Analysis on the Quality and Aroma Components of Main Mango Fruits in Guizhou

doi:10.3969/j.issn.1000-2561.2020.11.023

Abstract

Abstract:

In order to understand the quality characteristics of the main mango varieties in Guizhou, 12 quality indexes and aroma components of 5 mango varieties were analyzed. The results showed that the average fruit weight of the five mango varieties ranged from 380 to 898 g, the fruit shape index was 1.60 to 2.14, the edible rate was 72.10% to 77.74%, the water content was 82.06% to 85.10%, the total ash content was 1.30% to 1.70%, the crude fiber content was 0.90% to 1.10%, the soluble sugar content was 7.75 to 13.90 g/100 g, the soluble solid content was 11.05% to 17.10%, the total acid content was 0.120 to 0.233 g/100 g, the content of vitamin C was 0.0018 to 0.0073 g/100 g, the sugar acid ratio was 40.26 to 123.88, and the solid acid ratio is 61.30 to 153.39. There were 50 aroma components in the five mango varieties, and the main aroma components were terpenes. 14, 14, 21, 21 and 16 aroma components were detected in the Jinhuang mango, Guifei mango, Yuwen mango, Guiqi mango and Hongyu mango, while the content of terpenes was 56.34%, 73.95%, 82.47%, 97.32% and 64.16% respectively. The fragrance of the five mango varieties was mainly pine smell with little green, apple and lemon smell.

Key words: mango, quality, GC-MS, aroma components

CLC Number:

S667.7

KANG Zhuanmiao,HE Fengping,HUANG Hai,LI Xiangyong,LIU Qingguo,ZHANG Yan,GONG Deyong,FAN Jianxin,HUANG Jianfeng,DANG Zhiguo,WANG Yirong,WU Xiaobo,LIU Rong. Analysis on the Quality and Aroma Components of Main Mango Fruits in Guizhou[J]. Chinese Journal of Tropical Crops, 2020, 41(11): 2305-2313.

Figures/Tables 3

References 31

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品质指标Quality indicator	品种Variety
品质指标Quality indicator	金煌杧	贵妃杧	玉文杧	桂七杧	红玉杧
单果重/g	898.00±12.02^a	392.00±3.54^d	631.00±16.06^b	380.00±10.61^e	496.00±12.73^c
果形指数	2.14±0.24^a	1.79±0.02^b	1.60±0.22^b	2.12±0.22^a	1.80±0.01^b
可食率/%	76.51±0.09^ab	77.74±0.35^a	72.10±1.41^c	72.58±0.71^bc	76.62±2.55^ab
水分/%	85.10±0.01^a	82.74±0.05^ab	82.06±0.05^b	84.14±0.13^ab	82.12±0.11^b
总灰分/%	1.52±0.02^a	1.70±0.01^a	1.30±0.03^a	1.50±0.06^a	1.33±0.03^a
粗纤维/%	1.00±0.00^b	1.10±0.00^a	1.10±0.00^a	0.90±0.01^c	0.95±0.00^b
可溶性糖/[g·(100 g)^-1]	9.38±0.09^c	7.75±0.01^d	11.12±0.02^b	13.90±0.00^a	13.81±0.03^a
可溶性固形物/%	15.90±0.14^b	11.05±0.35^e	13.30±0.26^d	15.10±0.28^c	17.10±0.47^a
总酸/[g·(100 g)^-1]	0.233±0.003^a	0.172±0.002^c	0.217±0.003^b	0.220±0.001^b	0.120±0.002^d
Vc/[g·(100 g)^-1]	0.0072±0.00^b	0.0073±0.00^a	0.0018±0.00^e	0.0069±0.00^c	0.0036±0.00^d
糖酸比	40.26±0.30^e	45.16±0.43^d	51.23±0.64^c	63.33±0.20^b	123.88±2.10^a
固酸比	68.24±1.44^b	64.45±2.86^bc	61.30±0.80^c	68.80±1.51^b	153.39±2.91^a

品质指标Quality indicator	品种Variety
品质指标Quality indicator	金煌杧	贵妃杧	玉文杧	桂七杧	红玉杧
单果重/g	898.00±12.02^a	392.00±3.54^d	631.00±16.06^b	380.00±10.61^e	496.00±12.73^c
果形指数	2.14±0.24^a	1.79±0.02^b	1.60±0.22^b	2.12±0.22^a	1.80±0.01^b
可食率/%	76.51±0.09^ab	77.74±0.35^a	72.10±1.41^c	72.58±0.71^bc	76.62±2.55^ab
水分/%	85.10±0.01^a	82.74±0.05^ab	82.06±0.05^b	84.14±0.13^ab	82.12±0.11^b
总灰分/%	1.52±0.02^a	1.70±0.01^a	1.30±0.03^a	1.50±0.06^a	1.33±0.03^a
粗纤维/%	1.00±0.00^b	1.10±0.00^a	1.10±0.00^a	0.90±0.01^c	0.95±0.00^b
可溶性糖/[g·(100 g)^-1]	9.38±0.09^c	7.75±0.01^d	11.12±0.02^b	13.90±0.00^a	13.81±0.03^a
可溶性固形物/%	15.90±0.14^b	11.05±0.35^e	13.30±0.26^d	15.10±0.28^c	17.10±0.47^a
总酸/[g·(100 g)^-1]	0.233±0.003^a	0.172±0.002^c	0.217±0.003^b	0.220±0.001^b	0.120±0.002^d
Vc/[g·(100 g)^-1]	0.0072±0.00^b	0.0073±0.00^a	0.0018±0.00^e	0.0069±0.00^c	0.0036±0.00^d
糖酸比	40.26±0.30^e	45.16±0.43^d	51.23±0.64^c	63.33±0.20^b	123.88±2.10^a
固酸比	68.24±1.44^b	64.45±2.86^bc	61.30±0.80^c	68.80±1.51^b	153.39±2.91^a

种类Varieties	总组分数Total fraction					总相对含量Total relative content/%
种类Varieties	金煌杧	贵妃杧	玉文杧	桂七杧	红玉杧	金煌杧	贵妃杧	玉文杧	桂七杧	红玉杧
萜烯类	9	7	5	12	6	56.34	73.95	82.47	97.32	64.16
烷烃类	0	0	3	0	4	0.00	0.00	0.67	0.00	4.77
酯类	2	2	5	6	2	3.77	2.32	3.03	0.77	5.25
醇类	2	3	3	2	3	26.55	22.61	8.02	1.29	24.91
醛类	1	2	3	0	1	13.34	1.12	4.69	0.00	0.91
酸类	0	0	1	1	0	0.00	0.00	0.12	0.62	0.00
酮类	0	0	1	0	0	0.00	0.00	1.00	0.00	0.00
合计	14	14	21	21	16	100.00	100.00	100.00	100.00	100.00

种类Varieties	总组分数Total fraction					总相对含量Total relative content/%
种类Varieties	金煌杧	贵妃杧	玉文杧	桂七杧	红玉杧	金煌杧	贵妃杧	玉文杧	桂七杧	红玉杧
萜烯类	9	7	5	12	6	56.34	73.95	82.47	97.32	64.16
烷烃类	0	0	3	0	4	0.00	0.00	0.67	0.00	4.77
酯类	2	2	5	6	2	3.77	2.32	3.03	0.77	5.25
醇类	2	3	3	2	3	26.55	22.61	8.02	1.29	24.91
醛类	1	2	3	0	1	13.34	1.12	4.69	0.00	0.91
酸类	0	0	1	1	0	0.00	0.00	0.12	0.62	0.00
酮类	0	0	1	0	0	0.00	0.00	1.00	0.00	0.00
合计	14	14	21	21	16	100.00	100.00	100.00	100.00	100.00