Study On Nutrient Content Of Balsam Pear And The Development Of Soaked Wine

Balsam pear originated from tropical regions of the center of India and Burma, and now it is widely distributed in tropical and subtropical regions of the world. Balsam pear is rich in nutritional value and medicinal value, which known as a medicinal vegetable. In recent years, balsam pear processed products, particularly balsam pear soaked wine is increasingly favored by people. In this study, we choosed five varieties (J3-3-2, F108-1-2, 良.3-3-2, T3-5-1, N27-1) to analyse their morphological traits and nutrient content, and then choosed three varieties (J3-3-2, F108-1-2,  3-3-2) to process soaked wine. The main results showed that:1. The results of investigation and analysis on the 12 morphological traits showed that, there was great difference in all the morphological traits of 5 balsam pear. The average coefficient of variation was 49.51%, and the variation coefficient was largest for fruit shape index (123.30%), and smallest for first female flower position (15.09%). The factor analysis principal component analysis of fruit characters showed that 10 traits were consolidated into 3 principal components, and the cumulative proportion these points contribute to the variation is 93.728%. System Cluster analysis showed that these 5 balsam pear varieties were divided into 3 groups at the genetic distance of 20.05. The first group was middle type with J3-3-2 and F108-1-2 two varieties. The second group was small fruit type with Good3-3-2 and T3-5-1 two varieties. The third was long fruit type with N27-1 one varieties.2. The analysis results of nutrient content showed that:dry matter, nutrient and mineral elements content were significant differences among five varieties. Dry matter was highest in N27-1 and lowest in J3-3-2. J3-3-2 owned highest vitamin content, respectively, higher than the other four varieties of 11.91%,6.69,34.50%, 47.03%; Soluble sugars(15.75g/kg), total amino acids(1.51%), protein content(15.71 g/kg), Saponins (14.77g/kg) were highest in F108-1-2. N27-1 owned highest Calcium content, respectively, higher than the other four varieties of 22.10%,29.26%,2.95%,51.05%;Phosphorus, iron, magnesium(360.22mg/kg, 5.78mg/kg,534.63 mg/kg)were highest in T3-5-1 and lowest(270.71mg/kg, 3.91mg/kg,344.99mg/kg) in J3-3-2.3. The analysis result of Soaked wine by sensory indicators showed that: bright-yellow color, clarified, no sediment and suspended solids, tasted bitter and sweet and very unique flavor liquor was obtained. Physics and chemistry indicators showed that:its titratable acidity was no significant difference, and total solids, total sugar, saponins and proteins have certain differences. And the healthy indicators showed that:comply with the national health standard.