged fruits.
出处
《安徽农业科学》
CAS
北大核心
2006年第3期460-460,477,共2页
Journal of Anhui Agricultural Sciences
基金
国家自然科学基金(50542005)
关键词
石榴
总糖
酸度
维生素C
Poraegranate
Sugar
Acid
Vitamin C
