Analysis on Quality Difference of Agate Red Cherry in Different Regions
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摘要: 目的：通过对贵州省不同地区的玛瑙红樱桃品质进行对比分析，探索不同地区间玛瑙红樱桃的品质差异。方法：以开阳、纳雍、织金三个地区的玛瑙红樱桃鲜果为试材，采摘同一时期相同成熟度的果实，测定其重量、可溶固形物、总黄酮、多酚等含量及相关酶活性。结果：从果实的外观来看，三个地区樱桃果实的大小无显著性差异，但纳雍地区樱桃果实颜色相对较红。在质地方面，纳雍地区樱桃果实的硬度为861.14 g，分别是织金与开阳的1.82倍、1.50倍。从营养价值方面评价，织金地区樱桃果实的的游离氨基酸含量最高为46.01 mg∙100 g−1，而开阳地区的硒离子含量为153.51 μg/g，分别是纳雍的11.73倍、织金的1.27倍。从不同角度分析，三个地区的樱桃果实各有优点，纳雍地区樱桃果实的外观相对较好，而织金和开阳地区樱桃果实的游离氨基酸与金属离子含量相对较高，这可能是由于地理、气候、光照时长等因素所导致。Abstract: Objective: By comparing and analyzing the quality of agate red cherries in different regions of Guizhou Province, the quality differences of these cherries in different areas could be obtained. Methods: The fresh fruits of agate red cherries from Kaiyang, Nayong and Zhijin were picked at the same maturity period, then the fruit weight, soluble solids, total flavonoids, polyphenol and related enzyme activities were measured. Results: From the appearance of the fruit, there was no significant difference in the size of the cherry fruit in the three regions, but the color of the cherry fruit in Nayong was relatively red. In terms of texture, the hardness of cherry fruit in Nayong area was 861.14 g, which was 1.82 times and 1.5 times of Zhijin and Kaiyang respectively. From the nutritional value, the highest free amino acid content of cherry fruit in Zhijin was 46.01 mg∙100 g−1. For the determination of metal ions, the selenium content in Kaiyang area was 153.51 μg/g, which was 11 times of Nayong and 1.27 times of Zhijin. From different aspects, the cherry fruits in the three regions had their own advantages, and the appearance of cherry fruits in Nayong region was relatively good, while the free amino acid and metal ion content of cherry fruits in Zhijin and Kaiyang areas were relatively high. This may be due to the differences in geographical location, climatic conditions and other factors, resulting in certain differences in nutritional value and fruit shape of cherry fruits in the three regions.
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Key words:
- Guizhou /
- agate red cherries /
- different origins /
- quality differences
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图 2 不同地区玛瑙红樱桃单颗重的差异
Figure 2. Differences of single weight of agate red cherry in different regions
图 3 不同地区玛瑙红樱桃可溶性固形物含量的差异
Figure 3. Differences of soluble solid content in agate red cherry from different regions
图 4 不同地区玛瑙红樱桃游离氨基酸含量的差异
Figure 4. Differences of free amino acid content in agate red cherry from different regions
图 5 不同地区玛瑙红樱桃总黄酮和多酚含量的差异
Figure 5. Differences of total flavonoids and polyphenols content in agate red cherry from different regions
图 6 不同地区玛瑙红樱桃可滴定酸含量的差异
Figure 6. Differences of titratable acid content in agate red cherry from different regions
图 7 不同地区玛瑙红樱桃VC含量的差异
Figure 7. Differences of vitamin C content in agate red cherry from different regions
图 8 不同地区玛瑙红樱桃SOD酶活性的差异
Figure 8. Differences of SOD activity in agate red cherry from different regions
图 9 不同地区玛瑙红樱桃POD酶活性的差异
Figure 9. Differences of POD enzyme activities in agate red cherry from different regions
图 10 不同地区玛瑙红樱桃PPO酶活性的差异
Figure 10. Differences of PPO enzyme activity in agate red cherry from different regions
图 11 不同地区玛瑙红樱桃金属离子含量的差异
Figure 11. Differences of metal ion content in agate red cherry from different regions
表 1 2021年不同地区平均海拔、年均气温、年降雨量、日照时间
Table 1. Average altitude, average annual temperature, annual rainfall and sunshine hours in different regions in 2021
地区 开阳 纳雍 织金 平均海拔（m） 1100 1385 1030 年均温度（℃） 13.5 14.8 14.3 年均降雨量（mm） 1258 1226 1200 年均日照时长（h） 1000 1180 1172 注：表1中的数据来自全球天气网及百度百科。 
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表 2 不同产地玛瑙红樱桃色差的比较
Table 2. Comparison of color difference of agate red cherry from different producing areas
地区 开阳 纳雍 织金 L* 54.16±2.77a 39.75±3.14b 42.61±4.96b a* 20.54±1.39c 33.74±2.77a 28.93±0.89b b* 30.98±2.23a 19.51±1.57b 21.77±1.19b 注：不同字母表示不同样品组间差异显著（P<0.05）；表3同。
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表 3 不同产地玛瑙红樱桃质地的比较
Table 3. Comparison of texture of agate red cherry from different producing areas
地区 开阳 纳雍 织金 硬度（g） 574.00±116.88b 861.14±119.92a 472.75±84.81b 弹性（mm） 0.80±0.03a 0.77±0.03a 0.85±0.05a 回复性（%） 0.21±0.02a 0.15±0.01b 0.20±0.02a 胶着性 264.00±36.84ab 333.92±43.08a 216.38±27.55b 咀嚼性（mJ） 210.66±29.41ab 260.54±30.29a 185.01±10.28b 黏着性 −2.18±0.16b −2.82±0.27b −4.72±0.38a 凝聚性 0.47±0.04a 0.39±0.02b 0.47±0.04a
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