采收成熟度与冷藏枇杷果实木质化关系研究  

Relationship between Harvest Maturity and Lignification of Loquat Fruits during Cold Storage

作　　者：吴锦程[1] 梁杰[1] 陈建琴[1] 曹连黄[1] 许鑫[1] 官玲[1] 陈丽平[1] 

机构地区：[1]莆田学院环境与生命科学系,福建莆田351100

出　　处：《食品科学》2010年第2期255-259,共5页Food Science

基　　金：福建省科技厅重点项目(2007I0021);福建省自然科学基金项目(2008J0071)

摘　　要：以七成、八成和九成熟的"解放钟"枇杷(Eriobotrya japonica Lindl.cv.Jiefangzhong)果实为试材,于4℃贮藏期间测定3种不同成熟度果实的品质指标及木质化相关酶活性的变化,确定适宜于冷藏的枇杷果实采收成熟度,以减缓冷藏期间果实木质化败坏的发生,延长其贮藏期。结果表明:果实冷藏至35d,成熟度越高,果肉木质化越严重,但七成与八成熟果实木质素含量差异不明显(P>0.05);木质化程度相对较低;八成熟果实的总糖和可溶性固形物(TSS)含量明显高于七成熟和九成熟果实(P<0.05)。不同成熟度果实可滴定酸(TA)含量以及4-香豆酸辅酶A连接酶(4CL)、肉桂醇脱氢酶(CAD)和过氧化物酶(POD)活性差异不显著(P>0.05),九成熟果实苯丙氨酸解氨酶(PAL)酶活性明显高于七成和八成熟(P<0.05),PAL活性与木质素含量之间具有较高的正相关性(r=0.89)。不同采收成熟度与冷藏枇杷果实木质化密切相关,适于冷藏的枇杷果实以八成熟采收为宜。Flesh leatheriness is a major problem during cold storage of loquat fruits. In order to identify the optimal maturity level of loquat fruits for cold storage so as to retard flesh leatheriness and extend the storage life of loquat fruits, Jiefangzhong loquat （Eriobotrya japonica Lindl. cv. Jiefangzhong） fruits with 70%, 80% or 90% maturity levels were selected as the experimental subjects to measure the changes of quality indexes and lignification related enzyme activities of loquat fruits stored at 4 ℃. Results showed that loquat fruits higher maturity level exhibited more severe lignification. When loquat fruits were stored for 35 d, there was no significant difference in lignin content between loquat fruits at 70% maturity and those at 80% maturity （P 〉 0.05）. The total sugar and total soluble solids content of loquat fruits at 80% maturity was significantly higher than those at 70% or 90% maturity （P 〈 0.05）. There were no significant differences in titrable acid （TA） content and cinnamyl alcohol dehydrogenase （CAD, EC 1.1.1. 195.）, polyamine oxidase （PAO, EC 1.4.3.6.）, peroxidase （POD, EC 1.11.1.7.）, 4- coumarate coenzyme A ligase （4CL, EC 6. 2. 1.12.） activities of refrigerated loquat fruits with different maturity. Significantly higher phenylalanine ammonia lyase （PAL, EC 4.1.3.5.） activity was observed fruits with 90% maturity than those with 70% or 80% maturity （P 〈 0.05）. A significant positive correlation was found between PAL activity and lignin content （r = 0.89）. In conclusion, PAL activity is closely associated with lignification of loquat fruits during cold storage and the optimal maturity level of loquat fruits for storage at 4 ℃ is 80%.

关 键 词：枇杷 木质化 成熟度 苯丙氨酸解氨酶(PAL) 

分 类 号：S667.3[农业科学—果树学]