深圳“南山荔枝”的品质分析与喜好度研究

Taste characters and hedonic study of three popular lychees (Litchi chinensis Sonn.) in Shenzhen

摘要: 妃子笑、糯米糍和桂味是深圳市最受欢迎的荔枝品种。通过理化检测分析三种荔枝中与口感相关的品质指标,妃子笑的含糖量及总甜度高于桂味和糯米糍,三种荔枝中均含有8种有机酸,其中酒石酸、苹果酸和柠檬酸含量较高,妃子笑的总有机酸含量高于桂味和糯米糍。通过9标度喜好度检验实验研究三种荔枝的喜好度,按喜好度从高到低为:桂味>糯米糍>妃子笑。喜好度顺序与总糖/可滴定酸度比值无显著相关性(p>0.05),与总糖/总有机酸比值高度相关(p<0.01),与果肉的质构也存在高度相关性(p<0.01)。

Abstract: Feizixiao, Nuomici and Guiwei are very popular cultivars in Shenzhen.Quality indices about taste were tested by physicochemical methods.The total sugar content and total sweetness of Feizixiao was higher than Guiwei and Nuomici.Three lychees all contain eight organic acids, when the content of malic acid, tartaric acid and citric acid was higher.The total organic acid content of Feizixiao was higher than other two.9-point hedonic scale experiment was used to investigate the degree of liking for three lychees.The rank was Guiwei> Nuomici>Feizixiao.The degree of liking did not correspond with the ratios of TS/TA (p>0.05) .The ratio of total sugar to total organic acid and texture of lychee pulp were positive correlated with the degree of liking for three lychees (p<0.01) .