摘要
【目的】探究苹果果实发绵与品质、酶活性变化的相关关系具有重要意义。【方法】以元帅系品种天汪1号为试材,测定分析其果实不同发育期品质、酶活性变化以及与果肉发绵的相关性,探明影响果肉发绵的关键酶和品质指标。【结果】随着果实成熟度的增加,果肉硬度、含水量、可滴定酸含量显著降低,而可溶性糖含量显著增加;可溶性固形物、VC含量呈先升后降的变化特征。果实中丙二醛(MDA)、多聚半乳糖醛酸酶(PG)、淀粉酶(AM)活性随果实发育进程呈“升-降-升”变化,β-半乳糖苷酶(β-Gal)和纤维素酶(Cx)呈“升-降”趋势,而果胶甲酯酶(PME)显著上升。苹果果实冷藏(4℃)条件下,随贮藏期延长,果实可溶性糖含量显著增高;而水分、可溶性固形物、可滴定酸、VC含量均显著下降,果肉硬度冷藏60 d后显著下降。果实中PG、AM、PME活性随贮藏期显著上升,而Cx活性显著下降,MDA和β-Gal活性变化不大。果实硬度和水分与PME、PG和AM均表现为极显著负相关,与β-Gal为极显著或显著负相关,MDA为显著负相关,而与Cx呈极显著或显著正相关。影响果实硬度、含水量的酶活性排序分别为:PME>AM>PG>Cx>β-Gal>MDA与AM>PME>PG>Cx>β-Gal>MDA。果肉硬度和水分均与可溶性糖呈极显著负相关,而与VC、可滴定酸呈极显著或显著正相关。【结论】综合分析认为,影响元帅系苹果果实发绵的关键酶为PME、PG和AM;影响果实发绵的品质指标除果肉硬度和水分外,VC、可溶性糖和可滴定酸也影响果实发绵的程度。
【Objective】To investigate the correlation between apple fruit morulae and changes in quality and enzyme activities.【Method】Quality,enzyme activity and correlation with flesh development were analyzed at different development stages of Marshal variety Tianwang 1,and the main enzymes and quality indices affecting flesh development were investigated and analyzed.【Result】With increasing fruit maturity,the firmness,water content and titratable acid content of the pulp decreased significantly,while the soluble sugar content increased significantly;the content of soluble solids and VC first increased and then decreased.The activities of malondialdehyde(MDA),polygalacturonase(PG)and amylase(AM)in the fruit changed from"up down up"with the development of the fruit,β-galactosidase(β-Gal)and cellulase(Cx)showed an"up down"trend,while pectin methylesterase(PME)increased significantly.Under cold storage(4℃),the soluble sugar content of apple fruit increased significantly with the prolongation of the storage period;the contents of water,soluble solids,titratable acid and VC decreased significantly,and the firmness of the pulp decreased significantly after 60 days of cold storage.The activities of PG,AM and PME in fruit increased significantly with storage,while the activities of Cx decreased significantly,MDA andβ-Gal activity changed little.Fruit firmness and water content were significantly negatively correlated with PME,PG and AMβ-Gal is highly significant or significantly negative correlation,MDA is significantly negative correlation and Cx is highly significant or significantly positive correlation.The order of enzyme activities affecting fruit firmness and water content was PME>AM>PG>Cx>β-Gal>MDA and AM>PME>PG>Cx>β-Gal>MDA.The firmness and water content of the pulp were negatively correlated with soluble sugars,but positively correlated with VC and titratable acid.【Conclusion】The main enzymes affecting fruit development in Marshall are PME,PG and AM;the quality indices affecting fruit development
作者
徐紫兆
刘小勇
任静
张帆
陈佰鸿
XU Zizhao;LIU Xiaoyong;REN Jing;ZHANG Fan;CHEN Baihong(College of Horticulture,Gansu Agricultural University,Lanzhou 730070,China;Institute of Fruit and Floriculture of Gansu Academy of Agricultural Sciences,Lanzhou 730070,China)
出处
《甘肃农业大学学报》
CAS
CSCD
北大核心
2024年第4期121-129,共9页
Journal of Gansu Agricultural University
基金
甘肃省技术创新引导计划项目(23CXNA0003)
甘肃省现代农业科技支撑体系区域创新中心重点科技项目(2022GAAS03)
静宁县苹果营养诊断及果园土壤质量提升技术研究与应用(JNJY2022ZC-068,JNJY2023ZC-132)。
关键词
果肉发绵
酶活性
果实品质
花牛苹果
soft pulp
enzyme activity
fruit quality
Huaniu apple
