Abstract This study reports physical parameters, proximate compositions, reducing sugar and amino acid contents in Amber, Laird’s Large and Mulligan tamarillos that were produced in New Zealand. Across all three cultivars, about 3 % of dietary fibre was present. Higher amounts of neutral side chains were observed in pectin from Laird’s Large compared to other cultivars and in pectin from pulps compared to peels. Among 22 detected amino acids, 2 essential amino acids and 5 non-essential amino acids were reported herein for the first time. The total amino acids content in peel and pulp of tamarillos ranged from 1192 to 1753 and 3455–6077 mg 100 g−1 dry weight, respectively. l -glutamic acid, γ-aminobutyric acid and l -aspartic acid dominated amino acid profile of tamarillo except for Amber peel. l -histidine and l -lysine dominated the essential amino acid profile of all tamarillo samples. Principal component analysis revealed a clear separation among soluble sugar and amino acid profiles of different cultivars and tissues of tamarillo.

中文翻译：

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新西兰塔马里洛 (Solanum betaceum Cav.) 果实的理化性质和近似成分

摘要 本研究报告了新西兰生产的 Amber、Laird's Large 和 Mulligan tamarillos 的物理参数、近似组成、还原糖和氨基酸含量。在所有三个栽培品种中，存在约 3% 的膳食纤维。与其他品种相比，在 Laird's Large 的果胶中观察到更多的中性侧链，与果皮相比，果胶中的果胶含量更高。在检测到的22种氨基酸中，有2种必需氨基酸和5种非必需氨基酸是本文首次报道。罗望子果皮和果肉中的总氨基酸含量分别为 1192 至 1753 和 3455-6077 mg 100 g−1 干重。除了琥珀皮外，l-谷氨酸、γ-氨基丁酸和l-天冬氨酸在罗望子的氨基酸谱中占主导地位。l-组氨酸和 l-赖氨酸在所有塔马里洛样品的必需氨基酸谱中占主导地位。主成分分析揭示了不同品种和组织的罗望子的可溶性糖和氨基酸谱的清晰分离。