红心火龙果不同大小和部位品质性状比较

Qualitative Character Comparisons of Different Fruit Sizes and Parts in Red Pitaya

[目的]研究相同采收期不同果实大小的红心火龙果不同大小和部位品质性状的差异。[方法]以浙江某商业火龙果基地的红心火龙果为材料,将其按照大小分为7个等级,测定其单果重、果形指数等外观品质,并将果肉分成4个部位,测定不同大小和部位的可溶性固形物、可滴定酸、有机酸与还原糖含量。[结果]相同采收期不同果实大小在120~390 g的红心火龙果,其品质性状存在显著差异,单果重在190 g左右的红心火龙果可溶性固形物、葡萄糖、果糖含量最高,固酸比最大,因此风味品质最好;红心火龙果果心部位的糖酸含量高于果顶、果底和果实四周,而果顶、果底和果实四周之间无显著差异。[结论]中等大小的红心火龙果风味品质最佳,且果实果心部位的风味品质最好。

[Objective] To study the difference of qualitative character of different parts of the fruit in the same time interval. [Method]We used red pitaya harvested from one of the pitaya planting base as material. By dividing them into seven categories according to their sizes,we weight each fruit carefully and then determined its exterior quality such as its fruit shape index. Then we divided their flesh into four parts,measuring concentration of soluble solids,titratable acids,and organic acids and reducing sugar of different parts of different sized fruit.[Result]Red pitaya that was between 120-390 g in the same time interval had significant differences. Those that was about 190 g contained the highest concentration of soluble acids,glucose and fructose,the highest solid acid ratio,and therefore had the best flavor quality. As for the same fruit,the flesh from the middle had the highest concentration of sugars and acids,whereas the contents of sugars and acids from the other parts of the fruits had no significant differences. [Conclusion]The middle part of red pitaya that was not too big nor too small tastes best of all.