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以7个不同砧穗组合“寒富”苹果为试材,采用高效液相色谱法,测定并分析了不同砧穗组合“寒富”苹果果实糖酸的组成成分及含量的差异,旨在为确定合理砧穗组合和优质高效栽培提供理论依据。结果表明:“寒富”苹果不同砧穗组合果实中的糖组分主要为果糖,其次为葡萄糖、蔗糖;有机酸组分主要为苹果酸,其次为酒石酸、草酸、柠檬酸;果糖、葡萄糖、蔗糖和苹果酸共同影响着果实的甜味味感和酸味味感;不同砧穗组合果实中糖酸含量和糖酸比差异较大,矮化砧木提高了果实中糖酸含量、糖酸比、甜味指数和风味指数;GM256、77-34和M7砧木有利于“寒富”果实的糖酸积累,明显提高了果实内在品质
The composition and content of sugar and acid in different combinations of scion and rootstock “Hanfu ” apple were determined and analyzed by using high performance liquid chromatography (HPLC) , Which aims to provide a theoretical basis for establishing reasonable combinations of scion heads and high quality and efficient cultivation. The results showed that the main components of fructose were fructose, followed by glucose and sucrose; the organic acids were mainly malic acid, followed by tartaric acid, oxalic acid and citric acid; fructose, Glucose, sucrose and malic acid affect the sweet taste and sour taste of the fruit together. The sugar content and the ratio of sugar to acid in the fruit of different anvil scion combinations are different. The dwarf rootstocks increase the content of sugar and acid, Ratio, sweetness index and flavor index. GM256, 77-34 and M7 rootstocks were beneficial to the accumulation of sugar and acid in “Hanfu ” fruit, and obviously increased the intrinsic quality of fruit