文章摘要
徐 晗,韦增辉,张嘉雯,朱永聪,崔子霄,白翠华,姚丽贤.“鸭头绿”桂味荔枝的辨识、矿质营养诊断及品质评价[J].广东农业科学,2021,48(7):32-38
查看全文    HTML “鸭头绿”桂味荔枝的辨识、矿质营养诊断及品质评价
Identification of“Yatoulv”Guiwei Litchi and Its Mineral Nutrition Diagnosis and Quality Evaluation
  
DOI:10.16768/j.issn.1004-874X.2021.07.005
中文关键词: 荔枝  鸭头绿  营养诊断  生理性病害  品质评价
英文关键词: litchi  Yatoulv  nutritional diagnosis  physiological disease  quality evaluation
基金项目:财政部和农业农村部国家现代农业产业技术体系项目(CARS-32)
作者单位
徐 晗,韦增辉,张嘉雯,朱永聪,崔子霄,白翠华,姚丽贤 华南农业大学资源环境学院广东 广州 510642 
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中文摘要:
      【目的】澄清对“鸭头绿”桂味的一些误解,明确其品质是否优于普通桂味荔枝。【方法】于 2019—2020 年对华南荔枝产区桂味“鸭头绿”现象进行调查,测定“鸭头绿”桂味和普通桂味果皮 12 种大中微 量元素含量,并比较两种果实的糖酸组分、游离氨基酸等品质指标。【结果】槐枝、井岗红糯、岭丰糯和糯米 糍等多个品种荔枝果实均出现“鸭头绿”现象,桂味叶片也表现有类似症状。“鸭头绿”桂味和普通桂味果皮 部分矿质营养元素含量虽然存在显著差异,但并不是造成“鸭头绿”现象的直接原因。“鸭头绿”桂味和普通 桂味果肉总可溶糖含量分别为 176.2(±12.5)、172.9(±13.0)g/kg,总酸含量分别为 8 539.5(±1 130.9)、 7 303.5(±1 030.0)mg/kg,总糖 / 总酸分别为 20.9(±3.0)、24.0(±3.2)。两种果实 3 种糖组分、9 种有机酸组分、 总糖、总酸含量及总糖 / 总酸均没有显著差异。“鸭头绿”桂味和普通桂味果实均检出 30 种游离氨基酸,两种 果实的各种游离氨基酸,必需氨基酸,鲜味、甜味和苦味氨基酸含量也均极为接近,可见两者品质并没有差别。 【结论】“鸭头绿”现象并非桂味荔枝独有,也不是由果实营养引起的生理性病害,侧面支持了“鸭头绿”是 一种侵染性病害的判断;“鸭头绿”桂味品质并不优于普通桂味。
英文摘要:
      【Objective】The study was carried out to clarify some misunderstandings about“Yatoulv”Guiwei litchi, and evaluate whether its quality is superior to the normal Guiwei litchi.【Method】During 2019-2020, the phenomenon of “Yatoulv”in Guiwei litchi was investigated in the main production area in southern China. The contents of 12 macro-, secondary and micro-elements in the peel of the“Yatoulv”and normal Guiwei were detected, and the fruit quality indicators including sugar and acid components as well as free amino acids in two kinds of litchi pulp were compared. 【Result】“Yatoulv”phenomenon was found not only in several litchi varieties including Huaizhi, Jingganghongnuo, Lingfengnuo and Nuomici and so on, but also on the leaves of Guiwei litchi. Although there were significant differences in the contents of some peel mineral nutrients between“Yatoulv”Guiwei and the normal one, which was not the driving force for the“Yatoulv”phenomenon. The total soluble sugars were 176.2 ± 12.5 and 172.9 ± 13.0 g/kg for“Yatoulv”and the normal fruit pulp, respectively, and the total acids were 8 539.5 ± 1 130.9 and 7 303.5 ± 1 030.0 mg/kg for them, with the total sugar/total acid of 20.9± 3.0 and 24.0 ± 3.2, respectively. Moreover, no significant differences were observed for the contents of 3 sugar components, 9 organic acid components, total sugar and total acid, and total sugar/total acid between the both fruits. Thirty kinds of free amino acids were detected in both“Yatoulv”and the normal Guiwei fruits. The contents of various free amino acids, essential amino acid, umami-, sweet- and bitter-taste amino acids were nearly the same in the both fruit pulp, indicating no differences in their quality.【Conclusion】The phenomenon of“Yatoulv”is neither an unique characteristic of Guiwei litchi, nor a physiological disorder caused by fruit nutrition, which confirms the opinion that pepper spot is an infectious disease associated with fungus. And the fruit quality of“Yatoulv”Guiwei does not surpass that of the normal Guiwei.
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