新疆地区与黄河流域红富士苹果性状与品质分析

Fruit Characteristics and Quality of Red Fuji Apples Grown in Xinjiang and Yellow River Basin

摘要:

精选新疆地区、黄河流域16种红富士苹果，进行果实性状、营养成分分析和感官评价：新疆阿克苏、伊犁特克斯和陕西洛川的红富士苹果表现最佳。4地红富士苹果平均单果重甘肃>陕西>新疆>山东，种群内变异性大（CV>15%），具有显著性差异（p=0<0.05）。16种红富士苹果种群内部营养成分变异性较大(CV>10%)，尤其Vc、蛋白、膳食纤维(CV>25%）；不同产地间红富士还原糖（p =0<0.05）、可溶性固形物（p =0.05）、膳食纤维（p =0.023<0.05）具有显著性差异。风味评分与固酸比之间具有显著正相关关系（p =0<0.05，r=0.886）,新疆红富士具有更高的固酸比，且与其它地区具有显著性差异（p =0.009<0.05），使得新疆红富士苹果更能满足人们对于风味的较高要求且与其它地区具有显著性差异（p =0.003<0.05）。此外，还原糖与可溶性固形物具有显著正相关关系（p =0.001<0.05，r=0.75）, 总酸和可溶性固形物之间存在显著正相关关系（p =0.014<0.05，r=0.602）。

Abstract:

Sixteen cultivars of Red Fuji apples grown in Xinjiang and Yellow River basin were selected as the study objects, sensory evaluation and analyses of their fruit characters and nutritional components were carried out, and optimum quality was found in the Red Fuji apples grown in Aksu, Tekesi, and Luochuan. The individual fruit weights of the samples produced from Shandong, Xinjiang, Shanxi, and Gansu were in the descending order of Gansu > Shanxi > Xinjiang > Shandong, showing a significant variation (coefficient of variation (CV) > 15%) and a significant difference (p = 0 < 0.05). Significant variations were presented in the nutritional components among 16 cultivars of Red Fuji apples, especially for vitamin C, protein, and dietary fiber (CV > 25%). The samples from different production areas showed significant differences in reducing sugar content (p = 0 < 0.05), soluble solids (P = 0.05), and dietary fiber (p = 0.023 < 0.05). There was a significant positive correlation between flavor score and solid acid ratio (p = 0 < 0.05, r = 0.886). The Red Fuji apples grown in Xinjiang had a higher solid acid ratio, and showed a pronounced difference from other apple cultivars, so that Xinjiang Red Fuji apples can better meet a high flavor taste requirement compared with other apple cultivars (p = 0.003 < 0.05). In addition, positive correlations were found between reducing sugar and soluble solid contents (p = 0.001 < 0,05, r = 0.75), as well as between total acid and soluble solids (p = 0.014 < 0.05, r = 0.602).