‘红阳’猕猴桃乙烯催熟特性
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摘要
本研究以‘红阳’猕猴桃为研究对象,通过对不同成熟度果实催熟后的指标分析,明确采用外源乙烯催熟实现猕猴桃早采上市的适宜采收期,并进一步探讨了乙烯添加量和温度条件对催熟效果的影响。结果表明:只有当猕猴桃达到一定成熟度(干物质质量分数大于17%)时,催熟软化后的果实才可被消费者接受,可实现猕猴桃的早采错季销售;采用25~100μL/L添加量的乙烯催熟(20℃)‘红阳’猕猴桃,3~5 d即可完成快速软化,且不同添加量处理间可溶性固形物和可滴定酸质量分数无显著性差异,温度是影响乙烯的催熟作用重要因素,在较高温度(20℃)下,乙烯催熟可明显缩短软化进程。
‘Hongyang' kiwifruits harvested at different maturities were treated with exogenous ethylene. Fruit quality parameters were measured at different times after the treatment. Our aim was to determine the appropriate harvest time for the ‘Hongyang' cultivar. Furthermore, the influence of ethylene concentration and temperature on the ripening process was investigated. The results showed that ripened and softened fruits could be accepted by consumers only when kiwifruits reached a certain degree of maturity(dry matter content greater than 17%), allowing for earlier harvesting and marketing. Softening of ‘Hongyang' kiwifruits was completed in 3–5 days when treated with ethylene at 25–100 μL/L treatment(20 ℃), and there was no significant difference in soluble solid content(SSC) or titratable acidity(TA) between different concentration treatments. Temperature was an important factor that affects the ripening. At higher temperature(20 ℃), ethylene could significantly shorten the softening process.
‘Hongyang' kiwifruits harvested at different maturities were treated with exogenous ethylene. Fruit quality parameters were measured at different times after the treatment. Our aim was to determine the appropriate harvest time for the ‘Hongyang' cultivar. Furthermore, the influence of ethylene concentration and temperature on the ripening process was investigated. The results showed that ripened and softened fruits could be accepted by consumers only when kiwifruits reached a certain degree of maturity(dry matter content greater than 17%), allowing for earlier harvesting and marketing. Softening of ‘Hongyang' kiwifruits was completed in 3–5 days when treated with ethylene at 25–100 μL/L treatment(20 ℃), and there was no significant difference in soluble solid content(SSC) or titratable acidity(TA) between different concentration treatments. Temperature was an important factor that affects the ripening. At higher temperature(20 ℃), ethylene could significantly shorten the softening process.
引文
[1]屈振江,周广胜.中国主栽猕猴桃品种的气候适宜性区划[J].中国农业气象,2017,38(4):257-266.DOI:10.3969/j.issn.1000-6362.2017.04.007.
[2]叶昕,李昆同.“红阳”猕猴桃采收成熟度及1-MCP对果实保鲜的效果[J].四川农业大学学报,2011,29(3):374-377.DOI:10.3969/j.issn.1000-2650.2011.03.014.
[3]丁捷,刘书香,宋会会,等.红阳猕猴桃果实生长发育规律[J].食品科学,2010,31(20):473-476.
[4]李敏.乙烯调控早熟苹果果实软化和裂果机理的初步研究[D].泰安:山东农业大学,2013:1-4.
[5]LIM S,LEE J G,LEE E J.Comparison of fruit quality and GCMS-based metabolite profiling of kiwifruit‘Jecy green’:natural and exogenous ethylene-induced ripening[J].Food Chemistry,2017,234:81-92.DOI:10.1016/j.foodchem.2017.04.163.
[6]GUNTHER C S,MARSH K B,WINZ R A,et al.The impact of cold storage and ethylene on volatile ester production and aroma perception in‘Hort16A’kiwifruit[J].Food Chemistry,2015,169:5-12.DOI:10.1016/j.foodchem.2014.07.070.
[7]李岩.乙烯在薄皮甜瓜果实香气物质合成中的作用与调控[D].沈阳:沈阳农业大学,2012:41-42.
[8]BURDON J,PIDAKALAP P,MARTIN P,et al.Postharvest performance of the yellow-fleshed‘Hort16A’kiwifruit in relation to fruit maturation[J].Postharvest Biology and Technology,2014,92:98-106.DOI:10.1016/j.postharvbio.2014.01.004.
[9]廉韶斌,郝利平,王愈.不同温度下香蕉催熟过程中品质变化的研究[J].食品科技,2014,39(12):54-58.DOI:10.13684/j.cnki.spkj.2014.12.011.
[10]贾晓辉,王文辉,佟伟,等.温度和乙烯对京白梨后熟进程及其品质的影响[J].食品科学,2010,31(16):282-285.
[11]张秀玲,张敏,唐国宪.不同催熟条件对果实成熟特性影响[J].北方园艺,2002(2):54-56.DOI:10.3969/j.issn.1001-0009.2002.02.037.
[12]H E R T O G M L,J E F F E R Y P B,G W A N P U A S G,e t a l.A mechanistic model to describe the effects of time,temperature and exogenous ethylene levels on softening of kiwifruit[J].Postharvest Biology and Technology,2016,121:143-150.DOI:10.1016/j.postharvbio.2016.08.002.
[13]BONGHI C,PAGNI S,VIDRIH R,et al.Cell wall hydrolases and amylase in kiwifruit softening[J].Postharvest Biology and Technology,1996,9(1):19-29.DOI:10.1016/0925-5214(96)00025-7.
[14]STEC M G,HODGSON J A,MACRAE E A,et al.Role of fruit firmness in the sensory evaluation of kiwifruit(Actinidia deliciosa cv Hayward)[J].Journal of the Science of Food and Agriculture,1989,47(4):417-433.DOI:10.1002/jsfa.2740470404.
[15]CROSOSTO G U,MITCHELL F G,ARPAIA M L.The effect of growing location and harvest maturity on the storage performance and quality of Hayward kiwifruit[J].Journal of the American Society for Horticultural Science,1984,109(4):584-587.
[16]BURDON J,PIDAKALA P,MARTIN P,et al.Fruit maturation and the soluble solids harvest index for Hayward kiwifruit[J].S c i e n t i a H o r t i c u l t u r a e,2 0 1 6,2 1 3:1 9 3-1 9 8.D O I:1 0.1 0 1 6/j.scienta.2016.10.027.
[17]WANG Mingzhong,LI Mingzhang,MENG Aiguo.Selection of a new red-fleshed kiwifruit cultivar‘Hongyang’[J].Acta Horticulturae,2003,610:115-117.
[18]LI Huajia,ZHU Yongqing,LUO Fangyao,et al.Use of controlled atmospheres to maintain postharvest quality and improve storage stability of a novel red-fleshed kiwifruit(Actinidiachinensis Planch.var.rufopulpa)[C.F.Liang et R.H.Huang]C.F.Liang et A.R.Ferguson)[J].Journal of Food Processing and Preservation,2015,39:907-914.DOI:10.1111/jfpp.12303.
[19]农业部.猕猴桃采收与贮运技术规范:NY/T 1392—2015[S].北京:中国标准出版社,2015:1-4.
[20]黄涛.大棚栽培条件下红阳猕猴桃生长发育及果实品质的研究[D].雅安:四川农业大学,2012:1-2.
[21]SALTVEIT M E.Effect of ethylene on quality of fresh fruits and vegetables[J].Postharvest Biology and Technology,1999,15(3):279-292.DOI:10.1016/S0925-5214(98)00091-X.
[22]郑明锋.乙烯催熟香蕉品质变化的动态数学模型[J].中国农学通报,2006,22(10):311-315.DOI:10.3969/j.issn.1000-6850.2006.10.075.
[23]HOPPING M E.Structure and development of fruit and seeds in Chinese gooseberry(Actinidia Chinensis Planch.)[J].New Zealand Journal of Botany,1976,14(1):63-68.DOI:10.1080/0028825X.1976.10428651.
[24]JACKSON P J,HARKER F R.Changes in firmness of the outer pericarp,inner pericarp,and core of Actinidia species during ripening[J].New Zealand Journal of Experimental Agriculture,1997,25:185-189.DOI:10.1080/01140671.1997.9514005.
[25]WHITE A,DE SILVA H N,REQUEJO-TAPIA C,等.猕猴桃属14个物种果实软熟性状评价[C].吉首:中国园艺学会猕猴桃分会首届学术及产品发展研讨会,2004:217-225.
[26]MACRAE E A,BOWEN J H,STEC M G H.Maturation of kiwifruit(Actinidia deliciosa cv Hayward)from two orchards:differences in composition of the tissue zones[J].Journal of the Science of Food and Agriculture,1989,47(4):401-416.DOI:10.1002/jsfa.2740470403.
[27]MACRAE E A,LALLU N,SEARLEA N,et al.Changes in the softening and composition of kiwifruit(Actinidia deliciosa)affected by maturity at harvest and postharvest treatments[J].Journal of the Science of Food and Agriculture,1989,49(4):413-430.DOI:10.1002/jsfa.2740490404.
[28]HERTOG M L,NOCHOl SON S E,JEFFERY P B.The effect of modified atmospheres on the rate of firmness change of‘Hayward’kiwifruit[J].Postharvest Biology and Technology,2004,31(3):251-261.DOI:10.1016/j.postharvbio.2003.09.005.
[29]RITENOUR M A,CRISOSTO C H,GAMER D T,et al.Temperature,length of cold storage and maturity influence the ripening rate of ethylene-preconditioned kiwifruit[J].Postharvest Biology and Technology,1999,15(2):107-115.DOI:10.1016/S0925-5214(98)00074-X.
[30]LI Huajia,BILLING D,PIDAKALA P,et al.Textural changes in‘Hayward’kiwifruit during and after storage in controlled a t m o s p h e r e s[J].S c i e n t i a H o r t i c u l t u r a e,2 0 1 7,2 2 2:4 0-4 5.DOI:10.1016/j.scienta.2017.05.013.
[31]MARSH K,ATTANAYAKE S,WALKER S,et al.Acidity and taste in kiwifruit[J].Postharvest Biology and Technology,2004,32(2):159-168.DOI:10.1016/j.postharvbio.2003.11.001.
[32]刘晓燕,王瑞,梁虎,等.不同温度贮藏贵长猕猴桃采后生理和品质变化[J].江苏农业科学,2015,43(6):264-267.DOI:10.15889/j.issn.1002-1302.2015.06.086.
[33]CRISOSTO C H,CRISOSTO G M.Understanding consumer acceptance of early harvested‘Hayward’kiwifruit[J].Postharvest Biology and Technology,2001,22(3):205-213.DOI:10.1016/S0925-5214(01)00097-7.
[2]叶昕,李昆同.“红阳”猕猴桃采收成熟度及1-MCP对果实保鲜的效果[J].四川农业大学学报,2011,29(3):374-377.DOI:10.3969/j.issn.1000-2650.2011.03.014.
[3]丁捷,刘书香,宋会会,等.红阳猕猴桃果实生长发育规律[J].食品科学,2010,31(20):473-476.
[4]李敏.乙烯调控早熟苹果果实软化和裂果机理的初步研究[D].泰安:山东农业大学,2013:1-4.
[5]LIM S,LEE J G,LEE E J.Comparison of fruit quality and GCMS-based metabolite profiling of kiwifruit‘Jecy green’:natural and exogenous ethylene-induced ripening[J].Food Chemistry,2017,234:81-92.DOI:10.1016/j.foodchem.2017.04.163.
[6]GUNTHER C S,MARSH K B,WINZ R A,et al.The impact of cold storage and ethylene on volatile ester production and aroma perception in‘Hort16A’kiwifruit[J].Food Chemistry,2015,169:5-12.DOI:10.1016/j.foodchem.2014.07.070.
[7]李岩.乙烯在薄皮甜瓜果实香气物质合成中的作用与调控[D].沈阳:沈阳农业大学,2012:41-42.
[8]BURDON J,PIDAKALAP P,MARTIN P,et al.Postharvest performance of the yellow-fleshed‘Hort16A’kiwifruit in relation to fruit maturation[J].Postharvest Biology and Technology,2014,92:98-106.DOI:10.1016/j.postharvbio.2014.01.004.
[9]廉韶斌,郝利平,王愈.不同温度下香蕉催熟过程中品质变化的研究[J].食品科技,2014,39(12):54-58.DOI:10.13684/j.cnki.spkj.2014.12.011.
[10]贾晓辉,王文辉,佟伟,等.温度和乙烯对京白梨后熟进程及其品质的影响[J].食品科学,2010,31(16):282-285.
[11]张秀玲,张敏,唐国宪.不同催熟条件对果实成熟特性影响[J].北方园艺,2002(2):54-56.DOI:10.3969/j.issn.1001-0009.2002.02.037.
[12]H E R T O G M L,J E F F E R Y P B,G W A N P U A S G,e t a l.A mechanistic model to describe the effects of time,temperature and exogenous ethylene levels on softening of kiwifruit[J].Postharvest Biology and Technology,2016,121:143-150.DOI:10.1016/j.postharvbio.2016.08.002.
[13]BONGHI C,PAGNI S,VIDRIH R,et al.Cell wall hydrolases and amylase in kiwifruit softening[J].Postharvest Biology and Technology,1996,9(1):19-29.DOI:10.1016/0925-5214(96)00025-7.
[14]STEC M G,HODGSON J A,MACRAE E A,et al.Role of fruit firmness in the sensory evaluation of kiwifruit(Actinidia deliciosa cv Hayward)[J].Journal of the Science of Food and Agriculture,1989,47(4):417-433.DOI:10.1002/jsfa.2740470404.
[15]CROSOSTO G U,MITCHELL F G,ARPAIA M L.The effect of growing location and harvest maturity on the storage performance and quality of Hayward kiwifruit[J].Journal of the American Society for Horticultural Science,1984,109(4):584-587.
[16]BURDON J,PIDAKALA P,MARTIN P,et al.Fruit maturation and the soluble solids harvest index for Hayward kiwifruit[J].S c i e n t i a H o r t i c u l t u r a e,2 0 1 6,2 1 3:1 9 3-1 9 8.D O I:1 0.1 0 1 6/j.scienta.2016.10.027.
[17]WANG Mingzhong,LI Mingzhang,MENG Aiguo.Selection of a new red-fleshed kiwifruit cultivar‘Hongyang’[J].Acta Horticulturae,2003,610:115-117.
[18]LI Huajia,ZHU Yongqing,LUO Fangyao,et al.Use of controlled atmospheres to maintain postharvest quality and improve storage stability of a novel red-fleshed kiwifruit(Actinidiachinensis Planch.var.rufopulpa)[C.F.Liang et R.H.Huang]C.F.Liang et A.R.Ferguson)[J].Journal of Food Processing and Preservation,2015,39:907-914.DOI:10.1111/jfpp.12303.
[19]农业部.猕猴桃采收与贮运技术规范:NY/T 1392—2015[S].北京:中国标准出版社,2015:1-4.
[20]黄涛.大棚栽培条件下红阳猕猴桃生长发育及果实品质的研究[D].雅安:四川农业大学,2012:1-2.
[21]SALTVEIT M E.Effect of ethylene on quality of fresh fruits and vegetables[J].Postharvest Biology and Technology,1999,15(3):279-292.DOI:10.1016/S0925-5214(98)00091-X.
[22]郑明锋.乙烯催熟香蕉品质变化的动态数学模型[J].中国农学通报,2006,22(10):311-315.DOI:10.3969/j.issn.1000-6850.2006.10.075.
[23]HOPPING M E.Structure and development of fruit and seeds in Chinese gooseberry(Actinidia Chinensis Planch.)[J].New Zealand Journal of Botany,1976,14(1):63-68.DOI:10.1080/0028825X.1976.10428651.
[24]JACKSON P J,HARKER F R.Changes in firmness of the outer pericarp,inner pericarp,and core of Actinidia species during ripening[J].New Zealand Journal of Experimental Agriculture,1997,25:185-189.DOI:10.1080/01140671.1997.9514005.
[25]WHITE A,DE SILVA H N,REQUEJO-TAPIA C,等.猕猴桃属14个物种果实软熟性状评价[C].吉首:中国园艺学会猕猴桃分会首届学术及产品发展研讨会,2004:217-225.
[26]MACRAE E A,BOWEN J H,STEC M G H.Maturation of kiwifruit(Actinidia deliciosa cv Hayward)from two orchards:differences in composition of the tissue zones[J].Journal of the Science of Food and Agriculture,1989,47(4):401-416.DOI:10.1002/jsfa.2740470403.
[27]MACRAE E A,LALLU N,SEARLEA N,et al.Changes in the softening and composition of kiwifruit(Actinidia deliciosa)affected by maturity at harvest and postharvest treatments[J].Journal of the Science of Food and Agriculture,1989,49(4):413-430.DOI:10.1002/jsfa.2740490404.
[28]HERTOG M L,NOCHOl SON S E,JEFFERY P B.The effect of modified atmospheres on the rate of firmness change of‘Hayward’kiwifruit[J].Postharvest Biology and Technology,2004,31(3):251-261.DOI:10.1016/j.postharvbio.2003.09.005.
[29]RITENOUR M A,CRISOSTO C H,GAMER D T,et al.Temperature,length of cold storage and maturity influence the ripening rate of ethylene-preconditioned kiwifruit[J].Postharvest Biology and Technology,1999,15(2):107-115.DOI:10.1016/S0925-5214(98)00074-X.
[30]LI Huajia,BILLING D,PIDAKALA P,et al.Textural changes in‘Hayward’kiwifruit during and after storage in controlled a t m o s p h e r e s[J].S c i e n t i a H o r t i c u l t u r a e,2 0 1 7,2 2 2:4 0-4 5.DOI:10.1016/j.scienta.2017.05.013.
[31]MARSH K,ATTANAYAKE S,WALKER S,et al.Acidity and taste in kiwifruit[J].Postharvest Biology and Technology,2004,32(2):159-168.DOI:10.1016/j.postharvbio.2003.11.001.
[32]刘晓燕,王瑞,梁虎,等.不同温度贮藏贵长猕猴桃采后生理和品质变化[J].江苏农业科学,2015,43(6):264-267.DOI:10.15889/j.issn.1002-1302.2015.06.086.
[33]CRISOSTO C H,CRISOSTO G M.Understanding consumer acceptance of early harvested‘Hayward’kiwifruit[J].Postharvest Biology and Technology,2001,22(3):205-213.DOI:10.1016/S0925-5214(01)00097-7.