蔓越橘果实营养成分分析

Analysis on the Berry Nutrition of Cranberry

以蔓越橘的2个栽培种"博格曼"、"贝恩11号"的鲜果为试材,对其可溶性糖、有机酸、出汁率和可溶性蛋白等成分的含量进行测定。结果表明:蔓越橘2个品种的可溶性糖含量相对较低,且在果实发育过程中变化不明显。有机酸含量在果实的发育过程中呈上升趋势,且在果实成熟期的含量也相对较高。果实的糖酸比在成熟时也未达到鲜食水平。出汁率变化不明显。可溶性蛋白含量在果实的发育过程中呈下降趋势。

Taking two cultivars of cranberries fresh fruit ＇Bergmen＇,＇Bain 11＇ as the material,its soluble sugars,organic acids,juice yield and soluble protein content of components were determined.The results showed that the two cultivars of cranberry soluble sugar content was relatively low,and in the process of fruit development did not change significantly.The content of organic acids during fruit development tends to be rising,and the content of the fruit maturity was relatively high.Sugar acid ratio in fruit maturity level had not reached fresh.Juice rate did not change significantly.The content of soluble protein during the development of fruit tends to be decreased.