库尔勒香梨脱萼、宿萼正常果和粗皮果的品质比较

Comparison of Fruit Quality of Normal and Roughbark Pear in Persistent Calyx and Dropping Calyx of Korla Fragrant Pear

【目的】对库尔勒香梨脱萼正常果、宿萼正常果、脱萼粗皮果和宿萼粗皮果的内外在品质进行了综合比较,旨在为库尔勒香梨优质果实的评价和品质改良工作提供理论依据和实践指导。【方法】以库尔勒香梨果实为实验材料,研究脱萼、宿萼正常果和脱萼、宿萼粗皮果的形状、果皮色素含量及一些主要内在品质指标的差异性。【结果】与粗皮果(脱萼、宿萼)相比,正常果(脱萼、宿萼)的果核小,果实硬度低;宿萼正常果的果实显著大于脱萼正常果,但其可食部分小。脱萼正常果的果皮花青素和叶绿素含量均高于宿萼正常果和脱萼、宿萼粗皮果,而类胡萝卜素含量最低。脱萼正常果的果肉总糖、蔗糖、可溶性固形物和固酸比均显著高于宿萼正常果和脱萼、宿萼粗皮果;脱萼正常果的葡萄糖和果糖含量均显著高于脱萼、宿萼粗皮果,但是与宿萼正常果相比无显著差异,宿萼粗皮果的这两种糖含量最低;正常果的果肉VC含量显著高于粗皮果,其中脱萼正常果的果肉VC含量显著高于宿萼正常果,脱萼粗皮果和宿萼粗皮果果肉VC含量之间无显著差异;正常果的果肉单宁含显著低于粗皮果,但脱萼正常果与宿萼正常果和脱萼粗皮果与宿萼粗皮果之间果肉单宁含量无显著差异。【结论】这四种果实的品质优差顺序为脱萼正常果>宿萼正常果>脱萼粗皮果>宿萼粗皮果。

[ Objective] The purpose of this project was to provide theoretical basis and practical guidance for quality improving and evaluating of Korla fragrant pear by doing comprehensive comparison of external and internal fruit quality among its normal dropping calyx fruits, persistent calyx fruits, dropping calyx roughbark fruit and dropping calyx roughbark fruits. [ Method ] Normal and roughbark pear in persistent calyx and dropping calyx of Korla fragrant pear were used to study the difference of fruit shape, pericarp pigments content and some of internal quality index. [ Result] Normal pear （dropping calyx and persistent calyx） were characterized with small core and low firmness compared with the roughbark pear （dropping calyx and persistent calyx） ; fruit weight of the normal pear in persistent calyx was significantly higher than that of thedropping calyx pear, but its edible part of fruit was smaller. The content of anthocyanin and chlorophyll of the normal pear dropping calyx were higher than those of the normal pear in persistent calyx and roughbark pear in dropping calyx and persistent calyx, but its carotenoid content was the lowest. The content of total sugar, sucrose, soluble solid and solid - acid ratio in the flesh of the normal pears in dropping calyx were significantly higher than those of roughbark pear in persistent calyx and dropping calyx; the content of glucose and fructose in the flesh of the normal and dropping calyx pear were significantly higher than those of roughbark pear in persistent calyx and dropping calyx, but there were not significant difference compared with normal pear in persistent calyx. The VC content in fruit flesh of the normal pear was significantly higher than that of roughbark pear, among which , VC content of normal pear in dropping calyx was significantly higher was than that of normal pear in persistent calyx, but there was no significant difference of VC content between roughbark pear in dropping calyx and persistent calyx pear; tannin content in fruit flesh of normal pear in dropping calyx was significantly lower than that of roughbark pear in persistent calyx and dropping calyx, but there was no significant difference of the tannin contents between normal pear in persistent calyx and dropping calyx. The tannin content in fruit flesh of the normal pear were significantly lower than that of roughbark pear, but there were no significant difference of tannin content in normal pear in persistent compared with normal pear in dropping calyx and roughbark pear in dropping calyx compared with roughbark pear in persistent clayx. [ Conclusion ] The order on better fruit quality of four fruit types showed that： normal pear in dropping calyx 〉 normal pear persistent calyx 〉 roughbark pear in dropping calyx 〉 roughbark pear in persistent calyx.