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中国农学通报

中国农学通报 ›› 2025, Vol. 41 ›› Issue (22): 156-164.doi: 10.11924/j.issn.1000-6850.casb2025-0226

• 食品·营养·检测·安全 • 上一篇    

不同树龄‘莱阳茌梨’果实品质分析

吴丹丹1,2(), 吴晓行3, 林梦桦1, 梁颖1, 顾洪生4()   

  1. 1 江苏省食品质量安全重点实验室/江苏省农业科学院农产品质量安全与营养研究所，南京 210014
    2 江苏大学食品与生物工程学院，江苏镇江 212013
    3 江苏省科学技术情报研究所，南京 210042
    4 启东市农业技术推广中心，江苏启东 226200
  • 收稿日期:2025-03-20 修回日期:2025-06-24 出版日期:2025-08-05 发布日期:2025-08-11
  • 通讯作者:
    顾洪生，高级农艺师，本科，主要研究方向为农产品安全与营养。E-mail：。
  • 作者简介:

    吴丹丹，女，2000年出生，江苏宿迁人，硕士研究生，主要研究方向为农产品安全与营养。通信地址：210014 江苏省农业科学院农产品质量安全与营养研究所，E-mail：。

  • 基金资助:
    现代农业产业技术体系(CARS-28)

Fruit Quality Analysis of Pyrus bretschneideri ‘Laiyang’ at Different Tree Ages

WU Dandan1,2(), WU Xiaoxing3, LIN Menghua1, LIANG Ying1, GU Hongsheng4()   

  1. 1 Key Laboratory of Food Quality and Safety of Jiangsu Province/ Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014
    2 School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013
    3 Jiangsu Institute of Science and Technology Information, Nanjing 210042
    4 Qidong Promotion Center of Agricultural Technology, Qidong, Jiangsu 226200
  • Received:2025-03-20 Revised:2025-06-24 Published:2025-08-05 Online:2025-08-11

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摘要：

为探究树龄对‘莱阳茌梨’(Pyrus bretschneideri ‘Laiyang’)果实品质的影响，选取树龄5~400年范围内的8个典型树龄样本，系统分析其果实的有机酸、可溶性糖、抗氧化能力等品质指标。结果表明，（1）300年及400年以上树龄的果实单果重显著大于5、50、75、100年树龄的果实；可溶性固形物含量与固酸比在400年以上树龄时达峰值。（2）果皮的总酚和总黄酮含量较果肉高约一个数量级，且不同树龄间果皮和果肉的总酚、总黄酮含量差异显著。（3）果皮与果肉中的有机酸均以苹果酸为主要组分；果皮中苹果酸、奎宁酸、柠檬酸含量随树龄增长呈先升后降趋势，其中100~400年及以上树龄的苹果酸含量高于25~75年树龄，且显著高于5年树龄；50~400年及以上树龄的奎宁酸、柠檬酸含量均高于或显著高于5、25年树龄。（4）果皮与果肉的主要可溶性糖组分为果糖、山梨糖醇、葡萄糖、蔗糖，400年及以上树龄的梨果皮与果肉中果糖含量均显著高于其他树龄。（5）抗氧化能力方面，果皮的铁离子还原能力随树龄增长呈波动上升趋势，400年及以上树龄时最高；ABTS自由基清除能力在部分树龄间差异显著，300年树龄最高。果肉的铁离子还原能力和ABTS自由基清除能力均随树龄增长呈上升趋势，分别在100、400年及以上树龄时达到最高。本研究明确了树龄对‘莱阳茌梨’品质形成的关键影响，为古树资源开发利用和优异种质资源保护提供了理论依据。

关键词: ‘莱阳茌梨’, 果实, 品质, 树龄, 有机酸, 可溶性糖, 抗氧化能力

Abstract:

In order to clarify the effect of tree age on the fruit quality of Pyrus bretschneideri ‘Laiyang’, fruit samples from trees with eight different ages from 5 to over 400 years old were selected. Quality indicators including organic acids, soluble sugars and antioxidant capacity were measured and analyzed. The results indicated that the single fruit weight from trees with 300 a and 400 a- was significantly higher than those from 5, 50, 75 and 100 a. The fruits from the tree with 400 a- exhibited the highest soluble solids content and solid-acid ratio. The total phenolic and flavonoid contents in the peel were approximately one order of magnitude higher than those in the pulp, and the contents of total phenols and total flavonoids in pear peel and pulp were significantly different among some tree ages. In both the peel and pulp, malic acid was the highest organic acid. The contents of malic acid, quinic acid, and citric acid in the peel initially increased and then decreased with tree age, with malic acid content in the trees with 100-400 a- being higher than those in 25-75 a and significantly higher than those in 5 a. The contents of quinic acid and citric acid in the trees with 50-400 a-were higher or significantly higher than those in 5 and 25 a. The main soluble sugars in both peel and pulp were fructose, sorbitol, glucose, and sucrose, with fructose content in the tree with 400 a- being significantly higher than other tree ages. The ferric ion reducing ability of the peel fluctuated and increased with tree age, peaking in the tree with 400 a-, while the ABTS radical scavenging ability showed significant differences among some tree ages, with the highest in the tree with 300 a. The ferric ion reducing ability and ABTS radical scavenging ability of the pulp increased with tree age, reaching their peaks in the trees with 100 a and 400 a-, respectively. This study clarified the key influence of tree age on the quality formation of Pyrus bretschneideri ‘Laiyang’, and provided a theoretical basis for the development and utilization of ancient tree resources and the protection of excellent germplasm resources.

Key words: Pyrus bretschneideri ‘Laiyang’, fruit, quality, tree age, organic acids, soluble sugars, antioxidant capacity