决定不同类型甜瓜果实品质差异的关键性状  

Key Attributes Determining the Fruit Quality of Different Melon Varieties

作　　者：徐伟欣[1] 刘莉[1] 佘建华[2] 周莉[1] 刘翔[1] 张少慧[1] 李志文[3] 

机构地区：[1]天津大学环境科学与工程学院,天津300072 [2]新疆农业科学院园艺所,新疆乌鲁木齐830001 [3]国家农产品保鲜工程技术研究中心,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品科学》2014年第9期85-89,共5页Food Science

基　　金：天津市应用基础及前沿技术研究计划项目(12JCZDJC23300)

摘　　要：甜瓜果实品质直接影响消费者对果实的整体感官及购买力,其主要包括果实香气、色素、口感风味等,具有很强的品种特异性。为明确产生差异品质的原因,本研究采用主成分分析法和Pajek软件绘图法,比较了来自7个类型的20份甜瓜材料。结果表明:上述材料在果实成熟形态、香气物质构成及其他理化性状上均存在较大差异。对以上性状的主成分分析结果显示,前3个主成分的累计贡献率达77.0%,PC1能将脱落、黄化及呼吸、乙烯激增等果实性状区分开来,PC2能够将形态学上的薄皮与厚皮甜瓜类型区分开来。Pajek软件所描绘的果实品质性状相关性网络显示,在所测定的香气及理化性状中,决定该差异的关键性状是醇类物质含量,以及果实呼吸速率、乙烯释放速率、黄化、脱落和香气物质总量等。Sensory quality attributes directly affects overall consumer acceptability and purchasing of melon fruits, mainly including aroma, color, taste and flavor, which have a strong varietal specificity. To clarify the possible cause of the inter- varietal variability of sensory quality attributes of melon fruits, principal component analysis （PCA） and Pajek were used to compare 20 different melon materials from 7 varieties in this study. It was found that fruit shape, volatile aroma, and other physicochemical traits of these materials varied a lot from each other. PCA results showed that the cumulative contribution of the first three principal components （PC） was 77.0%; PC1 was associated with fruit abscission, yellowing and a rise in respiration rate and ethylene burst, and PC2 was significantly correlated to the distinction between oriental melon and muskmelon. The results of Pajek showed that the aroma and physiochemical properties determining the inter-varietal variability of melon quality included alcohol content, fruit respiration rate, ethylene release rate, yellowing, fruit abscission and total amount of roma compounds.

关 键 词：甜瓜 类型 品质 香气组成 主成分分析 相关性网络 

分 类 号：S651[农业科学—果树学]