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中国农学通报

中国农学通报 ›› 2023, Vol. 39 ›› Issue (7): 140-145.doi: 10.11924/j.issn.1000-6850.casb2022-0273

• 食品·营养·检测·安全 • 上一篇    下一篇

留树保鲜技术对油甘果实品质的影响

邵雪花1(), 匡石滋1, 黄建辉2, 欧阳嘉敏2, 万妍2, 赖多1()   

  1. 1 广东省农业科学院果树研究所/农业农村部南亚热带果树生物学与遗传资源利用重点实验室/广东省热带亚热带果树研究重点实验室，广州 510640
    2 广东省中山市坦洲镇农业服务中心，广东中山 528400
  • 收稿日期:2022-04-12 修回日期:2022-09-29 出版日期:2023-03-05 发布日期:2023-03-15
  • 通讯作者: 赖多，男，1984年出生，广东茂名人，副研究员，博士，研究方向为果树栽培育种。通信地址：510640 广东省广州市天河区大丰路二街80号 果树研究所，Tel：020-38765935，E-mail：laiduo@gdaas.cn。
  • 作者简介:

    邵雪花，女，1983年出生，宁夏石嘴山人，助理研究员，博士，研究方向为果树栽培育种。通信地址：510640 广东省广州市天河区大丰路二街80号 果树研究所，Tel：020-38765935，E-mail：。

  • 基金资助:
    广东省农业调查和普查项目“农业野生植物资源调查、收集与评价（果树）”(2021KJ269); 广东省乡村振兴战略专项资金项目“油甘果新品种引进培育示范及矮化栽培技术研究应用”，“汕尾市华侨管理区油甘产业研究工作站”(粤农计[2018]37号，2021工作站05)

Effects of On-tree Storage on the Fruit Quality of Phyllanthus emblica

SHAO Xuehua1(), KUANG Shizi1, HUANG Jianhui2, OUYANG Jiamin2, WAN Yan2, LAI Duo1()   

  1. 1 Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences/ Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs/ Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640
    2 Agricultural Service Center, Tanzhou Town, Zhongshan City, Guangdong Province, Zhongshan, Guangdong 528400
  • Received:2022-04-12 Revised:2022-09-29 Online:2023-03-05 Published:2023-03-15

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摘要：

为探究留树保鲜技术在油甘生产中的可行性，以‘上湖仙’油甘正季果（11月采摘）和留树保鲜果（1月采摘、4月采摘）为试验材料，采用微量法测定果实的氨基酸（半胱氨酸、谷氨酸、赖氨酸、脯氨酸和羟脯氨酸）、糖（总糖、还原糖和蔗糖）、营养成分（水溶性果胶、单宁、纤维素和还原型抗坏血酸）、功能性成分（总抗氧化能力、类黄酮、原花青素和总酚）和活性酶（碱性磷酸酶、酸性磷酸酶、羧酸酯酶、超氧化物歧化酶、过氧化物酶、过氧化氢酶、多酚氧化酶和乙酰胆碱酯酶）等24个指标。结果表明，‘上湖仙’油甘留树保鲜与正季采收相比，氨基酸含量呈显著上升趋势(P<0.05)，且积累量与留树保鲜的时间呈正比；果实中总糖、蔗糖和还原糖的含量均显著下降，且留树保鲜时间越长下降程度越显著；水溶性果胶的含量与正季油甘相比差异不显著(P>0.05)；单宁和纤维素含量与正季油甘相比显著降低，还原型抗坏血酸的含量显著升高；总抗氧化能力、原花青素、类黄酮和总酚含量均呈显著下降趋势(P<0.05)，其中总酚含量下降了77.75%。油甘果实中8种酶活性测定结果表明，留树保鲜与正季采收相比，酸性磷酸酶、过氧化氢酶、多酚氧化酶和乙酰胆碱酯酶含量均显著降低，而碱性磷酸酶、羧酸酯酶、超氧化物歧化酶和过氧化物酶含量显著升高，其中过氧化物酶提升1.5倍，酸性磷酸酶下降了75.42%。‘上湖仙’油甘留树保鲜虽然会稍微降低果实的糖含量和抗氧化能力，但是可增加氨基酸和还原型抗坏血酸（维生素C）的含量，减少单宁、酚类和纤维素的积累而降低果实的涩味、增加化渣率，从而提升果实口感和商品性，可在油甘生产中推广应用。

关键词: 油甘, 留树保鲜, 果实品质, 营养成分, 酶活力, 口感

Abstract:

This study evaluated the changes of fruit quality of Phyllanthus emblica treated by on-tree storage (OTS) technology to explore the feasibility of on-tree storage in P. emblica production. Taking ‘Shanghuxian’ seasonal fruits (picked in November) and fresh OTS fruits (picked in January and April) as test materials, a total of 24 indicators of the fruits, including the amino acids (cysteine, glutamic acid, lysine, proline and hydroxyproline), sugars (total sugar, reducing sugar and sucrose), nutrients (water-soluble pectin, tannins, cellulose and reduced ascorbic acid), functional components (total antioxidant capacity, flavonoids, procyanidins and total phenols) and enzymes activities (alkaline phosphatase, acid phosphatase, carboxylesterase, superoxide dismutase, peroxidase, catalase, polyphenol oxidase and acetylcholinesterase), were determined by the micromethod. The results showed that compared with seasonal fruits, the amino acid content of ‘Shanghuxian’ OTS fruits showed a significant upward trend (P<0.05), and the accumulation of amino acids was proportional to the time of the OTS. The contents of total sugar, sucrose and reducing sugar in ‘Shanghuxian’ all decreased significantly, and the longer the time of OTS, the more significant the decrease was. There was no significant difference in the content of water-soluble pectin between the OTS fruits and the seasonal fruits (P>0.05). The tannin and cellulose contents of the OTS fruits were significantly lower than those of the seasonal fruits, while the content of reduced ascorbic acid significantly increased. The total antioxidant capacity, and the content of proanthocyanidins, flavonoids and total phenolic of the OTS fruits showed a significant downward trend compared with those of the season fruits (P<0.05), among which the total phenolic content decreased by 77.75%. The determination results of the activities of eight enzymes in ‘Shanghuxian’ showed that the contents of acid phosphatase, catalase, polyphenol oxidase and acetylcholinesterase were significantly decreased after OTS, while the contents of alkaline phosphate, carboxylesterase, superoxide dismutase and peroxidase were significantly increased. Among them, the content of peroxidase in the OTS fruits was 1.5 times higher than that of the seasonal fruits, and the acid phosphatase decreased by 75.42%. To sum up, the OTS of ‘Shanghuxian’ could slightly reduce the sugar content and antioxidant capacity of the fruits, but it could increase the content of amino acids and reduced ascorbic acid (vitamin C), and reduce the accumulation of tannins, phenols and cellulose. The OTS technology could reduce the astringency of the fruits and increase the rate of slag, thereby improving the taste and marketability of the fruits. The technology could be popularized and applied in the production of P. emblica.

Key words: Phyllanthus emblica, on-tree storage, fruit quality, nutrients, enzyme activity, taste