东南园艺2025，Vol.13Issue(3)：291-296,6.DOI:10.20023/j.cnki.2095-5774.2025.03.009
不同果桑品种转色期糖组分积累的差异研究
Study on the difference of sugar component accumulation in different mulberry varieties during the veraison period
摘要
Abstract
[Objective]This study investigates the changes in composition and content of soluble sugars during the veraison period of two mulberry varieties,aiming to understand the characteristics of sugar accumulation and provide a scientific basis for determining the optimal harvesting time.[Method]The fruits of two mulberry varieties,' Taiwanchangguosang' and'Dashi',were used as the research objects.The soluble sugar components in the five stages of mulberry veraison period were determined by gas chromatography-mass spectrometry(GC-MS),and their changing characteristics were analyzed.[Result]A total of 10 soluble sugar components were detected from the two kinds of mulberry fruits,and the sum of fructose,glucose and sucrose accounted for more than 99%.'Taiwanchangguosang' was high sucrose,high fructose and high glucose type,and 'Dashi' was high fructose and high glucose type.The accumulation of sugar components in the fruits of'Taiwanchangguosang' increased rapidly in the early stage of the veraison period(the fruits color changed from green to white),while the accumulation of sugar components in 'Dashi' increased rapidly in the middle and late stages(the fruits color changed from red to purple black).[Conclusion]Two kinds of mulberry fruits accumulated fructose,glucose and sucrose during the veraison period,and the sugar accumulation of 'Taiwanchangguosang' began more earlier and the suitable harvesting time was longer.关键词
果桑/可溶性糖组分/果糖/葡萄糖/气相色谱-质谱联用仪/采摘期Key words
mulberry fruit/soluble sugar component/fructose/glucose/GC-MS/harvesting time分类
农业科技引用本文复制引用
钟秋珍,林旗华,张泽煌..不同果桑品种转色期糖组分积累的差异研究[J].东南园艺,2025,13(3):291-296,6.基金项目
福建省属公益类科研院所基本科研专项(2020R1028002) （2020R1028002）
福建省农业科学院东西部协作项目(DKBF-2025-4) （DKBF-2025-4）
