采收前软枣猕猴桃“魁绿”果实理化性质变化研究
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摘要
为了了解猕猴桃果实生长发育的规律,以软枣猕猴桃"魁绿"果实为材料,探究软枣猕猴桃"魅绿"的果实糖分、有机酸含量和果实形态的动态变化。结果显示:软枣猕猴桃"魅绿"的果实重量、纵横径积累呈"S"型曲线增长,果实淀粉积累时间短,在盛花期(DAA) 90天时达到最大值9. 75g/100gFW,果糖、葡萄糖和干物质含量呈线性增长。软枣猕猴桃"魅绿"的蔗糖和总可溶性糖从105DAA开始急剧上升,采收时生成少量麦芽糖。在45DAA前,软枣猕猴桃"魅绿"的VC含量持续增加,而柠檬酸和苹果酸浓度保持相对稳定,含量分别为4. 08g/100gFW、6. 17g/100gFW;柠檬酸在45—120DAA浓度保持持续增加,采收前轻微下降,而VC、苹果酸和奎宁酸浓度则随着果实发育而逐渐减低。
In order to futher explore the Actinidia fruit development changes,the fruit of A. arguta Kuilv was used as the material during the whole span of fruit development until harvest,and measured the dynamic changes of sugars,organic acids and fruit morphology. The results showed that the fruit following sigmoidal increase trend both flesh weight and vertical and horizontal diameter during the development of fruit. It was short of the period of starch accumulation,and had the maximum 9. 75 g/100 g FW at 90 days after athesis( DAA). The dry matter content,fructose and glucose concentration increased linearly. The sucrose and total soluble sugar increased sharply from 105 DAA,and a small amount of maltose was produced during harvesting. The VC content continued to increase until 45 DAA,while the citric and malic acid concentrations remained relatively stable,with contents of 4. 08 g/100 gFW and 6. 17 g/100 gFW,respectively. The citric acid concentration continued to increase from 45 to 120 DAA,slightly decreased before harvest,while VC,malic and quinic acid concentration gradually decreased with fruit development.
In order to futher explore the Actinidia fruit development changes,the fruit of A. arguta Kuilv was used as the material during the whole span of fruit development until harvest,and measured the dynamic changes of sugars,organic acids and fruit morphology. The results showed that the fruit following sigmoidal increase trend both flesh weight and vertical and horizontal diameter during the development of fruit. It was short of the period of starch accumulation,and had the maximum 9. 75 g/100 g FW at 90 days after athesis( DAA). The dry matter content,fructose and glucose concentration increased linearly. The sucrose and total soluble sugar increased sharply from 105 DAA,and a small amount of maltose was produced during harvesting. The VC content continued to increase until 45 DAA,while the citric and malic acid concentrations remained relatively stable,with contents of 4. 08 g/100 gFW and 6. 17 g/100 gFW,respectively. The citric acid concentration continued to increase from 45 to 120 DAA,slightly decreased before harvest,while VC,malic and quinic acid concentration gradually decreased with fruit development.
引文
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[2]Ferguson A R,Huang H. Genetic Resources of Kiwifruit:Domestication and Breeding[J]. Horticultural Reviews,2007,33∶1-121.
[3]Li Y,Fang J,Qi X,et al. Combined Analysis of the Fruit Metabolome and Transcriptome Reveals Candidate Genes Involved in Flavonoid Biosynthesis in Actinidia Arguta[J]. International Journal of Molecular Sciences,2018,19(5)∶1471.
[4]Wang Y,Zhao C Li J,et al. Evaluation of Biochemical Components and Antioxidant Capacity of Different Kiwifruit(Actinidia Spp.)Genotypes Grown in China[J]. Biotechnology&Biotechnological Equipment,2018,32(3)∶558-565.
[5]Nishiyama I. Fruits of the Actinidia Genus.[J]. Advances in Food and Nutrition Research,2007,52(6)∶293-324.
[6]Zhao Z B,Gao X N,Yang D H. Field Detection of Canker-causing Bacteria on Kiwifruit Trees:Pseudomonas Syringae Pv. Actinidiae Is the Major Causal Agent[J]. Crop Protection,2015,75(5)∶55-62.
[7]Ferguson A R,Huang H W,Testolin R. A Publication of the American Society for Horticultural Science[J]. Kiwifruit Hort Science2012,47(4)∶536-562.
[8]秦红艳,杨义明,艾军,等.软枣猕猴桃新品种——“佳绿”的选育[J].果树学报,2015,32(4)∶733-735.
[9]Wang G F,Qin H Y,Sun D,et al. Haploid Plant Regeneration from Hardy Kiwifruit(Actinidia Arguta Planch.)Anther Culture[Z].Plant Cell,Tissue and Organ Culture(PCTOC),2018∶1-14.
[10]Leontowicz H,Leontowicz M,Latocha P,et al. Bioactivity and Nutritional Properties of Hardy Kiwi Fruit Actinidia Arguta in Comparison with Actinidia Deliciosa“Hayward and Actinidia Eriantha Bidan”[J]. Food Chemistry,2016,196(3)∶281-291.
[11]赵淑兰.软枣猕猴桃新品种——魁绿[J].柑桔与亚热带果树信息,2000,(1)∶207-208.
[12]Drummond L. The Composition and Nutritional Value of Kiwifruit[J]. Advances in Food&Nutrition Research,2013,68(68)∶33.
[13]Nishiyama I,Fukuda T,Shimohashi A,et al. Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties[J].Food Science and Technology Research,2008,14(1)∶67-73.
[14]Salinero M C,Vela P,Sainz M J. Phenological Growth Stages of Kiwifruit(Actinidia Deliciosa“Hayward”)[J]. Scientia Horticulturae,2009,121(1)∶27-31.
[15]Richardson A C,Boldingh H L,Mc Atee P A,et al. Fruit Development of the Diploid Kiwifruit,Actinidia Chinensis“Hort16A”[J].BMC Plant Biology,2011,11(1)∶182.
[16]叶发荣,李秀亚,肖钧,等.水城红阳猕猴桃果实生长发育规律[J].贵州农业科学,2017,45(11)∶89-92.
[17]Kim J G,Beppu K,Kataoka I. Physical and Compositional Characteristics of“Mitsuko”and Local Hardy Kiwifruits in Japan[J]. Horticulture,Environment and Biotechnology,2012,53(1)∶1-8.
[18]2003 G B T.蔬菜,水果及其制品中总抗坏血酸的测定(荧光法和2; 4-二硝基苯肼法)[S].北京:中国标准出版社,2003.
[19]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007.
[20]Petkovsek M M,Stampar F,Veberic R. Parameters of Inner Quality of the Apple Scab Resistant and Susceptible Apple Cultivars(Malus Domestica Borkh.)[J]. Scientia Horticulturae,2007,114(1)∶37-44.
[21]Mikulic-Petkovsek M,Schmitzer V,Slatnar A,et al. Composition of Sugars,Organic Acids,and Total Phenolics in 25 Wild or Cultivated Berry Species[J]. Journal of Food Science,2012,77(10)∶C1064-C1070.
[22]Fisk C L,Mc Daniel M R,Strik B C,et al. Physicochemical,Sensory,and Nutritive Qualities of Hardy Kiwifruit(Actinidia Arguta“Ananasnaya”)as Affected by Harvest Maturity and Storage[J].Journal of Food Science,2006,71(3)∶S204-S210.
[23]朴一龙,王博,张莹,等.软枣猕猴桃果实生长发育过程中生理生化变化[C].第四届全国果树种质资源研究与开发利用学术研讨会论文汇编,2010.
[24]魏丽红.软枣猕猴桃果实发育与营养成分变化规律研究[J].湖北农业科学,2017,(11)∶2070-2073.
[25]金方伦,韩成敏,黎明.贵长猕猴桃果实生长发育规律研究[J].贵州农业科学,2010,38(5)∶180-183.
[26]Walton E F,De Jong T M. Growth and Compositional Changes in Kiwifruit Berries from Three Californian Locations[J]. Annals of Botany,1990,66(3)∶285-298.
[27]V. Andrew Mc Glone,Sumio Kawano. Firmness,Dry-matter and Soluble-solids Assessment of Postharvet Kiwifruit by NIR Spectroscopy[J]. Postharvest Biology and Technology,1998,13(2)∶131-141.
[29]Stec M G H,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.
[30]Paterson V J,Macrae E A,Young H. Relationships Between Sensory Properties and Chemical Composition of Kiwifruit(Actinidia Deliciosa)[J]. Journal of the Science of Food and Agriculture,1991,57(2)∶235-251.
[31]王玉萍.不同品种猕猴桃采后果实耐冷性差异及早采和1-MCP处理对其冷害的影响[D].杨凌:西北农林科技大学硕士学位论文,2013.
[32]Moscatello S,Famiani F,Proietti S,et al. Sucrose Synthase Dominates Carbohydrate Metabolism and Relative Growth Rate in Growing Kiwifruit(Actinidia Deliciosa,cv Hayward)[J]. Scientia Horticulturae,2011,128(3)∶197-205.
[33]Nardozza S,Boldingh H L,Richardson A C,et al. Variation in Carbon Content and Size in Developing Fruit of Actinidia Deliciosa Genotypes[J]. Functional Plant Biology,2010,37(6)∶545-554.
[34]李爽,宋庆超,王勇.我国软枣猕猴桃开发利用概况[J].黑龙江科技信息,2016,(9)∶270-271.
[2]Ferguson A R,Huang H. Genetic Resources of Kiwifruit:Domestication and Breeding[J]. Horticultural Reviews,2007,33∶1-121.
[3]Li Y,Fang J,Qi X,et al. Combined Analysis of the Fruit Metabolome and Transcriptome Reveals Candidate Genes Involved in Flavonoid Biosynthesis in Actinidia Arguta[J]. International Journal of Molecular Sciences,2018,19(5)∶1471.
[4]Wang Y,Zhao C Li J,et al. Evaluation of Biochemical Components and Antioxidant Capacity of Different Kiwifruit(Actinidia Spp.)Genotypes Grown in China[J]. Biotechnology&Biotechnological Equipment,2018,32(3)∶558-565.
[5]Nishiyama I. Fruits of the Actinidia Genus.[J]. Advances in Food and Nutrition Research,2007,52(6)∶293-324.
[6]Zhao Z B,Gao X N,Yang D H. Field Detection of Canker-causing Bacteria on Kiwifruit Trees:Pseudomonas Syringae Pv. Actinidiae Is the Major Causal Agent[J]. Crop Protection,2015,75(5)∶55-62.
[7]Ferguson A R,Huang H W,Testolin R. A Publication of the American Society for Horticultural Science[J]. Kiwifruit Hort Science2012,47(4)∶536-562.
[8]秦红艳,杨义明,艾军,等.软枣猕猴桃新品种——“佳绿”的选育[J].果树学报,2015,32(4)∶733-735.
[9]Wang G F,Qin H Y,Sun D,et al. Haploid Plant Regeneration from Hardy Kiwifruit(Actinidia Arguta Planch.)Anther Culture[Z].Plant Cell,Tissue and Organ Culture(PCTOC),2018∶1-14.
[10]Leontowicz H,Leontowicz M,Latocha P,et al. Bioactivity and Nutritional Properties of Hardy Kiwi Fruit Actinidia Arguta in Comparison with Actinidia Deliciosa“Hayward and Actinidia Eriantha Bidan”[J]. Food Chemistry,2016,196(3)∶281-291.
[11]赵淑兰.软枣猕猴桃新品种——魁绿[J].柑桔与亚热带果树信息,2000,(1)∶207-208.
[12]Drummond L. The Composition and Nutritional Value of Kiwifruit[J]. Advances in Food&Nutrition Research,2013,68(68)∶33.
[13]Nishiyama I,Fukuda T,Shimohashi A,et al. Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties[J].Food Science and Technology Research,2008,14(1)∶67-73.
[14]Salinero M C,Vela P,Sainz M J. Phenological Growth Stages of Kiwifruit(Actinidia Deliciosa“Hayward”)[J]. Scientia Horticulturae,2009,121(1)∶27-31.
[15]Richardson A C,Boldingh H L,Mc Atee P A,et al. Fruit Development of the Diploid Kiwifruit,Actinidia Chinensis“Hort16A”[J].BMC Plant Biology,2011,11(1)∶182.
[16]叶发荣,李秀亚,肖钧,等.水城红阳猕猴桃果实生长发育规律[J].贵州农业科学,2017,45(11)∶89-92.
[17]Kim J G,Beppu K,Kataoka I. Physical and Compositional Characteristics of“Mitsuko”and Local Hardy Kiwifruits in Japan[J]. Horticulture,Environment and Biotechnology,2012,53(1)∶1-8.
[18]2003 G B T.蔬菜,水果及其制品中总抗坏血酸的测定(荧光法和2; 4-二硝基苯肼法)[S].北京:中国标准出版社,2003.
[19]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007.
[20]Petkovsek M M,Stampar F,Veberic R. Parameters of Inner Quality of the Apple Scab Resistant and Susceptible Apple Cultivars(Malus Domestica Borkh.)[J]. Scientia Horticulturae,2007,114(1)∶37-44.
[21]Mikulic-Petkovsek M,Schmitzer V,Slatnar A,et al. Composition of Sugars,Organic Acids,and Total Phenolics in 25 Wild or Cultivated Berry Species[J]. Journal of Food Science,2012,77(10)∶C1064-C1070.
[22]Fisk C L,Mc Daniel M R,Strik B C,et al. Physicochemical,Sensory,and Nutritive Qualities of Hardy Kiwifruit(Actinidia Arguta“Ananasnaya”)as Affected by Harvest Maturity and Storage[J].Journal of Food Science,2006,71(3)∶S204-S210.
[23]朴一龙,王博,张莹,等.软枣猕猴桃果实生长发育过程中生理生化变化[C].第四届全国果树种质资源研究与开发利用学术研讨会论文汇编,2010.
[24]魏丽红.软枣猕猴桃果实发育与营养成分变化规律研究[J].湖北农业科学,2017,(11)∶2070-2073.
[25]金方伦,韩成敏,黎明.贵长猕猴桃果实生长发育规律研究[J].贵州农业科学,2010,38(5)∶180-183.
[26]Walton E F,De Jong T M. Growth and Compositional Changes in Kiwifruit Berries from Three Californian Locations[J]. Annals of Botany,1990,66(3)∶285-298.
[27]V. Andrew Mc Glone,Sumio Kawano. Firmness,Dry-matter and Soluble-solids Assessment of Postharvet Kiwifruit by NIR Spectroscopy[J]. Postharvest Biology and Technology,1998,13(2)∶131-141.
[29]Stec M G H,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.
[30]Paterson V J,Macrae E A,Young H. Relationships Between Sensory Properties and Chemical Composition of Kiwifruit(Actinidia Deliciosa)[J]. Journal of the Science of Food and Agriculture,1991,57(2)∶235-251.
[31]王玉萍.不同品种猕猴桃采后果实耐冷性差异及早采和1-MCP处理对其冷害的影响[D].杨凌:西北农林科技大学硕士学位论文,2013.
[32]Moscatello S,Famiani F,Proietti S,et al. Sucrose Synthase Dominates Carbohydrate Metabolism and Relative Growth Rate in Growing Kiwifruit(Actinidia Deliciosa,cv Hayward)[J]. Scientia Horticulturae,2011,128(3)∶197-205.
[33]Nardozza S,Boldingh H L,Richardson A C,et al. Variation in Carbon Content and Size in Developing Fruit of Actinidia Deliciosa Genotypes[J]. Functional Plant Biology,2010,37(6)∶545-554.
[34]李爽,宋庆超,王勇.我国软枣猕猴桃开发利用概况[J].黑龙江科技信息,2016,(9)∶270-271.