桃果实发育过程中主要糖及有机酸含量的变化分析

Regularity Analysis of Main Sugar and Acid in Fruit Development of Peach

为了研究桃果实发育过程中可溶性糖及有机酸的变化规律，以21份各类型桃种质为试材，采用高效液相色谱测定果实发育过程中主要糖和有机酸含量。发现蔗糖含量在所有试材中均呈前期平稳或小幅增长，成熟前30—50d快速积累的趋势，部分品种采前小幅降低；各品种柠檬酸含量也呈类似的变化，前期最高，花后10—30d均有显著的大幅下降，此后出现小幅的升高后平稳，采前大部分品种降低。果糖、葡萄糖、山梨醇、苹果酸、奎尼酸品种间差异大，且无明显的变化趋势。通过相关性分析发现，果实发育过程中，各试材蔗糖与果实大小均呈显著的正相关，有20个品种的果糖和葡萄糖含量呈显著的相关性；果实成熟时风味与蔗糖、pH、糖酸比之间存在极显著的正相关，与总糖含量呈显著的正相关，与可滴定酸、苹果酸、总酸存在极显著的负相关。

In order to discover the variation regularity of main sugar and organic acid during fruit development of peach ,fruits of each developmental stage of 21 varieties were used to measure sucrose, glucose ,fructose, sorbitol, malate, citrate and quinate using HPLC. Similar regularities of sucrose were found in different varieties, as steady or small growth in early stage, continued with a sharp growth 30 to 50 d before fruit mature. Small decrease was happened in some varieties 10 d before harvest. Similar regularities of citrate were also found in different varieties, as high content in early stage,and a sharp decrease 10 to 30 d after flower,continued with constant low content, then a small growth, content of citrate decrease before harvest in most varieties. No distinct variation regularities were found in fructose, glucose, sorbitol, malate and quinate. During fruit developing, significant correlation between sucrose and fruit size, fructose and glucose were found in all 21 and 20 varieties, respectively. Flavors of matured fruit were significant positive correlated with sucrose, pH and sugar/acid at 0.01 level, and significantly positive correlated with total sugar at 0.05 level. Flavors of matured fruit were significantly negative correlated with titratable acid, malate and total acid at 0.01 level.