云南省‘瑞雪’青苹果品质分析及评价

Quality analysis and evaluation of ‘Ruixue’ green apples in Yunnan Province

中文关键词:  ‘瑞雪’苹果  感官品质  氧化褐变  营养品质

英文关键词:‘Ruixue’ green apple  sensory quality  oxidative browning  nutritional quality

中文摘要:

      目的 分析评价云南省‘瑞雪’青苹果果实品质与营养指标。方法 通过对‘瑞雪’青苹果感官品质、氧化时间及营养指标的检测分析, 进行综合品质分析及评价, 同时与文献报道的‘瑞雪’青苹果品质进行对比分析, 找出富民县‘瑞雪’青苹果的优势品质。结果 云南省富民县引种的‘瑞雪’青苹果果实单果较大, 果形端正; 香气清馨、纯正; 果肉高甜微酸, 滋味整体很浓郁; 果皮硬度高, 果肉偏硬、爽脆, 整体细腻顺滑, 汁水较多; 果肉褐变氧化出现在4 min以后, 10 min后完全褐变; 其营养丰富, 富含多种有机酸和矿质元素, 且品质优于其他多个产区。结论 富民县引培的‘瑞雪’青苹果品质较佳, 具有进一步推广种植的潜力。

英文摘要:

      Objective To analyze and evaluate the quality and nutritional indicators of ‘Ruixue’ green apple fruit in Yunnan Province. Methods By analyzing the sensory quality, oxidation time, and nutritional indicators of ‘Ruixue’ green apples, a comprehensive quality analysis and evaluation were conducted. At the same time, a comparative analysis was conducted with the reported quality of ‘Ruixue’ green apples in literature to identify the advantageous qualities of ‘Ruixue’ green apples in Fumin County. Results The ‘Ruixue’ green apple introduced in Fumin County, Yunnan Province had a larger single fruit and a regular shape; clear and pure aroma; the flesh was high in sweetness and slightly sour, with a rich overall flavor; the fruit skin had high hardness, the flesh was hard and crisp, and the overall texture was delicated and smooth, with a lot of juice; the browning and oxidation of fruit flesh occur after 4 minutes, and complete browning occurred after 10 minutes; it was nutritious, rich in various organic acids and mineral elements, and its quality was superior to other production areas. Conclusion The quality of ‘Ruixue’ green apple cultivated in Fumin County is better, and it has the potential to be further popularized and planted.