【摘要】 根据对渤海湾地区129个苹果品种果实可溶性糖、可满足酸含量连续2年测定结果,提出了苹果品种果实糖、酸含量可以分为极高、高、中、低、极低5级及其分级标准。这一分级标准的确定,为苹果果实风味的评价和不同地区果实风味的比较提供了参考依据。根据对苹果果实糖、酸含量的测定和对果实口尝品评的结果,对糖、酸含量与果实风味的关系做了探讨。风味优良的品种,其糖酸比多在20-60的范围,偏高者风味趋甜,偏低者风味偏酸。而糖酸比值小于10的风味均不佳。优质的品种,其果实含酸量多为中等(0.40—0.69％),合酸量极高者风味最差。果实含可溶性糖的变化幅度不大,而含可滴定酸的变幅较大。因此,风味的优劣受含酸量的影响较大。更多还原

【Abstract】 The classification standard of sugar and acid content in different apple cultivars, including 5 grades, very high, high, moderate, low and very low, was suggested according to the research on the content of soluble sugar and titratable acid of fruit in 129 different cultivars in Bohai areas for two years. This classification standard was recom-mended to be the reference basis for the evaluating fruit flavor and the comparating fruit flavor in differet areas. If the rate of sugar and acid was at the range of 20 to 60, the flavor of the fruits was better. If the rate was less than 10, The flavor was worse. The acid content of fruit, of which with good quality, was almost moderate (from 0.40% to 0.69% ) . The changes of the soluble sugar content in fruits were within a narrow range, but the titratable acid content was different in various cultivars. Therefor the flavor of fruit mainly depend on the content of acid.更多还原