黄俊豪，段承煜，邓英毅，李峰，冯斗，屈啸

摘  要：為了解广西香蕉品种资源，以‘桂蕉6号‘中蕉3号‘中蕉4号‘中蕉6号‘巴西蕉和‘南天黄6个香蕉品种为试验材料，比较其后熟过程中品质的变化规律。结果表明：在后熟过程中，6个香蕉品种的色差a*值、可溶性固形物、还原糖和总淀粉酶活性呈逐渐上升趋势，色差L*值、可滴定酸和α-淀粉酶活性呈先上升后下降的趋势，淀粉含量呈逐渐下降趋势，色差b*和C*值呈波动上升;‘巴西蕉‘南天黄和‘中蕉6号的可溶性糖和维生素C含量逐渐上升至平缓，而‘中蕉3号和‘中蕉4号的可溶性糖和维生素C及‘巴西蕉的可溶性蛋白质先上升至黄熟期后下降，‘桂蕉6号‘中蕉3号‘中蕉4号‘中蕉6号和‘南天黄的可溶性蛋白质含量逐渐上升;在黄熟期时，‘中蕉4号的果皮厚和果指弯曲度最大，‘桂蕉6号的可食率、果指长度、色差a*值和还原糖含量最大，‘巴西蕉的果指重、果皮重、可滴定酸、可溶性固形物和可溶性糖含量最大。利用主成分分析，对6个香蕉品种果实成熟期品质进行综合评价，‘桂蕉6号品质最优，依次是‘巴西蕉‘南天黄‘中蕉3号‘中蕉6号和‘中蕉4号。

关键词：香蕉品种;后熟;品质;变化规律

中图分类号：S668.1      文献标识码：A

Comparison of the Change Rules of the Quality for Six Banana Varieties During Fruit Ripening

HUANG Junhao， DUAN Chengyu， DENG Yingyi*， LI Feng*， FENG Dou， QU Xiao

College of Agronomy， Guangxi University， Nanning， Guangxi 530004， China

Abstract： In order to understand the banana variety resources in Guangxi， banana varieties ‘Guijiao No. 6， ‘Zhongjiao No. 3， ‘Zhongjiao No. 4， ‘Zhongjiao No. 6， ‘Brazilian and ‘Nantianhuang were used as the test materials to compare the change rules of the quality during fruit ripening. In the process of post-ripening， the value a* of color difference， soluble solid， reducing sugar and total amylase activity for the six banana varieties showed a gradually increasing trend， the value L* of color difference， titratable acid and alpha-amylase activity increased firstly and then decreased. The starch content showed a gradually decreasing trend， and the value b* and C* of color difference fluctuated. The soluble sugar and vitamin C of ‘Brazilian， 'Nantianhuang and ‘Zhongjiao No. 6 were increased gradually and then stably， but the soluble sugar and vitamin C of ‘Zhongjiao No. 3 and ‘Zhongjiao No. 4 and the soluble protein of ‘Brazilian were gradually increased to yellow ripeness stage and then decreased. The soluble protein of ‘Guijiao No. 6， ‘Zhongjiao No. 3， ‘Zhongjiao No. 4， ‘Zhongjiao No. 6 and ‘Nantianhuang were gradually increased. In the yellow ripening stage， the peel thickness and finger curvature of ‘Zhongjiao No. 4 were the biggest. The edible rate， finger length， value a* and reducing sugar content of ‘Guijiao No. 6 were the largest. The single fruit weight， peel weight， titratable acid， soluble solids， and soluble sugar content of ‘Brazilian were the highest. Principal component analysis of the quality of the six banana varieties during the ripening period revealed the quality of ‘Guijiao No. 6 was the best， followed by that of ‘Brazilian， ‘Nantianhuang， ‘Zhongjiao No. 3， ‘Zhongjiao No. 6， and ‘Zhongjiao No. 4.

Keywords： banana varieties; ripening period; quality; change rules

DOI： 10.3969/j.issn.1000-2561.2021.10.033

香蕉（Musa spp.）原产于东南亚和中国一带，是世界贸易量最大的水果之一[1]。2018年世界香蕉总产量为1.15亿t，中国总产量1157.79万t，约占世界的10.11%[2]。中国是世界上第二大香蕉生产国，产地主要在广东、广西、云南、海南、福建，主栽品种是‘桂蕉6号和‘巴西蕉[3-4]。2018年广西地区香蕉总产量为323.19万t，占全国的27.91%[5]。……