广东省17个不同荔枝品种果实品质比较分析

摘要

Fruits of 17 litchi cultivars were used as materials for studying the fruit quality, main contents, physical﹣chemical properties, and nutrients. Results showed that Baila,Jizui,Zhenzhu,Guiwei,Nuomici, and Baitangyin were appropriate varieties for litchi juice processing due to its excellent color and lustre, typical litchi flavor, appropriate sugar acid ratio, and low browning level during the thermal treatment.%以17个荔枝品种的果实为试材,利用常规的加工特性分析方法,进行了果实的理化指标和营养成分分析。结果表明,17种荔枝品种中白腊、鸡嘴、珍珠、桂味、糯米糍和白糖罂6个品种的色泽良好,具有典型的荔枝风味、糖酸比适宜、热处理褐变程度轻,是最适宜加工果汁的优良品种。