| 广东省17个不同荔枝品种果实品质比较分析 |
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| 引用本文： | 温靖,徐玉娟,肖更生,吴继军,陈于陇,余元善.广东省17个不同荔枝品种果实品质比较分析[J].北京工商大学学报(自然科学版),2016,34(2):39-45. |
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| 作者姓名： | 温靖 徐玉娟 肖更生 吴继军 陈于陇 余元善 |
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| 作者单位： | 广东省农业科学院 蚕业与农产品加工研究所/农业部功能食品重点实验室/ 广东省农产品加工重点实验室, 广东 广州 510610,广东省农业科学院 蚕业与农产品加工研究所/农业部功能食品重点实验室/ 广东省农产品加工重点实验室, 广东 广州 510610,广东省农业科学院 蚕业与农产品加工研究所/农业部功能食品重点实验室/ 广东省农产品加工重点实验室, 广东 广州 510610,广东省农业科学院 蚕业与农产品加工研究所/农业部功能食品重点实验室/ 广东省农产品加工重点实验室, 广东 广州 510610,广东省农业科学院 蚕业与农产品加工研究所/农业部功能食品重点实验室/ 广东省农产品加工重点实验室, 广东 广州 510610,广东省农业科学院 蚕业与农产品加工研究所/农业部功能食品重点实验室/ 广东省农产品加工重点实验室, 广东 广州 510610 |
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| 基金项目： | 广东省科技计划项目(2014Y2-00099)；公益性行业(农业)科研专项(200903043-8-1)。 |
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| 摘 要： | 以17个荔枝品种的果实为试材,利用常规的加工特性分析方法,进行了果实的理化指标和营养成分分析。结果表明,17种荔枝品种中白腊、鸡嘴、珍珠、桂味、糯米糍和白糖罂6个品种的色泽良好,具有典型的荔枝风味、糖酸比适宜、热处理褐变程度轻,是最适宜加工果汁的优良品种。
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| 关 键 词： | 荔枝 品种 果汁 加工特性 |
| 收稿时间： | 2016/1/10 0:00:00 |
Comparative Analysis on Fruit Qualities of Litchi Varieties from Guangdong Province |
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| WEN Jing,XU Yujuan,XIAO Gengsheng,WU Jijun,CHEN Yulong and YU Yuanshan.Comparative Analysis on Fruit Qualities of Litchi Varieties from Guangdong Province[J].Journal of Beijing Technology and Business University:Natural Science Edition,2016,34(2):39-45. |
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| Authors: | WEN Jing XU Yujuan XIAO Gengsheng WU Jijun CHEN Yulong and YU Yuanshan |
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| Institution: | Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/ Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/ Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/ Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/ Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/ Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China and Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/ Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China |
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| Abstract: | Fruits of 17 litchi cultivars were used as materials for studying the fruit quality, main contents,physical-chemical properties, and nutrients. Results showed that Baila,Jizui,Zhenzhu,Guiwei,Nuomici, and Baitangyin were appropriate varieties for litchi juice processing due to its excellent color and lustre, typical litchi flavor, appropriate sugar acid ratio, and low browning level during the thermal treatment. |
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