Study on Accumulation of Sugar and Acid Components and Softening Related Components of “Luobie” Cherry Fruit in the Different Development Stages

QI Yong; HAN Xiumei; SONG Sha; FENG Jianwen; ZHANG Min; WU Yawei

doi:10.13386/j.issn1002-0306.2021040194

Volume 42 Issue 21

Oct. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(21): 344-352. > DOI: 10.13386/j.issn1002-0306.2021040194

QI Yong, HAN Xiumei, SONG Sha, et al. Study on Accumulation of Sugar and Acid Components and Softening Related Components of “Luobie” Cherry Fruit in the Different Development Stages[J]. Science and Technology of Food Industry, 2021, 42(21): 344−352. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040194.

Citation:

PDF (2597 KB)

Study on Accumulation of Sugar and Acid Components and Softening Related Components of “Luobie” Cherry Fruit in the Different Development Stages

Guizhou Institute of Fruit Tree Science, Guiyang 550006, China

More Information

Received Date: April 25, 2021
Available Online: September 01, 2021

Graphical Abstract

Abstract

Abstract

Using Guizhou local variety“Luobie”cherry as the test material, and the primary metabolites as well as fruit softening-related enzyme activities during fruit development were quantified, subsequently, the characteristics of the accumulation of sugar and acid components during fruit development and the changes in fruit softening-related enzyme activities and their relationships were carried out. The results showed that the sugar accumulation of “Luobie” cherry at different stages of fruit development was dominated by the two reducing sugars of glucose and fructose, accounted for 79.17%~88.23% of the total sugar content, the malic acid content accounted for more than 98% of the total acid, which was a typical hexose accumulation type and malic fruit type. The content of propectin was higher in the early stage of fruit development of “Luobie” cherry. With the development of the fruit, the activities of pectin lyase and polygalacturonase first increased and then gradually decreased during the fruit development stage. The activity reached the highest value, and then the activity was significantly reduced (P<0.05) during the color transition period. Pectin lyase and polygalacturonase promoted the degradation of propectin, which made the protopectin content in the fruit significantly decrease and the soluble pectin content significantly increase (P<0.05). In the process of fruit development, the activities of α-amylase and β-amylase first increased and then decreased, which hydrolyzed starch into reducing sugars, so that the starch content gradually decreased. Aldehydes were the most abundant substances in the aroma components of cherry fruits. Among them, the richer content was 3-hexanal, and the richness continued to decrease with the development of the fruit. The rich tasty amino acid (aspartic acid, glutamic acid) played a role in the cherry flavor and quality.
- Luobie cherry,
- soluble sugar,
- organic acid,
- amino acid,
- pectin,
- softening related enzymes

FullText(HTML)

References (38)

References

[1]	赵胜锦, 张放. 不同温度贮藏对中国樱桃软化进程中果胶及相关酶的影响[J]. 食品工业科技,2014(18):342−346. [ZHAO Shengjin, ZHANG Fang. Effect of different temperature storage on pectin and related enzyme activities in soften of Chinese cherry[J]. Science and Technology of Food Industry,2014(18):342−346.
[2]	李航, 陶海青, 陈益香, 等. 2种中国樱桃果实有机酸积累及代谢相关酶活性的研究[J]. 西北农业学报,2019,28(12):2019−2026. [LI Hang, TAO Haiqing, CHEN Yixiang, et al. Evaluation of organic acid accumulation and metabolism related enzymes activities in two chinese cherry fruits[J]. Acta Agriculturae Boreali-occidentalis Sinica,2019,28(12):2019−2026.
[3]	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. [ZHENG Lijing, NIE Jiyun, YAN Zhen. Advances in research on sugars, organic acids and their effects on taste of fruits[J]. Journal of Fruit Science,2015,32(2):304−312.
[4]	赵树堂. 李果实发育过程中糖、酸、Vc及矿质元素含量变化[D]. 保定: 河北农业大学, 2003. ZHAO Shutang. Changes of sugar, acid, VC and mineral elements in plum fruit during its development[D]. Baoding: Agricultural University of Hebei, 2003.
[5]	Visser T, Verhaegh J J. Inheritance and selection of some fruit characters of apple. I. Inheritance of low and high acidity[J]. Euphytica,1978,27(3):753−760. doi: 10.1007/BF00023711
[6]	Usenik V, Fabcic J, Stampar F. Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.)[J]. Food Chemistry,2008,107(1):185−192. doi: 10.1016/j.foodchem.2007.08.004
[7]	Racquel S, Williams, Noureddine Benkeblia. Biochemical and physiological changes of star apple fruit (Chrysophyllum cainito) during different “on plant” maturation and ripening stages[J]. Scientia Horticulturae,2018,236:36−42. doi: 10.1016/j.scienta.2018.03.007
[8]	Latocha P, Krupa T, Jankowski P, et al. Changes in postharvest physicochemical and sensory characteristics of hardy kiwifruit (Actinidiaarguta and its hybrid) after cold storage under normal versus controlled atmosphere[J]. Postharvest Biology & Technology,2014,88:21−33.
[9]	李孟洁, 李红兵, 张丽娟, 等. 小麦灌浆期子粒淀粉合成关键酶活性对不同水氮条件的响应[J]. 作物杂志,2015(5):128−133. [LI Mengjie, LI Hongbing, ZHANG Lijuan, et al. Effects of different water and nitrogen conditions on the activities of starch biosynthesis enzymes in wheat grain filling stage[J]. Crops,2015(5):128−133.
[10]	Girard B, Kopp T G. Physicochemical characteristics of selected sweet cherry cultivars[J]. J Agric Food Chem,1998,46(2):471−476. doi: 10.1021/jf970646j
[11]	刘娜, 岳冬, 鲁博, 等. 黄果番茄果实部分风味品质及氨基酸组成分析[J]. 食品与生物技术学报,2016,35(10):1081−1087. [LIU Na, YUE Dong, LU Bo, et al. Analysis of amino acid composition and flavor quality-related indexes of yellow-and red-fruited tomato species[J]. Journal of Food Science and Biotechnology,2016,35(10):1081−1087. doi: 10.3969/j.issn.1673-1689.2016.10.011
[12]	An H, Li L, Chen F, et al. Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 chinese cherry cultivars at 2 ripening stages[J]. Journal of Food Science,2010,73(6):N17−N22.
[13]	潘永贵, 谢江辉. 现代果蔬采后生理[M]. 北京: 化学工业出版社, 2009. PAN Yonggui, Xie Jianghui. Postharvest physiology of modern fruits and vegetables[M]. Beijing: Chemical Industry Press, 2009.
[14]	沈颖, 王玉霞, 张福兴, 等. 核果类果实成熟软化机理研究进展[J]. 烟台果树,2019(2):7−9. [SHEN Ying, WANG Yuxia, ZHANG Fuxing, et al. Research progress on ripening and softening mechanism of drupe fruit[J]. Yantai Fruit Trees,2019(2):7−9. doi: 10.3969/j.issn.1005-9938.2019.02.005
[15]	张鹏龙, 陈复生, 杨宏顺, 等. 果实成熟软化过程中细胞壁降解研究进展[J]. 食品科技,2010,35(11):62−66. [ZHANG Penglong, CHEN Fusheng, YANG Hongshun, et al. Advances in cell wall degradation during fruit ripening and softening[J]. Food Science and Technology,2010,35(11):62−66.
[16]	陆定志, 傅家瑞, 宋松泉. 植物衰老及其调控[M]. 北京: 中国农业出版社, 1997. LU Dingzhi, FU Jiarui, SONG Songquan. Plant senescence and its regulation[M]. Beijing: China Agriculture Press, 1997.
[17]	胡留申, 董晓颖, 李培环, 等. 桃果实成熟前后细胞壁成分和降解酶活性的变化及其与果实硬度的关系[J]. 植物生理学报,2007,43(5):837−841. [HU Liushen, DONG Xiaoying, LI Peihuan, et al. Changes in cell wall composition and degrading enzyme activities of peach fruit before and after ripening and their relationship with fruit hardness[J]. Journal of Plant Physiology,2007,43(5):837−841.
[18]	张进献, 李冬杰, 张广华, 等. 不同钙处理对采后草莓果实细胞壁酶活性、果胶含量的影响[J]. 北方园艺,2006(2):24−26. [ZHANG Jinxian, LI Dongjie, ZHANG Guanghua, et al. Effects of different calcium treatments on cell wall enzyme activity and pectin content of postharveld strawberry[J]. The North Garden,2006(2):24−26. doi: 10.3969/j.issn.1001-0009.2006.02.010
[19]	Fils-Lycaon B, Buret M. Loss of firmness and changes in pectic fractions during ripening and overripening of sweet cherry[J]. Applied Catalysis A General,1990,326(2):143−151.
[20]	Huber D J. The role of cell wall hydrolases in fruit softening[J]. Horticultural Reviews,1983,5:169−219.
[21]	梁洁玉, 朱丹实, 吕佳煜, 等. 李子采后软化过程中细胞壁酶活性对果胶降解的影响[J]. 食品工业科技,2015(10):344−348. [LIANG Jieyu, ZHU Danshi, LV Jiayu, et al. Effect of cell wall enzyme activity on the degredation of pectin during postharvest softening of plum fruit[J]. Science and Technology of Food Industry,2015(10):344−348.
[22]	Celia M M, John O, Seymour G B. Pectatelyases, cell wall degradation and fruit softening[J]. Journal of Experimental Botany,2002(377):2115−2119.
[23]	Sheng L, Shen D D, Luo Y, et al. Exogenousγ-aminobutyric acid treatment affects citrate and amino acid accumulation to improve fruit quality and storage performance of postharvest citrus fruit[J]. Food Chemistry,2017,216:138−145. doi: 10.1016/j.foodchem.2016.08.024
[24]	Zhao C, Nambou K, Wei L, et al. Evaluation of metabolome sample preparation methods regarding leakage reduction for the oleaginous yeast Yarrowia lipolytica[J]. Biochemical Engineering Journal,2014,82:63−70. doi: 10.1016/j.bej.2013.11.004
[25]	Zhang H, Xie Y, Liu C, et al. Comprehensive comparative analysis of volatile compounds in citrus fruits of different species[J]. Food Chemistry,2017,230:316. doi: 10.1016/j.foodchem.2017.03.040
[26]	秦新惠, 张涛, 张永久. 甜樱桃果实发育中糖酸组分及组织结构的变化规律[J]. 经济林研究,2020,38(3):68−75. [QIN Xinhui, ZHANG Tao, ZHANG Yongyong. Changes of carbohydrate and acid components and tissue structure during fruit development of sweet cherry[J]. Economic Forest Research,2020,38(3):68−75.
[27]	陈俊伟, 张上隆, 张良诚. 果实中糖的运输、代谢与积累及其调控[J]. 植物生理与分子生物学学报,2004(1):1−10. [CHEN Junwei, ZHANG Shanglong, ZHANG Liangcheng. Transport, metabolism and accumulation of sugar in fruit and their regulation[J]. Plant Physiology and Molecular Biology,2004(1):1−10.
[28]	Pangborn R M. Relative taste intensities of selected sugars and organic acidsa[J]. Journal of Food Science,1963,28(6):726−733. doi: 10.1111/j.1365-2621.1963.tb01680.x
[29]	李航. 两种中国樱桃果实糖酸积累和代谢相关酶及其基因表达的研究[D]. 雅安: 四川农业大学, 2019. LI Hang. Studies on the accumulation of sugar and acid, metabolism related enzymes and gene expression of two Chinese cherry fruits[D]. Yaan: Sichuan Agricultural University, 2019.
[30]	Chang L. The sweetness of sugars[J]. Journal of South China University of Technology,2002,30(1):90−92.
[31]	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(4):110−113. [CHEN Meixia, CHEN Xuesen, CI Zhijuan, et al. The composition of sugar and acid in apricot fruit and its changes at different developmental stages[J]. Journal of Horticulture,2006(4):110−113.
[32]	朱更瑞, 王新卫, 曹珂, 等. 不同生态品种群桃果实糖酸及其组分含量分析[J]. 植物遗传资源学报,2017,18(5):891−904. [ZHU Gengrui, WANG Xinwei, CAO Ke, et al. Content of sugar and acid and its components in peach fruit of different ecological varieties[J]. Journal of Plant Genetic Resources,2017,18(5):891−904.
[33]	刘怀锋. 葡萄果实糖酸构成特点, 遗传规律及庶糖与相关代谢酶关系的研究[D]. 北京: 中国农业大学, 2005. LIU Huaifeng. Studies on the composition characteristics of sugar and acid, genetic law and the relationship between sugar and related metabolic enzymes in grape fruit[D]. Beijing: China Agricultural University, 2005.
[34]	王思威, 刘艳萍, 王潇楠, 等. 基于高效液相色谱-三重四极杆串联质谱技术测定鲜荔枝果肉中10种有机酸含量[J]. 农药学学报,2019,21(3):359−365. [WANG Siwei, LIU Yanping, WANG Xiaonan, et al. Determination of organic acids in fresh litchi pulp by high performance liquid chromatography-triple quadrupole tandem mass spectrometry[J]. Journal of Pesticide Science,2019,21(3):359−365.
[35]	王婷, 王永章, 刘更森, 等. 红灯甜樱桃果实发育过程中糖代谢规律及相关酶活性变化[J]. 落叶果树,2008(4):15−17. [WANG Ting, WANG Yongzhang, LIU Gengsen, et al. Changes of sugar metabolism and related enzyme activities during fruit development of red sweet cherry[J]. Deciduous Fruit Trees,2008(4):15−17. doi: 10.3969/j.issn.1002-2910.2008.04.007
[36]	岳英, 鲁晓燕, 刘艳, 等. 梨不同品种果实硬度与果胶含量的相关性研究[J]. 北方园艺,2011(15):15−17. [YUE Ying, LU Xiaoyan, LIU Yan, et al. Study on the correlation between fruit hardness and pectin content of different pear varieties[J]. The North Garden,2011(15):15−17.
[37]	薛炳烨, 束怀瑞. 肥城桃两品系果实细胞壁成分和水解酶活性的比较[J]. 园艺学报,2004(4):499−501. [XUE Bingye, SHU Huairui. Comparison of cell wall composition and hydrolase activity of two strains of peach from feicheng[J]. Journal of Horticulture,2004(4):499−501. doi: 10.3321/j.issn:0513-353X.2004.04.016
[38]	Mattheis J P, Buchanan D A, Fellman J K. Identification of head space volatile compounds from 'Bing' sweet cherry fruit[J]. Phytochemistry,1992,31(3):775−777. doi: 10.1016/0031-9422(92)80012-4

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	柳富杰，黄释慧，潘莉莉. 纳米碳酸钙表面改性沸石对模拟蔗汁中酚酸的吸附性能. 食品与机械. 2024(01): 33-39 .
2.	玉澜，时倩倩，文胜，陈燕萌，兰兴先，蒋才云. 白云石/三聚氰胺复合材料制备及吸附结晶紫性能研究. 化学研究与应用. 2024(08): 1718-1724 .
3.	陈燕萌，陈广成，蒋才云. 沃柑皮基活性炭的制备及其对结晶紫的吸附研究. 化学研究与应用. 2023(06): 1387-1395 .
4.	王未君，杨博，李文林，马旋，刘昌盛. 不同种类二氧化硅的表征及其在浓香菜籽油低温吸附精炼中的应用. 食品科学. 2023(16): 1-7 .