杨梅成熟度指标的研究

Studies on the Ripening Index of Table Waxberry and Wine Waxberry

对仙居地区优质杨梅品种成熟指标的研究表明,鲜食杨梅成熟度指标依次为外观指标、风味、质地;酿酒杨梅成熟度的指标依次为可溶性固形物(TSS)与总酸(TA)之比、TA、颜色和TSS、果实大小和出汁率。品质最好的鲜食杨梅酿酒不一定最好;但品质最差的鲜食杨梅酿酒也最差,这进一步说明原料的好坏决定了酒的质量。果实的品质对鲜食杨梅采收和酿成酒的质量起重要作用。

Research of the ripening index of waxberry cultured in Xianju District of Zhejiang province indicated: the first ripening index of table waxberry was apparent, the second was flavour and the last was texture quality. As the wine waxberry, first was Total soluble solids/Total acid(TSS/TA),second was TA, third was fruit color and TSS, last was fruit weight and juice yield. However the best fruit of table waxberry, the wine made from it is not the best; On the contrary, the worst fruit, the wine is also the worst. So, it is further explained that the wine quality is decided by the fruit quality. The fruit quality is key and it is an important role in harvest of table waxberry and the wine quality.