金柚美味可口，营养丰富，深受消费者喜爱。随着储藏时间的延长，金柚会产生苦味，严重影响其产业的健康发展。为深入探究来源，本研究以梅州金柚为研究对象，深入探究其长时间存放后的苦味来源。对其进行分级后，同步测定金柚可滴定酸、可溶性固形物、最大粘附力、柠檬苦素含量、诺米林含量、柚皮苷的含量，借助random forest等方法分析各项指标的相关性。结果表明，金柚的可溶性固形物与感官评分呈极显著正相关（R=0.78）；诺米林与感官评价呈极显著负相关（R=-0.69）、柚皮苷与感官评价呈显著负相关（R=-0.59），食用后期金柚的苦味与可溶性固形物的含量密切相关。该研究可为金柚脱苦、金柚品质快速判断等研究提供一定的理论依据。

Golden pomelo is delicious and nutritious and has gained great popularity. Golden pomelo will generate bitter taste with the extension of storage time, which seriously affect the development of the related industry. To explore the reason behind, the present work used Meizhou’s golden pomelos the research object to investigate the source of bitterness. After grading, the content of titratable acid, soluble solids content, maximum adhesion force, limonin content, nomilin content, naringin content were simultaneously determined by methods such as the random forest method. The results showed that the soluble solids content was extremely significant and positive correlated (R=0.78) with sensory scores. Nomilin (R=-0.69) content and naringin (R=-0.59) content were significantly and negatively correlated with sensory scores. The bitterness source of the golden pomelo after a long-term storage was closely related to its soluble solids content. This study can provide a certain theoretical basis for the research on debittering of golden pomelo and rapid assessment of the fruit quality.

广东省自然科学基金项目（2019A1515011283）；广州市特色作物种质资源研究与利用重点实验室项目（202002010010）；梅州市应用型科技专项资金项目（2019B0201002）