甜樱桃果实成熟过程中糖累积与品质形成研究
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摘要
【目的】探明甜樱桃成熟过程中糖积累和品质形成的规律。【方法】以‘雷尼’和‘先锋’甜樱桃为试材,研究了果实成熟过程中可溶性糖以及硬度、果柄拉力、可滴定酸、总酚、抗坏血酸等品质的变化规律。【结果】甜樱桃果实中可溶性糖以葡萄糖、果糖和山梨醇为主。随着甜樱桃果实的成熟,其葡萄糖、果糖、山梨醇、可溶性固形物含量和糖固比例不断升高。‘雷尼’和‘先锋’樱桃的3种可溶性糖分别在成熟期3和成熟期5迅速积累,然后缓慢增加。果实的硬度和果柄拉力均随果实的成熟不断降低,总酚含量均在成熟期3时急速降低,之后趋于平稳。2个樱桃品种的可滴定酸、抗坏血酸含量和固酸比总体呈升高趋势,其中,‘雷尼’可滴定酸含量和固酸比在成熟期2之后趋于平稳。完熟期时‘雷尼’樱桃的可滴定酸含量和‘先锋’樱桃的抗坏血酸含量有所降低。2个樱桃品种的硬度、果柄拉力、可溶性固形物、葡萄糖、果糖、山梨醇6个指标之间均呈显著相关性。【结论】甜樱桃果实在成熟过程中糖含量呈上升趋势,成熟期3和成熟期5分别是‘雷尼’和‘先锋’樱桃糖积累的关键期,果实硬度、果柄拉力和总酚含量呈下降趋势,其他品质指标变化不一致。
【Objective】Fruit quality is the most important character for the consumers,which mainly includes size,color,firmness,contents of sugar and acid as well as antioxidant substances.Many studies of sweet cherry have focused on changes of qualities,anthocyanidin and sugar content during fruit development.However,very few study on correlation between sugars accumulation and qualities development of sweet cherry fruit during ripening has been made so far.The objective of the study was to clarify the correlation between the sugars accumulation and quality development of sweet cherry during fruit ripening.【Methods】The changes of sugars and qualities(firmness,pulling force of peduncle,titratable acidity,total phenolic and ascorbic acid)of sweet cherry(Prunus avium L.‘Rainer’,‘Van’)were studied during the course of ripening.Uniform fruits of sweet cherry were taken as experimental sample from the hardcore period.Samplings were made on May 20(ripening period 1),May 23(ripening period 2),May 26(ripening period 3),May 29(ripening period 4),May 31(ripening period 5)and June 8(ripening period 6)2016 respectively.The fruit soluble sugars and quality indicators were determined immediately after fruit harvest.The correlation of fruit firmness,soluble solids,titratable acidity,ascorbic acid,total phenolic,glucose,fructose,sorbitol and pulling force of peduncle were analyzed by SPSS 17.0.【Results】With the growth and development,fruit color changed from green to yellow,pink,and red gradually.Glucose,fructose and sorbitol were the major soluble sugar components of sweet cherry,and the glucose,fructose,sorbitol,soluble solids,sugar/SSC statistically increased during fruit ripening.Glucose content was the highest,followed by fructose,and sorbitol.Sucrose was not checked out in sweet cherry.The three soluble sugar contents of‘Rainer’and‘Van’accumulated quickly at ripening period 3 and 5 respectively.The glucose,fructose and sorbitol contents of‘Rainer’and‘Van’at harvest were 2.8,3.6 and 6.7 times,and 1.9,5.0 and 5.0 times as much as those at early growth periods respectively.The sugar/SSC of‘Rainer’and‘Van’were 90.3%and97.6%,which were 1.8 times and 1.3 times as much as those at early growth period.The firmness and pulling force of peduncle decreased during fruit ripening,and total phenolic content decreased quickly at ripening period 3,and then decreased.The titratable acidity,ascorbic acid content and SSC/acid ratio showed the general upward trend,and titratable acidity and SSC/acid ratio of‘Rainer’decreased after ripening period 2.However,the titratable acidity of‘Rainer’and the ascorbic acid of‘Van’decreased at the fully ripe stage.There were significant correlations between glucose,fructose,sorbitol,soluble solids,firmness and pulling force of peduncle.【Conclusion】The major soluble sugar components of sweet cherry were glucose,fructose and sorbitol.The sugar content increased during the course of ripening,and the ripening period 3 and 5 were the critical periods for sugars accumulation of‘Rainer’and‘Van’respectively.The firmness,pulling force of peduncle and total phenolic content decresed,during the course of ripening.The changes of other quality indicators of the two cultivars were different during the course of ripening.
【Objective】Fruit quality is the most important character for the consumers,which mainly includes size,color,firmness,contents of sugar and acid as well as antioxidant substances.Many studies of sweet cherry have focused on changes of qualities,anthocyanidin and sugar content during fruit development.However,very few study on correlation between sugars accumulation and qualities development of sweet cherry fruit during ripening has been made so far.The objective of the study was to clarify the correlation between the sugars accumulation and quality development of sweet cherry during fruit ripening.【Methods】The changes of sugars and qualities(firmness,pulling force of peduncle,titratable acidity,total phenolic and ascorbic acid)of sweet cherry(Prunus avium L.‘Rainer’,‘Van’)were studied during the course of ripening.Uniform fruits of sweet cherry were taken as experimental sample from the hardcore period.Samplings were made on May 20(ripening period 1),May 23(ripening period 2),May 26(ripening period 3),May 29(ripening period 4),May 31(ripening period 5)and June 8(ripening period 6)2016 respectively.The fruit soluble sugars and quality indicators were determined immediately after fruit harvest.The correlation of fruit firmness,soluble solids,titratable acidity,ascorbic acid,total phenolic,glucose,fructose,sorbitol and pulling force of peduncle were analyzed by SPSS 17.0.【Results】With the growth and development,fruit color changed from green to yellow,pink,and red gradually.Glucose,fructose and sorbitol were the major soluble sugar components of sweet cherry,and the glucose,fructose,sorbitol,soluble solids,sugar/SSC statistically increased during fruit ripening.Glucose content was the highest,followed by fructose,and sorbitol.Sucrose was not checked out in sweet cherry.The three soluble sugar contents of‘Rainer’and‘Van’accumulated quickly at ripening period 3 and 5 respectively.The glucose,fructose and sorbitol contents of‘Rainer’and‘Van’at harvest were 2.8,3.6 and 6.7 times,and 1.9,5.0 and 5.0 times as much as those at early growth periods respectively.The sugar/SSC of‘Rainer’and‘Van’were 90.3%and97.6%,which were 1.8 times and 1.3 times as much as those at early growth period.The firmness and pulling force of peduncle decreased during fruit ripening,and total phenolic content decreased quickly at ripening period 3,and then decreased.The titratable acidity,ascorbic acid content and SSC/acid ratio showed the general upward trend,and titratable acidity and SSC/acid ratio of‘Rainer’decreased after ripening period 2.However,the titratable acidity of‘Rainer’and the ascorbic acid of‘Van’decreased at the fully ripe stage.There were significant correlations between glucose,fructose,sorbitol,soluble solids,firmness and pulling force of peduncle.【Conclusion】The major soluble sugar components of sweet cherry were glucose,fructose and sorbitol.The sugar content increased during the course of ripening,and the ripening period 3 and 5 were the critical periods for sugars accumulation of‘Rainer’and‘Van’respectively.The firmness,pulling force of peduncle and total phenolic content decresed,during the course of ripening.The changes of other quality indicators of the two cultivars were different during the course of ripening.
引文
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[3]王宝刚,侯玉茹,李文生,冯晓元,杨军军,张开春.自动自发气调箱贮藏对甜樱桃品质及抗氧化酶的影响[J].农业机械学报,2013,44(1):137-141.WANG Baogang,HOU Yuru,LI Wensheng,FENG Xiaoyuan,YANG Junjun,ZHANG Kaichun.Effects of auto-MA box on qualities and antioxidative enzymes in sweet cherry fruit during storage[J].Transactions of the Chinese Society for Agricultural Machinery,2013,44(1):137-141.
[4]王宝刚,李文生,侯玉茹,杨军军,苗飞,冯晓元.甜樱桃物流及气调箱贮藏期间的品质变化[J].果树学报,2014,31(5):953-958.WANG Baogang,LI Wensheng,HOU yuru,YANG Junjun,MIAOFei,FENG Xiaoyuan.Changes of sweet cherry quality during logistics and CA box storage[J].Journal of Fruit Science,2014,31(5):953-958.
[5]王宝刚,李文生,侯玉茹,苗飞,石磊.常温运输后甜樱桃不同温度贮藏品质变化研究[J].包装工程,2015,36(9):28-32.WANG Baogang,LI Wensheng,HOU Yuru,MIAO Fei,SHI Lei.Quality changes of sweet cherry during storage at different temperature after transportation at room temperature[J].Packaging Engineering,2015,36(9):28-32.
[6]张上隆,陈昆松.果实品质形成与调控的分子生理[M].北京:中国农业出版社,2007.ZHANG Shanglong,CHEN Kunsong.Molecular physiology of fruit quality development and regulation[M].Beijing:China Agriculture Press,2007.
[7]WANI A A,SINGH P,GUL K,WANI M H,LANGOWSKI H C.Sweet cherry(Prunus avium):Critical factors affecting the composition and shelf life[J].Food Packaging and Shelf Life,2014,1(1):86-99.
[8]BALLISTRERI G,CONTINELLA A,GENTILE A,AMENTA M,FABRONI S,RAPISARDA P.Fruit quality and bioactive compounds relevant to human health of sweet cherry(Prunus avium L.)cultivars grown in Italy[J].Food Chemistry,2013,140(4):630-638.
[9]魏建梅.苹果(Malus domestica Borkh.)果实质地品质发育及采后调控的生理和分子基础[D].杨凌:西北农林科技大学,2009.WEI Jianmei.Study on physiological and molecular mechanism of fruit texture development and post-harvest regulation of apple(Malus domestica Borkh.)[D].Yangling:Northwest A&F University,2009.
[10]徐回林.南丰蜜橘果实发育过程中品质变化及糖酸代谢的研究[D].南昌:江西农业大学,2011.XU Huilin.Study on the fruit quality change,sugar and organic acid metabolism during Nanfeng tangerine fruit development[D].Nanchang:Jiangxi Agriculture University,2011.
[11]续丽红,陈健美,谢丽红,钟八莲,米兰芳.赣南早脐橙果实成熟过程中主要品质指标的变化[J].中国南方果树,2016,45(2):65-68.
[12]USENIK V,KASTELEC D,VEBERI?R,?TAMPAR F.Quality changes during ripening of plum(Prunus domestica L.)[J].Food Chemistry,2008,111(4):830-836.
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