融安金桔不同生长期果实品质特性比较

以广西融安特产油皮金桔和脆皮金桔果实为对象,研究金桔果实在不同生长时期的理化性状及其活性成分的动态变化规律。结果表明,从9月到12月,金桔的单果重、出汁率、pH值、可溶性固形物和糖酸比等理化指标均上升,果籽率和可滴定酸含量下降;主要糖含量分别从39.04和32.38 mg/g上升至111.23和137.11 mg/g;主要有机酸为抗坏血酸、苹果酸和草酸,其中抗坏血酸含量先上升后下降,10月份为金桔抗坏血酸含量高峰期(分别为48.23和23.20mg/g),而苹果酸和草酸含量一直下降;与9月份相比,12月份的油皮和滑皮金桔总黄酮含量分别从3.45和2.14 mg RE/g下降至1.21和0.76 mg RE/g,其中特征性黄酮金柑苷含量显著上升;总酚含量和抗氧化活性均显著下降。两个品种之间,成熟单果重、可滴定酸、总黄酮和橙皮苷含量无显著差异,油皮金桔的果籽率、抗坏血酸、金桔苷和总酚含量以及总抗氧化能力均显著高于脆皮金桔,而其出汁率、p H值、可溶性固形物、糖酸比、果糖、葡萄糖、蔗糖、苹果酸、草酸和芦丁含量均显著低于后者。本研究明确了两种金桔不同生长期的果实品质特性,为金桔果实的开发和利用提供了理论依据。

Comparison of Fruit Quality and Characteristics at Different Growth Stages of Kumquat from Rongan

A study on the dynamic change of the physicochemical properties and the active ingredients of kumquat fruits at different growth stages was carried out with Guangxi Rongan specialty Fortunella margarita (Lour.) ''Youpi'' (YP) and Fortunella margarita (Lour.) ''Cuipi'' (CP).The results showed that from September to December, the physical and chemical indexes such as single fruit weight, juice yield, pH value, soluble solids, and sugar-acid ratio of kumquat increased, and the fruit seed rate and titratable acid content decreased. The main sugar content rose from 39.04 and 32.38 mg/g to 111.23 and 137.11 mg/g, respectively. The main organic acids were ascorbic acid, malic acid and oxalic acid, the ascorbic acid content increased first and then decreased. In October, kumquat ascorbic acid content peaked (48.23 and 23.20 mg/g, respectively). While malic acid and oxalic acid contents continued to decline. Compared with September, the total flavonoid contents of YP and CP kumquat decreased from 3.45 and 2.14 mg RE/g to 1.21 and 0.76 mg RE/g respectively in December, in which the characteristic flavonoid fortunellin content increased significantly. The total phenol content and antioxidant activity decreased significantly. Between the twovarieties, there were no significant differences in mature single fruit weight, titratable acid, TFs, and hesperidin content, and the fruit seed rate, ascorbic acid, fortunellin, TPs content, and total antioxidant capacity of YP were significantly higher than those of CP. While the juice yield, fruit juice pH, soluble solids, sugar-acid ratio, fructose, glucose, sucrose, malic acid, oxalic acid, and rutin content of YP were significantly lower than those of CP. This study clarified the fruit quality characteristics of the two kinds of kumquat at different growth stages and provided a theoretical basis for the development and utilization of kumquat fruit.