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| ‘京白梨’优质果实的评价指标分析 |
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郭静1,伏芳2,高同雨3,姜峰1,李天忠1,朱元娣1*
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| (1.中国农业大学 园艺学院, 北京 100193;2.北京市门头沟区科技开发实验基地, 北京 102308;3.北京市门头沟区科学技术和信息化局, 北京 102300) |
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| 摘要: |
| 为筛选出‘京白梨’果实品质的特征性指标并建立‘京白梨’优质果品的评价体系，本研究以门头沟区军庄镇东山村和孟悟村生长健壮且结果良好的‘京白梨’树为试验材料，选择各单株的优质果实，分别测定和分析果实在采收时及后熟后的果实外观形状(单果重、果实纵横径、果形指数、果心大小和果肉硬度)和内在品质(可溶性固形物、可滴定酸、维生素C含量和出汁率)，并通过主成分分析法筛选‘京白梨’优质果实的评价指标。结果表明:‘京白梨’优级果品的综合评价指标是果形指数≤0.88且单果重≥110.00 g，采收时果实可溶性固形物质量分数≥12.50%、后熟果实可溶性固形物质量分数≥15.00%；单果重、果实纵横径和果形指数可作为‘京白梨’果实品质评价的主要指标，可溶性固形物含量和糖酸比可作为辅助指标。综上，本研究可指导‘京白梨’的栽培生产并为优质果实采收和分级提供标准。 |
| 关键词: 京白梨 果实品质评价 主成分分析 果形指数 可溶性固形物 |
| DOI：10.11841/j.issn.1007-4333.2022.01.08 |
| 投稿时间：2021-03-03 |
| 基金项目:财政部和农业农村部:国家现代农业产业技术体系项目(CARS-28) |
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| Analysis on evaluation index of high quality Pyrus ussuriensis ‘Jingbaili ' fruits |
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GUO Jing1,FU Fang2,GAO Tongyu3,JIANG Feng1,LI Tianzhong1,ZHU Yuandi1*
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| (1.College of Horticulture, China Agricultural University, Beijing 100193, China;2.Beijing Mentougou District Science and Technology Development Experimental Base, Beijing 102308, China;3.Science Technology and Information Technology Bureau of Beijing Mentougou District, Beijing 102300, China) |
| Abstract: |
| In order to screen the characteristic indexes of ‘Jingbaili' fruits quality and establish an evaluation system for high-quality of ‘Jingbaili', ‘Jingbaili' trees with strong growth and good fruits quality in Dongshan and Mengwu village of Junzhuang town in Mentougou district were selected as the test materials. The appearance shape(single fruit weight, horizontal and vertical diameters, fruit shape index, core size and hardness)and internal quality(soluble solids, titratable acid, content of vitamin C and juice yield)of the fruits at harvest and after ripening were measured and analyzed. The evaluation indexes of the high-quality fruits of ‘Jingbaili' were screened by principal component analysis. The results showed that the comprehensive evaluation indexs of good quality Jingbaili fruits were as follows: Shape index was ≤0. 88, the weight of single fruit was ≥110. 00 g, and the soluble solids of harvest and postharvest were ≥12. 50% and ≥15. 00%, respectively; The key indexes of ‘Jingbaili' fruits harvesting and grading were the weight of single fruit, horizontal and vertical diameters and fruit shape index. The soluble solids content and sugar acid ratio can be used as auxiliary indicators. In the conclusion, this study can provide references for the cultivation and production of ‘Jingbaili' and for setting standards for high-quality fruits harvesting and grading. |
| Key words: Jingbaili fruits quality evaluation principal component analysis fruits shape index soluble solid |
