5个品种余甘子果实采后贮藏期间营养品质的变化

Changes of Fruit Nutrition Quality of Five Phyllanthus emblica Varieties during Postharvest Storage Period

为选育优良余甘子品种,采用2,6-二氯酚靛酚滴定法、考马斯亮蓝染色法、碱滴定法和阿贝折射仪测定法分别测定5个余甘子品种果实采后贮藏期间VC、蛋白质、有机酸和可溶性固形物(TSS)等营养品质的含量变化。结果表明:5个品种余甘子果实采后贮藏期间可溶性固形物含量均呈上升趋势,而VC、有机酸和蛋白质含量则呈下降趋势。其中,VC含量损失最小的是玻璃油甘,损失量为35.88%;损失最大的是大尖,损失量为69.47%。有机酸含量以普甘二号降幅最大,为23.20%;大尖品种降幅最小,为2.48%。5个余甘子品种中,玻璃油甘品种的耐贮性最好。

The content of VCprotein,organic acid and total soluble solid in fruits of five Phyllanthus emblica varieties was determined during postharvest storage period by 2,6-Dichlorophenolindophenol,Coomassie brilliant blue staining,Base titration and Abbe refractometer to breed excellent Phyllanthus emblica varieties.Results：The content of total soluble solid in fruits of five Phyllanthus emblica varieties presents a rising trend but the content of VCprotein and organic acid shows a declining trend.The VCloss of Boliyougan and Dajian variety decreases by 35.88%（the minimum）and 69.47%（the maximum）respectively.The organic acid loss of Dajian and Pugan 2variety decreases by 2.48%（the minimum）and23.20%（the maximum）.The storability of Boliyougan variety is the best among five tested Phyllanthus emblica varieties.