5个秋葵品种果实性状、质地、营养品质及抗氧化性比较

Analysis of Traits,Texture,Nutrional Quality,and Antioxygenation of Friut from Five Different Okra(Abelmoschus esculentus L.)Cultivars

秋葵果实具有食用和药用价值,用于生产保健食品和治疗多种疾病。比较了5个不同品种秋葵(咔里巴、红秋葵、杨贵妃、绿白一号、纤指)果实的性状、质地参数(硬度、黏着性、弹性、凝聚性、咀嚼性和回复性)、营养品质(总糖、还原糖、游离氨基酸、蛋白质、维生素C和粗纤维含量)以及抗氧化能力的差异。结果表明,绿白一号果实的各指标综合表现最优,可作为秋葵品质育种的重要材料。

Okra friut is edible and therapeutic,and it has been used to make health-care meals and treat a variety of illnesses.The traits,texture parameters(hardness,gumminess,springiness,cohesion,chewiness,resilience),nutrional quality indexes(total sugar,reducing sugar,free amino acids,protein,vitamin C and crude fibre),and antioxidant capacity of fruit were compared in this study between five different okra cultivars,namely Cary,Hongqiukui,Yangguifei,Lübai No.1,and Xianzhi.The results revealed that the fruit of Lübai No.1 had the best overall performance in all metrics,making it a valuable cultivar for okra quality breeding.