以8份不同品种的果桑种质资源为材料,测定其果实表型、10粒果重、出汁率、可溶性固形物、多糖、总有机酸、蛋白质、维生素C(VC)、花色苷、总酚等指标,并采用主成分分析和聚类分析对其加工品质进行综合评价。结果表明,除总酚以外,不同果桑品种各个指标之间大多存在显著或极显著差异。综合指数排名为：白珍珠>台湾长果>粤葚大十>一串红>红果>四季果>红果二号>黑珍珠。白珍珠适合鲜食,粤葚大十适合加工成果汁或复合饮料;台湾长果适宜制作果干、果膏或果酒;黑珍珠可作为保健品开发的备选果桑品种。白珍珠、台湾长果以及粤葚大十可作为重点品种进行推广。
This research aimed to compare the processing qualities of eight mulberry varieties. Herein,the fruit phenotypic indicators,weight of ten mulberries,juice yield,soluble solids,polysaccharide content,total organic acid content,protein content,vitamin C content,anthocyanin content and total phenols content were used as the processing qualities and evaluated by principal component analysis and cluster analysis. The results showed that there were significant or extremely significant differences among the indicators of eight mulberry germplasm except for total phenols content. The ranking of the comprehensive index was as follows: White Pearl>Taiwan Changguo>Yueshen Dashi>Yichuan Hong>Hongguo>Four Seasons Fruit>Hongguo No.Ⅱ>Black Pearl. White Pearl was suitable for fresh eating. Yueshen Dashi could be processed into juice or compound beverage. Taiwan Changguo could be processed into dehydration,jelly or wine of mulberry. And black Pearl could be used as alternative mulberry varieties for the development of health products. White Pearl,Taiwan Changguo and Yueshen Dashi could be promoted as excellent germplasm resources.
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