作物杂志,2022, 第3期: 200–204 doi: 10.16035/j.issn.1001-7283.2022.03.029
5个秋葵品种果实性状、质地、营养品质及抗氧化性比较
王继玥1,2(
), 刘政宏1, 姜连1, 白禹2, 张婷2, 刘燕1,2, 石登红1,2()
- 1贵阳学院生物与环境工程学院,550005,贵州贵阳
2贵阳学院贵州省山地珍稀动物与经济昆虫重点实验室,550005,贵州贵阳
Analysis of Traits, Texture, Nutrional Quality, and Antioxygenation of Friut from Five Different Okra (Abelmoschus esculentus L.) Cultivars
Wang Jiyue1,2(), Liu Zhenghong1, Jiang Lian1, Bai Yu2, Zhang Ting2, Liu Yan1,2, Shi Denghong1,2()
- 1School of Biological and Environmental Engineering, Guiyang University, Guiyang 550005, Guizhou, China
2Guizhou Provincial Key Laboratory for Rare Animal and Economic Insect of the Mountainous Region, Guiyang University, Guiyang 550005, Guizhou, China
摘要：
秋葵果实具有食用和药用价值,用于生产保健食品和治疗多种疾病。比较了5个不同品种秋葵（咔里巴、红秋葵、杨贵妃、绿白一号、纤指）果实的性状、质地参数（硬度、黏着性、弹性、凝聚性、咀嚼性和回复性）、营养品质（总糖、还原糖、游离氨基酸、蛋白质、维生素C和粗纤维含量）以及抗氧化能力的差异。结果表明,绿白一号果实的各指标综合表现最优,可作为秋葵品质育种的重要材料。
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