不同来源桃种质果肉颜色与果实糖酸含量关系的研究

Study on Relation between Flesh Color and Contents of Sugars and Acids in Peaches from Different Orgin

用2 a时间,以不同来源桃种质果肉为试材,研究其与果实糖酸含量关系。结果表明:蔗糖、葡萄糖、山梨糖醇、总糖及可溶性固形物在黄肉桃和白肉桃之间无显著差异,黄肉桃苹果酸、柠檬酸和总酸含量显著高于白肉桃,黄肉桃奎宁酸和莽草酸含量显著低于白肉桃,2003年黄肉桃果糖含量显著高于白肉桃,2004年果糖在黄肉桃和白肉桃之间无显著差异。欧美种质与亚洲种质果实中糖酸含量的差异与黄肉桃和白肉桃果实中糖酸含量的差异2 a中均一致。

Sugar and acid contents were determined in 95 （2003） and 119 （2004） peach germplasm in order to study the relationship of flesh color （white/yellow） with sugar and acid contents. Sucrose was predominant at maturity, for 70% of total sugars, followed by reducing sugars （glucose and fructose） and in smaller amounts by sorbitol. The main acids were malic acid, citric acid and quinic acid, while shikimic acid accounts for 0. 3% of total acids. Two years＇ result showed that there were no significant difference in sucrose, glucose, sorbitol, total sugar and total soluble solids and acids contents between white-flesh and yellow-flesh genotypes. Malic acid, citric acid and total acid were significantly in yellow -flesh genotypes than in white-flesh genotypes. Quinic acid and shikimic acid were significantly lower in yellow-flesh genotypes than in white-flesh genotypes. Fructose was significantly higher in yellow-flesh genotypes than in white-flesh genotypes in 2003, but no significant difference in 2004. The difference of the contents of sugars and acids between European and American genotypes and Asia genotypes was the same as the result between yellow-flesh genotypes and whiteflesh genotypes.