Analysis on the changes and correlations of sugar and organic acid contents in Chinese dwarf cherry [Cerasus humilis (Bge.) Sok.] during different development stages
-
摘要: 目的:研究欧李果实中糖酸特点及在不同发育阶段的含量动态变化,探讨欧李果实糖酸积累规律以及不同种类糖酸间的相关性。方法:以京欧1号、京欧2号和京欧3号欧李品种为材料,用高效液相色谱法测定欧李果实在不同发育期蔗糖、葡萄糖、果糖、山梨糖醇、苹果酸、柠檬酸、琥珀酸、酒石酸和草酸含量。结果:欧李果实总糖和总酸含量高低顺序均为京欧3号>京欧1号>京欧2号。欧李果实总糖含量在坐果后着色期内增长趋势缓慢,果实发育后期总糖含量迅速增长,总酸含量随着果实成熟逐渐升高,京欧1号和京欧2号果实中总酸含量在完熟前一周略有下降,总糖含量的变化速率大于总酸含量变化速率。蔗糖、葡萄糖和果糖在绿熟期和着色期增长趋势缓慢,商熟期各种糖含量迅速增长,果实完熟时达到最高点,苹果酸含量整体呈上升趋势,在果实完熟前一周下降,而柠檬酸、草酸和琥珀酸随着果实的成熟含量降低。欧李果实中糖酸比与蔗糖含量正相关性最强,与草酸含量负相关性最强,糖酸比随坐果后天数呈显著指数函数y=0.05e(0.04x)变化趋势。结论:蔗糖与苹果酸的含量是影响欧李果实风味的主要因素,果实商熟期到果实完熟期是欧李果实生长、糖酸积累的关键时期。Abstract: Objective: To study the characteristics and the dynamic change of sugar and acid during fruit development of Chinese dwarf cherry.Method: High performance liquid chromatography methods were used to identify and quantify sugar and organic acid contents during different developmental stages of three Chinese dwarf cherry[Cerasus humilis ( Bge.) Sok.]cultivars ( Jing ou 1, Jing ou 2 and Jing ou 3) .Result: The results manifested that the order of the total sugar and total acid contents were‘Jing ou 3', ‘Jing ou 1', ‘Jing ou 2 '. The total sugar content of Chinese dwarf cherry fruit showed a slow growth trend in color period and increased rapidly in the late stage of fruit development, the total acid content were gradually increased with maturity, declined slightly in a week before the fruit maturity in the fruits of Jing on 1 and Jing on 2.And the change rate of total sugar was hiqher than the rate of total acid. Sucrose, glucose and fructose had a slow growth trend in the fruit mature-green stage and coloring period, then the contents were increased rapidly, and reached the highest point when ripe, malic acid content showed a rising trend in general, and decreased a week before ripening. Citric acid, oxalic acid and succinate contents were decreased with the ripening of the fruit.The sugar-acid ratio had the strongest positive correlation with sucrose content, had the strongest negative correlation with oxalic acid.The relation of sugar-acid ratio with the days after fruit setting was exponential function of y = 0.05e ( 0. 04x) . Conclusion: The content of sucrose and malic acid were the main factors influencing fruit flavor of Chinese dwarf cherry.The commercial stage to ripe stage was the key period for growth and accumulation of acids and sugars in of Jing ou 1, Jing ou 2 and Jing ou 3 Chinese dwarf cherry fruits.
-
Key words:
- Chinese dwarf cherry /
- fruit development /
- sugar /
- organic acid /
- dynamic change
-
[1] 周家华, 兰彦平, 姚砚武, 等.欧李果汁加工工艺研究[J].食品工业科技, 2007, 28 (8) :146-147, 150. [2] 潘艳芳, 王威, 郝晓磊, 等.欧李醋饮料加工工艺研究[J].饮料工业, 2014, 17 (12) :19-22. [3] 李治国, 王有信, 王玉峰, 等.欧李加工品种与贮藏加工利用[J].农产品加工:学刊, 2005, 34 (3) :21-24. [4] 冯媛媛, 李雪丹, 桑亚新, 等.微波渗糖技术加工低糖欧李果脯[J].食品科技, 2015, 40 (07) :103-109. [5] 郑丽静, 聂继云, 闫震.糖酸组分及其对水果风味的影响研究进展[J].果树学报, 2015, 32 (2) :304-312. [6] 莫愁.基于糖酸和酚类物质的欧李种质资源果实品质评价研宄[D].北京:北京中医药大学, 2015.25-30. [7] Lakkakula, Anantha, Geaghan, et al.A cafeteria-based tasting program increased liking of fruits and vegetables by lower, middle and upper elementary school-age children[J].Appetite, 2011, 57 (1) :299-302. [8] 王立霞, 冀晓昊, 安萌萌, 等.几个功能型苹果优株果实风味品质的评价[J].果树学报, 2014, 31 (05) :753-759. [9] 王鹏飞, 张建成, 曹琴, 等.欧李果实着色期糖酸含量的变化规律[J].山西农业科学, 2014, 42 (1) :25-28. [10] 王鹏飞, 曹琴, 何永波, 等.欧李果实发育期糖和酸组分及其含量的动态变化特性[J].西北植物学报, 2011, 31 (7) :1411-1416. [11] 王鹏飞, 薛晓芳, 穆晓鹏, 等.不同酸度欧李果实有机酸积累特性与相关代谢酶活性分析[J].中国农业科学, 2013, 46 (19) :4101-4109. [12] Mo C, Li W D, He Y X, et al.Variability in the sugar and organic acid composition of the fruit of 57 genotypes of Chinese dwarf cherry[Cerasus humilis (Bge.) Sok][J].Journal of Horticultural Science&Biotechnology, 2015, 90 (4) :419-426. [13] 和银霞, 李卫东, 叶丽琴, 等.采前喷钙对贮藏期欧李果实糖酸含量变化的影响[J].食品科学, 2016, 37 (14) :247-252. [14] 梁俊, 郭燕, 刘玉莲, 等.不同品种苹果果实中糖酸组成与含量分析[J].西北农林科技大学学报:自然科学版, 2011, 39 (10) :163-170. [15] 王柏松, 高文民, 马小雪, 等.苹果等4种水果果实糖酸组成及风味特点研究[J].湖南农业科学, 2014, 20 (18) :50-53. [16] 魏国芹, 孙玉刚, 孙杨, 等.甜樱桃果实发育过程中糖酸含量的变化[J].果树学报, 2014, 31 (s1) :103-109. [17] Janes H, Ardel P, Kahu K, et al.Some biological properties and fruit quality parameters of new sweet cherry cultivars and perspective selections[J].Agronomy Research, 2010, 8 (3) :583-588. [18] 赵树堂, 关军锋, 孟庆瑞, 等.李果实发育过程中糖、酸、维生素C含量的变化[J].果树学报, 2004, 21 (6) :612-614. [19] Bae H, Yun S K, Yoon I K, et al.Assessment of organic acid and sugar composition in apricot, plumcot, plum, and peach during fruit development[J].Journal of Applied Botany and Food Quality, 2014, 87 (2) :24-29. [20] 陈美霞, 陈学森, 慈志娟, 等.杏果实糖酸组成及其不同发育阶段的变化[J].园艺学报, 2006, 33 (4) :805-808. -
点击查看大图
计量
- 文章访问数: 156
- HTML全文浏览量: 23
- PDF下载量: 397
- 被引次数: 0
下载:
