摘要
【目的】探讨白肉枇杷新品种‘新白8号’不同成熟度果实的常温贮藏效果的变化,为指导科学采摘与合理贮藏提供参考依据。【方法】比较了室温贮藏条件下,七成熟至十成熟的‘新白8号’鲜果,果皮色差、果实失水率、坏果率、皱果率、果肉硬度、糖组分、酸组分等指标的动态变化。【结果】各成熟度的H0值缓慢下降,a*值上升,L*值略降,b*、c*值呈“升—降—升”的趋势;失水率呈抛物线式上升,七成熟最高;贮藏4 d后,十成熟皱果率快速增大,至13 d达34.71%,八、九成熟增加较缓慢,七成熟无皱果;坏果率呈增大趋势,十成熟最高,至13 d达44.29%,其次是七成熟;果肉硬度均缓慢增大,成熟度越高增加幅度越大;TSS、总糖含量0~4 d小幅上升,之后均缓慢下降;果糖含量呈上升趋势,七成熟的增幅最大;0~7 d葡萄糖含量上升,7 d后九、十成熟的下降;蔗糖含量变幅最大,除十成熟外,0~1 d提高12.03%~16.08%,而后下降,七成熟降幅最大;山梨醇先增大后降低,十成熟增幅最大;总酸、苹果酸含量总体下降且趋势一致,成熟度越低下降幅度越大;奎尼酸、富马酸含量有波动,贮藏后差异不显著;乳酸含量在贮藏4~10 d时上升后下降;糖酸比、固酸比呈“升—降—升”波动上升,低成熟度果接近贮藏前十成熟果。【结论】采摘成熟度对‘新白8号’枇杷常温贮藏效果的影响较大,八、九成熟果更适合常温贮藏,有效贮藏期宜小于10 d;十成熟果常温贮藏宜小于4 d。
【Objective】Loquat‘Xinbai No.8’is a new bred,high quality,late maturity and white-flesh cultivar with large-size fruit in recent years.Differences and changes of storage and quality of different harvest maturity of‘Xinbai No.8’at room temperature were discussed in order to provide references for improving scientific harvest and rational storage technology of this cultivar.【Methods】The fresh fruit of loquat cv.‘Xinbai No.8’at 70%,80%,90%and 100%maturity stored at room temperature for 0,1,4,7,10,13 days were compared.Water loss rate of fruit,rate of rotten fruits,and rate of wrinkled fruits were counted.Dynamic changes of chromatism index of fruit peel(L*,a*,b*,c*and H0),pulp firmness,TSS,sugar composition(Sucrose,fructose,glucose and sorbitol),acid composition(Malic acid,quinic acid,lactic acid and fumaric acid)and other quality indicators of fresh fruits of‘Xinbai No.8’were measured.【Results】With the prolongation of storage time,the Ho value of fruit at each maturity showed an orderly slow downward trend,the a*value showed an orderly upward trend,the L*value decreased slightly during storage,and the changes of b*value and c*value all showed firstly upward,then downward and upward trend.a*value and H0 value of fruits at 70%,80%,and 90%maturity stored for 13 d,7 d and 1 d made approximation to that at 100%maturity stored for 0 d.Water loss rate of fruit showed parabola rising,and the water loss rate at 70%maturity was higher than that at other maturities.When fruits were stored for 13 d,the water loss rate reached 4.15%.After 4 d-storage,the wrinkled fruit rate at 100%maturity increased rapidly,up to 34.71%when stored for 13 days,and the wrinkled fruit rate at 80%and 90%maturity increased slowly,and the wrinkled fruit rate at 70%maturity could not be found.Rotten fruit rate increased with the prolongation of storage time and fruits at 100%maturity had the highest rotten fruit rate,and rotten fruit rate was as high as 44.29%when storage time reached 13 days,followed by fruits at 70%maturit
作者
许奇志
陈秀萍
邓朝军
蒋际谋
XU Qizhi;CHEN Xiuping;DENG Chaojun;JIANG Jimou(Fruit Research Institute,Fujian academy of Agricultural Sciences/Fujian Breeding Engineering Technology Research Center for Longan and Loquat,Fuzhou 350013,Fujian,China)
出处
《果树学报》
CAS
CSCD
北大核心
2019年第12期1744-1753,共10页
Journal of Fruit Science
基金
福建省“五新”项目(闽发改投资[2018]206号)
农业部物种品种资源保护(热带作物)项目(151721301354051701,111821301354052008)
福建省农业科学院科技创新团队建设(STIT2017-1-4)
福建省科技厅星火项目(217S0009)
关键词
枇杷
成熟度
鲜果
贮藏效果
Loquat
Maturity
Fresh fruit
Storage quality
