不同糖积累型枣糖酸积累特征及差异性分析

Analysis on the characteristics and differences of sugar-acid accumulation in different sugar accumulation types of jujube

以不同糖积累型的9个枣(Ziziphus jujuba Mill.)品种为材料,测定并分析不同枣品种4个发育时期果实中糖酸组分含量及差异。结果表明,9个品种枣中的主要糖组分为蔗糖、葡萄糖和果糖,主要酸组分为苹果酸、柠檬酸和琥珀酸。3种不同糖积累型果实中酸含量从膨大期至完熟期持续上升,糖含量在膨大期至白熟期均以积累还原糖为主,在脆熟期至完熟期,蔗糖型品种以蔗糖积累为主,还原糖型品种以还原糖积累为主。因此白熟期至脆熟期是糖组分积累发生差异的重要时期。

Nine jujube varieties with different types of sugar accumulation were used as materials to determine and analyze the content and significant differences of sugar acid components in jujubes of different varieties at four development stages.The results showed that the main sugar group of nine jujube fruits was sucrose,glucose and fructose,and the main acid group was malic acid,citric acid and succinic acid.The acid content of three kinds of different sugar accumulation jujubes increased continuously from fruit expanding period to ripening stage,and the sugar content was mainly reducing sugar accumulation from fruit expanding period to white mature period.Sucrose type cultivar were mainly sucrose accumulation from crisp ripening to ripe stage.Reducing sugar type varieties mainly accumulate reducing sugar from crisp ripening to ripe stage.Therefore,white mature period to crisp mature period is an important period for the accumulation of sugar components.