【摘要】 以8个蓝莓品种为试材,对其生长特性、果实形态特征、风味品质及营养成分进行测定。结果表明:大部分品种为早熟至中熟,成熟期集中在6月上旬至7月中旬;‘薄雾’长势偏弱,其余品种长势中庸或旺盛,‘久比利’新枝生长量最大;V5平均单果重最大(为2.19 g),‘奥尼尔’‘乔治宝石’次之;V5、‘久比利’口味酸甜适中,‘乔治宝石’和‘奥尼尔’糖酸比适宜,具有独特的酸甜口感且香气浓郁;‘乔治宝石’的维生素C含量最高,‘久比利’、V5、‘奥尼尔’的总酚含量较高。初步认为,‘奥尼尔’、V5、‘乔治宝石’和‘久比利’为适宜鲜食的优良品种;V3和‘粉蓝’糖酸比高,花色素苷和总酚等抗氧化物质含量较高,适宜加工果汁、果酒等。更多还原

【Abstract】 Test materials of 8 blueberry cultivars were selected to analyze their growth characteristics,fruit morphological characteristics,flavor quality and nutritional composition. The results showed that most of the mature stages were from early June to mid-July. The growth of ‘Misty’ was weak,the growth of other cultivars were moderate to strong,and the growth of ‘Jubilee’ was the largest. V5 has the highest average fruit weight of 2.19 g,followed by ‘O’neal’ and ‘Georgiagem’. V5 and ‘Jubilee’ had sweet sour taste,‘Georgiagem’ and ‘O’neal’ had propriate sugar acid. Nutritional composition determination showed that the content of vitamin C in ‘Georgiagem’ was the highest, ‘Jubilee’,V5 and ‘O’neal’ were rich in total phenolics. ‘O’neal’,V5, ‘Georgiagem’ and ‘Jubilee’ were selected as good fresh food varieties. V3 and ‘Powder Blue’ had high sugar acid ratio and were rich in antioxidant substances such as anthocyanin and total phenolics. Suitable for processing into fruit juice,wine and other commodities.更多还原