摘要
【目的】比较金柑新品种脆蜜金柑与传统金柑品种融安金柑、滑皮金柑果实品质差异,为提高广西金柑产业竞争力提供参考依据。【方法】比较分析脆蜜金柑、滑皮金柑和融安金柑3个金柑品种果实的单果重、纵横径、果皮厚度及可溶性固形物、蔗糖、总糖、可滴定酸含量和果汁率、种子数、单位面积油胞数等21项指标。【结果】脆蜜金柑单果重、纵横径及可溶性固形物、蔗糖、总糖、可滴定酸含量和果汁率、种子数、单位面积油胞数等9项指标均优于融安金柑和滑皮金柑。其中,脆蜜金柑的单果重分别比融安金柑和滑皮金柑重7.9%和13.7%,可溶性固形物含量分别比融安金柑和滑皮金柑高42.38%和19.14%,总糖含量分别比融安金柑和滑皮金柑高53.98%和3.00%。【结论】脆蜜金柑是一个品质优良、极具推广潜力的金柑新品种。
[Objective]The fruit quality of new cuhivar kumquat Cuimi was compared with those of traditional kumquats Rang＇an and Huapi, in order to provide reference basis for improve competitiveness of kumquat industry in Guangxi. [Method]Twenty-one indexes of fruits of kumquat euhivars Cuimi, Rongan and Huapi were compared and ana- lyzed, including single fruit weight, longitudinal and transverse diameters, pericarp thickness, contents of soluble solids, cane sugar, total sugar, juice and acid, seed number, oil cell number per unit area and so on. [Result]the results showed that, kumquat Cuimi were superior to both euhivars kumquat Rong＇an and Huapi in aspects of nine indexes of fruit mass, longitudinal and transverse diameter, contents of soluble solids, cane sugar, total sugar, juice and acid, seed number, oil cell number per unit area etc. In addition, the single fruit weight of kumquat Cuimi was 7.9% and 13.7% more than those of kumquat Rong＇an and kumquat Huapi, respectively. The soluble solid content of kumquat Cuimi was increased by 42.38% and 19.14%, compared with kumquats Rong＇an and Huapi. The total sugar content of kumquat Cuimi was 53.98% and 3.00% higher than of kumquat Rang＇an and kumquat Huapi, respectively. [ Conclusion]kumquat Cuimi, is a new high-quality cultivar, and has great potential for promotion.
出处
《南方农业学报》
CAS
CSCD
北大核心
2016年第4期604-607,共4页
Journal of Southern Agriculture
基金
国家现代农业创新体系广西柑橘创新团队建设项目(2011A-06)
关键词
脆蜜金柑
融安金柑
滑皮金柑
果实品质
对比分析
kumquat Cuimi
kumquat Rong ＇ an
kumquat Huapi
fruit quality
contrastive analysis
作者简介
高兴（1991-），研究方向为果树学，E—mail：314964529@qq．com
为通讯作者，唐志鹏（1957-），博士，教授，主要从事果树生理调控与分子生物学研究工作，E-mail：tzpaa@163．com。
