苹果苦痘病对果实可溶性固形物含量的影响

Influence of Bitter Pit Disease on Soluble Solid Content of Apple Fruits

为研究苹果苦痘病对果实可溶性固形物含量的影响,笔者以短枝富士苹果为试材,测定了健康果实与发病果实的可溶性固形物含量。结果显示,发病果实的可溶性固形物含量显著高于健康果实,而不同病级的果实间其可溶性固形物含量差异不明显,可能原因是,发病后果实干缩失水,从而导致其可溶性固形物含量提高,但发病严重程度对其含量变化影响不大。本试验结果可为研究苹果苦痘病对其他风味评价指标的影响奠定基础。

With the short- shoot Fuji apple as test material,the soluble solid content of healthy and diseased fruits were determined to analyze the influences of bitter pit disease. The results showed that the soluble solid content of diseased fruits was significantly higher than that of healthy ones,but there was not significant difference between different disease levels. The possible causes were apple bitter pit disease resulted in the water loss and shrinkage of fruits,which consequently led to the increase of soluble solid content; but the disease levels had no significant influences on the content. This study would lay foundations for the researches on influences of bitter pit disease to other flavor evaluation indexes of apple fruits.