| 高清华,许梅玲,李斌,周艳孔,王小萍,吴志峰,顾月兰,陈美伊,郭晓莹,李雪,李梦莹,杨静,段可.不同产地‘申怡’草莓果实外观和糖酸品质比较分析[J].中国南方果树,2025,54(5): |
| 不同产地‘申怡’草莓果实外观和糖酸品质比较分析 |
| Comparative analysis of the appearance and sugar/acid quality of ‘Shenyi’ strawberry from different producing regions |
| 投稿时间：2024-09-05 修订日期：2024-10-05 |
| DOI： |
| 中文关键词: ‘申怡’草莓 果实外观 可溶性固形物 可滴定酸 品种比较 |
| 英文关键词:‘Shenyi’ strawberry fruit appearance total soluble solid titratable acid variety comparison |
| 基金项目:上海市科技兴农项目[2019-02-08-00-08-F01108] |
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| 中文摘要: |
| 以种植在全国15个产地的‘申怡’和当地主栽品种（对照）为材料，通过测定鲜果外观和糖酸含量，比较果实品质差异，综合评价了‘申怡’果实性状稳定性和变异特征。结果表明，‘申怡’单果重18-25克、25-35克范围各占1/3以上，与同一产地对照‘红颜’等无统计学差异。其中，58%‘申怡’的果形指数为1.2-1.4，与‘香野’和多数产地‘红颜’无显著差异。80%产地（12/15）‘申怡’果面光泽和红色饱和度与对照无显著差异，50%产地（2/4）红色饱和度低于‘红颜’。‘申怡’果实硬度和‘红颜’、‘香野’等无差异，但完熟的‘申怡’硬度小于‘建德红’。39%以上的‘申怡’果实可溶性固形物在11-13%，26%在13-15%；8/15产地在12%以上，66.7%产地（10/15）与对照无显著差异，包括与75%产地（3/4）‘红颜’无显著差异，但25%产地（1/4）高于‘红颜’。‘申怡’果实可滴定酸含量为0.4-0.69%，29%在0.4-0.45%范围；低于‘红颜’和‘香野’、高于‘圣诞红’；平均固酸比23，高于‘香野’和多数产地‘红颜’。‘申怡’可溶性固形物和可滴定酸含量变异系数均较小、品质稳定性高，其果实大小、硬度、糖酸品质等在多地与‘红颜’等相近，推广应用潜力大。后期宜结合各地气候土壤特性，探索栽培技术配套方案，提升花芽分化质量和第一二茬花果产量，有助于充分发挥其早熟优质省工特性。 |
| 英文摘要: |
| S In this study, the appearance and sugar/acid quality of fresh ripe fruits of ‘Shenyi’ strawberry and locally prevalent cultivars (controls) from 15 producing sites were measured to study the stability and variation of the fruit traits of "Shenyi" and controls. It was found that over one third fruits of ‘Shenyi’ individually weighed 18-25 or 25-35 grams, not significantly different from most ‘Benihoppe’ etc. from certain same producing site. The shape index of 58% "Shenyi" fruits ranged 1.2-1.4, not significantly different from that of "Caorino" and "Benihoppe" from most sites. Also, the brilliance and red color density of "Shenyi" fruits from 12 among 15 producing sites was not significantly different from local control cultivars, although half (from 2 of 4 sites) were lower than "Benihoppe" in the red saturation density. There was no obvious difference in fruit firmness between "Shenyi" and "Caorino" etc., but the completely ripe "Shenyi" fruit was softer than "Jiandehong". Over 39% "Shenyi" fruits had total soluble solids (TSS, %) at 11-13%, and about 26% fruits ranged 13-15%. Most ‘Shenyi’ fruits (from 8 in 15 production sites) had a TSS% over 12%, and from 10 sites were not significantly different from local controls in TSS% content, including most "Benihoppe". The titratable acid (TA %) content of ‘Shenyi’ fruits ranged 0.4-0.69%, with 29% fruits having 0.4-0.45% TA, lower than that in "Benihoppe" and "Caorino", but higher than "Santa"; The average ratio of TSS to TA in ‘Shenyi’ fruits was 23, higher than that in "Caorino" and most "Benihoppe" fruits. The coefficients of variation for total soluble solids and titratable acid content in "Shenyi" fruits were relatively small, indicating an admirable stability. Therefore, the quality of "Shenyi" fruits in terms of average weight, firmness, sugar and acid content was similar to "Benihoppe" from many regions, indicating a great potential for promotion and application. Next, based on the local climate and soil characteristics, a suitable planting date should be determined for ‘Shenyi’, and a matching technology for fruit producing is needed to improve the differentiation of flower buds and the yield of the first and second inflorescences/fruits, which will ultimately help to exhibit its early ripening, high-quality and labor-saving features. |
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