鲜食橄榄果实的适宜采收期及其品质评价参数的研究  

Study on the Optimum Harvesting Date of Fresh-eating Chinese Olive Fruit and Its Quality Assessment Parameters

作　　者：孔祥佳[1,2] 林河通[2,3] 周鹤[2,3] 林艺芬[2,3] 陈艺晖[2,3] 王慧[2,3] 

机构地区：[1]福建中医药大学药学院,福建福州350122 [2]福建农林大学食品科学学院,福建福州350002 [3]福建农林大学农产品产后技术研究所,福建福州350002

出　　处：《保鲜与加工》2016年第2期6-14,共9页Storage and Process

基　　金：国家自然科学基金项目(31201441);福建省自然科学基金项目(2012J05054);福建省重点科技项目(2015N0002);福建农林大学高水平大学建设项目(612014042)

摘　　要：以＂檀香＂橄榄果实为试材,研究7个采收期（从9月7日到12月7日按节气采果,分别为采收期Ⅰ、Ⅱ、Ⅲ、Ⅳ、Ⅴ、Ⅵ、Ⅶ）对鲜食橄榄果实品质的影响及其品质评价参数。结果表明：随着采收期的延迟和果实成熟度的提高,采收期Ⅰ~采收期Ⅵ的橄榄果实表面色调角h°、果皮叶绿素含量、果肉可滴定酸和单宁含量下降,果皮类胡萝卜素含量、果肉可溶性固形物含量、固酸比值、可溶性总糖含量、还原糖含量和糖酸比值增加,果实食用品质提高;但采收期Ⅶ（过熟）的橄榄果实果肉可溶性固形物、可溶性总糖、还原糖含量和果实食用品质下降;因此认为,采收期显著影响鲜食橄榄果实品质,且以采收期Ⅵ（完熟,小雪节气采收）的橄榄果实鲜食品质最佳。同时发现,橄榄果实表面色调角h°,果皮叶绿素、类胡萝卜素含量,果肉可溶性固形物、可滴定酸、固酸比值、可溶性总糖、还原性糖、糖酸比值、单宁含量等品质指标可作为确定鲜食橄榄果实食用品质及采收期Ⅰ~采收期Ⅵ成熟度的参数,为量化衡量橄榄果实食用品质和成熟度提供方法。Effects of seven harvesting date on quality of fresh-eating ‘Tanxiang＇ Chinese olive（Canarium album（Lour.） Raeusch cv. Tanxiang）fruits and its quality assessment parameters were analyzed. The fruits were picked according to the solar term from 7 September to 7 December and designated as samples Ⅰ, Ⅱ, Ⅲ, Ⅳ, Ⅴ, Ⅵ and Ⅶ,respectively. The results shown that as fruit harvesting date delayed and maturity increased, fruit surface hue angle（h°）value, pericarp chlorophyll content, pulp titratable acid（TA） and tannin contents were declined, pericarp carotenoid content, pulp total soluble solids（TSS） content, the ratio of TSS to TA, total soluble sugar content, reducing sugar content, the ratio of total soluble sugar to titratable acid and fruit eating quality were increased in sampleⅠto sample Ⅵof fruits. However, pulp total soluble solids content, total soluble sugar content, reducing sugar content and eating quality decreased in sample Ⅶ of over maturity fruits. It was suggested that the quality of fresh-eating Chinese olive fruits were significantly affected by harvesting date, and the best fresh-eating quality could be achieved by harvesting completely mature fruits at light snow solar term in sample Ⅵ. Moreover, fruit surface hue angle（h°） value, pericarp chlorophyll and carotenoid contents, pulp total soluble solids, titratable acid, the ratio of TSS to TA, total soluble sugar,reducing sugar, the ratio of total soluble sugar to titratable acid and tannin contents were determined as parameters of eating quality in sample Ⅰ to sample Ⅶ and maturity in sample Ⅰ to sample Ⅵ of fresh-eating Chinese olive fruits,which provided the methods for quantitative measure of eating quality and maturity.

关 键 词：橄榄 鲜食 采收期 品质 成熟度 参数 

分 类 号：S666.091[农业科学—果树学]