不同糖积累型枣糖酸积累特征及差异性分析

doi:10.14088/j.cnki.issn0439-8114.2021.09.014

湖北农业科学 ›› 2021, Vol. 60 ›› Issue (9): 78-83.doi: 10.14088/j.cnki.issn0439-8114.2021.09.014

不同糖积累型枣糖酸积累特征及差异性分析

梁丰志^1,2, 孙金梅¹, 童盼盼^1,2, 张亚若^1,2, 王迪^1,2, 王江波^1,2,3

1.塔里木大学植物科学学院,新疆阿拉尔 843300;
2.塔里木大学南疆特色果树高效优质栽培与深加工技术国家地方联合工程实验室,新疆阿拉尔 843300;
3.新疆生产建设兵团塔里木盆地生物资源保护利用重点实验室,新疆阿拉尔 843300

收稿日期:2020-07-22 发布日期:2021-05-14
通讯作者: 王江波（1978-）,女,河南林州人,副教授,硕士,主要从事果树育种与生物技术的研究工作,（电话）13319977997（电子信箱）wjbok@126.com。
作者简介:梁丰志（1997-）,男,河南南阳人,在读硕士研究生,研究方向为农艺与种业,（电话）18196875544（电子信箱）1628114792@qq.com。
基金资助:
兵团南疆重点产业支撑计划项目（2017DB006-2）

Analysis on the characteristics and differences of sugar-acid accumulation in different sugar accumulation types of jujube

LIANG Feng-zhi^1,2, SUN Jin-mei¹, TONG Pan-pan^1,2, ZHANG Ya-ruo^1,2, WANG Di^1,2, WANG Jiang-bo^1,2,3

1. College of Botanical Sciences,Tarim University,Alar 843300,Xinjiang,China;
2. National Joint Engineering Laboratory of High Efficiency and High Quality Cultivation and Deep Processing Technology for Fruit Trees with Southern Xinjiang Characteristics,Tarim University,Alar 843300,Xinjiang,China;
3. Key Laboratory of Biological Resources Protection and Utilization of Tarim Basin,Xinjiang Production and Construction Corps,Alar 843300, Xinjiang,China

Received:2020-07-22 Published:2021-05-14

摘要/Abstract

摘要： 以不同糖积累型的9个枣（Ziziphus jujuba Mill.）品种为材料,测定并分析不同枣品种4个发育时期果实中糖酸组分含量及差异。结果表明,9个品种枣中的主要糖组分为蔗糖、葡萄糖和果糖,主要酸组分为苹果酸、柠檬酸和琥珀酸。3种不同糖积累型果实中酸含量从膨大期至完熟期持续上升,糖含量在膨大期至白熟期均以积累还原糖为主,在脆熟期至完熟期,蔗糖型品种以蔗糖积累为主,还原糖型品种以还原糖积累为主。因此白熟期至脆熟期是糖组分积累发生差异的重要时期。

关键词: 枣（Ziziphus jujuba Mill.）, 不同糖积累型, 糖酸组分

Abstract: Nine jujube varieties with different types of sugar accumulation were used as materials to determine and analyze the content and significant differences of sugar acid components in jujubes of different varieties at four development stages. The results showed that the main sugar group of nine jujube fruits was sucrose, glucose and fructose, and the main acid group was malic acid, citric acid and succinic acid. The acid content of three kinds of different sugar accumulation jujubes increased continuously from fruit expanding period to ripening stage, and the sugar content was mainly reducing sugar accumulation from fruit expanding period to white mature period. Sucrose type cultivar were mainly sucrose accumulation from crisp ripening to ripe stage. Reducing sugar type varieties mainly accumulate reducing sugar from crisp ripening to ripe stage. Therefore, white mature period to crisp mature period is an important period for the accumulation of sugar components.

Key words: jujube（Ziziphus jujuba Mill.）, different sugar accumulation types, sugar and acid composition

中图分类号:

S665.1

梁丰志, 孙金梅, 童盼盼, 张亚若, 王迪, 王江波. 不同糖积累型枣糖酸积累特征及差异性分析[J]. 湖北农业科学, 2021, 60(9): 78-83.

LIANG Feng-zhi, SUN Jin-mei, TONG Pan-pan, ZHANG Ya-ruo, WANG Di, WANG Jiang-bo. Analysis on the characteristics and differences of sugar-acid accumulation in different sugar accumulation types of jujube[J]. HUBEI AGRICULTURAL SCIENCES, 2021, 60(9): 78-83.

[1]	李江斌, 赵伟亮, 杨芯芳, 王振磊. 不同抗裂剂对骏枣裂果及中微量元素含量的影响[J]. 湖北农业科学, 2021, 60(11): 81-85.
[2]	陈燕, 马宏玉, 余荣荣, 陈小艺, 包建平. 新疆地方枣种质枝条抗寒性鉴定[J]. 湖北农业科学, 2019, 58(6): 97-100.

不同糖积累型枣糖酸积累特征及差异性分析

Analysis on the characteristics and differences of sugar-acid accumulation in different sugar accumulation types of jujube

PDF

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 2

编辑推荐

Metrics

本文评价