火龙果果实生长过程有机酸与可溶性糖变化研究

杨道富; 林旗华; 谢鸿根; 蔡秋英; 陈源; 卓玉辉

doi:10.19303/j.issn.1008-0384.2012.10.010

火龙果果实生长过程有机酸与可溶性糖变化研究

doi: 10.19303/j.issn.1008-0384.2012.10.010

1. 福建省农业科学院农业工程技术研究所,福建福州,350003;
2. 福建省农业科学院果树研究所,福建福州,350013;
3. 福建省莆田市涵江区农业局,福建莆田,351111;
4. 莆田新闽现代农业有限公司,福建莆田,351111

基金项目:

科技部科技基础性工作专项(2007FY110500-04)

详细信息

作者简介:
杨道富(1962-)，男，副研究员，研究方向：抗旱耐盐碱品种资源研究与现代农业(E—mail：ydffaaskyz@163.com)

中图分类号: S668.9
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出版历程
- 收稿日期: 2012-10-01
- 刊出日期: 2012-10-18

Soluble Sugars and Organic Acids of Pitaya Fruits during Development

1. Institute of Agricultural Engineering and Technology,Fujian Academy of Agricultural Sciences,Fuzhou, Fujian 350003,China;
2. Fruit Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003,China;
3. Agricultural Bureau of Hanjiang District in Putian,Putian,Fujian 351111,China;
4. Putian Xinmin Modern Agriculture Co.,Ltd.Putian,Fujian 351111,China

摘要

摘要: 为研究火龙果果实生长过程中有机酸及可溶性糖含量的变化规律,以‘双龙’火龙果为试材,对果实生长过程中有机酸和可溶性糖变化进行了测定。结果表明火龙果果实有机酸有苹果酸、草酸、柠檬酸、酒石酸和富马酸。总酸含量变化呈倒‘V’型,在花后25d达到最高值1.29g.hg-1,在完全成熟时(花后35d),总酸含量降至0.54g.hg-1,果实生长初期(花后15d前)以草酸为主,果实生长中后期(花后16~35d)以苹果酸为主。可溶性糖从花后20d起迅速上升,花后35d达到最高值12.45g.hg-1。糖酸比变化趋势与可溶性糖相似,最高值在花后35d,达到了23.23。
- 火龙果 /
- 生长 /
- 有机酸 /
- 可溶性糖
Abstract: Changes of the organic acid and soluble sugar contents in the fruits of Shuanglong pitaya during the development stage were monitored.The results showed that there were malic,oxalic,citric,tartaric and fumaric acids in the fruits.The total acid content,which changed in an inverted V fashion during the entire fruit development period,peaked at 1.29 g·hg-1 on the 25th day,and decreased to 0.54 g·hg-1 35 days after flowering.Oxalic acid was most prominent during the early development stage(i.e.,6 to 15 d after flowering),whereas,malic acid dominated in the middle and late stages(i.e.,16 to 35 d after flowering).The sugar content accelerated rapidly from 20 to 35 d,and reached its maximum of 12.45 g·hg-1 35 days after flowering.The sugar/acid ratio changed in a similar manner as the soluble sugars,with a peak value of 23 at 35 d after flowering.
- Pitaya /
- fruit development /
- organic acid /
- soluble sugar

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参考文献(15)

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