Quality Analysis of Different Varieties of Watermelon Fruits in Beijing

被引：0
|
作者：
Li T. [1 ,2 ]
Song S. [1 ,3 ,4 ]
Wang Z. [2 ]
Liu L. [5 ]
She X. [6 ]
Zhou J. [1 ,3 ,4 ]
Wang B. [1 ,3 ,4 ]
Chang H. [1 ,3 ,4 ]
Zhang C. [1 ,3 ,4 ]
Wang Y. [1 ,3 ,4 ]
机构：
[1] Institute of Agricultural Products Processing and Food Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing
[2] College of Life Science and Food Engineering, Hebei University of Engineering, Handan
[3] Beijing Key Laboratory of Preservation and Processing of Fruits and Vegetables and Agricultural Products, Beijing
[4] Key Laboratory of Postnatal Treatment of Vegetables, Ministry of Agriculture and Rural Affairs, Beijing
[5] Beijing Yanqing District Agricultural Science and Technology Service Center, Beijing
[6] Beijing Yanqing District Agricultural Technology Extension Station, Beijing
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 09期
关键词：
Beijing area; different varieties; quality; watermelon;
D O I：
10.13386/j.issn1002-0306.2023050224
中图分类号：
学科分类号：
摘要：
Five common watermelon varieties in the Beijing region, namely ‘L600’ ‘Guanghui L1000’ ‘Jingmei 2K’ ‘Chaoyue Mengxiang’ and ‘Xiaotianwang’ were investigated to compare quality indicators such as soluble solids, hardness, organic acids, soluble sugars, sweetness, and vitamin C. The aim was to provide a basis for the selection of high-quality watermelon varieties in Beijing. The results indicated that different watermelon varieties exhibited certain variations in quality characteristics. Specifically, ‘Xiaotianwang’ displayed significantly higher hardness and vitamin C content than other varieties (P<0.05), whereas the soluble solids content was not differ significantly. ‘Jingmei 2K’ and ‘Chaoyue Mengxiang’ exhibited similar and highest levels of sucrose, fructose, glucose, and total sugars content, whereas ‘Xiaotianwang’ had the lowest total sugars content. Furthermore, ‘Xiaotianwang’ had significantly higher malic acid and total acid content compared to other varieties (P<0.05). ‘Chaoyue Mengxiang’ exhibited the lowest malic acid content, and its total acid content displayed significant differences only when compared to ‘Xiaotianwang’ (P<0.05). In contrast, no significant differences were observed when compared to other varieties. ‘Chaoyue Mengxiang’ had the highest sugar-acid ratio, which was not significantly different from L600 but significantly higher than other varieties (P<0.05). In conclusion, ‘Jingmei 2K’ and ‘Chaoyue Mengxiang’ exhibited higher sugar content, whereas ‘Xiaotianwang’ had higher vitamin C content. These findings provide a theoretical basis for the selection of watermelon varieties in the Beijing region. © The Author(s) 2024.
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页码：265 / 271
页数：6
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