Relationship between the main flavor qualities and the contents changes of K, Ca and Mg in flesh of Ziniangxi litchi(Litchi chinensis Sonn. cv Ziniangxi)

ObjectiveIn order to formulate the rational fertilization technique for Ziniangxi litchi ,the relationship between the main flavor qualities and the contents changes of K, Ca and Mg in flesh was studied. MethodThe indica-tors of flavor qualities such as the contents of the soluble sugar,the total acid and tannins, the ratio of sugar/acid and the contents of K,Ca and Mg in flesh were determined. The dynamic changes and the correlations among the indexes were analyzed by the methods of ANOVA and multivariable statistics. ResultThe content of soluble sugar and the ratio of sugar to acid rose significantly,and the contents of the total acid and tannins dropped distinctly. The contents of the total and the water-soluble K increased generally. The peaks of the contents of the total and the water-soluble Ca were present on 26th and 22nd May respectively and no significant difference was found among other periods. The contents of the total Mg varied insignificantly(P<0.05) except that on 22nd May(P>0.05). The water-soluble Mg dropped firstly, then increased,and dropped eventually. The contents of the water-soluble K were the highest significantly at the same time. The contents of the water-soluble Ca were higher than those of the water-soluble Mg from 22nd May to 29th May, contrary to other periods. The results of the multivariable linear correlation analysis among the contents of the total K , the total Ca, the total Mg, the water-soluble K, the water-soluble Ca and the water-soluble Mg indicated the following. The partial correlation coefficient was significantly positive between the water-soluble Ca and the total Ca. The multiple correlation coefficients of the water-soluble Ca,the total Ca and the total Mg were all significant. The higher water-solu-ble K was the key factor to improve the flesh flavor qualities. The exponential regression equations of the contents of the soluble sugar and the total acid in flesh to that of the water-soluble K were significant ,and the former correlation was positive while the latter was negative . ConclusionThe contents of the soluble sugar and the total acid in flesh of Ziniangxi litchi are correlated with the content of the water-soluble K positively and negatively respectively , which can serve as a foundation for formulating the rational fertilization technique for Ziniangxi litchi.