果肉着色过程中‘华秀’李果实部分指标的比较及相关性分析
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摘要
以‘华秀’李(Prunus salicina‘Huaxiu’)果实为实验材料,对不同果肉着色期(黄色期、橙色期和红色期)的果实品质指标[果实硬度、可溶性固形物(SS)含量、可滴定酸(TA)含量和固酸比(SS/TA)]、色素[叶绿素(Chl)、类胡萝卜素(Car)和花青苷(Ant)]含量、抗氧化指标(类黄酮含量、总酚含量和DPPH·清除力)和内源激素[吲哚乙酸(IAA)、玉米素(ZT)、脱落酸(ABA)和赤霉素(GA3)]含量进行了比较,并对这些指标进行了相关性分析。结果表明:随着果肉着色进程,果实硬度及TA和Chl含量不断下降,SS/TA、DPPH·清除力及Car、Ant、类黄酮和IAA含量不断上升,但SS和ZT含量先上升后下降,而总酚、ABA和GA3含量先下降后上升。其中,果实硬度和SS含量在果肉由黄色期向橙色期转变过程中变化显著(P<0.05),Car及上述色素和内源激素含量在果肉由橙色期向红色期转变过程中变化显著,而TA、Chl和Ant含量及SS/TA在不同着色期差异显著。并且,随着果肉着色进程,Chl和Car含量所占比例不断下降,而Ant含量所占比例不断上升,且Chl和Ant含量所占比例变化明显。相关性分析结果表明:Car含量与类黄酮、总酚和IAA含量呈显著正相关;Ant含量与类黄酮和IAA含量呈显著正相关,与DPPH·清除力呈极显著(P<0.01)正相关;类黄酮含量与DPPH·清除力呈显著正相关,与IAA含量呈极显著正相关;DPPH·清除力与IAA含量呈显著正相关;ZT含量与ABA含量呈显著负相关。研究结果显示:在果肉着色过程中,‘华秀’李果实硬度下降,酸味减少,甜味增加,色泽变艳,抗氧化能力增强;其果肉颜色是叶绿素、类胡萝卜素和花青苷综合作用的结果,且其果肉颜色与其抗氧化能力关系密切,因此,可通过果肉颜色判断‘华秀’李果实的抗氧化能力。
Taking Prunus salicina ‘Huaxiu'fruit as experimental material,fruit quality indexes [fruit firmness,soluble solid( SS) content,titratable acid( TA) content,and soluble solid/titratable acid ratio( SS/TA) ],pigment [chlorophyll( Chl),carotenoid( Car) and anthocyanin( Ant) ]contents,antioxidant indexes( flavonoid content,total phenols content,and DPPH·scavenging ability) and endogenous hormone [indole acetic acid( IAA),zeatin( ZT),abscisic acid( ABA),and gibberellin( GA3) ]contents were compared at different flesh coloring stages( yellow stage,orange stage,and red stage),and correlation analysis among these indexes was analyzed. The results show that with the process of flesh coloring, fruit firmness, and TA and Chl contents decrease gradually, SS/TA, DPPH·scavenging ability,and Car,Ant,flavonoid and IAA contents increase gradually,but SS and ZT contents increase firstly and then decrease,while total phenols,ABA and GA——3 contents decrease firstly and then increase. In which,changes of fruit firmness and SS content are significant( P < 0. 05) during flesh transforming period from yellow stage to orange stage,and those of Car,above pigment and endogenous hormone contents are significant during flesh transforming period from orange stage to red stage,while the differences in TA,Chl and Ant contents and SS/TA at different coloring stages are significant. Besides,with the process of flesh coloring,the proportions of Chl and Car contents decrease gradually,while that of Ant content increases gradually,and those of Chl and Ant contents change obviously. The correlation analysis results show that there are significantly positive correlations of Car content with flavonoid,total phenolic and IAA contents,significantly positive correlations of Ant content with flavonoid and IAA contents and an extremely significantly( P<0. 01) positive correlation with DPPH· scavenging ability,a significantly positive correlation of flavonoid content with DPPH· scavenging ability and an extremely significantly positive correlation with IAA content, a significantly positive correlation of DPPH·scavenging ability with IAA content,and a significantly negative correlation of ZT content with ABA content. It is suggested that during flesh coloring process,fruit firmness of P. salicina ‘Huaxiu 'decreases, sour taste reduces, sweet taste increases, color is brightening, and antioxidant ability enhances; its flesh color is the result of comprehensive effect of chlorophyll, carotenoid, and anthocyanin,and its flesh color is closely related to its antioxidant ability. Therefore,the antioxidant ability of P. salicina ‘Huaxiu'fruit can be judged by flesh color.
Taking Prunus salicina ‘Huaxiu'fruit as experimental material,fruit quality indexes [fruit firmness,soluble solid( SS) content,titratable acid( TA) content,and soluble solid/titratable acid ratio( SS/TA) ],pigment [chlorophyll( Chl),carotenoid( Car) and anthocyanin( Ant) ]contents,antioxidant indexes( flavonoid content,total phenols content,and DPPH·scavenging ability) and endogenous hormone [indole acetic acid( IAA),zeatin( ZT),abscisic acid( ABA),and gibberellin( GA3) ]contents were compared at different flesh coloring stages( yellow stage,orange stage,and red stage),and correlation analysis among these indexes was analyzed. The results show that with the process of flesh coloring, fruit firmness, and TA and Chl contents decrease gradually, SS/TA, DPPH·scavenging ability,and Car,Ant,flavonoid and IAA contents increase gradually,but SS and ZT contents increase firstly and then decrease,while total phenols,ABA and GA——3 contents decrease firstly and then increase. In which,changes of fruit firmness and SS content are significant( P < 0. 05) during flesh transforming period from yellow stage to orange stage,and those of Car,above pigment and endogenous hormone contents are significant during flesh transforming period from orange stage to red stage,while the differences in TA,Chl and Ant contents and SS/TA at different coloring stages are significant. Besides,with the process of flesh coloring,the proportions of Chl and Car contents decrease gradually,while that of Ant content increases gradually,and those of Chl and Ant contents change obviously. The correlation analysis results show that there are significantly positive correlations of Car content with flavonoid,total phenolic and IAA contents,significantly positive correlations of Ant content with flavonoid and IAA contents and an extremely significantly( P<0. 01) positive correlation with DPPH· scavenging ability,a significantly positive correlation of flavonoid content with DPPH· scavenging ability and an extremely significantly positive correlation with IAA content, a significantly positive correlation of DPPH·scavenging ability with IAA content,and a significantly negative correlation of ZT content with ABA content. It is suggested that during flesh coloring process,fruit firmness of P. salicina ‘Huaxiu 'decreases, sour taste reduces, sweet taste increases, color is brightening, and antioxidant ability enhances; its flesh color is the result of comprehensive effect of chlorophyll, carotenoid, and anthocyanin,and its flesh color is closely related to its antioxidant ability. Therefore,the antioxidant ability of P. salicina ‘Huaxiu'fruit can be judged by flesh color.
引文
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[15]周丹蓉,方智振,廖汝玉,等.李果皮花色素苷、类黄酮和类胡萝卜素含量及抗氧化性研究[J].营养学报,2013,35(6):571-576.
[16]VIZZOTTO M,CISNEROS-ZEVALLOS L,BYRNE D H,et al.Total phenolic,carotenoid,and anthocyanin content and antioxidant activity of peach and plum genotypes[J].Acta Horticulturae,2006,713:453-455.
[17]王华,李茂福,杨媛,等.果实花青素生物合成分子机制研究进展[J].植物生理学报,2015,51(1):29-43.
[18]SAURE M C.External control of anthocyanin formation in apple[J].Scientia Horticulturae,1990,42(3):181-218.
[19]耿玉韬.果实着色的理论与实践[J].生物学通报,1989(10):6-8.
[2]郁香荷,章秋平,刘威生,等.中国李种质资源形态性状和农艺性状的遗传多样性分析[J].植物遗传资源学报,2011,12(3):402-407.
[3]季余金,周文波,周立勤.华秀李的性状表现及栽培技术要点[J].落叶果树,2015,47(3):25-27.
[4]李合生.植物生理生化实验原理和技术[M].北京:高等教育出版社,2000:134-137.
[5]张圣仓.杏果实着色的生理生化特性研究[D].杨凌:西北农林科技大学生命科学学院,2012.
[6]吴晓青,陈丹,邱红鑫,等.芙蓉李中总多酚含量测定方法的优选[J].中国中医药科技,2011,18(2):131-133.
[7]BRAND-WILLIAMS W,CUVELIER M E,BERSET C.Use of a free radical method to evaluate antioxidant activity[J].LWT-Food Science and Technology,1995,28(1):25-30.
[8]PUERTA-GOMEZ A F,CISNEROS-ZEVALLOS L.Postharvest studies beyond fresh market eating quality:phytochemical antioxidant changes in peach and plum fruit during ripening and advanced senescence[J].Postharvest Biology and Technology,2011,60(3):220-224.
[9]贾展慧,张计育,宣继萍,等.11个‘槜李’品系鲜果主要经济性状分析与评价[J].植物资源与环境学报,2014,23(4):105-107.
[10]BOBRICH A,FANNING K J,RYCHLIK M,et al.Phytochemicals in Japanese plums:impact of maturity and bioaccessibility[J].Food Research International,2014,65(Part A):20-26.
[11]雷琴.苹果成熟过程中品质变化特性研究[D].杨凌:西北农林科技大学园艺学院,2006:3.
[12]赵玉辉,郭印山,李作轩.果实花青素研究进展[J].北方园艺,2006(3):46-47.
[13]ABEYSINGHE D C,LI X,SUN C,et al.Pigment contents and their relationship with hydrophilic and lipophilic antioxidant capacities in seven fruit species[J].果树学报,2008,25(6):790-796.
[14]陈冠林,陈松根,赵颖莹,等.33种水果的总酚含量及其抗氧化能力研究[J].食品工业,2014,35(9):264-268.
[15]周丹蓉,方智振,廖汝玉,等.李果皮花色素苷、类黄酮和类胡萝卜素含量及抗氧化性研究[J].营养学报,2013,35(6):571-576.
[16]VIZZOTTO M,CISNEROS-ZEVALLOS L,BYRNE D H,et al.Total phenolic,carotenoid,and anthocyanin content and antioxidant activity of peach and plum genotypes[J].Acta Horticulturae,2006,713:453-455.
[17]王华,李茂福,杨媛,等.果实花青素生物合成分子机制研究进展[J].植物生理学报,2015,51(1):29-43.
[18]SAURE M C.External control of anthocyanin formation in apple[J].Scientia Horticulturae,1990,42(3):181-218.
[19]耿玉韬.果实着色的理论与实践[J].生物学通报,1989(10):6-8.