摘要
【目的】探讨油柿果实成熟过程中生理指标的变化规律,为油柿资源的深入开发利用提供理论依据。【方法】以不同时期油柿果实为试材,测定成熟过程中单宁、总酚、黄酮、可溶性糖、果糖、葡萄糖、蔗糖、果胶含量以及半乳糖醛酸酶(PG)、果胶裂解酶(PL)和果胶甲酯酶(PME)活性的变化规律,并分析其相关性。【结果】油柿果实成熟软化过程中,可溶性单宁、总酚和黄酮含量不断降低,不溶性单宁、水溶性果胶(WSP)、离子结合果胶(ISP)含量呈上升的变化趋势,共价结合果胶(CSP)含量先上升后下降;PME活性逐渐上升,PG和PL活性在果实成熟后期显著上升;果糖和葡萄糖含量逐渐上升,蔗糖含量显著下降,其中葡萄糖>果糖>蔗糖,糖积累类型为己糖积累型;PG、PME和PL活性与可溶性单宁、总单宁、总酚及黄酮含量呈极显著负相关关系,与果糖、葡萄糖含量呈极显著正相关关系,WSP和ISP含量均与PG、PL活性呈极显著正相关,CSP含量与PG、PL活性呈极显著负相关关系,ISP含量与PME呈极显著正相关关系。【结论】油柿果实成熟软化过程中,可溶性单宁含量逐渐下降至可食用阈值以下,PG、PME和PL酶参与催化细胞壁果胶组分降解,从而引起油柿果实果胶组分的变化、可溶性糖含量升高以及活性成分的变化。
【Objective】In order to provide a theoretical basis for the further utilization of Diospyros oleifera Cheng fruit,the physiological qualities during fruit ripening were evaluated.【Method】The changes of tannin,total polyphenols and flavonoids,soluble sugar,fructose,glucose,sucrose and pectin content,activity of polygalacturonase(PG),pectin methylesterase(PME)and pectin lyase(PL)enzymes were studied.【Result】The contents of soluble tannin,total polyphenols and flavonoids decreased continuously during the fruit ripening and softening process of Diospyros oleifera Cheng,while the contents of insoluble tannin,water soluble pectin(WSP)and ironic soluble pectin(ISP)showed an increasing trend,and the content of covalent soluble pectin(CSP)first increased and then decreased.The activity of PME increased gradually,and the activity of PG and PL increased significantly at the later stage of fruit ripening.The content of fructose and glucose increased gradually,while the content of sucrose decreased significantly,the content of glucose>fructose>sucrose,and the sugar accumulation was hexose accumulation type.Correlation analysis showed that PG,PME and PL activity were significantly negative correlation with soluble tannin,total tannin,polyphenols and flavonoids contents,and significantly positive correlation with fructose and glucose contents;WSP and ISP contents were significantly positive correlation with PG,PL activity,CSP content and PG,PL activity were significantly negative correlation relationship,ISP content were significantly positive correlation with PME.【Conclusion】During the ripening and softening process,the content of soluble tannin decreased to below edible threshold,PG,PME and PL enzymes were involved in the degradation of pectin in cell wall,which resulted in the change of pectin composition,the increase of soluble sugar content and the change of active components in Diospyros oleifera Cheng fruit.
作者
韩卫娟
傅建敏
王丽媛
王艺儒
刁松锋
李华威
孙鹏
索玉静
HAN Weijuan;FU Jianmin;WANG Liyuan;WANG Yiru;DIAO Songfeng;LI Huawei;SUN Peng;SUO Yujing(Paulownia Research and Development Center,National Forestry and Grassland Administration,Zhengzhou 450003,Henan,China;Key Laboratory of Non-timber Forest Germplasm Enhancement&Utilization of National Forestry and Grassland Administration,Zhengzhou 450003,Henan,China)
出处
《中南林业科技大学学报》
CAS
CSCD
北大核心
2021年第9期14-21,共8页
Journal of Central South University of Forestry & Technology
基金
国家重点研发计划项目(2019YFD1001200)
中国林科院基本科研业务费专项资金项目(CAFYBB2019MA005)
河南省科技攻关项目(192102110061)。
关键词
油柿
成熟软化
果胶组分
果胶降解酶
Diospyros oleifera Cheng
ripening and softening
pectin composition
pectin degrading enzyme
