Chinese Journal of Tropical Crops ›› 2021, Vol. 42 ›› Issue (9): 2563-2570.DOI: 10.3969/j.issn.1000-2561.2021.09.017
• Plant Cultivation, Physiology & Biochemistry • Previous Articles Next Articles
PENG Jiechun*, HE Jianan, WU Yu, DENG Yingyi**(), PAN Jiechun, XU Jiongzhi
Received:
2020-11-16
Revised:
2020-12-03
Online:
2021-09-25
Published:
2021-11-01
Contact:
PENG Jiechun,DENG Yingyi
CLC Number:
PENG Jiechun, HE Jianan, WU Yu, DENG Yingyi, PAN Jiechun, XU Jiongzhi. Comparison of Change Rules of Fruit Growth and Quality of Different Early Season Longan Varieties (Lines)[J]. Chinese Journal of Tropical Crops, 2021, 42(9): 2563-2570.
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Fig. 1 Comparison of change rules of transverse and longitudinal diameter of different longan varieties (lines) during fruit development and maturation Different lowercase letters indicate significant difference (P<0.05).
Fig. 2 Comparison of change rules of single fruit weight and edible rate of different longan varieties (lines) during fruit development and maturation Different lowercase letters indicate significant difference (P<0.05).
Fig. 3 Comparison of change rules of L* and a* in skin color of different longan varieties (lines) during fruit development and maturation Different lowercase letters indicate significant difference (P<0.05).
Fig. 4 Comparison of change rules of b* and hº in skin color of different longan varieties (lines) during fruit development and maturation Different lowercase letters indicate significant difference (P<0.05).
Fig. 5 Comparison of change rules of c* in skin color of different longan varieties (lines) during fruit development and maturation Different lowercase letters indicate significant difference (P<0.05).
Fig. 6 Comparison of change rules of soluble solids and soluble sugars in different longan varieties (lines) during fruit development and maturation Different lowercase letters indicate significant difference (P<0.05).
Fig. 7 Comparison of change rules of titratable acids and vitamin C in different longan varieties (lines) during fruit development and maturation Different lowercase letters indicate significant difference (P<0.05).
Fig. 8 Comparison of change rules of soluble protein in different longan varieties (lines) during fruit development and maturation Different lowercase letters indicate significant difference (P<0.05).
品种(系) Varieties (lines) | 果实形状 Fruit shape | 果皮颜色 Skin color | 果肉颜色 Fresh color | 果肉质地 Fruit texture |
---|---|---|---|---|
桂丰早 | 近圆形 | 青褐色 | 蜡白色 | 爽脆 |
桂冠早 | 近圆形 | 黄褐色 | 乳白色 | 稍脆 |
桂龙1号 | 扁圆形 | 黄褐色 | 乳白色 | 稍脆 |
古山2号 | 扁圆形 | 黄褐色 | 蜡白色 | 稍脆 |
石硖 | 扁圆形 | 黄褐色 | 蜡黄色 | 爽脆 |
Tab. 1 Comparison of fruit appearance, flesh color and texture of different longan varieties (lines) at mature stage
品种(系) Varieties (lines) | 果实形状 Fruit shape | 果皮颜色 Skin color | 果肉颜色 Fresh color | 果肉质地 Fruit texture |
---|---|---|---|---|
桂丰早 | 近圆形 | 青褐色 | 蜡白色 | 爽脆 |
桂冠早 | 近圆形 | 黄褐色 | 乳白色 | 稍脆 |
桂龙1号 | 扁圆形 | 黄褐色 | 乳白色 | 稍脆 |
古山2号 | 扁圆形 | 黄褐色 | 蜡白色 | 稍脆 |
石硖 | 扁圆形 | 黄褐色 | 蜡黄色 | 爽脆 |
指标 Indexs | 横径 Transverse diameter | 纵径 Longitudinal diameter | 单果重 Single fruit weight | 可食率 Edible rate | 亮度 值L* | 红绿 值a* | 黄蓝 值b* | 色度 角hº | 饱和 度c* | 可溶性固形 物Soluble solids | 可溶性糖Soluble sugar | 可滴定酸Titratable acid | 维生 素C Vc |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
纵径 | 0.96** | ||||||||||||
单果重 | 0.98** | 0.96** | |||||||||||
可食率 | 0.92** | 0.87** | 0.93** | ||||||||||
亮度值 | 0.63** | 0.58** | 0.62** | 0.71** | |||||||||
红绿值 | 0.82** | 0.84** | 0.80** | 0.73** | 0.34* | ||||||||
黄蓝值 | 0.51** | 0.42** | 0.48** | 0.59** | 0.89** | 0.27 | |||||||
色度角 | -0.82** | -0.85** | -0.81** | -0.75** | -0.39** | -0.99** | -0.27 | ||||||
饱和度 | 0.84** | 0.84** | 0.81** | 0.79** | 0.58** | 0.95** | 0.55** | -0.93** | |||||
可溶性固形物 | 0.67** | 0.55** | 0.71** | 0.85** | 0.72** | 0.42** | 0.67** | -0.44** | 0.52** | ||||
可溶性糖 | 0.73** | 0.69** | 0.75** | 0.84** | 0.67** | 0.58** | 0.55** | -0.60** | 0.64** | 0.82** | |||
可滴定酸 | -0.84** | -0.78** | -0.85** | -0.86** | -0.68** | -0.59** | -0.64** | 0.59** | -0.69** | -0.77** | -0.75** | ||
维生素C | 0.84** | 0.84** | 0.82** | 0.82** | 0.58** | 0.79** | 0.42** | -0.78** | 0.80** | 0.60** | 0.76** | -0.70** | |
可溶性蛋白质 | -0.15 | -0.25 | -0.16 | -0.10 | 0.01 | -0.33* | 0.14 | 0.30* | -0.28 | 0.13 | -0.19 | 0.11 | -0.32* |
Tab. 2 Analysis on relationship between fruit development and quality indexes of different longan varieties (lines)
指标 Indexs | 横径 Transverse diameter | 纵径 Longitudinal diameter | 单果重 Single fruit weight | 可食率 Edible rate | 亮度 值L* | 红绿 值a* | 黄蓝 值b* | 色度 角hº | 饱和 度c* | 可溶性固形 物Soluble solids | 可溶性糖Soluble sugar | 可滴定酸Titratable acid | 维生 素C Vc |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
纵径 | 0.96** | ||||||||||||
单果重 | 0.98** | 0.96** | |||||||||||
可食率 | 0.92** | 0.87** | 0.93** | ||||||||||
亮度值 | 0.63** | 0.58** | 0.62** | 0.71** | |||||||||
红绿值 | 0.82** | 0.84** | 0.80** | 0.73** | 0.34* | ||||||||
黄蓝值 | 0.51** | 0.42** | 0.48** | 0.59** | 0.89** | 0.27 | |||||||
色度角 | -0.82** | -0.85** | -0.81** | -0.75** | -0.39** | -0.99** | -0.27 | ||||||
饱和度 | 0.84** | 0.84** | 0.81** | 0.79** | 0.58** | 0.95** | 0.55** | -0.93** | |||||
可溶性固形物 | 0.67** | 0.55** | 0.71** | 0.85** | 0.72** | 0.42** | 0.67** | -0.44** | 0.52** | ||||
可溶性糖 | 0.73** | 0.69** | 0.75** | 0.84** | 0.67** | 0.58** | 0.55** | -0.60** | 0.64** | 0.82** | |||
可滴定酸 | -0.84** | -0.78** | -0.85** | -0.86** | -0.68** | -0.59** | -0.64** | 0.59** | -0.69** | -0.77** | -0.75** | ||
维生素C | 0.84** | 0.84** | 0.82** | 0.82** | 0.58** | 0.79** | 0.42** | -0.78** | 0.80** | 0.60** | 0.76** | -0.70** | |
可溶性蛋白质 | -0.15 | -0.25 | -0.16 | -0.10 | 0.01 | -0.33* | 0.14 | 0.30* | -0.28 | 0.13 | -0.19 | 0.11 | -0.32* |
主成分因子 Principal component factor | 横径 Transverse diameter | 纵径 Longitudinal diameter | 单果重Single fruit weight | 可食率 Edible rate | 亮度值L* | 黄蓝值b* | 可溶性固形物Soluble solids | 可溶性糖Soluble sugar | 维生 素C Vc | 果肉质地 Fruit texture | 特征根值 Eigenvalue value | 累积贡献率 Cumulative contribution rate/% |
---|---|---|---|---|---|---|---|---|---|---|---|---|
主成分因子1 | 0.88 | 0.91 | 0.92 | 0.91 | 0.63 | 0.53 | 0.82 | 0.90 | 0.91 | -0.51 | 6.49 | 64.92 |
主成分因子2 | 0.26 | 0.20 | 0.16 | -0.40 | -0.71 | 0.64 | 0.23 | -0.31 | 0.01 | 0.85 | 2.03 | 85.24 |
主成分因子3 | -0.39 | -0.36 | -0.35 | -0.08 | 0.29 | 0.44 | 0.43 | -0.05 | 0.38 | -0.14 | 1.11 | 96.35 |
Tab. 3 Principle component analysis extraction and analysis of fruit main quality indexes of different longan varieties (lines) at mature stage
主成分因子 Principal component factor | 横径 Transverse diameter | 纵径 Longitudinal diameter | 单果重Single fruit weight | 可食率 Edible rate | 亮度值L* | 黄蓝值b* | 可溶性固形物Soluble solids | 可溶性糖Soluble sugar | 维生 素C Vc | 果肉质地 Fruit texture | 特征根值 Eigenvalue value | 累积贡献率 Cumulative contribution rate/% |
---|---|---|---|---|---|---|---|---|---|---|---|---|
主成分因子1 | 0.88 | 0.91 | 0.92 | 0.91 | 0.63 | 0.53 | 0.82 | 0.90 | 0.91 | -0.51 | 6.49 | 64.92 |
主成分因子2 | 0.26 | 0.20 | 0.16 | -0.40 | -0.71 | 0.64 | 0.23 | -0.31 | 0.01 | 0.85 | 2.03 | 85.24 |
主成分因子3 | -0.39 | -0.36 | -0.35 | -0.08 | 0.29 | 0.44 | 0.43 | -0.05 | 0.38 | -0.14 | 1.11 | 96.35 |
品种(系) Varieties (lines) | 第一主成分得分 First principal component score | 第二主成分得分 Second principal component score | 第三主成分得分 Third principal component score |
---|---|---|---|
桂丰早 | 87.71 | 63.61 | 24.17 |
桂冠早 | 84.02 | 60.91 | 25.28 |
桂龙1号 | 87.47 | 60.08 | 23.46 |
古山2号 | 85.80 | 61.12 | 25.06 |
石硖 | 87.55 | 64.49 | 26.60 |
Tab. 4 Principal component scores of main fruit indexes of different longan varieties (lines) at mature stage
品种(系) Varieties (lines) | 第一主成分得分 First principal component score | 第二主成分得分 Second principal component score | 第三主成分得分 Third principal component score |
---|---|---|---|
桂丰早 | 87.71 | 63.61 | 24.17 |
桂冠早 | 84.02 | 60.91 | 25.28 |
桂龙1号 | 87.47 | 60.08 | 23.46 |
古山2号 | 85.80 | 61.12 | 25.06 |
石硖 | 87.55 | 64.49 | 26.60 |
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