不同无花果品种果实品质比较分析

Comparative Analysis of Fruit Quality of Different Fig Varieties

以新疆早黄、布兰瑞克、青皮这3个品种的无花果作为试验材料,分别在果实成熟期时对其单果重、横径、纵径、可溶性固形物、维生素C、可滴定酸等指标进行测定和对比。结果表明:不同品种间无花果果实品质指标存在差异。青皮的单果重最大,3个无花果品种的果形指数均大于1,为近圆形,属于较优果型。布兰瑞克的V C含量最高,为37.9 mg/kg;新疆早黄的可溶性固形物和总糖含量最高,且可滴定酸含量最低;青皮的可滴定酸含量最高且糖酸比和固酸比均为最小值。综合各项无花果果实品质指标分析,布兰瑞克营养丰富,新疆早黄鲜食口感更佳。

Taking the figs of Zaohuang,Branswick and Qingpi in Xinjiang as the experimental materials,their single fruit weight,transverse diameter,longitudinal diameter,soluble solids,vitamin C,titratable acid and other indicators at the fruit maturity were measured and compared.The results showed that the quality indexes of figs were different among different varieties.The single fruit weight of Qingpi was the largest,and the fruit shape index of the three fig varieties was greater than 1,which was nearly round and belonged to the better fruit type.The highest V C content of Branswick was 37.9 mg/kg.The content of soluble solid and total sugar of Zaohuang in Xinjiang were the highest,and the content of titratable acid was the lowest;the content of titratable acid in green peel was the highest,and the ratio of sugar to acid and solid acid were the lowest.Based on the analysis of quality indicators of figs,Branswick was rich in nutrition,and the taste of Xinjiang Zaohuang fresh food was better.