3个井冈蜜柚品种糖酸组分含量和采后甜酸风味变化OACSTPCD

Jinggang honey pomelos mainly including Taoxi,Jinsha,and Jinlan are the local pomelo germplasm resources in Ji'an City,Jiangxi province.To provide a base for controlling their storage quality,the changes of sucrose,fructose,glucose,citrate,oxalate,malate,quinate,ascorbate,and tartrate were quantified by HPLC-20A,and the sweetness and acidity flavor were investigated during the 150-day storage period at an interval of 30 days.Results showed that more than 47％of the sugar in the three varieties was sucrose and more than 52％of the acid was citric acid.During storage,sucrose fluctuated and decreased while glucose and fructose increased first and then decreased.Citric acid and total acid increased and peaked after 90-120 days.The changing trend of the sweetness-acidity ratio was similar to that of the sugar-acid ratio but different from that of the solid-acid ratio.The overall performance was Jinsha＞Jinlan＞Taoxi.The sweetness-acidity ratio of Jinsha and Jinlan pomelo decreased to the valley value after 120 days,and the sweetness-acidity ratio of Taoxi pomelo reached a peak after 60 days.Principal component analysis showed that the changes in the sugar-acid flavor of the three vari-eties were specific.The commonness was that the sweetness value was positively correlated with the total sugar content,and the sweetness-acidity ratio and sugar components(glucose and fructose)were negatively correlated with citric acid and total acid,respectively.The sweetness-acidity ratio of Taoxi pomelo was positively correlated with glucose and the sweetness-acidity ratio of Jinsha and Jinlan pomelo was positively correlated with sucrose.According to the change rule of sweetness-acidity ratio,the critical period of sweet-acid flavor change of Taoxi pomelo was 60 days,and that of Jinsha and Jinlan pomelo was 120 days.