不同梨杂交后代果实制汁适性的研究

Study on the juice-processing characteristics of different pears hybrid progenies

对6个梨杂交组合的90株杂交后代果实制汁特性进行研究。结果表明:褐变轻的后代数所占比例为4.4%;适合加工清汁的杂交后代所占比例为68.8%;适合加工浊汁的杂交后代所占比例为31.2%。出汁率变化范围为27.1%～85.4%,平均值为50.3%;可溶性固形物含量变化范围为9.0%～16.0%,平均值为11.7%;酸度的变化范围为0.149%～0.847%,平均值为0.290%;色值的变化范围为2.9%～63.6%,平均值为38.0%;透光率的变化范围为57.2%～96.5%,平均值为76.7%。杂交后代A46、果汁颜色淡黄色,色值61.9%,透光率95.2%,出汁率85.4%,可溶性固形物含量11.5%,酸度0.251%,综合制汁适性最佳。

The juice-processing characteristics of 90 hybrid progenies derived from six pear species were studied in this paper. The results indicated that 4.4% of these progenies showed only slight browning; 68.8% of them were suitable for clear juice processing while 31.2% could be used for cloudy juice processing. The juice yields ranged from 27. 1% to 85.4% with an average of 50.3% ;the soluble solid contents ranged from 9.0% to 16.0% and the average value was 11. 7% ; the variation of the titrable acidities varied from 0. 149% to 0. 847% with an average of 0. 290% ; the scope of the color values was between 2.9% and 63.6% while the average value was 38.0% ; the transmittance varied from57.2% to 96.5%, the average value was 76.7%. Of all the hybrid progenies,A46 had the best juice-processing characteristics with a light yellow colour and the color value, transmitfance and the juice yield were 61.9% ,95. 2% and 85.4%, respectilely. The soluble solid content was 11.5%, the titrable acidity was 0.251%.