https://www.ahs.ac.cn/images/0513-353X/images/top-banner1.jpg|#|苹果
https://www.ahs.ac.cn/images/0513-353X/images/top-banner2.jpg|#|甘蓝
https://www.ahs.ac.cn/images/0513-353X/images/top-banner3.jpg|#|菊花
https://www.ahs.ac.cn/images/0513-353X/images/top-banner4.jpg|#|灵芝
https://www.ahs.ac.cn/images/0513-353X/images/top-banner5.jpg|#|桃
https://www.ahs.ac.cn/images/0513-353X/images/top-banner6.jpg|#|黄瓜
https://www.ahs.ac.cn/images/0513-353X/images/top-banner7.jpg|#|蝴蝶兰
https://www.ahs.ac.cn/images/0513-353X/images/top-banner8.jpg|#|樱桃
https://www.ahs.ac.cn/images/0513-353X/images/top-banner9.jpg|#|观赏荷花
https://www.ahs.ac.cn/images/0513-353X/images/top-banner10.jpg|#|菊花
https://www.ahs.ac.cn/images/0513-353X/images/top-banner11.jpg|#|月季
https://www.ahs.ac.cn/images/0513-353X/images/top-banner12.jpg|#|菊花

园艺学报 ›› 2012, Vol. 39 ›› Issue (10): 1999-2008.

• 研究报告 • 上一篇    下一篇

基于159个品种的苹果鲜榨汁风味评价指标研究

聂继云, 李海飞, 李静, 王昆, 李志霞, 毋永龙   

  1. (1 中国农业科学院果树研究所,辽宁兴城 125199; 2 农业部果品质量安全风险评估实验室(兴城),辽宁兴城 125199)
  • 出版日期:2012-10-25 发布日期:2012-10-25

Studies on Taste Evaluation Indices for Fresh Apple Juice Based on 159 Cultivars

 NIE  Ji-Yun, LI  Hai-Fei, LI  Jing, WANG  Kun, LI  Zhi-Xia, WU  Yong-Long   

  1. (1Institute of Pomology,Chinese Academy of Agricultural Sciences,Xingcheng,Liaoning 125199,China;2Laboratory of Quality & Safety Risk Assessment for Fruit(Xingcheng),Ministry of Agriculture,Xingcheng,Liaoning 125199,China)
  • Online:2012-10-25 Published:2012-10-25

摘要: 以159个苹果品种为试材,探讨了鲜榨汁风味、可滴定酸含量、可溶性固形物含量、可溶性糖含量、固酸比及糖酸比之间的相互关系,明确了苹果鲜榨汁风味的适宜定量评价指标及其分级标准。苹果鲜榨汁风味值、可滴定酸含量、可溶性固形物含量、可溶性糖含量、固酸比和糖酸比离散度不同,变异系数在12.2% ~ 60.7%;鲜榨汁可滴定酸含量和可溶性固形物含量均符合正态分布,在去掉两个拖尾品种后可溶性糖含量也符合正态分布,风味值近似正态分布;风味值、可滴定酸含量、固酸比和糖酸比之间存在极显著的一元线性关系或幂函数关系,决定系数(R2)高达0.8811 ~ 0.9740;可滴定酸含量、固酸比和糖酸比均为苹果鲜榨汁风味的适宜定量评价指标,其中以可滴定酸含量指标最为简便和准确;鲜榨汁可滴定酸含量、固酸比和糖酸比均可划分为5级(对应的鲜榨汁风味分别为甜、酸甜、酸甜适度、甜酸和酸),5级的平均品种比例分别为3.35%、20.55%、40.67%、22.64%和12.79%。

关键词: 苹果, 鲜榨汁, 风味, 定量评价指标, 分级标准

Abstract: Using 159 cultivars of apple as samples,relationships among taste,titrable acids(Ta),soluble solids(SSo),soluble sugars(SSu),soluble solids/titrable acids(SSo/Ta),and soluble sugar/titrable acids(SSu/Ta) of fresh apple juice were investigated,and the suitable quantitative evaluation indices for taste of fresh juice and their grading standards were established. The results denoted that:Taste value(Tv),Ta,SSo,SSu,SSo/Ta,and SSu/Ta of fresh apple juice had different dispersion,their coefficient of variation were between 12.2% and 60.7%;Both Ta and SSo of fresh apple juice distributed normally,SSu also distributed normally after 2 cultivars were removed,while Tv distributed near normally;Among Tv,Ta,SSo/Ta,and SSu/Ta of fresh apple juice,there were highly significant simple linear equations or power functions with coefficient of determination up to 0.8811–0.9740;Ta,SSo/Ta,and SSu/Ta were all suitable quantitative evaluation indices for taste of fresh apple juice,among which Ta is the most handy and accurate one;Ta,SSo/Ta,and SSu/Ta of fresh apple juice were all divided into 5 grades(the  corresponding taste of fresh apple juice were respectively sweet,sour-sweet,sour-sweet moderately,sweet-sour,and sour),and the average cultivar ratio of the 5 grades were 3.35%,20.55%,40.67%,22.64%,and 12.79%,respectively.

Key words: apple, fresh juice, taste, quantitative evaluation index, grading standard

中图分类号: