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以‘妃子笑’荔枝(Litchi chinensis Sonn.cv Feizixiao)果肉为试验材料,探讨果肉主要风味物质变化与果肉中K、Ca和Mg含量变化的关系。结果表明,在果实生长发育过程中,可溶性糖含量在采前7 d达到高峰,总酸含量在采前5 d达到最低值,糖酸比总体上升但采前5 d后呈下降趋势;单宁含量呈下降趋势,在采前7 d达最低且此后无显著变化;果肉中全K含量总体上呈先下降后上升的趋势,水溶性K含量动态变化曲线呈“V”形,全Ca、全Mg、水溶性Ca和水溶性Mg等含量均变化不显著;K和Ca相互促进吸收,Mg与K、Ca无关;果肉中K和Ca含量较高是促进荔枝果实主要风味品质良好发育的主导因素;总酸和单宁含量均分别与全K和水溶性K含量的一元指数函数回归方程显著,且均呈负相关;果肉中Mg可能与果肉主要风味品质变化无关。
The pulp of Litchi chinensis Sonn.cv Feizixiao was used as experimental material to investigate the relationship between the changes of the main flavor substances in pulp and the content of K, Ca and Mg in pulp. The results showed that in the process of fruit growth and development, the content of soluble sugar peaked at 7 days before harvest, the total acid content reached the lowest value on the 5th day before harvest, and the ratio of sugar to acid increased as a whole but decreased 5 days after the harvest; The content of K showed a downward trend at 7 d before harvest, and reached its lowest level at 7 d before harvest. There was no significant change in the content of total K in the pulp. The K content in the pulp tended to decrease first and then increase. The dynamic curve of K content was “V” , All Mg, water-soluble Ca and water-soluble Mg did not change significantly; K and Ca promoted the absorption of each other, and Mg did not related to K and Ca; higher content of K and Ca in pulp could promote the development of the main flavor and quality of litchi fruit Dominant factors, total acid and tannin contents were all significantly and univariately correlated with the univariate exponential function of total K and water-soluble K, respectively.