紫娘喜荔枝果肉主要风味品质与K、Ca及Mg含量变化的关系

摘要

【目的】探讨紫娘喜荔枝（Litchichinensis Sonn. cv Ziniangxi）果肉主要风味品质与果肉K、Ca和Mg含量变化的关系，为制定紫娘喜荔枝合理施肥技术方案提供参考依据。【方法】测定紫娘喜荔枝果实不同生长发育期的果肉可溶性糖、总酸、单宁含量和糖酸比及其K、Ca、Mg含量，采用方差分析方法分析各指标动态变化特点，并采用多元统计分析方法分析其相互间的相关性。【结果】在果实生长发育过程中，紫娘喜荔枝可溶性糖含量和糖酸比持续上升，总酸和单宁含量持续下降；全K和水溶性K含量总体上呈上升趋势；全Ca和水溶性Ca含量分别在5月26日和5月22日最高，其余时期间变化差异不明显；全Mg含量除在5月22日显著较高外（P＜0.05，下同），其他时期无显著变化（P＞0.05，下同），水溶性Mg含量呈降—升—降的变化趋势。同期水溶性K含量显著提高，水溶性Ca含量5月22~29日显著高于同期水溶性Mg含量，在其余时间则反之；对全K、Ca和Mg及水溶性K、Ca和Mg含量间进行多元线性相关性分析，结果表明，水溶性Ca与全Ca含量呈极显著正相关，水溶性Ca、全Ca和Mg含量呈极显著复相关；水溶性K含量较高是促进果肉风味品质良好发育的关键因素；可溶性糖和总酸含量分别与水溶性K含量呈正和负相关的指数函数回归关系。【结论】紫娘喜荔枝果肉水溶性K含量与可溶性糖含量呈正相关，与总酸含量呈负相关，可作为制定改善紫娘喜荔枝果肉风味品质施肥技术方案的依据。%Objective]In order to formulate the rational fertilization technique for Ziniangxi litchi ,the relationship between the main flavor qualities and the contents changes of K, Ca and Mg in flesh was studied. [Method]The indica-tors of flavor qualities such as the contents of the soluble sugar,the total acid and tannins, the ratio of sugar/acid and the contents of K,Ca and Mg in flesh were determined. The dynamic changes and the correlations among the indexes were analyzed by the methods of ANOVA and multivariable statistics. [Result]The content of soluble sugar and the ratio of sugar to acid rose significantly,and the contents of the total acid and tannins dropped distinctly. The contents of the total and the water-soluble K increased generally. The peaks of the contents of the total and the water-soluble Ca were present on 26th and 22nd May respectively and no significant difference was found among other periods. The contents of the total Mg varied insignificantly(P<0.05) except that on 22nd May(P>0.05). The water-soluble Mg dropped firstly, then increased,and dropped eventually. The contents of the water-soluble K were the highest significantly at the same time. The contents of the water-soluble Ca were higher than those of the water-soluble Mg from 22nd May to 29th May, contrary to other periods. The results of the multivariable linear correlation analysis among the contents of the total K , the total Ca, the total Mg, the water-soluble K, the water-soluble Ca and the water-soluble Mg indicated the following. The partial correlation coefficient was significantly positive between the water-soluble Ca and the total Ca. The multiple correlation coefficients of the water-soluble Ca,the total Ca and the total Mg were all significant. The higher water-solu-ble K was the key factor to improve the flesh flavor qualities. The exponential regression equations of the contents of the soluble sugar and the total acid in flesh to that of the water-soluble K were significant ,and the former correlation was positive while the latter was negative . [Conclusion]The contents of the soluble sugar and the total acid in flesh of Ziniangxi litchi are correlated with the content of the water-soluble K positively and negatively respectively , which can serve as a foundation for formulating the rational fertilization technique for Ziniangxi litchi.