贮藏温度对采后枇杷果实类胡萝卜素含量的影响  

Effects of Storage Temperatures on Carotenoid Content of Postharvest Loquat Fruits

作　　者：陈宇[1] 林素英[1] 徐立影 吴锦程[1] 

机构地区：[1]莆田学院环境与生物工程学院,福建莆田351100

出　　处：《热带作物学报》2014年第7期1325-1330,共6页Chinese Journal of Tropical Crops

基　　金：福建省科技计划重点项目(No.2011N0028);福建省自然科学基金项目(No.2008J0071);福建省高校服务海西重点建设项目(No.2008HX02)

摘　　要：以“早钟6号”枇杷（Eriobotrya japonica Lindl.cv.Zaozhong No.6）果实为试材,采用高效液相色谱法（HPLC）对果实类胡萝卜素进行定性和定量分析,探讨贮藏温度对枇杷果实类胡萝卜素积累的影响.结果表明：在果实贮藏1～12d期间,25℃贮藏条件下枇杷果肉叶黄素、β-隐黄质、β-胡萝卜素含量始终高于4℃和8℃贮藏,且在8℃和25℃贮藏条件下果肉中这3种色素含量呈相似的“升-降”变化规律,但3种色素含量峰值出现的时间各不相同.4℃贮藏条件下果肉叶黄素、β-隐黄质含量随贮藏时间的延长逐渐下降而不利于积累,总体上4℃贮藏的果肉叶黄素、β-隐黄质、β-胡萝卜素含量低于25℃和8℃贮藏.可见,贮藏温度越低越不利于果肉类胡萝卜素的积累,不同温度贮藏后期果肉类胡萝卜素积累减少,贮藏温度过低或贮藏时间过长均不利于果肉类胡萝卜素的积累.综合评价不同温度贮藏枇杷果实的商品价值,8℃环境条件下较适宜枇杷果实的长期贮藏.HPLC was used to conduct qualitative and quantitative analyses of the carotenoid content in loquat fruit flesh （Eriobotryajaponica Lindl.cv.Zaozhong No.6） to explore the effect of storage temperatures on carotenoid accumulation.The results showed that lutein,β-cryptoxanthin and β-carotene contents in loquat fruits stored at 25 ℃ were consistently higher than those at 4 ℃ and 8 ℃.The contents of the three carotenoids in loquat fruits stored at 8 ℃ and 25 ℃ showed a dynamic variation pattern of ＂up-down＂ during storage,but their peak times were different.Contents of lutein and β-cryptoxanthin gradually decreased with storage time and did not contribute to the accumulation when stored at 4℃.Overall,the contents of the three carotenoids in loquat fruits stored at 4 ℃ were lower than those at 8 ℃and 25 ℃.Therefore,the lower the storage temperature would lead to less accumulation of the pulp carotenoids.A low temperature or a long storage time was not beneficial to the accumulation of carotenoids.After a comprehensive evaluation of the commodity value of loquat fruit stored at different temperatures,we concluded that 8 ℃ was the optimum temperature for maintaining carotenoid level during long-term storage of loquat fruits.

关 键 词：枇杷 贮藏温度 类胡萝卜素 叶黄素 β-隐黄质 Β-胡萝卜素 

分 类 号：S667.3[农业科学—果树学]