LI Changcheng,ZHANG Zhigang,LIU Yufang,et al.Changes in Physiological Indicators of Anjiang Dahuang Apricot Fruits at Different Maturities[J].HEILONGJIANG AGRICULTURAL SCIENCES,2024,(06):71-78.[doi:10.11942/j.issn1002-2767.2024.06.0071]
安江大黄杏不同成熟度果实生理指标变化
- Title:
- Changes in Physiological Indicators of Anjiang Dahuang Apricot Fruits at Different Maturities
- 文章编号:
- 12
- Keywords:
- low temperature storage; Anjiang Dahuang apricot; maturity; rotten rate; quality indicators
- 文献标志码:
- A
- 摘要:
- 为探究安江大黄杏低温贮藏条件下适宜的采收成熟度，以安江大黄杏为试材，根据转黄率将果实分为成熟度Ⅰ、成熟度Ⅱ和成熟度Ⅲ，置于（4±1） ℃贮藏，每5 d测定相关指标的变化。结果表明，成熟度Ⅰ、Ⅱ和Ⅲ的杏果实、果核、果仁各项指标均无显著差异；贮藏天数表现为成熟度Ⅰ（>20 d）>成熟度Ⅱ（20 d）>成熟度Ⅲ（18 d）；各成熟度果实的硬度、总酸含量、纤维素酶活力随着贮藏时间的延长逐渐下降，质膜透性（相对电导率）、总糖含量逐渐上升，多酚氧化酶、可溶性固形物含量、半乳糖醛酸含量呈先上升后下降的趋势，细胞壁、粗纤维、过氧化物酶呈先下降后上升趋势，且总酸、可溶性固形物含量、细胞壁、质膜透性、粗纤维动态变化全过程中成熟度间差异显著，成熟度Ⅱ、Ⅲ的糖酸比较高，分别为1.022和1.245；成熟度Ⅱ与过氧化物酶、质膜透性、细胞壁显著正相关，与果胶酶显著负相关，多元线性回归拟合方程拟合度极高，为1.00。综上，（4±1） ℃低温贮藏下，安江大黄杏成熟度Ⅱ的果实贮藏期为20 d，口感较甜，糖酸比为1.022，12项生理指标中有6项相对稳定，适宜作为贮藏采收标准。
- Abstract:
- In order to explore the suitable maturity for harvesting Anjiang Dahuang apricot under low-temperature storage conditions, according to the yellowing rate, the fruit was divided into maturity I,maturity II and maturity III,stored at (4±1 )℃ and measure changes in relevant indicators every 5 days. The results indicated that, there was no significant difference in various indicators of apricot fruits, pits, and kernels among maturity levels I, II, and III.The storage period showed maturity I (over 20 days)>Maturity II (20 days)>Maturity III (18 days). The hardness, total acid content, and cellulase activity of fruits at different maturity levels gradually decreased with the extension of storage time,the membrane permeability and total sugar content gradually increased, the content of polyphenol oxidase, soluble solids, and galacturonic acid showed a trend of first increasing and then decreasing. The cell wall, crude fibers, and peroxidase showed a trend of first decreasing and then increasing.There were significant differences in total acid, soluble solid content, cell wall, plasma membrane permeability, and crude fiber dynamics among different maturity levels throughout the entire process. The sugar and acid ratios of maturity II and III were high, at 1.022 and 1.245, respectively. Maturity II was significantly positively correlated with peroxidase, membrane permeability, and cell wall, and negatively correlated with pectinase. The multiple linear regression equation had a very high fitting degree of 1.00. In summary,under low temperature storage at (4±1) ℃, the storage period of Anjiang Dahuang apricot fruit with maturity II was 20 days, and sweet taste,the sugar to acid ratio was 1.022， among the 12 physiological indicators, six of them were relatively stable and suitable as storage and harvesting standards.
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备注/Memo
收稿日期：2023-11-05