不同成熟度杏果实常温贮藏条件下品质变化规律分析

doi:10.6048/j.issn.1001-4330.2024.10.012

新疆农业科学 ›› 2024, Vol. 61 ›› Issue (10): 2444-2457.DOI: 10.6048/j.issn.1001-4330.2024.10.012

不同成熟度杏果实常温贮藏条件下品质变化规律分析

李新豫¹(), 开乃斯·哈比江¹, 李长城², 赵蕾², 张志刚²(), 赵世荣¹()

1.新疆农业大学园艺学院,乌鲁木齐 830052
2.新疆林业科学院造林治沙研究所,乌鲁木齐 830000

收稿日期:2024-03-15 出版日期:2024-10-20 发布日期:2024-11-07
通信作者: 赵世荣(1987-),男,甘肃人,讲师,博士,研究方向为果树栽培生理,(E-mail)756179754@qq.com;
张志刚(1986-),男,河北人,副研究员,博士,研究方向为果树栽培,(E-mail)1097263031@qq.com
作者简介:李新豫(1999-),女,河南人,硕士研究生,研究方向为果树栽培生理,(E-mail)2830773560@qq.com
基金资助:
新疆维吾尔自治区林草发展补助资金项目“新疆优良杏果实耐贮藏特性对比研究”(XJLYKJ-2022-06);2022年中央引导地方科技发展专项资金项目“黑核桃、杏李等优良林木资源筛选与提质增效关键技术研发与示范”(ZYYD2022B15)

Analyze on the quality change rule of different degree of ripeness apricot fruit under normal temperature storage conditions

LI Xinyu¹(), Kainaisi Habijiang¹, LI Changcheng², ZHAO Lei², ZHANG Zhigang²(), ZHAO Shirong¹()

1. College of Horticulture, Xinjiang Agricultural University, Urumqi 830052, China
2. Institute of Afforestation and Sand Control, Xinjiang Academy of Forestry, Urumqi 830000, China

Received:2024-03-15 Published:2024-10-20 Online:2024-11-07
Correspondence author: ZHAO Shirong (1987-), male, from Gansu, lecturer, Ph.D., research direction: fruit tree cultivation physiology, (E-mail) 756179754@qq.com.;
ZHANG Zhigang (1986-), male, from Hebei, associate researcher, Ph.D., research direction: fruit tree cultivation, (E-mail) 1097263031@qq.com.
Supported by:
Forestry and Grassland Development Subsidy Fund Project in the Xinjiang Uygur Autonomous Region “Comparative Study on Storage Characteristics of Fine Apricot Fruits in Xinjiang”(XJLYKJ-2022-06);The Special Fund Project of 2022 Central Government Guiding the Local Science and Technology Development “Research and Demonstration of Key Technologies for Screening and Improving Quality and Efficiency of Excellent Forest Resources such as Black Walnut and Apricot Plum”(ZYYD2022B15)

摘要/Abstract

摘要：

【目的】 研究不同采收成熟度杏果实在常温贮藏条件下品质指标变化的规律,为杏果实适宜采收期的确定和常温贮藏条件的优化提供数据参考。【方法】 选择新疆优良杏品种‘树上干杏’、‘大白杏’和‘油光大白杏’为材料,根据果实发育时间及果皮色泽在七成熟与八成熟时进行采摘,将采摘后无损伤的果实在室温条件下贮藏,每隔3 d取样,测定果实品质指标和相关代谢酶活性。【结果】 常温贮藏条件下,3个杏品种七成熟和八成熟果实单果重、含水量、VC含量、可滴定酸含量、纤维素含量和细胞壁含量总体呈逐渐下降的趋势,七成熟果实6个指标的平均下降比率分别为41.36%、6.10%、57.60%、47.03%、24.26%和61.70%,八成熟分别为46.86%、14.11%、83.98%、60.30%、16.99%和64.92%。可溶性固形物含量、总糖含量、果胶含量和质膜透性总体呈现上升的趋势,七成熟果实4个指标平均增长率分别为9.38%、118.08%、238.64%和194.27%,八成熟分别为14.58%、85.28%、229.48%和199.82%。纤维素酶和果胶酶在贮藏前期维持较高的酶活性,多酚氧化酶活性逐渐升高,过氧化物酶活性逐渐下降。七成熟果实的可溶性固形物、总糖含量显著低于八成熟果实,硬度、可滴定酸含量和VC含量高于八成熟果实但差异不显著。【结论】 常温贮藏期间,前期果实结构性物质的变化幅度较大,后期内含物的变化幅度较大。七成熟杏果实物理结构稳定,果实外在品质方面维持程度较好。八成熟杏果实内含物分解量相对较少,内在品质保持程度较好。3个杏品种的耐贮性由强到弱依次为‘树上干杏’,‘油光大白杏’和‘大白杏’。

关键词: 杏; 果实; 不同成熟度; 常温贮藏; 果实品质

Abstract:

【Objective】 To understand the change of quality index of apricot fruits under different normal temperature storage conditions and to provide data reference for the determination of suitable harvest period and the optimization of normal temperature storage conditions. 【Methods】 Xinjiang good apricot varieties "tree dried apricot", "white apricot" and "glossy white apricot" were taken test material, and according to the fruit development time and fruit color in 70% mature and 80% mature, the picked fruits without damage were stored at room temperature and sampled at 3d intervals to determine fruit quality indicators and related metabolic enzyme activity. 【Results】 The results showed that under the normal storage conditions, the average decreasing rate of the six indexes was 41.36%, 6.10%, 57.60%, 47.03% and 61.70%, respectively. The content of soluble solids, total sugar content, pectin content and plasma membrane permeability showed an increasing trend, with the average increase rate of 9.38%, 118.08%, 238.64% and 194.27%, and octens were 14.58%, 85.28%, 229.48% and 199.82%, respectively. Cellulase and pectinase maintained high enzyme activity in the early storage period, with polyphenol oxidase activity and peroxidase activity gradually increasing. The soluble solids, total sugar content were significantly lower than those of octamature fruits, and hardness, titratable acid content and vitamin C content were higher than those of octamature fruits, but the difference was not significant. 【Conclusion】 During the normal temperature storage period, the fruit structural substances in the early stage and the inclusions in the later period change greatly. The physical structure of the 7th ripe apricot fruit is stable, and the external quality of the fruit is maintained well. The inclusion content of octomature fruit is relatively less decomposed, and the internal quality is maintained better. The storage tolerance of the three apricot varieties from strong to weak is "tree dried apricot", "oily big white apricot" and "big white apricot".

Key words: apricot; fruit; different degree of ripeness; storage at room temperature; fruit quality

中图分类号:

S662.1

李新豫, 开乃斯·哈比江, 李长城, 赵蕾, 张志刚, 赵世荣. 不同成熟度杏果实常温贮藏条件下品质变化规律分析[J]. 新疆农业科学, 2024, 61(10): 2444-2457.

LI Xinyu, Kainaisi Habijiang, LI Changcheng, ZHAO Lei, ZHANG Zhigang, ZHAO Shirong. Analyze on the quality change rule of different degree of ripeness apricot fruit under normal temperature storage conditions[J]. Xinjiang Agricultural Sciences, 2024, 61(10): 2444-2457.

图/表 16

图1 不同成熟度3个杏品种贮藏期间果实腐烂率的变化注:A为‘树上干杏’、B为‘大白杏’、C为‘油光大白杏’,下同

Fig.1 Changes of fruit decay rates during storage in the three apricot varieties with different degree of ripeness Note: A is "dried apricot on the tree", B is "white apricot", C is "glossy white apricot", the same as below

图2 不同成熟度3个杏品种贮藏期间单果重的变化注:不同小写字母表示不同成熟度之间差异显著(P<0.05),下同

Fig.2 Changes of single fruit weight during storage in three apricot varieties with different degree of ripeness Note: Different lowercase letters indicate significant differences between different maturities (P <0.05), the same as below

图3 不同成熟度的3个杏品种贮藏期间果实硬度的变化

Fig.3 Changes of fruit hardness during storage in the three apricot varieties with different degree of ripeness

图4 不同成熟度的3个杏品种贮藏期间果实可溶性固形物含量的变化

Fig.4 Changes of fruit soluble solids content during storage in three apricot varieties with different degree of ripeness

图5 不同成熟度的3个杏品种贮藏期间果实总糖含量的变化

Fig.5 Changes of total fruit sugar content during storage in three apricot varieties with different degree of ripeness

图6 不同成熟度的3个杏品种贮藏期间果实可滴定酸含量的变化

Fig.6 Changes ofn titratable fruit acid content during storage in three apricot varieties with different degree of ripeness

图7 不同成熟度的3个杏品种贮藏期间果实VC含量的变化

Fig.7 Changes of fruit vitamin C content during storage in three apricot varieties with different degree of ripeness

图8 不同成熟度的3个杏品种贮藏期间果实含水量的变化

Fig.8 Changes of fruit water content during storage in three apricot varieties with different degree of ripeness

图9 不同成熟度的3个杏品种贮藏期间果实纤维素含量的变化

Fig.9 Changes of fruit cellulose content during storage in three apricot varieties with different degree of ripeness

图10 不同成熟度的3个杏品种贮藏期间果实果胶含量的变化

Fig.10 Changes of fruit pectin content during storage in three apricot varieties with different degree of ripeness

图11 不同成熟度的3个杏品种贮藏期间果实细胞壁含量的变化

Fig.11 Changes of fruit cell wall content during storage in three apricot varieties with different degree of ripeness

图12 不同成熟度的3个杏品种贮藏期间果实质膜透性的变化

Fig.12 Changes of fruit plasma membrane permeability during storage in three apricot varieties with different degree of ripeness

图13 不同成熟度的3个杏品种贮藏期间果实过氧化物酶活性的变化

Fig.13 Changes of fruit peroxidase activity during storage in three apricot varieties with different degree of ripeness

图14 不同成熟度的3个杏品种贮藏期间果实果胶酶活性的变化

Fig.14 Changes of fruit pectase activity during storage in three apricot varieties with different degree of ripeness

图15 不同成熟度的3个杏品种贮藏期间多酚氧化酶活性的变化

Fig.15 Changes of polyphenol oxidase activity during storage in three apricot varieties with different degree of ripeness

图16 不同成熟度的3个杏品种贮藏期间果实过氧化物酶活性的变化

Fig.16 Changes of fruit peroxidase activity during storage in 3 apricot varieties with different degree of ripeness

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不同成熟度杏果实常温贮藏条件下品质变化规律分析

Analyze on the quality change rule of different degree of ripeness apricot fruit under normal temperature storage conditions

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