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枇杷果实柔软多汁,微酸,有些品种具有苹果风味;果肉含水量60～70%,种子占果重的15～18%,果皮及果心占15～20%;可食率为67～79%。一、化学成份:1.糖和酸:成熟的枇杷果主要成份是果糖,蔗糖和苹果酸(Rand hawa andSingh 1970),同时也含柠檬酸、酒石酸等。Kursanow(1932)研究表明:枇杷果在成熟过程中葡萄糖、果糖、麦芽糖和蒸糖都明显增加,由于麦芽糖含量较多,随着进入完全成熟期而消失。Ito and Sakasc-gawa(1950)对五个未提名的品种分析:
Loquat fruit is soft and juicy, slightly acidic, and some varieties have apple flavor. The water content of pulp is 60-70%, the seed is 15-18% of fruit weight, the peel and fruit core are 15-20%, and the edible rate is 67-79 %. First, the chemical composition: 1. Sugar and acid: mature loquat fruit is the main component of fructose, sucrose and malic acid (Rand hawa andSingh 1970), also contains citric acid, tartaric acid and so on. Kursanow (1932) studies have shown that: Loquat fruit during the ripening process of glucose, fructose, maltose and steamed sugar were significantly increased, due to more maltose content, with the disappearance into full maturity. Ito and Sakasc-gawa (1950) Analysis of five unnamed breeds: