枇杷果实酸度的通径分析

摘要

对枇杷果实中有机酸组分与酸度(可滴定酸)进行了通径分析.结果表明:苹果酸含量对酸度的贡献率最大,通径系数Px1→Y=0.613 9；异柠檬酸通过对苹果酸的影响(Px4→x1→r=0.446 0)而引起果实酸度的改变作用；异柠檬酸含量直接作用(Px4→Y=0.324 8);奎尼酸含量对酸度的影响并不明显.富马酸含量对酸度是负贡献,但它对酸度的直接通径系数(Px6=-0.062 0)的绝对值小于剩余通径系数(P6=0.174 4),对酸度影响作用很小.%The correlation between organic acid components and their titratable acidity of loquat fruits were studied with path analysis. Results showed that the content of malic acid among fruit organic acids was the greatest contributor to the titratable acidity with path coefficient of PX1-Y= 0. 613 9, followed by isocitrate with indirectly effecting in titratable acidity through malic acid (Px4-x1-y = 0.446 0), and then its directly influencing in fruit acidity (Px4-y = 0. 324 8). The correlation between quinate content and fruit acidity was not obvious. The negative path coefficient from fumarate acid concentration (Px6 -Y = -0. 062 0) indicated its small but negative contribution to fruit acidity.