LIU Chunguang,TAO Liang,ZHANG Wujie,et al.Fruit Quality Analysis of Two Varieties of Pyrus ussuriensis Maxim.[J].HEILONGJIANG AGRICULTURAL SCIENCES,2024,(05):49-56.[doi:10.11942/j.issn1002-2767.2024.05.0049]
两个秋子梨果实品质分析
- Title:
- Fruit Quality Analysis of Two Varieties of Pyrus ussuriensis Maxim.
- 文章编号:
- 9
- Keywords:
- Pyrus ussuriensis Maxim.; Hongfeng pear; Zaohuang pear; sensory characteristics; morphological indicators; nutrient composition
- 文献标志码:
- A
- 摘要:
- 为探究两个秋子梨品种差异，更好地对其进行开发利用，以红丰和早黄成熟期果实为试材，利用显著性分析、相关性分析、主成分分析和聚类分析等方法对两个不同品种秋子梨果实品质进行分析。结果表明，两种梨的果实在果实外观、果肉风味、果实香气、果汁含量上有所不同，在外观品质上红丰梨单果重为212.96 g、横径为75.49 mm、纵径为70.25 mm、果梗长度为36.48 mm，这4个指标分别达到了早黄梨的171.13%、119.33%、121.29%和113.19%；红丰梨的果实硬度显著低于早黄梨，为早黄梨的79.37%。因此红丰梨相较于早黄梨果形较大、果实较重、果肉较软，适合喜好大果、软果的消费者选择；在营养成分上红丰梨的可溶性固形物、可溶性糖、矿质元素含量均显著高于早黄梨，其中可溶性固形物含量为11.10%、矿质元素含量为3 748.49 mg·kg-1，而可溶性糖含量为124.61 mg·g-1，达到了早黄梨可溶性糖含量的206.89%；果实的单果重、果实横径、果实纵径、果实硬度4项形态指标与可溶性糖、可溶性固形物、维生素C、矿质元素呈现出显著相关性，与可滴定酸呈极显著相关；在矿质元素含量上，红丰梨果肉和果皮中矿质元素Mg、P、K、Ca、Fe的含量以及12种矿质元素的总含量均高于早黄梨。对两个品种果实品质综合比较得出，红丰梨果实品质优于早黄梨，更适合在生产上开发利用。
- Abstract:
- In order to explore the differences between two varieties of Pyrus ussuriensis Maxim.and better develop and utilize them, this study used the Hongfeng pear and Zaohuang pear mature fruits of P. ussuriensis as test materials, and the methods such as significance analysis, correlation analysis, principal component analysis, and cluster analysis were used to analyze the differences in fruit quality between the two different varieties of P. ussuriensis. The results showed that there were differences in fruit appearance, flesh flavor, fruit aroma, and juice content between the two pear varieties; In terms of appearance quality, the fruit weight of Hongfeng pear was 212.96 g, the transverse diameter was 75.49 mm, the longitudinal diameter was 70.25 mm, and the stem length was 36.48 mm. These four indicators reached 171.13%, 119.33%, 121.29%, and 113.19% of that of Zaohuang pear, respectively. However, the fruit hardness of Hongfeng pear was significantly lower than Zaohuang pear, which was 79.37% of that of Zaohuang pear. Therefore, compared to early yellow pear, Hongfeng pear had a larger fruit shape, heavier fruit, and softer flesh, making it suitable for consumers who prefer large and soft fruits to choose; In terms of nutritional composition, the content of soluble solids, soluble sugars, and mineral elements in Hongfeng pear was significantly higher than that in Zaohuang pear, with soluble solids content of 11.10% and mineral element content of 3 748.49 mg· kg-1, while the soluble sugar content was 124.61 mg·g-1，reached 206.89% of the soluble sugar content in Zaohuang pear. The four morphological indicators of fruit, including single fruit weight, fruit transverse diameter, fruit longitudinal diameter, and fruit hardness, showed significant correlation with soluble sugars, soluble solids, vitamin C, and mineral elements, and extremely significant correlation with titratable acids. In terms of mineral element content, the content of Mg, P, K, Ca, Fe and the total content of 12 mineral elements in the flesh and skin of Hongfeng pear were higher than those of Zaohuang pear. Based on a comprehensive comparison of the fruit quality of the two varieties, it can be concluded that the fruit quality of Hongfeng pear is better than that of Zaohuang pear, and it is more suitable for development and utilization in production.
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备注/Memo
收稿日期：2023-11-20