3个鲜食白色葡萄品种果实营养品质研究

Study on Fruit Nutritive Quality of Three Fresh White Grape Varieties

对鸡心无核白、马奶、维多利亚等3个白色葡萄品种进行了可溶性固形物、Vc等营养指标的测定。结果表明:可溶性固形物、粗灰分、Vc、总糖含量为鸡心无核白葡萄>维多利亚>马奶;总酸、总酚含量为马奶>维多利亚>鸡心无核白。综合比较,鸡心无核白的糖酸比高,口感最甜,果实抗氧化能力强;马奶葡萄的糖酸比较低,口感酸甜,但风味较浓;维多利亚的酸度中等,风味均衡,品质佳。

The soluble solids,Vc and other nutritional indexes of white grape varieties of‘Jixinwuhebai’,‘Manai’,‘Weiduoliya’were determined.The results showed that the contents of soluble solids,ash,Vc and total sugar were in the order of‘Jixinwuhebai’>‘Weiduoliya’>‘Manai’.The contents of total acid and total phenol were‘Manai’>‘Weiduoliya’>‘Jixinwuhebai’.The results showed that the‘Jixinwuhebai’has the highest sugar to acid ratio,the sweetest taste and the strongest antioxidant capacity.‘Manai’has low sugar and acid,sweet and sour taste,but strong flavor.‘Weiduoliya’has medium acidity,balanced flavors and good quality.