新品种余甘子盈玉和糯种的果实性状及果实品质的差异性分析

Comparative Analysis of Fruit Characters and Quality of New Phyllanthus emblica L. Varieties Yingyu and Nuozhong

对云南楚雄州栽培的盈玉和糯种2个新品种余甘子的果实形状、果汁及果肉营养成分、果籽油成分进行分析,并将其与人工种植状态下未经嫁接的余甘子(简称人工种植余甘子)及自然生长状态下的野生余甘子(简称野生余甘子)鲜果进行对比。结果表明:2个新品种余甘子鲜果性状与人工种植余甘子和野生余甘子存在显著性差异,新品种余甘子单果质量更大,外观更鲜亮通透。新品种余甘子果汁中VC和总酚含量低于野生余甘子,果肉占比和含水量明显高于野生余甘子,且果肉中蛋白质和淀粉含量比野生余甘子高。4种样品果肉挥发性物质的种类和相对含量也有显著差异,表明在新品种培育过程中形成了独特的风味。新品种盈玉和野生余甘子的果籽含油率极低,核仁油不饱和度也低于另外2个样品,果籽作为油料的开发价值不高。综合各方面因素分析,新品种盈玉和糯种果型大、产量高、口感更好,将具有更高的产品开发利用价值。

The fruit characters, juice and flesh nutrient components and seed oil composition of two new varieties (Yingyu and Nuozhong) of Phyllanthus emblica L. cultivated in Chuxiong, Yunnan province were analyzed in comparison with those of cultivated ungrafted Phyllanthus emblica L. (CUPE) and wild Phyllanthus emblica L. (WPE). The results indicated significant differences in fruit characters between the new varieties, CUPE and WPE; the new varieties showed greater single fruit mass with a more bright and transparent appearance. Despite a decrease in the levels of VC and phenols, the flesh percentage and water content of the new varieties were significantly higher than those of WPE, accompanied by an increase in the contents of protein and starch in flesh. The types and amounts of volatile components in four fresh samples were significantly different, which indicates that the new varieties have their own unique flavor. Furthermore, we found that the seeds of Yingyu and WPE contained lesser amounts of oil and that the degree of unsaturation of seed oils was lower than that of two other samples, suggesting that Yingyu and WPE are not suitable for oil production. Based on all these results, the new varieties Yingyu and Nuozhong have greater potential for development and utilization in term of fruit size, yield and taste.