贡柑果实采后可溶性糖代谢和风味品质变化的关系  

Relationship of Soluble Sugars Metabolism and Flavor Quality Change of Gonggan in Storage

作　　者：柳建良[1,2] 陈璐[1] 许沛朋[1] 崔英德[1] PAUL L.CHEN 

机构地区：[1]仲恺农业工程学院农业与园林学院,广州510225 [2]广东工业大学轻工化工学院,广州510090 [3]生物精炼中心,明尼苏达大学,美国MN55108

出　　处：《西北农业学报》2011年第2期165-169,共5页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家863项目(2006AA02Z245);广东省攻关项目(2006B20401016)资助

摘　　要：研究德庆贡柑常温贮藏条件下果实蔗糖、葡萄糖和果糖等可溶性糖类含量、可溶性固形物含量、酸性转化酶活性等变化及其与风味品质变化的关系,探求贡柑果实风味品质变化的生理机制。结果表明,贡柑果实在贮藏后6~12 d先后出现可溶性固形物（TSS）、可滴定酸含量和酸性转化酶活性的增加,果实的风味品质则同期呈现变淡和出现异味等非正向变化;蔗糖等可溶性糖含量变化呈＂S＂型变化模式,其峰位的变化与TSS含量增加呈逆向变化关系,但和风味品质变甜变淡趋势相同。2,4-D处理贡柑后可显著增加好蒂率和好果率,可阻止果实异味产生,但不能延缓可溶性糖含量下降和果实风味品质变淡,蔗糖等可溶性糖含量变化没有呈现＂S＂型变化特征。In order to search for the physiological mechanism of fruit flavor quality change of Gonggan fruit（Citrus sinensis Osb.cv.Gonggan）,the changes of soluble sugars,the total soluble solids and titratable acid content,and acid invertase activity and their relationship with flavor quality was studied during storage of Gonggan fruit.The results showed that the peaks of total soluble solid（TSS） and titratable acid content and acid invertase activity were inversely related with flavor quality of recession in control during fruit storage 6-12 d.The changes of sucrose,glucose,fructose and soluble sugars of Gonggan fruit in control were ＂S＂ model,but showed no relationship with the increase of TSS content and closely relationship with the change of flavor quality during fruit storage 6-12 d.The flavor quality level and period of Gonggan fruit treated by 2,4-D was better and longer,and its good fruit and pedicle rates were significantly higher than that in control,and also no peaks different from ＂S＂ model of control in the changes of sucrose,glucose,fructose and soluble sugars from higher activity of acid invertase,that the lower level of soluble sugars was closely related with the change of flavor quality of Gonggan fruit.It is concluded the sweet flavor quality to be thick or light was positively related with the change of soluble sugars content,and preserving effect of 2,4-D with inhibiting odor generated could not delayed the decrease of soluble sugars contents and being light for sweet flavor quality.

关 键 词：可溶性糖代谢 风味品质 贡柑贮藏 

分 类 号：S666[农业科学—果树学]