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以分属5个栽培种的98个梨品种资源为试材,利用高效液相色谱法(HPLC)对成熟果实的有机酸组分和含量进行测定。结果表明:98个品种果实的总酸含量差别很大,其范围是1.28~23.47mg·g-1 FW;5个栽培种中,西洋梨的总酸含量最高,其次是秋子梨、白梨和砂梨,最低的为新疆梨。梨果实中主要组分苹果酸和柠檬酸含量变化范围分别是0.73~23.16 mg·g-1 FW和0.02~15.29 mg·g-1 FW,分别占总酸的55.91%和37.08%;大部分西洋梨品种,柠檬酸含量高于苹果酸含量,是以柠檬酸优势型为主的梨栽培种。基于有机酸含量的聚类分析结果揭示白梨与秋子梨、砂梨存在较近的关系,以及西洋梨与秋子梨高酸的共同特征,同时也表明西洋梨与其他栽培种亲缘关系较远。
98 pear cultivars belonging to 5 cultivars were used as materials to determine the content of organic acids in mature fruits by high performance liquid chromatography (HPLC). The results showed that the total acid content of 98 cultivars varied widely, ranging from 1.28 to 23.47 mg · g-1 FW. Among 5 cultivars, the total acid content of Pear Sand pear, the lowest for Xinjiang pear. The contents of malate and citric acid in pear fruit ranged from 0.73 to 23.16 mg · g-1 FW and from 0.02 to 15.29 mg · g-1 FW, accounting for 55.91% and 37.08% of the total acid respectively. Most of the western Pear varieties, citric acid content is higher than the malic acid content, is based on citric acid dominant pear cultivars. The results of cluster analysis based on the content of organic acids reveal that Pear pear and pear, pear and pears have the same characteristics and the common characteristics of pears and pears, but also indicate that Pear has more genetic relationship with other cultivars.