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

doi:10.11924/j.issn.1000-6850.casb2022-0273

Abstract

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

SHAO Xuehua, KUANG Shizi, HUANG Jianhui, OUYANG Jiamin, WAN Yan, LAI Duo. Effects of On-tree Storage on the Fruit Quality of Phyllanthus emblica[J]. Chinese Agricultural Science Bulletin, 2023, 39(7): 140-145.

Figures/Tables 5

References 45

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氨基酸	11月	1月	4月
半胱氨酸/(mg/g)	12.54±2.93a	17.32±1.88b	24.14±1.04c
谷氨酸/(mg/g)	1.66±0.01a	1.91±0.23b	2.05±0.28c
赖氨酸/(mg/g)	7.87±0.08a	8.14±0.16a	12.40±0.95b
脯氨酸/(mg/g)	0.21±0.01a	0.37±0.02b	0.51±0.01c
羟脯氨酸/(μg/g)	66.64±6.90a	89.31±4.87b	104.05±18.24c

氨基酸	11月	1月	4月
半胱氨酸/(mg/g)	12.54±2.93a	17.32±1.88b	24.14±1.04c
谷氨酸/(mg/g)	1.66±0.01a	1.91±0.23b	2.05±0.28c
赖氨酸/(mg/g)	7.87±0.08a	8.14±0.16a	12.40±0.95b
脯氨酸/(mg/g)	0.21±0.01a	0.37±0.02b	0.51±0.01c
羟脯氨酸/(μg/g)	66.64±6.90a	89.31±4.87b	104.05±18.24c

糖类	11月	1月	4月
总糖	119.16±4.40a	98.35±6.47b	78.34±3.97c
蔗糖	42.34±1.83a	37.61±2.94b	33.59±4.52c
还原糖	58.67±4.81a	44.85±3.76b	31.12±0.88c

糖类	11月	1月	4月
总糖	119.16±4.40a	98.35±6.47b	78.34±3.97c
蔗糖	42.34±1.83a	37.61±2.94b	33.59±4.52c
还原糖	58.67±4.81a	44.85±3.76b	31.12±0.88c

营养成分	11月	1月	4月
水溶性果胶	1.87±0.18a	1.86±0.18a	1.81±0.05a
还原型抗坏血酸	6.05±0.18a	7.80±0.11b	7.43±0.23b
单宁	5.08±0.07a	3.92±0.26b	3.33±0.48b
纤维素	95.28±8.45a	80.41±2.99b	78.02±3.38b