Abstract: To explore the nutritional quality characteristics and differences of litchi in different producing areas in Lingnan region, this paper collected eight litchi cultivars from six main producing areas (Haikou, Maoming, Zhanjiang, Guangzhou, Huizhou and Shanwei) , and measured single fruit weight, edible rate, Vc, reducing sugar, sucrose, total acid, soluble solids and sugar acid ratio to compare the differences of litchi quality of different cultivar from different producing areas. The results showed that: different cultivars of litchi had their own advantages in individual quality indicator. Among the eight litchi cultivars, Ziniangxi litchi and Nuomici litichi had the highest single fruit weight and edible rate, respectively, Feizixiao litchi had the highest Vc and reducing sugar, while Guiwei litchi had the highest content of sucrose and soluble solids. The quality indexes were correlative. The eight quality indexes were integrated into three principal components by principal component analysis, and Feizixiao litchi got the highest score. The quality indexes of the same litchi cultivar from different producing areas were also different. For Feizixiao litchi, the contents of single fruit weight, Vc, reducing sugar, sucrose and soluble solid were not significantly different among three main producing areas (Haikou, Huizhou and Maoming), but the edible rate and sugar acid ratio of Feizixiao litchi from Haikou was significantly higher than that from Zhanjiang. The edible rate, Vc and total acid content of Guiwei litchi from Guangzhou were significantly higher than that from Maoming. The contents of single fruit weight, Vc and sucrose of Nuomici from Huizhou were the highest among the three main producing areas. All cultivars from three producing areas were divided into three categories by cluster analysis, and the same cultivars among different producing areas were in one cluster. The results provided scientific basis for the cultivar screening of fresh litchi and planting structure adjustment.

Key words: litchi, cultivar, producing area, quality evaluation, correlation analysis

摘要： 为探索岭南地区不同产区荔枝的营养品质特性及差异性，以海口、茂名、湛江、广州、惠州、汕尾6个荔枝主产区的8个荔枝品种为试验材料，测定单果重、可食率、Vc、还原糖、蔗糖、总酸、可溶性固形物、糖酸比8项品质指标，分析了不同品种、不同产区间荔枝品质的差异。结果表明：不同荔枝品种在单项品质指标上各有优劣，紫娘喜和糯米糍荔枝单果重和可食率分别最高，妃子笑荔枝Vc和还原糖含量最高，桂味荔枝蔗糖含量和可溶性固形物含量最高。不同品质指标存在相关性，主成分分析将8项品质指标综合为3个主成分，综合得分最高的是妃子笑荔枝。不同产地相同品种的荔枝品质指标也存在差异。海口、湛江、茂名3个产区妃子笑荔枝单果重、Vc、还原糖、蔗糖、可溶性固形物均无显著差异，但海口妃子笑荔枝可食率、糖酸比均显著高于湛江妃子笑；广州桂味荔枝的可食率、Vc和总酸含量均显著高于茂名桂味；在广州、惠州、汕尾3个产区糯米糍荔枝中，单果重、Vc、蔗糖含量最高的为惠州糯米糍。通过聚类分析将3个产区的荔枝分为了3类，每类所包括的荔枝均为相同的荔枝品种。研究结果将为荔枝鲜食品种的筛选及种植结构调整提供科学依据。

关键词: 荔枝, 品种, 产地, 品质评价, 相关性分析