为给无花果的保鲜、贮藏及加工提供理论参考依据,采用方差分析、配对T检验和相关性分析等统计分析方法,对10个品种无花果八成熟和全熟果实的10个品质指标的差异变化情况进行了测定与分析.结果显示:从外观看,无花果果实随着成熟度的上升而明显增重;不同成熟度果实其果皮亮度的变化均不大,但其果皮颜色有所分化.从果实的营养价值及品质理化指标看,无花果的果实随着成熟度的增加,其果实比重与总糖、糖酸比和维生素C含量间均呈显著正相关,其糖酸比尤呈跳跃式增长,全熟果实的糖酸比是八成熟果实的1～3倍.综合外观和营养价值及理化指标等因素考虑,金早、金傲芬、波姬红均可作为鲜食和深加工利用的代表性品种.%In order to offer a theoretical reference for refreshment,storage and processing of figs,differences and fluctuations of ten quality indexes of ten cultivars of figs were measured and analyzed by using variance analysis,pair T test and correlation analysis,which were near or fully ripe.The results showed that,when viewing from the appearance,the fig fruit obviously gained weight with the rise of maturity;rind brightness of fruits in different maturities changed slightly,but its rind color had differentiation.Judging from nutritional value and physical and chemical quality indicators of the fruits,with the increase of maturity,the fruit specific weight had significant positive relation with total sugar,acidsugar ratio and vitamin C content,and acid-sugar ratio was increased with leap growth.Acid-sugar ratio of fully mature fruits was 1-3 times of near mature fruits.Taking appearance,nutritional value,and the factors such as physical and chemical indicators into consideration,the Conadria,Orphan and Bojihong were representative cultivars,which could be used for fresh eating and deep processing and utilization.
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