Evaluation of the fruit quality of new characteristic variety Xiangfen 3 banana
Both Xiangfen No.3 and Xiangfen No.1 bananas are the Longyajiao type of banana(AAB).They are rich in fruit flavor,with delicate flesh,high sugar content and good taste.In order to clarify the fruit qual-ity advantage of Xiangfen No.3 banana,Xiangfen No.1 banana was used as the control,the content of soluble sugar,titrable acid,vitamin C,total flavonoids,tryptophan,and activities of antioxidant enzymes such as SOD,CAT,POD,PAL,etc.were compared between these two varieties in five growth stages,including 15,25,45,85,88 days after cutting of flower cluster.The results showed that the contents of soluble sugar,titrable acid,vitamin C and total flavone of Xiangfen No.3 banana were higher than those of Xiangfen No.1 banana.The contents of soluble sugar,vitamin C and total flavone of Xiangfen No.3 banana were significantly higher than those of Xiangfen No.1 banana at 88 days after cutting of flower cluster.However,there was no significant difference in tryptophan contents of these two varieties.The activities of superoxide dismutase(SOD)and peroxidase(POD)of Xiangfen No.3 banana were higher than those of Xiangfen No.1 banana,and the contents of catalase(CAT)and phenylalanine ammoniase(PAL)were not significantly different.The results showed that the fruit quality of Xiangfen No.3 banana was superior,with stronger antioxidant capacity and great promotion potential.
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