采收期对‘新梨7号’梨果实品质及采后生理的影响
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摘要
以河北泊头‘新梨7号’梨为试材,研究了4个采收期(盛花后106、116、126、136 d)果实在常温[(20±0.5)℃]贮藏过程中果实品质及生理指标的差异。结果表明:随着采收期推迟,可溶性固形物含量、单果重和种子颜色指数增加,果肉硬度下降,可滴定酸、维生素C含量以采收期2(7月30日采收,盛花后116 d)果实最高;果皮颜色L*值和a*/b*值增加,h?值下降,叶绿素荧光参数Fo、Fm和Fv逐渐降低。在常温贮藏条件下,随着货架期延长,果肉硬度、可滴定酸含量、维生素C含量下降,可溶性固形物含量变化不大,果皮颜色L*值和a*/b*值增加,h?值下降,Fo升高,Fm、Fv、Fv/Fm降低,种子颜色指数和腐烂率增加;采收期2果实可滴定酸、维生素C含量可保持较高水平,口感较好,果面具红晕,且果实腐烂率较低,贮藏性较好,具有较高的商品价值。‘新梨7号’在河北省泊头地区长期贮藏的适宜采收标准为:果实7月下旬至8月初采收,果实生长发育期110～120d,种子颜色1/2左右变褐,可溶性固形物含量≥11.5%,果肉硬度≥5.0kg/cm2。叶绿素荧光参数可作为‘新梨7号’贮藏期间果实衰老的评价指标之一。
The difference of room temperature [(20?0.5)℃] on fruit quality and physiology of ‘Xinli 7' pear harvested from Botou region, Hebei province, at stages of maturity at 106, 116, 126, 136 days after full bloom were investigated. The results showed that soluble solid content, single fruit weight and seed color index gradually increased, the fruit firmness gradually declined, and the content of titratable acid and vitamin C of fruit that harvested at stages 2(the fruits were harvested on July 30, 116 d after full bloom) was the highest. For the peel color, the value of L* and a*/b* gradually increased, but the h?, Fo, Fm, and Fv decreased with the harvest period were postponed. During the shelf life of fruits of different harvested stages, the fruit firmness, titratable acid and vitamin C content declined gradually, the seed color index and decay rate increased gradually, but soluble solid content had little obvious change. For fruit skin color, the value of L* and a*/b*, Fo gradually increased, the h?, Fm, Fv and Fv/Fm gradually declined. The titratable acid and vitamin C remained on high level, had good taste, better red halo, and the lower fruit decay rate. So the harvest time of stage 2 was most appropriate, maintaining the good quality during storage and shelf time for ‘Xinli 7' pear from Botou region. We suggested the appropriate long-term storage parameters of ‘Xinli 7' were showed as follows: the optimum harvesting time was late July to early August, and the optimal maturity was that the fruit kept growing for 110～120 days after full bloom, the firmness reached to 5.0 kg/cm2, the SSC≥11.5%, and the half of the seeds were brown. We also found that the chorophyll fluorescence parameters could be used as one of the evaluation indexes of the senescence of the ‘Xinli 7' pear.
The difference of room temperature [(20?0.5)℃] on fruit quality and physiology of ‘Xinli 7' pear harvested from Botou region, Hebei province, at stages of maturity at 106, 116, 126, 136 days after full bloom were investigated. The results showed that soluble solid content, single fruit weight and seed color index gradually increased, the fruit firmness gradually declined, and the content of titratable acid and vitamin C of fruit that harvested at stages 2(the fruits were harvested on July 30, 116 d after full bloom) was the highest. For the peel color, the value of L* and a*/b* gradually increased, but the h?, Fo, Fm, and Fv decreased with the harvest period were postponed. During the shelf life of fruits of different harvested stages, the fruit firmness, titratable acid and vitamin C content declined gradually, the seed color index and decay rate increased gradually, but soluble solid content had little obvious change. For fruit skin color, the value of L* and a*/b*, Fo gradually increased, the h?, Fm, Fv and Fv/Fm gradually declined. The titratable acid and vitamin C remained on high level, had good taste, better red halo, and the lower fruit decay rate. So the harvest time of stage 2 was most appropriate, maintaining the good quality during storage and shelf time for ‘Xinli 7' pear from Botou region. We suggested the appropriate long-term storage parameters of ‘Xinli 7' were showed as follows: the optimum harvesting time was late July to early August, and the optimal maturity was that the fruit kept growing for 110～120 days after full bloom, the firmness reached to 5.0 kg/cm2, the SSC≥11.5%, and the half of the seeds were brown. We also found that the chorophyll fluorescence parameters could be used as one of the evaluation indexes of the senescence of the ‘Xinli 7' pear.
引文
[1]刘建萍,阎春雨,程奇,等.早熟、优质、耐贮梨新品种新梨7号选育研究.果树学报,2002,19(1):36-38.
[2]吴翠云,王新建,洪远新,等.新梨7号套袋栽培试验.中国果树,2003(3):16-18.
[3]张琦.早熟梨新梨7号生物学特性的观察.中国种业,2003(5):32-33.
[4]克拉木汗,赛里古力,阿依夏木.夏季修剪对新梨7号坐果率的影响.安徽农学通报,2007,13(16):106.
[5]纪淑娟,李江阔,张鹏,等.不同采收期对南果梨常温货架贮藏品质的影响.食品科学,2009,30(2):260-263.
[6]王志华,王文辉,佟伟,等.不同采收期对红香酥梨冷藏后货架期果实品质的影响.保鲜与加工,2015,15(6):17-22.
[7]王文辉,李振茹,王志华,等.采收期对黄金梨品质及黑心病的影响.中国果树,2005(5):13-15.
[8]吴小华,颉敏华,王学喜,等.采收期对黄冠梨褐心病发生及贮藏品质的影响.甘肃农业科技,2015(11):23-25.
[9]王志华,姜云斌,王文辉,等.采收成熟度对酥梨常温贮藏品质及保鲜效果的影响.保鲜与加工,2015,15(1):9-15.
[10] Bron I U, Ribeiro R V, Azzolini M, et al. Chlorophyll fluorescence as a tool to evaluate the ripening of ‘Golden’ papaya fruit. Postharvest Biology and Technology, 2004, 33(2):163-173.
[11]郜海燕,陈杭君,陈文烜,等.采收成熟度对冷藏水蜜桃果实品质和冷害的影响.中国农业科学,2009,42(2):612-618.
[12]杨婷婷,朱璇,向玉洁,等.采收成熟度对杏果实贮藏品质的影响.现代食品科技,2015,31(7):277-282.
[13] Cheng Y, Dong Y, Yan H. Effects of 1-MCP on chlorophyll degradation pathway-associatedgenesexpressionandchloroplastultrastructure duringthepeelyellowingofChinesepearfruitsinstorage.Food Chemistry, 2012, 135(2):415-422.
[14] Yang X, Zhang Z, Joyce D. Characterization of chlorophyll degradation in banana and plantain during ripening at high temperature. Food Chemistry,2009, 114(2):383-390.
[15]王志华,王文辉,佟伟,等.采收期对‘红香酥’梨果实采后生理和品质的影响.中国南方果树,2015,44(6):91-95.
[16]贾晓辉,王文辉,姜云斌,等.采收成熟度对‘玉露香’梨果实品质和耐贮性的影响.果树学报,2016,33(5):594-603.
[17] Obaid H, Noga G, Baumann H. Chlorophyll fluorescence as a method to determineoptimumharvesttimeofapplescultivars.Erwerbsobstbau,1996, 38(5):134-139.
[18]杨虎清,周存山,霍艳荣,等.利用叶绿素荧光预测水蜜桃果实冷害的研究.园艺学报,2008,35(7):945-950.
[19]向春燕,樊丽,亢键,等.低温胁迫下嘎拉苹果果实叶绿素荧光参数与其他生理和品质指标的相关性.西北农业学报,2014,23(8):135-141.
[20] Wright H, DeLong J, Lada R, et al. The relationship between water status and chlorophyll a fluorescence in grapes(Vitis spp.). Postharvest Biology and Technology, 2009, 51(2):193-199.
[2]吴翠云,王新建,洪远新,等.新梨7号套袋栽培试验.中国果树,2003(3):16-18.
[3]张琦.早熟梨新梨7号生物学特性的观察.中国种业,2003(5):32-33.
[4]克拉木汗,赛里古力,阿依夏木.夏季修剪对新梨7号坐果率的影响.安徽农学通报,2007,13(16):106.
[5]纪淑娟,李江阔,张鹏,等.不同采收期对南果梨常温货架贮藏品质的影响.食品科学,2009,30(2):260-263.
[6]王志华,王文辉,佟伟,等.不同采收期对红香酥梨冷藏后货架期果实品质的影响.保鲜与加工,2015,15(6):17-22.
[7]王文辉,李振茹,王志华,等.采收期对黄金梨品质及黑心病的影响.中国果树,2005(5):13-15.
[8]吴小华,颉敏华,王学喜,等.采收期对黄冠梨褐心病发生及贮藏品质的影响.甘肃农业科技,2015(11):23-25.
[9]王志华,姜云斌,王文辉,等.采收成熟度对酥梨常温贮藏品质及保鲜效果的影响.保鲜与加工,2015,15(1):9-15.
[10] Bron I U, Ribeiro R V, Azzolini M, et al. Chlorophyll fluorescence as a tool to evaluate the ripening of ‘Golden’ papaya fruit. Postharvest Biology and Technology, 2004, 33(2):163-173.
[11]郜海燕,陈杭君,陈文烜,等.采收成熟度对冷藏水蜜桃果实品质和冷害的影响.中国农业科学,2009,42(2):612-618.
[12]杨婷婷,朱璇,向玉洁,等.采收成熟度对杏果实贮藏品质的影响.现代食品科技,2015,31(7):277-282.
[13] Cheng Y, Dong Y, Yan H. Effects of 1-MCP on chlorophyll degradation pathway-associatedgenesexpressionandchloroplastultrastructure duringthepeelyellowingofChinesepearfruitsinstorage.Food Chemistry, 2012, 135(2):415-422.
[14] Yang X, Zhang Z, Joyce D. Characterization of chlorophyll degradation in banana and plantain during ripening at high temperature. Food Chemistry,2009, 114(2):383-390.
[15]王志华,王文辉,佟伟,等.采收期对‘红香酥’梨果实采后生理和品质的影响.中国南方果树,2015,44(6):91-95.
[16]贾晓辉,王文辉,姜云斌,等.采收成熟度对‘玉露香’梨果实品质和耐贮性的影响.果树学报,2016,33(5):594-603.
[17] Obaid H, Noga G, Baumann H. Chlorophyll fluorescence as a method to determineoptimumharvesttimeofapplescultivars.Erwerbsobstbau,1996, 38(5):134-139.
[18]杨虎清,周存山,霍艳荣,等.利用叶绿素荧光预测水蜜桃果实冷害的研究.园艺学报,2008,35(7):945-950.
[19]向春燕,樊丽,亢键,等.低温胁迫下嘎拉苹果果实叶绿素荧光参数与其他生理和品质指标的相关性.西北农业学报,2014,23(8):135-141.
[20] Wright H, DeLong J, Lada R, et al. The relationship between water status and chlorophyll a fluorescence in grapes(Vitis spp.). Postharvest Biology and Technology, 2009, 51(2):193-199.