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农学学报

农学学报 ›› 2022, Vol. 12 ›› Issue (1): 53-59.doi: 10.11923/j.issn.2095-4050.cjas2020-0287

所属专题： 生物技术； 园艺

• 林学/园艺/园林/食用菌 • 上一篇    下一篇

3个中熟苹果品种的果实品质分析

孙燕霞(), 宋来庆, 赵玲玲, 张学勇, 刘大亮, 姜福东, 刘学卿, 唐岩()   

  1. 山东省烟台市农业科学研究院,山东烟台 265500
  • 收稿日期:2020-12-31 修回日期:2021-06-25 出版日期:2022-01-20 发布日期:2022-02-24
  • 通讯作者: 唐岩 E-mail:564434324@qq.com;tangyan_t@yahoo.com.cn
  • 作者简介:孙燕霞,女,1980年出生,山东烟台人,高级农艺师,硕士研究生,研究方向：苹果育种及栽培。通信地址：265500 山东省烟台市港城西大街26号,Tel：0535-5528833,E-mail： 564434324@qq.com。
  • 基金资助:
    国家现代苹果产业技术体系建设专项资金项目“国家现代苹果产业技术体系烟台综合试验站”(CARS-28);烟台市科技发展计划项目“特色苹果新品种选育及省力化栽培技术集成应用”(2021NYNC011);山东省重点研发计划“苹果优异种质创制、基因挖掘及特色新品种联合培育与示范”(2018GHZ005)

Fruit Quality of Three Medium Ripening Apple Varieties

SUN Yanxia(), SONG Laiqing, ZHAO Lingling, ZHANG Xueyong, LIU Daliang, JIANG Fudong, LIU Xueqing, TANG Yan()   

  1. Yantai Academy of Agricultural Sciences, Yantai 265500, Shandong, China
  • Received:2020-12-31 Revised:2021-06-25 Online:2022-01-20 Published:2022-02-24
  • Contact: TANG Yan E-mail:564434324@qq.com;tangyan_t@yahoo.com.cn

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摘要：

为调整苹果品种种植结构,丰富山东省中熟苹果品种,推动地区产业健康发展,以‘凉香’、‘红将军’、‘甘红’3个中熟苹果品种为试材,测定比较果实的一般品质、挥发性香气物质含量、水解氨基酸含量、总黄酮、单宁、维生素及6种酚酸的含量。结果表明,3个品种中‘甘红’的果实平均单果重最大,果形指数、果实硬度和可溶性固形物含量均为最高。3个品种均为酯香型苹果,香气成分种类差别不大,相对百分含量差别较大,其中‘甘红’果实中酯类、烯类、醇类分别占29.67%、22.39%和25.77%。‘甘红’中检测出的水解氨基酸种类和含量均为最高,达到9256.37 mg/kg;‘凉香’的总黄酮和维生素C含量最高,分别为0.044 g/100 g和37.99 mg/kg,‘甘红’的总黄酮和维生素C含量最低,分别为0.010 g/100 g和 10.81 mg/kg,但是‘甘红’的单宁和维生素E含量最高,分别为840.8 mg/kg和2.59 mg/kg,‘红将军’的单宁含量最低,‘凉香’的维生素E含量最低,各品种间成分含量差别较大,没有明显规律。3个品种果实中维生素A,维生素D2、D3,维生素B1、B2、B3、B6及6种酚酸（没食子酸、香豆酸、儿茶酚、儿茶素、阿魏酸、咖啡酸）含量较低,均未检出。

关键词: 苹果, ‘凉香’, ‘红将军’, ‘甘红’, 果实品质, 氨基酸, 香气

Abstract:

The paper aims to adjust the planting structure of apple varieties, enrich the medium mature apple varieties in Shandong Province, and promote the healthy development of regional fruit industry. The contents of general quality, volatile aroma compounds, hydrolyzed amino acids, total flavonoids, tannin, vitamin and six phenolic acids were determined by using ‘Liangxiang’, ‘Hongjiangjun’ and ‘Ganhong’ as test materials. The results showed that the average single fruit weight, fruit shape index, fruit hardness and soluble solid content of ‘Ganhong’ were the highest among the three varieties; the three varieties were all ester flavor apples, with little difference in aroma components, but significant difference in relative percentage content. Esters, alkenes and alcohols accounted for 29.67%, 22.39% and 25.77% respectively in ‘Ganhong’. ‘Ganhong’ had the most kinds of hydrolytic amino acids and with the highest content which was up to 9256.37 mg/kg. The content of total flavonoids and vitamin C in ‘Liangxiang’ were the highest, 0.044 g/100 g and 37.99 mg/kg, respectively, and the content of total flavonoids and vitamin C in ‘Ganhong’ were the lowest, 0.010 g/100 g and 10.81 mg/kg, respectively, but the content of tannin and vitamin E in ‘Ganhong’ were the highest, 840.8 mg/kg and 2.59 mg/kg, respectively, and the tannin content of ‘Hongjiangjun’ was the lowest. The vitamin E content of ‘Liangxiang’ was the lowest, and there was great content difference among the varieties, but with no obvious regularity. The content of vitamin A, vitamin D2 and D3, vitamin B1, B2, B3 and B6 and 6 phenolic acids (gallic acid, coumaric acid, catechol, catechin, ferulic acid, caffeic acid) in the fruits of the three varieties were too low to be detected.

Key words: Apple, ‘Liangxiang’, ‘Hongjiangjun’, ‘Ganhong’, Fruit Quality, Amino Acid, Aroma

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