冬枣和临猗梨枣果实发育期主要营养成分变化

Variations of Main Nutrition Components During Fruit Developing Process of Ziziphus jujuba cv. Dongzao and Ziziphus jujuba cv. linyilizao

为探究鲜食枣品种的营养品质形成规律,以碘量滴定法,酸碱中和滴定法以及2,6-二氯酚靛酚滴定法测定了冬枣、临猗梨枣果实发育过程中可溶性糖,可滴定酸以及维生素C的含量。结果显示:在冬枣和临猗梨枣果实的发育过程中,可溶性总糖含量的变化趋势为前期变化不明显,近成熟迅速积累至最高;可溶性糖组分在果实发育前期为果糖>葡萄糖>蔗糖,成熟时为蔗糖>果糖>葡萄糖。可滴定酸含量前期较高,随果实生长呈下降的趋势,果实成熟时略有升高。维生素C含量变化总体上低-高-低的变化趋势。

In order to understand the rules of fruit quality development of fresh eating Chinese jujube cultivars, we determined soluble sugar, titratable acid and vitamin C with methods of iodimetry titration, neutralization titration and 2,6-Dichlorophenolindophenol titration. The results showed that variation of the content of soluble sugar in Linyilizao and Dongzao had the same trend. In the earlier stage of fruit development, the changes of the content of soluble sugar were not evident. Near to maturation stage, soluble sugar accumulated rapidly. In the earlier stage of fruit development, the result of the comparison of glucose, fructose and sucrose was as follows： fructose〉glucose〉sucrose. At maturation stage, the result turned to sucrose 〉fructose〉glucose. In the earlier stage of fruits development, the content of titratable acid was high. With the development of fruit the content of titratable acid decreased. At the stage of fruit maturation, the content of titratable acid increased lightly. The content of vitamin C had the following trend in the course of fruit development： low-high-low.