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浙江大学学报（农业与生命科学版）
浙江大学学报(农业与生命科学版)  2014, Vol. 40 Issue (5): 505-510    DOI: 10.3785/j.issn.1008-9209.2011.12.081
农业科学     
2个槜李优系成熟过程中果实品质及生物活性物质的变化
齐玉洁1, 贾惠娟1*, 张丽平 1, 李斌2, 熊彩珍3
（1.浙江大学园艺系，农业部园艺植物生长发育与品质调控重点开放实验室,杭州310058;
2.嘉兴市农业经济局,浙江 嘉兴314050;
3.浙江省嘉兴市南湖区农业经济局,浙江 嘉兴314051）
Changes in quality characteristics and bioactive compounds of two “Zuili” plum (Prunus salicina Lindl) superior lines during maturation
Qi Yujie1, Jia Huijuan1*, Zhang Liping1, Li Bin2, Xiong Caizhen3
(1. Key Laboratory of Horticultural Plant Growth, Development & Quality Improvement of the Ministry of Agriculture, Department of Horticulture， Zhejiang University, Hangzhou 310058 China; 2. Jiaxing Agricultural Economy Bureau, Jiaxing 314050, Zhejiang, China; 3. Jiaxing Agricultural Economy Bureau in Nanhu, Jiaxing  314051,  Zhejiang, China
)
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摘要： 以筛选出的2个不同成熟期槜李(Prunus salicina  Lindl)优系“槜李1号”和“槜李2号”为试材,从果实转色期至树上完熟,分5个成熟度（H1~H5）分别进行采样,研究果实成熟过程中的品质性状、果实乙烯释放量、主要生物活性物质含量和贮藏性变化。结果表明：2个槜李品系均为呼吸跃变型果实,伴随果实成熟进程,“槜李1号”和 “槜李2号”内源乙烯释放峰值分别在盛花后的80 d和100 d到达；2个槜李优系果实单果质量、可溶性固形物、总酚和类胡萝卜素含量均随着果实的成熟不断升高,在完熟期均达到最高;果实可滴定酸含量均随着果实成熟度的增加而降低,在完熟期达到最低;“槜李2号”除单果质量外其他品质指标均优于“槜李1号”;感官评价结果显示,当果实达到完熟时,果实酸甜可口、汁多、香气浓郁、风味最佳。
Abstract: “Zuili”plum (Prunus salicina Lindl)  is an ancient Chinese cultivar which has been cultivated in Jiaxing City, Zhejiang Province for over 2 500 years. The plants  high juices and aroma are very popular with consumers. Due to thousands of years of evolution there are numerous cultivars of “Zuili”, which accounts for the heterogeneity in the plants, leading to uneven fruiting performance and fruit quality. This study selected two cultivars, “Zuili 1” and “Zuili 2”. The selected test materials were at different states of maturity with five maturities (H1H5) being sampled from the “fruit color turning stage” to the “tree ripening stage”. In order to provide references for the industrial application of Zuli production, the study investigated fruit quality traits, ethylene release, the main content of bioactive substances and storage during the plant maturation. The results showed the typical climacteric ripening pattern in both plums, however, maximum production of ethylene at the climacteric peak was harvested at 80 and 100 days after full blossom in “Zuili 1” and “Zuili 2” plums, respectively. Fruit mass, total soluble solids, phenolics, and carotenoids statistically increased, and fruit firmness and acidity decreased in two plums. The highest quality scores being found in harvest 5 which was 47 days after the peak of climacteric stage. “Zuili 2” plum could be classified as having the highest quality in terms of sensory attributes, though it had smaller size than “Zuili 1” plum. We conclude that in order to achieve the optimal organoleptic, nutritive and health-beneficial properties of “Zuili” plum, it would be advisable to harvest the fruit at the fully ripe stage.  
出版日期: 2014-09-20
CLC:  S 662.3  
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熊彩珍3
齐玉洁1
贾惠娟1*
张丽平 1
李斌2

引用本文:

齐玉洁1, 贾惠娟1*, 张丽平 1, 李斌2, 熊彩珍3. 2个槜李优系成熟过程中果实品质及生物活性物质的变化[J]. 浙江大学学报(农业与生命科学版), 2014, 40(5): 505-510.

Qi Yujie1, Jia Huijuan1*, Zhang Liping1, Li Bin2, Xiong Caizhen3. Changes in quality characteristics and bioactive compounds of two “Zuili” plum (Prunus salicina Lindl) superior lines during maturation. Journal of Zhejiang University (Agriculture and Life Sciences), 2014, 40(5): 505-510.

链接本文:

http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2011.12.081    或    http://www.zjujournals.com/agr/CN/Y2014/V40/I5/505

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