蓝莓品种的品质特性研究

Study on Quality Characteristics of Blueberry Cultivars

研究了浙江地区主要栽培的"夏普兰""奥尼尔""粉蓝"和"杰兔"蓝莓品种的营养功能成分及感官品质特性。结果表明,"夏普兰"和"奥尼尔"品种单果质量大,水分含量、糖酸比和感官评价分数较高,适宜鲜食。其中,"奥尼尔"的总糖含量和糖酸比最高,分别为9.34±0.15 g/100 g和14.4±0.3,鲜食品质特性突出;"粉蓝"和"杰兔"的品种单果质量相对较小,糖酸比值低,但功能活性物质花色苷和总酚含量较高,适宜加工;"粉蓝"的花色苷和总酚含量最高,分别为363±15 mg/100 g和556±27 mg/100 g,更适宜功能活性物质的提取和制备。

Nutritions,functional substances and sensory quality characteristics of blueberry were studied,including the main cultivars of“sharpblue”“O'neal”“powderblue”and“premier”in Zhejiang Province.“sharpblue”and“O'neal”were better as fresh and edible fruits,because of significantly single weight,moisture content,ratio of sugar and acid,sensory evaluation.The total sugar content(9.34±0.15 g/100 g)and the ratio of sugar and acid(14.3±0.3)of“O'neal”were most,with outstandingly edible characteristics.“powderblue”and“premier”were relatively smaller,with the lower ratio of sugar and acid,however anthocyanin and total phenolic were more.They were suitable for processing.“powderblue”was suitable for extraction and preparation of functional substances because of the most content of anthocyanin(363±15 mg/100 g)and total phenolic(556±27 mg/100 g).