文献类型：期刊文献

中文题名：新品种余甘子盈玉和糯种的果实性状及果实品质的差异性分析

英文题名：Comparative Analysis of Fruit Characters and Quality of New Phyllanthus emblica L. Varieties Yingyu and Nuozhong

作者：张雯雯[1] 李坤[1] 徐涓[1] 刘兰香[1] 马金菊[1] 和华[2] 张弘[1]

第一作者：张雯雯

通信作者：Zhang, Hong

机构：[1]中国林业科学研究院资源昆虫研究所国家林业局特色森林资源工程技术研究中心,云南昆明650224;[2]楚雄圣土果蔬科技开发有限公司,云南楚雄675500

年份：2019

卷号：40

期号：2

起止页码：180-185

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;EI(收录号：20191306691627);Scopus;北大核心:【北大核心2017】；CSCD:【CSCD_E2019_2020】；

基金："十三五"国家重点研发计划重点专项(2016YFD0600806)

语种：中文

中文关键词：余甘子;盈玉;糯种;果实性状;果实品质

外文关键词：Phyllanthus emblica L.;Yingyu;Nuozhong;fruit characters;fruit quality

分类号：TS255.2

摘要：对云南楚雄州栽培的盈玉和糯种2个新品种余甘子的果实形状、果汁及果肉营养成分、果籽油成分进行分析,并将其与人工种植状态下未经嫁接的余甘子(简称人工种植余甘子)及自然生长状态下的野生余甘子(简称野生余甘子)鲜果进行对比。结果表明:2个新品种余甘子鲜果性状与人工种植余甘子和野生余甘子存在显著性差异,新品种余甘子单果质量更大,外观更鲜亮通透。新品种余甘子果汁中VC和总酚含量低于野生余甘子,果肉占比和含水量明显高于野生余甘子,且果肉中蛋白质和淀粉含量比野生余甘子高。4种样品果肉挥发性物质的种类和相对含量也有显著差异,表明在新品种培育过程中形成了独特的风味。新品种盈玉和野生余甘子的果籽含油率极低,核仁油不饱和度也低于另外2个样品,果籽作为油料的开发价值不高。综合各方面因素分析,新品种盈玉和糯种果型大、产量高、口感更好,将具有更高的产品开发利用价值。
The fruit characters, juice and flesh nutrient components and seed oil composition of two new varieties (Yingyu and Nuozhong) of Phyllanthus emblica L. cultivated in Chuxiong, Yunnan province were analyzed in comparison with those of cultivated ungrafted Phyllanthus emblica L. (CUPE) and wild Phyllanthus emblica L. (WPE). The results indicated significant differences in fruit characters between the new varieties, CUPE and WPE; the new varieties showed greater single fruit mass with a more bright and transparent appearance. Despite a decrease in the levels of VC and phenols, the flesh percentage and water content of the new varieties were significantly higher than those of WPE, accompanied by an increase in the contents of protein and starch in flesh. The types and amounts of volatile components in four fresh samples were significantly different, which indicates that the new varieties have their own unique flavor. Furthermore, we found that the seeds of Yingyu and WPE contained lesser amounts of oil and that the degree of unsaturation of seed oils was lower than that of two other samples, suggesting that Yingyu and WPE are not suitable for oil production. Based on all these results, the new varieties Yingyu and Nuozhong have greater potential for development and utilization in term of fruit size, yield and taste.