| 摘要: |
| 为明确京津冀主栽板栗品种可溶性糖成分及含量差异特征，综合评价果实甜度，为板栗产业高甜度品种选择、培育和特异资源利用提供依据。以32个京津冀主栽板栗品种为材料，采用“板栗种质资源描述规范和数据标准”中的方法和高效液相色谱(HPLC)法对其采后40 d可溶性糖相关的11个性状开展系统调查，并使用SPSS 20.0软件进行相关性分析、主成分分析、隶属函数分析、聚类分析和品质评价。结果表明:1)京津冀主栽板栗品种的可溶性固形物含量(Soluble solid content，SSC)均值为24.33%，总糖含量(Total soluble sugar，TSS)均值为20.80%，整体甜度较优。2)板栗果实11项甜度指标在主栽品种间存在极显著差异，可用于综合评价板栗甜度；其中可溶性总糖的变异程度显著低于各可溶性糖成分和生化甜度的变异程度，各个可溶性糖成分和含量间的差异是板栗品种多样甜度的主要来源。3)相关性分析中6种可溶性糖成分间无显著相关性，指标间较为独立。4)32个品种聚为3类不同甜度的等级，高甜类型(HS)有9个品种，D值为0.50以上；中甜类型(MS)有18个品种，D值为0.30~0.50；低甜类型(S)有5个品种，D值为0.30以下。本研究结果为京津冀主栽板栗品种甜度、等级划分与科学利用提供了依据。 |
| 关键词: 板栗 可溶性糖 生化甜度 差异分析 甜度评价 |
| DOI：10.11841/j.issn.1007-4333.2023.10.09 |
| 投稿时间：2023-02-20 |
| 基金项目:河北省重点研发计划项目(21326304D-3)；河北省自然科学基金项目(C2020301053,C2023301096)；河北省农林科学院科技创新专项(2022KJCXZX-CGS-3) |
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| Variance analysis and evaluation of the fruit sweetness of main chestnut varieties in Beijing-Tianjin-Hebei region |
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LI Ying,ZHANG Shuhang,GUO Yan,ZHANG Xinfang,WANG Guangpeng*
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| (Changli Institute of Pomology, Hebei Academy of Agricultural and Forestry Sciences, Changli 066600, China) |
| Abstract: |
| In order to explicit the characteristic differences of soluble sugar composition and content of main chestnut varieties in Beijing-Tianjin-Hebei region, comprehensively evaluate fruit sweetness, and provide a basis for the selection, cultivation and specific resource utilization of high sweetness varieties in chestnut industry. A total 32 main varieties of chestnut in Beijing-Tianjin-Hebei region were taken as materials. Eleven traits related to soluble sugar of chestnut at 40 days after harvest were systematically investigated by using the method provided in ‘Description Specification and Data Standard of Chestnut Germplasm Resources' and HPLC method. Correlation analysis, principal component analysis, membership function analysis, cluster analysis and quality evaluation were completed by SPSS 20. 0 software. The results show that: 1)The average soluble solids content of the main chestnut varieties in Beijing-Tianjin-Hebei region was 24. 33%, the average total sugar was 20. 80%, and the integral sweetness level was high. 2)All the 11 sweetness flavor indexes of chestnut fruit were significantly different among the main chestnut varieties, which could be used as an index for comprehensive evaluation of chestnut sweetness. The variation degree of total soluble sugar was significantly lower than that of each soluble sugar component and biochemical sweetness, and the difference in the composition and content of soluble sugars is the main source of the various sweet flavors of chestnut varieties. 3)There was no significant correlation between the six soluble sugar components in the correlation analysis, and the indexes were independent. 4)The 32 varieties were divided into three grades of different sweetness flavors: Nine high sweetness type(HS)varieties, and their D value was above 0. 50; Eighteen of medium sweet type(MS)varieties with D value of 0. 30-0. 50, and five sweet type(S)varieties, and their D value is below 0. 30. Through the above analysis and calculation, this study provides a basis for the classification and scientific utilization of the sweetness and flavor grade of the main chestnut varieties in Beijing-Tianjin-Hebei region. |
| Key words: chestnut soluble sugar biochemical sweetness variance analysis sweetness evaluation |
