【摘要】 通过研究不同果桑品种果实生长发育进程中果实重量、纵横径、糖酸、硬度、总酚类物质及花色苷含量变化,结果表明伴随着果实成熟进程,单果重、纵横径不断增大,但不同品种横纵径生长速度变化并不一致;硬度持续下降,且在全红期以后硬度下降显著;果实糖含量持续升高,到黑熟期骤然升高达到峰值;酸含量持续下降直至成熟;总酚类物质及花色苷含量随果实成熟不断升高,但合成进程并不同步。研究明确了果桑果实成熟过程中特有的变化规律,中桑5801品质、功能营养成分优于其他品种,831A果实成熟时硬度高于其他品种,更有利于贮藏保鲜、延长货架期。更多还原

【Abstract】 The purpose of this study was to analyze the changes in fruit weights, vertical and horizontal diameters,sugar acids, pulp firmness, total phenolic and anthocyanin contents of different mulberry cultivars during maturation. The results showed that the fruit weight, vertical and horizontal diameter increased statistically, but the growth rate of vertical horizontal diameter was not the same. Pulp firmness statistically decreased, which decreased significantly after the full-red stage. Sugar contents increased continually, which reached the peek value at the dark stage. Acidity contents decreased continually. Total phenolic and anthocyanin contents increased continually, but the synthesis process was not at the same time. This study clearly indicated the changes of mulberry during the maturation, zhongsang 5801 could be classified as the highest quality among all varieties, pulp firmness of 831 A was higher than the others, which was more conducive to storage, preservation and extending the shelf life.更多还原