不同类型西瓜果实糖酸组分含量分析

Analysis of components and contents of soluble sugars and organic acids in watermelon germplasm

采用离子色谱法对20个不同西瓜种质资源成熟果实中的可溶性糖和有机酸组分及含量进行测定和分析。结果表明,西瓜果实中可溶性糖主要是果糖和蔗糖,共占总糖含量的80.06%,与总糖呈极显著正相关,在不同种质间变化幅度较大,变幅分别为3.02~41.58 mg·g^(-1)和0~46.03 mg·g^(-1);果实中有机酸主要是苹果酸,占总酸含量的83.88%,与总酸呈极显著正相关,变幅为1.66~5.38 mg·g^(-1);不同种质西瓜果实中的可溶性糖和有机酸含量存在明显差异,黏籽西瓜中柠檬酸的变异系数最大,达到了133%,而蔗糖的变异系数最小为0。研究结果为了解西瓜种质间的果实品质差异提供科学依据,以及为今后开展不同品种资源的品质评价及品种选育提供参考。

Components and contents of soluble sugars and organic acids in mature fruit of watermelon germplasm were determined and analyzed by ion chromatography. The results indicated that the soluble sugars in watermelon were fructose and sucrose, which accounted for 80.06% of the value of total sugars and showed very significant positive correlation with total sugars, the value varied from 3.02-41.58 mg·g-1 and 0-46.03 mg·g-1 among germplasm respectively. The major organic acid was malic acid, which accounting for 83.88% of the value of total acids, showed very significant positive correlation with total acids, the value ranged from 1.66-5.38 mg·g-1. The content of soluble sugars and organic acids were highly different in different watermelon germplasm, and the variable coefficient of citric acid in Citrullus lanatus ssp. mucosospermus was up to 133% while the variable coefficient of sucrose is 0. These results provided scientific basis for understanding the difference of fruit quality in different watermelon germplasm and a reference for evaluation germplasm resources and variety breeding in the future.