2种草莓成熟过程中果实特征品质指标的变化
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摘要
研究‘米拉’(‘Mira’)和‘哈尼’(‘Honeoye’)2个草莓品种的白色未熟期、粉色转熟期和红色成熟期3个阶段成熟过程中与风味、生理功能活性相关的特征品质指标变化。结果表明随着草莓成熟果实中总可溶性固形物含量、芳香性挥发成分、花色苷成分积累量有显著性上升,而总酸、总酚、总黄酮含量和抗氧化能力均有所下降。相关性和主成分分析结果表明,草莓成熟过程中总酚、总黄酮、总可溶性固形物和总酸含量均与总抗氧化-亚铁还原能力(ferric reducing-antioxidant power,FRAP)以及氧自由基吸收能力(oxygen radical absorption capacity,ORAC)的变化之间存在高相关性(r为0.859 1~0.994 7),而总花色苷含量与FRAP和ORAC之间的相关性仅为0.315 0和0.385 3。同时得出草莓果实的成熟度与芳香性挥发成分和花色苷组分积累量呈正相关性。
In the present study, the variations in fruit quality characteristics related to the flavor and physiological quality in two strawberry cultivars, ‘Mira' and ‘Honeoye', were investigated during three ripening stages. Results showed that total soluble solids(TSS), volatile aromatic components and anthocyanins accumulation significantly increased, while total acid(TA), total phenolics and total flavonoid contents as well as antioxidant capacity declined during strawberry ripening. The correlations between the quality traits were analyzed by principal component analysis. It was indicated that there were high correlations(r = 0.859 1–0.994 7) between the changes in total phenolics, flavonoids, total soluble solid or titratable acid and antioxidant capacity(FRAP) as well as oxygen radical absorbance capacity(ORAC) during strawberry ripening, while the correlation coefficients between total anthocyanin and ferric reducing antioxidant power(FRAP) as well as ORAC were only 0.315 0 and 0.385 3, respectively. Furthermore, a positive correlation between the maturity of strawberry fruits and the accumulation of aromatic volatile components and anthocyanins was also observed.
In the present study, the variations in fruit quality characteristics related to the flavor and physiological quality in two strawberry cultivars, ‘Mira' and ‘Honeoye', were investigated during three ripening stages. Results showed that total soluble solids(TSS), volatile aromatic components and anthocyanins accumulation significantly increased, while total acid(TA), total phenolics and total flavonoid contents as well as antioxidant capacity declined during strawberry ripening. The correlations between the quality traits were analyzed by principal component analysis. It was indicated that there were high correlations(r = 0.859 1–0.994 7) between the changes in total phenolics, flavonoids, total soluble solid or titratable acid and antioxidant capacity(FRAP) as well as oxygen radical absorbance capacity(ORAC) during strawberry ripening, while the correlation coefficients between total anthocyanin and ferric reducing antioxidant power(FRAP) as well as ORAC were only 0.315 0 and 0.385 3, respectively. Furthermore, a positive correlation between the maturity of strawberry fruits and the accumulation of aromatic volatile components and anthocyanins was also observed.
引文
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[23]顾采琴,朱冬雪.草莓成熟过程中生理生化特性的变化[J].山地农业生物学报,1998(6):345-348.
[24]SEVERO J,TIECHER A,CHAVES F C,et al.Gene transcript accumulation associated with physiological and chemical changes during developmental stages of strawberry cv.Camarosa[J].Food Chemistry,2011,126(3):995-1000.DOI:10.1016/j.foodchem.2010.11.107.
[25]DU X,PLOTTO A,BALDWIN E,et al.Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry,GC-MS odor activity values,and sensory analysis[J].Journal of Agricultural and Food Chemistry,2011,59(23):12569-12577.DOI:10.1021/jf2030924.
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[28]BUENDíA B,GIL M I,TUDELA J A,et al.HPLC-MS analysis of proanthocyanidin oligomers and other phenolics in 15 strawberry cultivars[J].Journal of Agricultural and Food Chemistry,2010,58(7):3916-3926.DOI:10.1017/S0025315400044556.
[29]AABY K,MAZUR S,NES A,et al.Phenolic compounds in strawberry(Fragaria×ananassa,Duch.)fruits:composition in 27 cultivars and changes during ripening[J].Food Chemistry,2012,132(1):86-97.DOI:10.1016/j.foodchem.2011.10.037.
[30]PINELI L D L D O,MORETTI C L,SANTOS M S D,et al.Antioxidants and other chemical and physical characteristics of two strawberry cultivars at different ripeness stages[J].Journal of Food Composition and Analysis,2011,24(1):11-16.DOI:10.1016/j.jfca.2010.05.004.
[2]程然,生吉萍.草莓多酚类植物化学物研究进展[J].食品安全质量检测学报,2015,7(2):575-584.
[3]张豫超,苗立祥,杨肖芳,等.草莓不同成熟度果实品质变化研究[C]//中国园艺学会草莓研究进展(Ⅵ).北京:中国园艺学会草莓分会,2015:123-128.
[4]CRECENTE-CAMPO J,NUNES-DAMACENO M,ROMERORODRíGUEZ M A,et al.Color,anthocyanin pigment,ascorbic acid and total phenolic compound determination in organic versus conventional strawberries(Fragaria×ananassa,Duch.cv Selva)[J].Journal of Food Composition and Analysis,2012,28(1):23-30.DOI:10.1016/j.jfca.2012.07.004.
[5]CHANDLER C K,STAPLETON S C.Transplant source affects fruiting performance and pests of‘Sweet Charlie’strawberry in Florida[J].Horttechnology,2001,11(1):61-64.
[6]GUTHRIE F,PREECE W H,FOSTE R,et al.The potential impact of strawberry on human health[J].Natural Product Research,2013,27(4/5):448-455.DOI:10.1080/14786419.2012.706294.
[7]GIAMPIERI F,TULIPANI S,ALVAREZ-SUAREZ J M,et al.The strawberry:composition,nutritional quality,and impact on human health[J].Nutrition,2012,28(1):9-19.DOI:10.1016/j.nut.2011.08.009.
[8]TULIPANI S,ARMENI T,GIAMPIERI F,et al.Strawberry intake increases blood fluid,erythrocyte and mononuclear cell defenses against oxidative challenge[J].Food Chemistry,2014,156(2):87-93.DOI:10.1016/j.foodchem.2014.01.098.
[9]GIAMPIERI F,ALVAREZSUAREZ J M,BATTINO M.Strawberry and human health:effects beyond antioxidant activity[J].Journal of Agricultural and Food Chemistry,2014,62(18):3867-3876.DOI:10.1021/jf405455n.
[10]王志巧.草莓酚类成分的抗肿瘤及抗氧化作用研究[D].长春:吉林大学,2015.
[11]罗娅,王小蓉,张勇,等.不同提取条件对草莓果实抗氧化物质和抗氧化活性的影响[J].食品科学,2011,32(14):108-112.
[12]MAZUR S P,NES A,WOLD A B,et al.Effects of ripeness and cultivar on chemical composition of strawberry(Fragaria×ananassa,Duch.)fruits and their suitability for jam production as a stable product at different storage temperatures[J].Food Chemistry,2014,146(3):412-422.DOI:10.1016/j.foodchem.2013.09.086.
[13]DIAMANTI J,CAPOCASA F,DENOYES B,et al.Standardized method for evaluation of strawberry(Fragaria×ananassa,Duch.)germplasm collections as a genetic resource for fruit nutritional compounds[J].Journal of Food Composition and Analysis,2012,28(2):170-178.DOI:10.1016/j.jfca.2012.07.007.
[14]LI L,SONG J,KALT W,et al.Quantitative proteomic investigation employing stable isotope labeling by peptide dimethylation on proteins of strawberry fruit at different ripening stages[J].Journal of Proteomics,2013,94(20):219-239.DOI:10.1016/j.jprot.2013.09.004.
[15]LI L,LUO Z,HUANG X,et al.Label-free quantitative proteomics to investigate strawberry fruit proteome changes under controlled atmosphere and low temperature storage[J].Journal of Proteomics2015,120:44-57.DOI:10.1016/j.jprot.2015.02.016.
[16]NIU Y,HARDY G,AGARWAL M,et al.Characterization of volatiles Tribolium castaneum(H.)in flour using solid phase microextractiongas chromatography mass spectrometry(SPME-GCMS)[J].Food Science and Human Wellness,2015,5(1):24-29.DOI:10.1016/j.fshw.2015.11.002.
[17]罗赟,陈宗玲,宋卫堂,等.草莓果实花色苷成分组成鉴定及分析[J].中国农业大学学报,2014,19(5):86-94.DOI:10.11841/j.issn.1007-4333.2014.05.12.
[18]荣宁宁,苗立祥,杨肖芳,等.反相高效液相色谱法测定草莓天竺葵素-3-O-葡萄糖苷的含量[J].浙江农业学报,2014(3):626-631.DOI:10.3969/j.issn.1004-1524.2014.03.16.
[19]VO?A S,ZLABUR J S,DOBRI?EVI?N,et al.Variation in the bioactive compound content at three ripening stages of strawberry fruit[J].Molecules,2014,19(7):10370-10385.DOI:10.3390/molecules190710370.
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[21]CAO G,PRIOR R L,CUTLER R G,et al.Effect of dietary restriction on serum antioxidant capacity in rats[J].Archives of Gerontology and Geriatrics,1997,25(3):245-253.DOI:10.1016/S0167-4943(97)00014-9.
[22]ATALA E,ASPéE A,SPEISKY H,et al.Antioxidant capacity of phenolic compounds in acidic medium:a pyrogallol red-based ORAC(oxygen radical absorbance capacity)assay[J].Journal of Food Composition and Analysis,2013,32(2):116-125.DOI:10.1016/j.jfca.2013.09.007.
[23]顾采琴,朱冬雪.草莓成熟过程中生理生化特性的变化[J].山地农业生物学报,1998(6):345-348.
[24]SEVERO J,TIECHER A,CHAVES F C,et al.Gene transcript accumulation associated with physiological and chemical changes during developmental stages of strawberry cv.Camarosa[J].Food Chemistry,2011,126(3):995-1000.DOI:10.1016/j.foodchem.2010.11.107.
[25]DU X,PLOTTO A,BALDWIN E,et al.Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry,GC-MS odor activity values,and sensory analysis[J].Journal of Agricultural and Food Chemistry,2011,59(23):12569-12577.DOI:10.1021/jf2030924.
[26]PROTEGGENTE A R,PANNALA A S,PAGANGA G,et al.The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition[J].Free Radical Research,2009,36(2):217-233.DOI:10.1080/10715760290006484.
[27]LUO Y,TANG H R,WANG X R,et al.Antioxidant properties and involved antioxidant compounds of strawberry fruit at different maturity stages[J].Journal of Food Agriculture and Environment,2011,9(1):166-170.
[28]BUENDíA B,GIL M I,TUDELA J A,et al.HPLC-MS analysis of proanthocyanidin oligomers and other phenolics in 15 strawberry cultivars[J].Journal of Agricultural and Food Chemistry,2010,58(7):3916-3926.DOI:10.1017/S0025315400044556.
[29]AABY K,MAZUR S,NES A,et al.Phenolic compounds in strawberry(Fragaria×ananassa,Duch.)fruits:composition in 27 cultivars and changes during ripening[J].Food Chemistry,2012,132(1):86-97.DOI:10.1016/j.foodchem.2011.10.037.
[30]PINELI L D L D O,MORETTI C L,SANTOS M S D,et al.Antioxidants and other chemical and physical characteristics of two strawberry cultivars at different ripeness stages[J].Journal of Food Composition and Analysis,2011,24(1):11-16.DOI:10.1016/j.jfca.2010.05.004.