草莓新品种石莓10号营养品质分析

Analysis of Quality Composition in a New Strawberry Cultivar Shimei 10

为了对加工型草莓新品种石莓10号营养品质进行分析及评价,以石莓10号为试验材料,并以当前主栽加工品种达赛莱克特为对照,测定了石莓10号和达赛莱克特的一般营养成分、活性营养成分、色泽、质构以及芳香成分。结果表明,石莓10号的灰分、可溶性固形物、固酸比分别为0.68%±0.21%,7.53%±0.06%,9.41±0.23,显著高于达赛莱克特(P<0.05),具有良好的口感。两者的抗坏血酸含量均较高,在50.00 mg/100g左右,无明显区别(P>0.05);石莓10号的花色苷含量显著高于达赛莱克特(P<0.05),高达35.78 mg/100g,活性成分含量丰富。石莓10号果实表面色泽为深红色,亮度指数L*明显低于达赛莱克特(P<0.05)。石莓10号的硬度、弹性以及咀嚼性显著高于达赛莱克特(P<0.05),质构特性表现优异。检测的7种芳香成分中,石莓10号中己酸乙酯等5种酯类物质均优于达赛莱克特,香气比较浓郁。由此可见,石莓10号具有良好的营养品质,可作为优良的加工品种应用于生产中。

Took strawberry cultivar Shimei 10 and Daselect as material to analyze and assess the nutritional quality of Shimei 10.The main nutritional components of Shimei 10 and Daselect were investigated.The results showed that the content of ash,soluble solid and tss-acid ratio in Shimei 10 was higher than that in Daselect(P<0.05)with value of 0.68%±0.21%,7.53%±0.06%and 9.41±0.23,respectively;the content of ascorbic acid in both of them were high with content were about 50.00 mg/100g;the anthocyanin in Shimei 10 was 35.78 mg/100g,which was higher than Daselect(P<0.05).The fruit surface of Shimei 10 had a deep red color and the texture properties was better than Daselect(P<0.05)in hardness,elasticity and chewiness.Five aroma constituents were found in Shimei 10 were better than Daselect(P<0.05),which make it good smelling.In conclusion,this investigation indicated that Shimei 10 had good nutritional quality,which can be used as the fine processing varieties in production.