文献类型：期刊文献

中文题名：甜、涩柿发育过程中果实品质指标变化规律

英文题名：Changes of Fruit Quality in the Growth and Development of Astringent and Non-astringent Persimmon

作者：韩卫娟[1] 蒲婷婷[1,2] 王艺儒[1] 李华威[1] 索玉静[1] 孙鹏[1] 黄琳[1] 傅建敏[1]

第一作者：韩卫娟

机构：[1]中国林业科学研究院经济林研究所经济林种质创新与利用国家林草局重点实验室,郑州450003;[2]内蒙古农业大学林学院,呼和浩特010018

年份：2023

期号：6

起止页码：4-11

中文期刊名：林业科技通讯

外文期刊名：Forest Science and Technology

基金：国家自然科学基金面上项目(32071801);国家重点研发计划资助项目(2019YFD1000600)。

语种：中文

中文关键词：柿;Diospyoskaki;果实发育;果实品质;活性成分;果胶

外文关键词：Diospyros kaki;fruit quality;growth and development;active components;pectin

分类号：S665.2

摘要：为了探讨甜、涩柿(Diospyoskaki)发育过程中果实品质变化规律的差异,为进一步揭示甜、涩柿果实品质差异形成机制提供参考依据,以不同发育时期甜、涩柿果实为材料,测定果实外观及单宁、总酚、花青素和果胶组分、果胶降解酶活性的变化规律,并分析其相关性.结果表明:涩柿果实从转色到成熟期逐渐转向橙红色,硬度迅速下降,甜柿果实成熟后逐渐转向黄色和橙黄色,果实保持较高的硬度;涩柿不同发育时期单宁、总酚和花青素含量均显著高于甜柿,涩柿成熟时可溶性单宁含量降至可食用阈值以下,而甜柿在膨大期即降至可食用范围,脱涩早;甜柿和涩柿果实发育过程中水溶性果胶(WSP)和离子结合果胶(ISP)含量呈上升的变化趋势,成熟期ISP含量涩柿显著高于甜柿;涩柿果实硬度与果胶裂解酶(PL)、离子结合果胶、水溶性果胶含量呈显著的负相关关系(P<0.05),WSP、ISP、PL之间呈显著的正相关关系(P<0.05),甜柿果实硬度与ISP含量呈极显著的负相关关系(P<0.01).甜、涩柿发育过程中不仅外观品质差异较大,活性物质积累方式方面也存在显著性差异,是构成甜、涩柿品质差异的生理基础.
In order to provide theoretical references for revealing the quality difference formation mechanism of astringent and non-astringent persimmon,the appearance and intrinsic fruit quality and the changing pattern in the growth and development were investigated.With fruits of astringent and non-astringent persimmon of different stages collected,the changes of appearance quality,tannin,total polyphenols,anthocyanins,and pectin composition,as well as the activity of pectin degrading enzyme were studied.Astringent persimmon fruit gradually turn to orange-red from turning stage to mature stage,and the firmness decreased rapidly.Non-astringent persimmon fruit gradually turn to yellow and orange-yellow at mature stage while maintaining high level firmness.The contents of tannin,total polyphenols and anthocyanins in astringent persimmon fruit at different stages were significantly higher than those of non-astringent persimmon fruit,and the soluble tannin contents of astringent persimmon fruit dropped below the edible threshold at maturity stage,while non-astringent persimmon at expansion stage.The contents of water-soluble pectin(WSP) and ion-bound pectin(ISP) in astringent and non-astringent persimmon fruit showed an increasing trend,and the ISP contents of astringent persimmon was significantly higher than that of non-astringent persimmon at maturity stage.The firmness of astringent persimmon fruit was negatively correlated with pectate lyase(PL) activity(P0.05),while there is significant positive correlation among WSP,ISP contents and PL activity(P0.05).The firmness of non-astringent persimmon fruit was positively correlated with the content of ISP(P0.01).During the development of astringent and non-astringent persimmon,there were significant differences not only in appearance and quality,but also in the accumulation of active components,which was the physiological basis of quality difference between astringent and non-astringent persimmon.