砀山县砀山梨食用品质研究

Study on Edible Quality of Dangshan Pear in Dangshan County

从可溶性糖含量、水分含量、硬度、石细胞大小及分布等方面,对采自砀山县10个乡镇的砀山梨进行了果实食用品质的试验研究。结果表明:砀山产砀山梨的可溶性糖含量为11.30%～13.70%,水分含量为85.22%～87.29%,硬度为8.29～10.73kg/cm^2,石细胞最大直径为389.7～566.9μm,石细胞分布面积比为1.493～3.760。10个乡镇砀山梨食用品质稍有差异,相较而言,良梨产砀山梨可溶糖含量最高,相对更甜;果园场产砀山梨硬度最大,最为酥脆;良梨、果园场产的砀山梨果肉肉质较细、渣少。

The edible quality of Dangshan pear from 10 towns of Dangshan County was studied in terms of soluble sugar,water content,hardness,stone cell size,anddistribution.The results showed that the soluble sugar content of Dangshan pear was 11.30-13.70%,the water content was 85.22-87.29%,the hardness was 8.29-10.73kg/cm2,and the maximμm diameter of stone cell was 389.7-566.9μm.The ratio of cell distribution area was 1.582-3.760.The edible quality of Dangshan pear in 10 townships was slightly different.Comparatively speaking,Dangshan pear produced by LiangLi had the highest soluble sugar content and was relatively sweeter.Dangshan pear produced byGuoyuanchang had the highest hardness and the crispest,while Dangshan pear produced by LiangLi and Guoyuanchang had the finer flesh and less residue.