Analysis Of Main Quality Characteristic Components Of Different Varieties Of Figs In Sichuan

Fig is a fruit tree of Ficus mulberry family,with high nutrition and health value,large market demand and good development prospects.In recent years,with the development of the fig industry in Sichuan,cultivars have shown a diversified trend.Therefore,the main quality characteristics of different varieties of figs were analyzed,and a comprehensive evaluation system was established to select fig varieties suitable for consumption and processing.In this study,six different varieties of autumn fig fruits were used as test materials to study the content and dynamic changes of the fruitsoluble sugar,titratable acid,soluble protein,vitamin C,total phenol,total flavonoids,anthocyanins,chlorophyll in fig fruits at different development stages(D1-D8),further analyze the reasons for the change of physiological indicators of figs;Using the peels and pulps of the above test varieties as test materials,the types and contents of organic acids and anthocyanins in fig peels and pulps of D2,D4,D6,and D8 stages were determined by HPLC,and their dynamic changes and accumulation models were analyzed.The main research conclusions are as follows:(1)With the continuous maturation of the fruit,the physiological indicators of 6 different varieties of figs showed regular changes.The total soluble sugar content in fig fruits showed a double-S curve;the titratable acid and soluble protein contents showed an upward trend and then a downward trend;vitamin C,total phenol,and total flavonoids showed an increasing trend;the anthocyanin content was in The red,purple,and purple varieties showed an upward trend,while the yellow-green varieties did not change significantly;the chlorophyll content increased slowly in the early stages of fruit development,and declined rapidly in the later stages of development.The D4-D5 stage is the period when the physiological indicators of figs change most significantly,at which time the surface of the fig peel begins to gradually color.(2)With the continuous maturation of fruits,the types,contents and accumulation patterns of organic acids and anthocyanins in the peels and pulps of 6 different varieties of figs changed.The overall malic acid content in figs showed a downward trend,the overall content of quinic acid,citric acid and tartaric acid showed an upward trend and then a downward trend,the overall content of fumaric acid showed an upward trend,and the content of succinic acid showed no specific changes;The total amount of cyanidin-3-O-glucoside,cyanidin-3-O-rutinoside,cyanidin-3,5-bisglucoside and anthocyanin in figs are on the rise.The law of change is that the organic acid accumulation type changes from the accumulation type of malic acid and quinic acid to the co-accumulation type of malic acid,quinic acid and citric acid.The anthocyanin accumulation type is changed from the cyanidin-3-O-glucoside accumulation type at the early stage of development to cyanidin-3-O-glucoside,cyanidin-3-O-rutinoside accumulation type or cyanidin Cycloside-3-O-glucoside,cyanidin-3,5-diglucoside accumulation type.