文献类型： 外文期刊

作者： Li, Junhao ¹ ; Sheng, Yang ³ ; Liu, Shaohua ² ; Cui, Tingting ² ; Li, Liulin ² ; Zhou, Zhiqin ² ;

作者机构： 1.Hebei Acad Agr & Forestry, Shijiazhuang Inst Fruit Trees, Shijiazhuang 050061, Peoples R China

2.Shanxi Agr Univ, Coll Hort, Taigu, Peoples R China

3.Shanxi Agr Univ, Pomol Inst, Taigu, Peoples R China

关键词： Food risk; Fruit taste; Mineral element; Nutritional value; Pear

期刊名称：APPLIED FRUIT SCIENCE

ISSN： 2948-2623

年卷期： 2025 年 67 卷 2 期

页码：

收录情况： SCI

摘要： Due to unique nutritional characteristics, pear (Pyrus spp.) fruit is commonly consumed in daily life. The aim of this study was to reveal the variation in the taste and the nutritional components in 58 pear fruits from 54 cultivars. The content of soluble solids ranged within 8.58-15.38%, and the titratable acids within 0.05-2.42%. Among sugars, the content of fructose was highest, and ranged from 21.86 mg g-1 (in cultivar 'Dashuihe') to 56.76 mg g-1 ('Zuijinxiang'). The contents of nine mineral elements in pear fruit were determined by inductively coupled plasma atomic emission spectroscopy. The content of macro element was highest for 'Yusuli' and of trace element was highest for 'Huangjinli'. The mineral nutrients provided by pear flesh as a percentage of the human daily Dietary Reference Intake were, in order, of potassium (25.84%), phosphorus (13.28%), calcium (11.90%), copper (10.77%), magnesium (10.62%), zinc (female, 3.69%), iron (male, 2.63%), zinc (male, 2.22%), iron (female, 1.58%), and manganese (0.67%). The health risk indexes of trace elements taken from pear flesh for adults and children were far below 1. Based on the 'three degrees' evaluation method of fruit nutritional value, the diversity of mineral nutrients of each cultivar was consistent, and the matching index was highest for 'Yusuli', and the balance index was highest for 'Qiyuehongxiangsuli'. The deviation index of 'Qiyuehongxiangsuli' deviated the least from the standard value of '1', suggesting that its mineral nutrients were highly matched to human body demand, with higher nutritional value.