食品工业科技2017，Vol.38Issue(8)：118-122,132,6.DOI:10.13386/j.issn1002-0306.2017.08.015
不同品种蔓越莓主要品质特性的测定及分析
Determination of main quality characters of different cultivars of cranberry
摘要
Abstract
In order to select cranberry varieties with better fruits,measurement and analysis had been done on nutritional qualities and other indicators of 12 varieties of cranberries in different periods in Jilin Province,and it concludes that the total sugar of “Bain Favourite No.1”(77.75 mg/g)was significantly higher than that of the other varieties(p ＜ 0.05);the best ratio of sugar to acid was “Bain Favourite No.1 ” for fresh;In addition,the total polyphenols (1449.54 mg/100 g)and proanthocyanidins (4006.67 mg/100 g) of “Bain Favourite No.1 ” were significantly higher than that of the other varieties (p ＜0.05);more suitable for product processing.Through comparison,we could find that total flavonoids (644.34 mg/100 g)and anthocyanins(29.11 mg/100 g) of “Washington” were significantly higher than those of the other varieties (p ＜ 0.05).While “Bain Favourite No.1” and “Washington” was better for deep processing for cranberry fruits.关键词
蔓越莓/品种/营养品质Key words
cranberry/cultivars/nutritional quality分类
轻工纺织引用本文复制引用
盖钰卓,张强,孙海悦,李亚东,辛秀兰..不同品种蔓越莓主要品质特性的测定及分析[J].食品工业科技,2017,38(8):118-122,132,6.基金项目
北京电子科技职业学院科研团队项目(TD201602). （TD201602）
