不同海棠品种果实糖酸组分测定和聚类分析

Determination and cluster analysis of sugar and acid components in different cultivars of crabapple(Malus spp.) fruits

为了筛选出适于食用和推广的海棠果实与品种,从而为海棠果实的开发利用和品种改良提供理论依据,以扬州市江都区国家种质资源圃中主栽的16个海棠品种果实为试材,测定其糖酸组分及含量,并对16个海棠品种的果实品质进行了评价和聚类分析。测定结果表明:16个海棠品种果实中总糖的平均含量为1.613～4.827 mg?g-1,总酸的平均含量为4.686～17.073 mg?g-1,甜酸比的平均值为12.487～105.054;可溶性固形物的平均百分比为12.73%～17.40%,维生素C的平均含量为130.012～282.617 mg?g-1;其中,‘丽格’‘东哥’和‘萘微利’的感官评价总分最高。聚类分析结果表明:16个海棠品种果实可分为4类,前3类可用于鲜食及加工,第4类可用作景观、生态等用途树种。海棠成熟果实中糖分的积累类型均属于己糖积累型,以果糖和葡萄糖为主;有机酸积累以苹果酸为主。筛选出的‘东哥’‘丽格’和‘萘微利’这3个品种果实的综合品质及口感均良好,其均为可鲜食的品种。

In order to select suitable cultivars of crabapple(Malus spp.)fruits for food and popularization,so as to provide some theoretical bases for development and utilization of crabapple fruits and its cultivar improvement,16cultivars of crabapple fruits grown in Jiangdu National Germplasm Resources Garden of Yangzhou City were used as materials,components and contents of sugar and acid in fruits were determined,and fruit quality of16cultivars of crabapple fruits were evaluated and clustered.The results showed that average content of total sugar in the16cultivars of crabapple fruits was1.613-4.827mg·g^-1,average content of total acid was4.686-17.073mg·g-1,average ratio of sweet to acid was12.487-105.054,average percentage of soluble solids was12.73%-17.40%,and average content of vitamin C was130.012-282.617mg·g^-1.Among them,M.‘Regal’,M.‘Dolgo’and M.‘Neville Copeman’had the highest total scores of sensory evaluation.The results of cluster analysis showed that the16cultivars of crabapple fruits were classified into four categories.The first three categories could be used for fresh food and processing,and the fourth category could be used for landscape and ecological purposes.Sugar accumulation in mature crabapple fruits was hexose accumulation,mainly fructose and glucose accumulation,and malic acid accumulation was dominant organic acid accumulation.Three selected cultivars of M.‘Dolgo’,M.‘Regal’and M.‘Neville Copeman’had good comprehensive quality and taste,which could be used for fresh food.