Effect of Metaxenia on Sugars and Organic Acids and Taste Quality of Bagged Fuji Apple Fruits

In order to provide reference for the selection of appropriate pollination varieties facilitating the improvement of the flavor quality of bagged Fuji apple,the metaxenia effects of 5 pollination varieties on sugars,organic acids and flavor quality of bagged Fuji fruit were studied.The results showed that the 5 pollination varieties had significant metaxenia effects on sugars,organic acids and flavor quality of bagged Fuji fruit.For the sugar components,the fruits pollinated with Golden Delicious and Jinxiuhaitang showed higher glucose contents,and the fruit pollinated with Gala had the highest sucrose content;the fruits pollinated by Gala,Golden Delicious and Ruby exhibited higher malic acids,and the oxalic acid content and the succinic acid content were higher in the fruits pollinated with Jinxiuhaitang and Ruby;and the fruit pollinated with Gala had the highest total sugar content,and the total acid content was higher in the fruits pollinated by Jinxiuhaitang and Ruby.The sugar-acid ratio was higher in the fruits pollinated with Gala and Golden Delicious,and the lowest in the fruit pollinated with Ruby.The sensory evaluation of fruits showed that the fruit pollinated with Ruby tasted sour-sweet,while the fruits pollinated with other 4 pollination varieties were sour and sweet moderately.

Effects of different pruning ways on the sugar-decreasing matters of pumpkin (Cucurbita moschata) fruits during the ripeness

This experiment used pumpkin Longyuanlixiang as material to research the effect of different pruning ways with one branch, two branches, and three branches on the sugar-decreasing matters during the ripeness of pumpkin (Cucurbita moschata) fruits. The results showed that pectin contents of pumpkin fruits during the ripeness all increased at first and then dropped in every treatment. The pectin contents under the treatments of one branch and two branches reached the high apex after pollinated for 30 d as well as for 35 d under the treatment of three branches. Pentose and chromium contents of fruits had the same trend under different pruning ways and increased during the ripenes. Three kinds of sugar-decreasing matters contents under treatment of two branches were bigger than treatment of one branch, while treatment of three branches was the lowest.

Comparison of Sugar Content in Bottled 100% Fruit Juice versus Extracted Juice of Fresh Fruit

This paper presents findings of an experiment for the comparison of sugar concentration in extracted juice of fresh fruit to that of commercially-bottled 100% fruit juice with a “no sugar added” attribute. The goal of the study was to determine if the sugar content of bottled 100% fruit juice with a “no sugar added” label is equivalent to that of extracted juices of fresh fruits. The reported study was performed to address the potential concern that commercially-bottled 100% fruit juices with “no sugar added” may contain higher sugar content than extracted juice of fresh fruit. The fruit juices that were tested included apple, grapefruit, orange, pineapple, pomegranate, red grape and white grape. All bottled juices and fresh fruits were purchased in Toledo, Ohio, USA during the winter of 2012. The fresh fruits were juiced and three samples were tested for sugar concentration using a Brix refractometer. The same testing protocol was also applied to the bottled 100% fruit juice. Application of the Mann-Whitney test on the experimental data demonstrated no statistically significant difference (p > 0.05). The results suggested that the sugar content in the commercially bottled 100% fruit juice with the “no sugar added” label is an accurate representation of sugar content in the freshly-extracted juice of the corresponding fruit.

土壤质地对菠萝蜜根际微生物碳源利用、线虫群落及果实糖分的影响

【目的】研究相同施肥模式下不同质地土壤微环境差异及其与果实关键品质(糖分)的潜在关系,为区域性的果园培肥和增产提质提供理论依据。【方法】选取施肥方案一致、土壤质地分别为壤土、砂壤土和砂土的‘马来西亚1号’标准菠萝蜜园,采集养树期、花期和果期的菠萝蜜根周土壤和成熟果实,研究土壤微生物群落代谢功能、线虫群落结构、土壤理化性质及果实糖分的变化及潜在关系。【结果】砂壤土和砂土微生物碳源利用变化趋势均为养树期>花期>果期。壤土微生物碳源代谢强度大小为果期>养树期>花期。土壤微生物主要的碳源利用类型是碳水化合物类、氨基酸类、羧酸类和多聚物类碳源。砂土各时期的土壤微生物群落结构多样性指数和各营养类群线虫丰度普遍高于其他两种土壤,且在养树期和果期较高。壤土各时期线虫生态指数和土壤pH、有机质普遍高于其他两种土壤。果实中的葡萄糖含量表现为砂壤土>壤土>砂土,其他糖组分在各质地土壤中差异不显著。采样时期对土壤线虫群落多样性有显著的直接效应,土壤质地对菠萝蜜果实糖分有显著的间接效应和总效应。【结论】有机、无机肥配施对异质土壤的微生态环境影响各异,土壤质地通过直接或间接影响养树期和果期菠萝蜜根际微生物和线虫群落结构及功能,最终影响土壤养分转化和果实品质。

“华农早”龙眼ד紫娘喜”荔枝F1代果实可溶性糖主要组分的遗传分析

可溶性糖成分及其含量是决定果实品质和风味的重要因素之一。为探讨龙眼荔枝杂交群体果实可溶性糖含量的遗传规律,以“华农早”龙眼、“紫娘喜”荔枝及其杂交F1代68株单株为试材,采用高效液相色谱(HPLC)技术,测定该群体果实可溶性糖组分与含量,并进行杂交群体果实可溶性糖遗传分析。结果表明,龙眼荔枝杂交后代果实可溶性糖主要包括葡萄糖、果糖和蔗糖,其中蔗糖含量最高,均值为67.66 mg/g,占总糖含量的51.79%;葡萄糖与果糖含量接近,分别占总糖含量的22.15%和24.82%。杂交群体的不同糖组分均表现为衰退变异,葡萄糖、果糖和蔗糖含量广泛分离,变异系数分别为25.16%、22.15%和33.69%。蔗糖/单糖0.48~3.05,蔗糖含量与总糖含量之间、总糖含量与甜度值之间均呈极显著正相关。F1代有的单株总糖含量超过170 mg/g,且甜度值超过170,具有高糖特性,为龙眼优质品种创新提供了丰富的材料。

叶面喷施K_(2)SO_(4)对‘瑞雪’苹果果实糖代谢的影响

为探究喷施不同浓度叶面钾肥对苹果品种‘瑞雪’果实品质的影响,确定最适宜‘瑞雪’的钾肥浓度,以4年生的‘瑞雪’为试验材料,叶面钾肥种类为K_(2)SO_(4),设置3个浓度梯度分别为T1(0.1%)、T2(0.3%)和T3(0.5%),以喷施清水为对照(CK)。叶面钾肥分5次施入,第一次施肥时间为5月22日(花后38 d),此后每隔一个月喷施一次。各处理分别于花后45、75、105、135 d和180 d采集果实样品并测定糖组分、糖代谢相关酶活性以及果实基本品质等指标。结果表明:与对照相比,处理组(T1、T2、T3)均显著提高了‘瑞雪’果实的单果质量,分别比CK高12.6%、25.9%和4.4%;果实硬度分别比CK显著提高7.7%、29.6%和12.1%;可溶性固形物含量分别比CK显著提高了1.14、1.95和0.87个百分点;处理组均显著降低了可滴定酸含量,分别比CK降低了0.04、0.05和0.09个百分点。其中,T2处理后的果实单果质量、硬度、可溶性固形物含量最高,单果质量为335.75 g,硬度为9.82 kg·cm^(-2),可溶性固形物含量为16.35%。T3处理后的果实可滴定酸含量最低,为0.19%。施钾显著提高了新梢叶片中N、P、K、Ca和Mg的含量,显著提高了果实中N、K、Ca和Mg的含量,果实中P含量并没有显著上升。T2处理后成熟果实中果糖、蔗糖和葡萄糖含量显著上升,与CK相比分别提高了35.54%、33.22%、25.31%。钾可以提高果实中酸性转化酶(AI)、山梨醇氧化酶(SOX)、山梨醇脱氢酶(SDH)和蔗糖合酶(SS)的活性,在花后180 d时,T2处理AI、SOX、SDH、SS活性相比于CK分别提升了4.54%、2.08%、19.11%、12.81%。相关分析表明,施钾与果实中葡萄糖含量在花后45 d和75 d具有极显著正相关性(r_(45DAB)=0.879**、r_(75DAB)=0.893**);与山梨醇含量在花后180 d具有极显著负相关性(r_(180DAB)=-0.861**)。施钾与果实中的中性转化酶活性在花后135 d具有极显著正相关性(r_(135DAB)=0.763**);与山梨醇氧化酶活性在花后45 d和75 d具有极显著正相关性(r_(45DAB)=0.717**,r_(75DAB)=0.880**);与蔗糖合酶在花后180 d具有极显著正相关性(r_(180DAB)=0.739**)。最适宜‘瑞雪’苹果喷施K_(2)SO_(4)叶面肥的浓度水平为0.3%(T2),此浓度下可以显著提高果实产量和品质。

柑橘果实增糖肥料的生产与应用技术规程

华南地区是柑橘的重要产区,但是受昼夜温差小、雨水多、光照不充分等因素影响,柑橘果实存在糖分含量低、口感差等品质问题,严重影响了果农的经济效益。本文从增糖肥料的原料选择、产品配方设计、生产工艺探究、产品质量检测及产品应用与效果等方面总结了柑橘果实增糖肥料产品的生产与应用技术规程,以期为该地区柑橘果实增糖提供优质的绿色肥料产品和技术支持。

湖北地区设施栽培对‘鸡尾’葡萄柚果实品质的影响

为提升湖北地区‘鸡尾’葡萄柚品质,以‘鸡尾’葡萄柚为材料,研究设施栽培和露天栽培(CK)模式下果实品质的差异。结果显示:设施栽培下‘鸡尾’葡萄柚果实单果质量、横纵径、果形指数大于CK,果皮硬度在果实发育过程中差异不显著,花后227 d设施栽培和露天栽培果皮硬度出现显著性差异;设施栽培可显著提高果实可溶性固形物含量至10.43%,可滴定酸、Vc含量高于露天栽培;通过GC-MS测定发现,设施栽培可提升果实蔗糖含量至49.63 mg/g;实时荧光定量PCR分析发现设施栽培可能通过上调CsSPS2、CsSUS2和CsSUS4的表达水平来提高果实中蔗糖的含量。结果表明设施栽培可以提高‘鸡尾’葡萄柚的果实品质。

朝鲜蓟果脯真空糖渍工艺优化及品质评价

为丰富朝鲜蓟产品,采用真空糖渍技术制备朝鲜蓟果脯。该文以感官评分为指标,通过正交试验优化朝鲜蓟果脯的真空糖渍工艺,并对产品的营养组分及微生物进行测定。结果表明:朝鲜蓟果脯的最佳制备工艺为柠檬酸浓度0.7%、护色时间40 min、蒸煮时间10 min、真空度0.05 MPa、糖渍时间10 h、糖液浓度35%、60℃干燥3 h,该条件下的朝鲜蓟果脯色泽透亮,甜度适中,饱满度好,总酚和总黄酮含量分别为2.87、4.48 mg/g,且产品理化指标及微生物指标均符合国家标准相关要求。

不同浸糖方式对杏脯品质和香气的影响

以新鲜明星杏为原料,探讨超声辅助、微波辅助、真空、煮制浸糖4种不同浸糖方式对其色泽、质构、复水率、总糖含量、香气和感官评价的影响。对比不同浸糖工艺对于杏果脯品质的影响,结果表明:超声辅助浸糖的杏脯色泽与其他组具有显著性差异(P<0.05),L^(*)值为43.86,b^(*)值为30.09,超声辅助浸糖的杏脯硬度、黏性和咀嚼性与煮制组具有显著性差异(P<0.05),采用超声辅助浸糖工艺的杏果脯复水率比煮制浸糖处理所得成品低24.97%,超声辅助浸糖总糖含量最高,为40.58%,香气测定结合感官评价超声辅助浸糖制备的杏果脯滋味最佳。

液体硅肥对青脆李品质的影响

采用液体硅肥对青脆李树进行根部灌施和叶面喷施两种处理方式,果实成熟后测定其单果质量、可溶性固形物、硬度、糖组分、酸组分和维生素C含量。结果表明,施硅肥处理后单果质量、可溶性固形物、果糖和维生素C等品质指标较对照处理有明显提高,根部灌施有效硅34 g(0.4 kg硅肥)、叶面喷施有效硅1.92 g(16 mL硅肥)效果较优。

基于模糊数学评定与响应面法优化紫苏海棠果低糖果酱配方

为研制紫苏海棠果低糖果酱,以海棠果和紫苏叶为主要原料,以感官评分为评价指标,采用模糊数学综合评定法及响应面试验优化紫苏海棠果低糖果酱配方。结果表明:当海棠果添加量150 g,紫苏叶添加量5 g,木糖醇添加量30 g,果胶添加量4.5 g时,果酱的感官评分最高,为85.4分。按最优配方制得的紫苏海棠果低糖果酱酸甜适宜,口感细腻,香味浓郁,风味最佳,具有丰富的营养价值和广阔的市场前景。

响应面法优化百香果果脯微波渗糖工艺

以百香果为主要原料,采用微波渗糖技术将其制成果脯,考查了柠檬酸添加量、百香果原汁添加量、糖液质量分数、微波渗糖时间对果脯感官评分的影响,结合响应面试验优化微波渗糖的加工工艺。结果表明,在柠檬酸质量浓度为0.75 g/L,百香果原汁添加量为15%,糖液质量分数为15%,微波渗糖时间为25 min条件下,所制得百香果果脯颜色为玫红色,透亮无杂质,软硬度、酸甜度均适中,微黏牙,具有百香果浓郁的风味特征,品质和口感达到最佳,感官评分为93分。经理化指标检测,水分含量、总糖含量和总酸含量均符合相关的国家标准要求。

The Effect of Different Potassium Fertilizers on Fruit Flavor Quality of ‘Xinliqihao’ Pear

[Objectives] This study was conducted to investigate the effects of different types of potassium fertilizers on the flavor and quality of pear fruit.[Methods] With ‘Xinliqihao’ as a research object,such three treatments as potassium sulfate (T1),potassium nitrate (T2) and potassium chloride (T3) were set up,with no application of potassium fertilizer as control (CK).All the fertilizers were applied into soil in the growing season.[Results] The total sugar content of ‘Xinliqihao’ was significantly higher in the potassium fertilizer treatments than that of the control.The total sugar content of T 2 (the potassium sulfate treatment) was the highest,which was 34.55% higher than that of the control,sequentially followed by T3 (the potassium nitrate treatment) and T1 (the potassium chloride treatment).The contents of fructose,glucose and sucrose in the potassium sulfate treatment were all the highest,which were 15.96%,27.32% and 52.81% higher than those of the potassium chloride treatment,respectively,and 11.36%,27.75% and 20.45% higher than the potassium nitrate treatment,respectively.The total acid content of ‘Xinliqihao’ fruit treated with different types of potassium fertilizers was higher than that of the control.The total acid content of the potassium nitrate treatment was the highest,which was 103.68% higher than that of the control,sequentially followed by the potassium sulfate treatment and the potassium chloride treatment.Both the control and potassium treatments of ‘Xinliqihao’ had the highest malic acid content,and except the potassium chloride treatment with the lowest fumaric acid content,other treatments all had the lowest tartaric acid content.Different types of potassium fertilizer treatments had different effects on the organic acid content of ‘Xinliqihao’ fruit.The types and contents of volatile aroma substances in the fruit of ‘Xinliqihao’ treated with potassium fertilizers were significantly higher than the control.The aroma substances in ‘Xinliqihao’ differed among different potassium fertilizer treatments.Specifically,78 kinds of aroma substances were detected in the potassium chloride treatment,and the total content of aroma components was the highest at 746.609 ng/g in the fruit of the potassium sulfate treatment.[Conclusions] The potassium fertilizer treatments improved the flavor and quality of ‘Xinliqihao’ pear fruit,and the potassium sulfate treatment exhibited the best effects.

基于高效液相色谱法测定紫云冰脆李果实的生理指标含量

【目的】探明紫云冰脆李果实可溶性糖、有机酸和B族维生素的含量与组成特征,了解其营养成分和价值,为紫云冰脆李的开发应用提供科学依据。【方法】以紫云冰脆李为试材,采用高效液相色谱法(HPLC)对紫云冰脆李果皮和混合样品(除核外的带皮果肉)的可溶性糖、有机酸和B族维生素进行测定分析。【结果】HPLC法可较好地分离紫云冰脆李果皮和混合样品的可溶性糖、有机酸和维生素组分。其中,紫云冰脆李可溶性糖主要有果糖、葡萄糖、蔗糖、甘露醇和山梨醇,果皮以葡萄糖含量最高,果糖次之,共占总糖的66.41%;混合样以蔗糖含量最高,葡萄糖次之,共占总糖的59.72%。有机酸主要有苹果酸、草酸、柠檬酸、酒石酸、琥珀酸和莽草酸,果皮和混合样均以苹果酸为主,分别占总酸的87.66%和87.38%;B族维生素主要为维生素B1、B2、B6和B12,果皮和混合样均以维生素B12含量最高,分别为33.53μg/g和36.99μg/g,其中,除果皮维生素B6显著高于混合样外,维生素B1、B2和B12均显著低于混合样。【结论】紫云冰脆李是以苹果酸为主要有机酸的李品种,具有果皮葡萄糖含量高、混合样蔗糖含量高及果皮和混合样维生素B12含量高的特点。

高透气性果袋对桃果实微域环境和品质的影响

采用高透气性处理工艺制作微孔黄色和白色纸质果袋,并对金陵黄露桃进行套袋试验。性能测试结果表明,与普通果袋相比,微孔果袋袋内的光热条件都得到显著改善。微孔果袋比普通果袋的透光率提高了16.3%~24.4%;在40.1~45.0℃、45.1~50.0℃、>50.0℃3个高温区间,微孔黄色、白色果袋内的温度累积时间比普通黄色、白色果袋分别减少1.8 h、1.0 h;2.2 h、2.3 h;3.2 h、3.2 h。套袋试验结果显示,微孔果袋处理与普通果袋处理相比,总糖含量、糖酸比增加,但差异不显著,但与不套袋对照相比,差异缩小至无显著差异水平(P>0.05),普通果袋处理的总糖含量、糖酸比与不套袋对照相比下降显著(P<0.05);各处理之间,有机酸含量变化不大(P>0.05);果皮色泽方面,微孔白袋处理优于普通白袋。总之,与普通果袋处理相比,桃果实通过微孔果袋处理提升了桃果实内在品质,且外在品质没有降低。

辽宁鞍山南果梨果实品质分析

明确不同产区南果梨果实品质,为南果梨资源的合理和高效利用提供数据参考,同时也为梨优良栽培品种的选育提供借鉴。以鞍山市8个产区南果梨果实为研究对象,利用电感耦合等离子体-原子发射光谱(ICP-AES)测定南果梨果实17种矿物质元素含量,采用离子色谱仪测定4种可溶性糖含量,通过液相色谱仪测定5种有机酸含量。结果表明:8个产区南果梨果实矿物质元素含量均以磷、钾、钙和镁含量较高,占总元素含量的97%以上,镍、钒、钴、锶、钯和银含量较低,但不同产区南果梨果实矿物质元素含量排序不同;8个产区南果梨果实4种可溶性糖平均含量排序为果糖>葡萄糖>蔗糖>山梨醇,5种有机酸平均含量排序为柠檬酸>苹果酸>奎尼酸>莽草酸>富马酸。鞍山地区8个产区南果梨果实品质指标含量上有差异,但矿物质元素均以磷、钾、钙和镁为主,可溶性糖含量和有机酸含量均以果糖、葡萄糖、柠檬酸和苹果酸较高。

基于广泛靶向代谢组学的2种百香果风味差异研究

贵州省主栽的2种百香果(紫果百香果、黄金百香果)果实风味明显不同,为研究两者之间的差异,利用超高效液相色谱-串联质谱(UPLC-MS/MS)广泛靶向代谢组学的方法,分别检测2种百香果果实中的代谢产物,并通过主成分分析(PCA)和正交偏最小二乘法判别分析(OPLS-DA)代谢物之间的变异度大小,以及通过KEGG富集分析,解析代谢通路之间的差异,为百香果风味形成机理研究及育种提供参考依据。结果表明:百香果代谢产物丰富,种类达405种,包括了黄酮类、酚酸类、氨基酸及其衍生物、核苷酸及其衍生物、有机酸、生物碱、糖及醇类、木脂素、香豆素、脂质、维生素等,尤其是黄酮类多达103种;进一步的差异代谢物筛选表明,2种百香果差异代谢物163种,以黄酮类和酚酸类为主,种类分别达72种和28种;KEGG富集分析显示,黄酮相关的通路是2种百香果差异最显著的,黄酮类不仅是2种百香果中含量最丰富的次生代谢物质,也是两者之间差异代谢物种类最多的物质,同时也是导致两者风味差异的重要原因;L-高丝氨酸、3,5-二羟基-3-甲基戊酸2种酸的下调以及耐斯糖、葡萄糖-1-磷酸、海藻糖-6-磷酸、D-葡萄糖-6-磷酸4种糖的上调是造成黄金百香果高糖低酸、口感甜于紫果百香果的主要原因;以苯丙氨酸、L-天冬氨酸为代表的氨基酸的下调和以单酰甘油酯、甘油亚油酸酯为代表的5种脂质的分解上调是导致紫果百香果香味相比黄金百香果更加浓郁的重要因素。

口感番茄与普通番茄果实品质特性分析

为了探究口感番茄风味优于普通番茄的原因,以2个口感番茄品种和2个普通番茄品种为试材,测定果实发育过程中糖、酸含量,糖代谢相关酶活性,外观品质和营养品质指标,并进行感官评价。结果表明:口感番茄和普通番茄果实发育过程中糖含量变化趋势一致,可溶性糖、果糖和葡萄糖含量均从绿熟期开始迅速积累,且可溶性糖含量在半熟期达到最高值,果糖和葡萄糖含量在完熟期达到最高值,完熟期口感番茄果实可溶性糖、果糖和葡萄糖含量分别比普通番茄高43.70%~53.58%、57.98%~96.57%和47.35%~86.59%,其中果糖含量在可溶性糖含量中的占比最高;蔗糖含量从幼果期即开始下降,此时期口感番茄果实蔗糖含量比普通番茄高18.30%~63.03%。口感番茄果实发育前期的糖代谢与积累主要受蔗糖合成酶(SS)调控,后期主要受酸性转化酶(AI)和中性转化酶(NI)调控。口感番茄和普通番茄果实可滴定酸均从幼果期开始积累,完熟期口感番茄比普通番茄高73.89%~101.05%;口感番茄果实中的有机酸以柠檬酸和苹果酸为主,且含量均显著高于普通番茄。完熟期,口感番茄果实的糖酸比为5.17~5.64,显著低于普通番茄;可溶性固形物、VC、番茄红素含量均显著高于普通番茄,可溶性蛋白及各类氨基酸含量也高于普通番茄。综上,口感番茄优良风味主要因其具有较高的糖、酸含量及果糖的高占比。