枇杷果实成熟和贮藏过程中有机酸的代谢  

Organic acids metabolism of loquat fruit during maturity and storage

作　　者：何志刚[1] 李维新[1] 林晓姿[1] 潘葳[2] 苏德森[2] 庄林歆[1] 

机构地区：[1]福建省农业科学院农产品贮藏加工研究中心,福州350013 [2]福建省农业科学院中心实验室,福州350003

出　　处：《果树学报》2005年第1期23-26,共4页Journal of Fruit Science

基　　金：福建省科技厅重点科技攻关项目(2002N028)。

摘　　要：以高效液相色谱法测定解放钟和早钟六号枇杷成熟过程中及其在8-10℃低温保鲜与MAP保鲜过程中有机酸成分的变化。结果表明:枇杷鲜果中有机酸有苹果酸、乳酸、草酸、酒石酸、富马酸、柠檬酸、丙酮酸等,其中主要有机酸为苹果酸(约占85%),其次为乳酸(约占10%),草酸、酒石酸的含量较低,富马酸微量,不含乙酸和琥珀酸。随着采收成熟度的提高与贮藏时间的延长,有机酸的种类增加,总酸含量下降,有机酸代谢消耗主要是苹果酸的代谢消耗。MAP保鲜主要是通过抑制苹果酸的代谢来减少有机酸在贮藏过程中的消耗。s: Changes of organic acids in Jiefangzhong and Zaozhong 6 loquat fruit during ripening process and low-temperature (8-10 ℃) and MAP storage were studied by using high performance liquid chromatographic. The results showed that there were malic acid,lactic acid,oxalic acid,tartaric acid,fumaric acid,citric acid,pyruvic acid etc in fresh loquat fruit,the main organic acids were malic acid (about 85%) and lactic acid (about 10%); the contents of oxalic acid and tartaric acid were a little, fumaric acid was little while acetic acid and succinic acid were not found. Toward maturity and the storage being prolonged, the sorts of organic acids were increased, and the total acids were reduced. Organic acids metabolism of loquat fruit mainly consumed malic acid. MAP storage could delay the decline of organic acids by inhibiting malic acid metabolism during storage.

关 键 词：枇杷 成熟 贮藏 有机酸代谢 

分 类 号：S663.4[农业科学—果树学]