桑葚果实不同发育期品质测定及其相关性分析

Quality Determination and Correlation Analysis of Mulberry Fruits during Different Development Stages

本研究对湛江地区7个桑葚品种青果期、转色期、成熟期三个时期桑葚果的单果重、可溶性固形物、可滴定酸含量及糖和有机酸组成和含量进行了测定,并进行了相关性分析。结果表明,在成熟过程中桑葚果实的可溶性固形物和糖含量呈增加的趋势,而酸则呈降低的趋势;在桑葚果实品种中检测出柠檬酸、苹果酸、奎宁酸、琥珀酸、酒石酸、酮戊二酸、抗坏血酸、草酸共8种有机酸,其中柠檬酸的含量最高,其在不同品种不同发育期含量为44.84%~80.86%,其次为奎宁酸和苹果酸;果糖和葡萄糖是桑葚重要的糖组成,其含量在成熟期的台湾长果桑的含量分别达到57.79 mg/g和66.72 mg/g,并且只有在台湾长果桑中检测到蔗糖;通过相关性分析,可滴定酸与可溶性固形物、果糖、葡萄糖、果重呈负相关,且可溶性固形物、果糖含量、葡萄糖含量三者之间呈极正相关。

In the present study,the single fruit weight,soluble solids,titratable acid content,sugar and organic acid composition and content of seven mulberry varieties were identified and determined at three development stages.The results showed that the contents of soluble solids and suger increased during the development of mullberry fruit,while the organic acid decreased.Eight kinds of organic acids,including citric acid,malic acid,quinic acid,succinic acid,tartaric acid,ketoglutarate,ascorbic acid and oxalic acid,were detected and determined.Citric acid was the most abudant organic acid,followed by quinic acid and malic acid.The relative content of citric acid ranged from 44.84%to 80.86%.Fructose and glucose were most important suger content.The content of Fructose and glucose reached to 57.79 mg/g and 66.72 mg/g respectively in Taiwan Changguosang at last development stage.And sucrose was only detected in Taiwan Changguosang.Through correlation analysis,titratable acid was negatively correlated with soluble solids,fructose,glucose and fruit weight,and highly positive correlation was found among soluble solids,fructose,glucose and glucose content.