黄龙病对纽荷尔脐橙品质的影响
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摘要
以纽荷尔脐橙为原料,通过对外观品质、理化品质、活性成分和精油成分的比较来研究黄龙病对脐橙果实品质的影响。结果表明:脐橙感染黄龙病后,果实质量降低,果皮难以转色;以可溶性糖、可溶性固形物质量分数为代表的果实成熟度指标均明显降低,果实食用品质下降明显;果皮、果肉中橙皮苷的含量均大幅度升高,精油挥发性成分的种类增加90.90%。脐橙果感染黄龙病后,食用品质严重下降,难以达到鲜食的要求;然而其橙皮苷、纤维、精油等功效成分的含量增多,如考虑将其用于副产物的提取,将利于资源的合理利用。本研究旨在为感染黄龙病脐橙果的综合利用提供理论参考。
Newhall navel oranges were used to evaluate the effect of Huanglongbing(HLB) on fruit quality such as appearance, physicochemical properties, bioactive ingredients and essential oil components. Results showed that infection with HLB could decrease single fruit mass, prevent the peel from turning yellow, remarkably reduce soluble sugars and soluble solids contents, representing fruit maturity, and ultimately result in significant quality deterioration. Moreover, the contents of hesperidin in the peel and pulp increased significantly, and the number of volatile components in the essential oil also increased by 90.90% after the infection. In conclusion, the eating quality of HLB-infected navel oranges is severely reduced and cannot meet the requirements of consumers. But the increased contents of functional ingredients such asfiber and hesperidin highlight the necessity of byproduct extraction for rational utilization of orange resources. This study provides a theoretical basis for the comprehensive utilization of HLB-infected navel oranges.
Newhall navel oranges were used to evaluate the effect of Huanglongbing(HLB) on fruit quality such as appearance, physicochemical properties, bioactive ingredients and essential oil components. Results showed that infection with HLB could decrease single fruit mass, prevent the peel from turning yellow, remarkably reduce soluble sugars and soluble solids contents, representing fruit maturity, and ultimately result in significant quality deterioration. Moreover, the contents of hesperidin in the peel and pulp increased significantly, and the number of volatile components in the essential oil also increased by 90.90% after the infection. In conclusion, the eating quality of HLB-infected navel oranges is severely reduced and cannot meet the requirements of consumers. But the increased contents of functional ingredients such asfiber and hesperidin highlight the necessity of byproduct extraction for rational utilization of orange resources. This study provides a theoretical basis for the comprehensive utilization of HLB-infected navel oranges.
引文
[1]LU Qi,HUANG Xingjian,Lü Siyi,et al.Carotenoid profiling of red navel orange“Cara Cara”harvested from five regions in China[J].Food Chemistry,2017,232:788-798.DOI:10.1016/j.foodchem.2017.04.064.
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[4]吴笑臣,王科军,钟金莲,等.响应面法优化脐橙渣中水溶性膳食纤维提取工艺[J].食品科学,2012,33(4):109-114.
[5]王芳权.柑橘食味品质与矿物质元素的分析[J].浙江树人大学学报,2002,2(3):69-70;81.
[6]GRAFTON-CARDWELL E E,STELINSKI L L,STANSLY PA.Biology and management of Asian citrus psyllid,vector of the huanglongbing pathogens[J].Annual Review of Entomology,2013,58(1):413-432.DOI:10.1146/annurev-ento-120811-153542.
[7]YU X,KILLINY N.Effect of parental RNA interference of a transformer-2 homologue on female reproduction and offspring sex determination in Asian citrus psyllid[J].Physiological Entomology,2018,43(1):42-50.DOI:10.1111/phen.12223.
[8]ZOU X P,JIANG X Y,XU L Z,et al.Transgenic citrus expressing synthesized cecropin,B genes in the phloem exhibits decreased susceptibility to Huanglongbing[J].Plant Molecular Biology,2016,93(4/5):1-13.DOI:10.1007/s11103-016-0565-5.
[9]BLAUSTEIN R A,LORCA G L,TEPLITSKI M.Challenges for managing Candidatus liberibacter spp.(huanglongbing disease pathogen):current control measures and future directions[J].Phytopathology,2018,108(4):424-435.DOI:10.1094/PHYTO-07-17-0260-RVW.
[10]LI J,TRIVEDI P,WANG N.Field evaluation of plant defense inducers for the control of citrus Huanglongbing[J].Phytopathology,2016,106(1):37-46.DOI:10.1094/PHYTO-08-15-0196-R.
[11]GIL-IZQUIERDO A,GIL M I,FERRERES F,et al.In vitro availability of flavonoids and other phenolics in orange juice[J].Journal of Agricultural and Food Chemistry,2016,49(2):1035-1041.DOI:10.1021/jf0000528.
[12]PLOTTO A,BALDWIN E,MCCOLLUM G,et al.Effect of Liberibacter infection(huanglongbing or “greening”disease)of citrus on orange juice flavor quality by sensory evaluation[J].Journal of Food Science,2010,75(4):S220-S230.DOI:10.1111/j.1750-3841.2010.01580.x.
[13]BALDWIN E,PLOTTO A,MANTHEY J,et al.Effect of liberibacter infection(huanglongbing disease)of citrus on orange fruit physiology and fruit/fruit juice quality:chemical and physical analyses[J].Journal of Agricultural and Food Chemistry,2010,58(2):1247-1262.DOI:10.1021/jf9031958.
[14]XU B M,SIMS C A,ETXEBERRIA E,et al.Physicochemical and sensory properties of cold pressed oils from Florida hamlin and Valencia oranges affected by huanglongbing[J].Journal of Food Science,2017,82(9):2158-2166.DOI:10.1111/1750-3841.13814.
[15]胡建中.柑橘中类胡萝卜素的提取、分离、鉴定及其稳定性研究[D].武汉:华中农业大学,2006:14-15.
[16]张金莲,何敏,谢一辉,等.高效液相色谱法测定枳壳饮片中柚皮苷、橙皮苷和新橙皮苷的含量[J].中国试验方剂学杂志,2010,16(6):68-70.DOI:10.13422/j.cnki.syfjx.2010.06.048.
[17]王圣通,鲍敏丽,许美容,等.黄龙病对纽荷尔脐橙果实品质的影响[J].广东农业科学,2015,42(14):74-77.DOI:10.16768/j.issn.1004-874x.2015.14.011.
[18]?ZDEMIR A,KAPLANKIRAN M,?ANDIR E,et al.Fremont ve nova mandarin?e?itlerinin meyve geli?im sürecindeki kalite parametrelerindeki de?i?imler ve derim olumu[J].Derim,2015,32(1):31-46.DOI:10.16882/derim.2015.09256.
[19]ROSALES R,BURNS J K.Phytohormone changes and carbohydrate status in sweet orange fruit from Huanglongbing-infected trees[J].Journal of Plant Growth Regulation,2011,30(3):312-321.DOI:10.1007/s00344-011-9193-0.
[20]LI W B,HARTUNG J S,LEVY L.Quantitative real-time PCRfor detection and identification of Candidatus Liberibacter species associated with citrus huanglongbing[J].Journal of Microbiological Methods,2006,66(1):104-115.DOI:10.1016/j.mimet.2005.10.018.
[21]PéREZ M R,MENDOZA M G,ELíAS M G,et al.Raman spectroscopy an option for the early detection of citrus Huanglongbing[J].Applied Spectroscopy,2016,70(5):829-839.DOI:10.1177/0003702816638229.
[22]YAQUB M S,KHAN I A,USMAN M,et al.Molecular detection of Candidatus liberibacter asiaticus,the causal organism of huanglongbing(Citrus greening)in Faisalabad,Pakistan for Huanglongbing management[J].Pakistan Journal of Agricultural Sciences,2017,54(1):21-26.DOI:10.21162/PAKJAS/17.4455.
[23]BASSANEZI R B,MONTESINO L H,STUCHI E S.Effects of huanglongbing on fruit quality of sweet orange cultivars in Brazil[J].European Journal of Plant Pathology,2009,125(4):565-572.DOI:10.1007/s10658-009-9506-3.
[24]辜青青,唐红英,魏清江,等.南丰蜜橘果实纤维素代谢与化渣的关系研究[J].园艺学报,2016,43(5):867-875.DOI:10.16420/j.issn.0513-353x.2015-0750.
[25]KIEFL J,KOHLENBERG B,HARTMANN A,et al.Investigation on key molecules of HLB induced orange juice off-flavor[J].Journal of Agricultural and Food Chemistry,2017,66(10):2370-2377.DOI:10.1021/acs.jafc.7b00892.
[26]RAITHORE S,DEA S,PLOTTO A,et al.Effect of blending huanglongbing(HLB)disease affected orange juice with juice from healthy orange on flavor quality[J].LWT-Food Science and Technology,2015,62(1):868-874.DOI:10.1016/j.lwt.2014.06.020.
[27]MASSENTI R,LO B R,SANDHU A K,et al.Huanglongbing modifies quality components and flavonoid content of‘Valencia’ oranges[J].Journal of the Science of Food and Agriculture,2016,96(1):73-78.DOI:10.1002/jsfa.7061.
[28]NABIL M,DONIA T,MOHAMED T M.Antioxidant effect of hesperidin isolated from orange peels[J].International Journal of Applied Science and Technology,2016,35:1-5.
[29]JAVED H,VAIBHAV K,AHMED M E,et al.Effect of hesperidin on neurobehavioral,neuroinflammation,oxidative stress and lipid alteration in intracerebroventricular streptozotocin induced cognitive impairment in mice[J].Journal of the Neurological Sciences,2015,348(1/2):51-59.DOI:10.1016/j.jns.2014.10.044.
[30]CAMERON R G,CHAU H K,HOTCHKISS A T,et al.Recovery of pectic hydrocolloids and phenolics from huanglongbing related dropped citrus fruit[J].Journal of the Science of Food&Agriculture,2017,97(13):4467-4475.DOI:10.1002/jsfa.8310.
[31]田维芬,周君,明庭红,等.基于电子鼻和GC-MS的不同品牌橄榄油挥发性风味物质研究[J].食品工业科技,2017,38(7):285-292.DOI:10.13386/i.issn1002-0306.2017.07.047.
[32]ZHAO Q,HO C T,HUANG Q.Effect of ubiquinol-10 on citral stability and off-flavor formation in oil-in-water(O/W)nanoemulsions[J].Journal of Agricultural and Food Chemistry,2013,61(31):7462-7469.DOI:10.1021/jf4017527.
[33]曹琦,王建军,邓丽莉,等.己醛处理对脐橙果实贮藏品质的影响[J].食品科学,2015,36(20):252-257.DOI:10.7506/spkx1002-6630-201520049.
[34]FRITSCH C W,GALE J A.Hexanal as a measure of rancidity in low fat foods[J].Journal of the American Oil Chemists’Society,1977,54(6):225-228.DOI:10.1007/BF02655159.
[35]吴均,杨德莹,李抒桐,等.甜橙精油的化学成分、抑菌和抗氧化活性研究[J].食品工业科技,2016,37(14):148-153.DOI:10.13386/j.ieen1002-0306.2016.14.021.
[36]XHAXHIU K,WENCLAWIAK B.Comparison of supercritical CO2and ultrasonic extraction of orange peel essential oil from Albanian Moro cultivars[J].Journal of Essential Oil Bearing Plants,2015,18(2):289-299.DOI:10.1080/0972060X.2015.1010603.
[37]ABREU I,DA COSTA N C,VAN ES A,et al.Natural occurrence of aldol condensation products in Valencia orange oil[J].Journal of Food Science,2017,82(12):2805-2815.DOI:10.1111/1750-3841.13948.
[38]MSAADA K,HOSNI K,TAARIT M B,et al.Changes on essential oil composition of coriander(Coriandrum sativum L.)fruits during three stages of maturity[J].Food Chemistry,2007,102(4):1131-1134.DOI:10.1016/j.foodchem.2006.06.046.
[39]孙莹,陈世珍,朱丽琴,等.不同成熟度赣南“纽荷尔”脐橙香气成分和主要品质指标分析[J].江西农业大学学报,2015,37(3):429-434.DOI:10.13836/j.jjau.2015066.
[2]YANG C,CHEN H,CHEN H,et al.Antioxidant and anticancer activities of essential oil from gannan navel orange peel[J].Molecules,2017,22(8):1-10.DOI:10.3390/molecules22081391.
[3]张菊华,李志坚,单杨,等.柑桔鲜果皮中类黄酮含量比较与分析[J].中国食品学报,2015,15(5):233-240.DOI:10.16429/j.1009-7848.2015.05.032.
[4]吴笑臣,王科军,钟金莲,等.响应面法优化脐橙渣中水溶性膳食纤维提取工艺[J].食品科学,2012,33(4):109-114.
[5]王芳权.柑橘食味品质与矿物质元素的分析[J].浙江树人大学学报,2002,2(3):69-70;81.
[6]GRAFTON-CARDWELL E E,STELINSKI L L,STANSLY PA.Biology and management of Asian citrus psyllid,vector of the huanglongbing pathogens[J].Annual Review of Entomology,2013,58(1):413-432.DOI:10.1146/annurev-ento-120811-153542.
[7]YU X,KILLINY N.Effect of parental RNA interference of a transformer-2 homologue on female reproduction and offspring sex determination in Asian citrus psyllid[J].Physiological Entomology,2018,43(1):42-50.DOI:10.1111/phen.12223.
[8]ZOU X P,JIANG X Y,XU L Z,et al.Transgenic citrus expressing synthesized cecropin,B genes in the phloem exhibits decreased susceptibility to Huanglongbing[J].Plant Molecular Biology,2016,93(4/5):1-13.DOI:10.1007/s11103-016-0565-5.
[9]BLAUSTEIN R A,LORCA G L,TEPLITSKI M.Challenges for managing Candidatus liberibacter spp.(huanglongbing disease pathogen):current control measures and future directions[J].Phytopathology,2018,108(4):424-435.DOI:10.1094/PHYTO-07-17-0260-RVW.
[10]LI J,TRIVEDI P,WANG N.Field evaluation of plant defense inducers for the control of citrus Huanglongbing[J].Phytopathology,2016,106(1):37-46.DOI:10.1094/PHYTO-08-15-0196-R.
[11]GIL-IZQUIERDO A,GIL M I,FERRERES F,et al.In vitro availability of flavonoids and other phenolics in orange juice[J].Journal of Agricultural and Food Chemistry,2016,49(2):1035-1041.DOI:10.1021/jf0000528.
[12]PLOTTO A,BALDWIN E,MCCOLLUM G,et al.Effect of Liberibacter infection(huanglongbing or “greening”disease)of citrus on orange juice flavor quality by sensory evaluation[J].Journal of Food Science,2010,75(4):S220-S230.DOI:10.1111/j.1750-3841.2010.01580.x.
[13]BALDWIN E,PLOTTO A,MANTHEY J,et al.Effect of liberibacter infection(huanglongbing disease)of citrus on orange fruit physiology and fruit/fruit juice quality:chemical and physical analyses[J].Journal of Agricultural and Food Chemistry,2010,58(2):1247-1262.DOI:10.1021/jf9031958.
[14]XU B M,SIMS C A,ETXEBERRIA E,et al.Physicochemical and sensory properties of cold pressed oils from Florida hamlin and Valencia oranges affected by huanglongbing[J].Journal of Food Science,2017,82(9):2158-2166.DOI:10.1111/1750-3841.13814.
[15]胡建中.柑橘中类胡萝卜素的提取、分离、鉴定及其稳定性研究[D].武汉:华中农业大学,2006:14-15.
[16]张金莲,何敏,谢一辉,等.高效液相色谱法测定枳壳饮片中柚皮苷、橙皮苷和新橙皮苷的含量[J].中国试验方剂学杂志,2010,16(6):68-70.DOI:10.13422/j.cnki.syfjx.2010.06.048.
[17]王圣通,鲍敏丽,许美容,等.黄龙病对纽荷尔脐橙果实品质的影响[J].广东农业科学,2015,42(14):74-77.DOI:10.16768/j.issn.1004-874x.2015.14.011.
[18]?ZDEMIR A,KAPLANKIRAN M,?ANDIR E,et al.Fremont ve nova mandarin?e?itlerinin meyve geli?im sürecindeki kalite parametrelerindeki de?i?imler ve derim olumu[J].Derim,2015,32(1):31-46.DOI:10.16882/derim.2015.09256.
[19]ROSALES R,BURNS J K.Phytohormone changes and carbohydrate status in sweet orange fruit from Huanglongbing-infected trees[J].Journal of Plant Growth Regulation,2011,30(3):312-321.DOI:10.1007/s00344-011-9193-0.
[20]LI W B,HARTUNG J S,LEVY L.Quantitative real-time PCRfor detection and identification of Candidatus Liberibacter species associated with citrus huanglongbing[J].Journal of Microbiological Methods,2006,66(1):104-115.DOI:10.1016/j.mimet.2005.10.018.
[21]PéREZ M R,MENDOZA M G,ELíAS M G,et al.Raman spectroscopy an option for the early detection of citrus Huanglongbing[J].Applied Spectroscopy,2016,70(5):829-839.DOI:10.1177/0003702816638229.
[22]YAQUB M S,KHAN I A,USMAN M,et al.Molecular detection of Candidatus liberibacter asiaticus,the causal organism of huanglongbing(Citrus greening)in Faisalabad,Pakistan for Huanglongbing management[J].Pakistan Journal of Agricultural Sciences,2017,54(1):21-26.DOI:10.21162/PAKJAS/17.4455.
[23]BASSANEZI R B,MONTESINO L H,STUCHI E S.Effects of huanglongbing on fruit quality of sweet orange cultivars in Brazil[J].European Journal of Plant Pathology,2009,125(4):565-572.DOI:10.1007/s10658-009-9506-3.
[24]辜青青,唐红英,魏清江,等.南丰蜜橘果实纤维素代谢与化渣的关系研究[J].园艺学报,2016,43(5):867-875.DOI:10.16420/j.issn.0513-353x.2015-0750.
[25]KIEFL J,KOHLENBERG B,HARTMANN A,et al.Investigation on key molecules of HLB induced orange juice off-flavor[J].Journal of Agricultural and Food Chemistry,2017,66(10):2370-2377.DOI:10.1021/acs.jafc.7b00892.
[26]RAITHORE S,DEA S,PLOTTO A,et al.Effect of blending huanglongbing(HLB)disease affected orange juice with juice from healthy orange on flavor quality[J].LWT-Food Science and Technology,2015,62(1):868-874.DOI:10.1016/j.lwt.2014.06.020.
[27]MASSENTI R,LO B R,SANDHU A K,et al.Huanglongbing modifies quality components and flavonoid content of‘Valencia’ oranges[J].Journal of the Science of Food and Agriculture,2016,96(1):73-78.DOI:10.1002/jsfa.7061.
[28]NABIL M,DONIA T,MOHAMED T M.Antioxidant effect of hesperidin isolated from orange peels[J].International Journal of Applied Science and Technology,2016,35:1-5.
[29]JAVED H,VAIBHAV K,AHMED M E,et al.Effect of hesperidin on neurobehavioral,neuroinflammation,oxidative stress and lipid alteration in intracerebroventricular streptozotocin induced cognitive impairment in mice[J].Journal of the Neurological Sciences,2015,348(1/2):51-59.DOI:10.1016/j.jns.2014.10.044.
[30]CAMERON R G,CHAU H K,HOTCHKISS A T,et al.Recovery of pectic hydrocolloids and phenolics from huanglongbing related dropped citrus fruit[J].Journal of the Science of Food&Agriculture,2017,97(13):4467-4475.DOI:10.1002/jsfa.8310.
[31]田维芬,周君,明庭红,等.基于电子鼻和GC-MS的不同品牌橄榄油挥发性风味物质研究[J].食品工业科技,2017,38(7):285-292.DOI:10.13386/i.issn1002-0306.2017.07.047.
[32]ZHAO Q,HO C T,HUANG Q.Effect of ubiquinol-10 on citral stability and off-flavor formation in oil-in-water(O/W)nanoemulsions[J].Journal of Agricultural and Food Chemistry,2013,61(31):7462-7469.DOI:10.1021/jf4017527.
[33]曹琦,王建军,邓丽莉,等.己醛处理对脐橙果实贮藏品质的影响[J].食品科学,2015,36(20):252-257.DOI:10.7506/spkx1002-6630-201520049.
[34]FRITSCH C W,GALE J A.Hexanal as a measure of rancidity in low fat foods[J].Journal of the American Oil Chemists’Society,1977,54(6):225-228.DOI:10.1007/BF02655159.
[35]吴均,杨德莹,李抒桐,等.甜橙精油的化学成分、抑菌和抗氧化活性研究[J].食品工业科技,2016,37(14):148-153.DOI:10.13386/j.ieen1002-0306.2016.14.021.
[36]XHAXHIU K,WENCLAWIAK B.Comparison of supercritical CO2and ultrasonic extraction of orange peel essential oil from Albanian Moro cultivars[J].Journal of Essential Oil Bearing Plants,2015,18(2):289-299.DOI:10.1080/0972060X.2015.1010603.
[37]ABREU I,DA COSTA N C,VAN ES A,et al.Natural occurrence of aldol condensation products in Valencia orange oil[J].Journal of Food Science,2017,82(12):2805-2815.DOI:10.1111/1750-3841.13948.
[38]MSAADA K,HOSNI K,TAARIT M B,et al.Changes on essential oil composition of coriander(Coriandrum sativum L.)fruits during three stages of maturity[J].Food Chemistry,2007,102(4):1131-1134.DOI:10.1016/j.foodchem.2006.06.046.
[39]孙莹,陈世珍,朱丽琴,等.不同成熟度赣南“纽荷尔”脐橙香气成分和主要品质指标分析[J].江西农业大学学报,2015,37(3):429-434.DOI:10.13836/j.jjau.2015066.