甜樱桃果实成熟过程中糖累积与品质形成研究  

Sugars accumulation and quality in the fruits of sweet cherry during ripening

作　　者：王宝刚[1] 李文生[1] 侯玉茹[1] 常虹[1] 周家华[1] 石磊[1] 张开春[1] 

机构地区：[1]北京市农林科学院林业果树研究所,北京100093

出　　处：《果树学报》2017年第5期576-583,共8页Journal of Fruit Science

基　　金：公益性行业(农业)科研专项(201303075);北京市农林科学院科技创新能力建设专项(KJCX20170206)

摘　　要：【目的】探明甜樱桃成熟过程中糖积累和品质形成的规律。【方法】以‘雷尼’和‘先锋’甜樱桃为试材,研究了果实成熟过程中可溶性糖以及硬度、果柄拉力、可滴定酸、总酚、抗坏血酸等品质的变化规律。【结果】甜樱桃果实中可溶性糖以葡萄糖、果糖和山梨醇为主。随着甜樱桃果实的成熟,其葡萄糖、果糖、山梨醇、可溶性固形物含量和糖固比例不断升高。‘雷尼’和‘先锋’樱桃的3种可溶性糖分别在成熟期3和成熟期5迅速积累,然后缓慢增加。果实的硬度和果柄拉力均随果实的成熟不断降低,总酚含量均在成熟期3时急速降低,之后趋于平稳。2个樱桃品种的可滴定酸、抗坏血酸含量和固酸比总体呈升高趋势,其中,‘雷尼’可滴定酸含量和固酸比在成熟期2之后趋于平稳。完熟期时‘雷尼’樱桃的可滴定酸含量和‘先锋’樱桃的抗坏血酸含量有所降低。2个樱桃品种的硬度、果柄拉力、可溶性固形物、葡萄糖、果糖、山梨醇6个指标之间均呈显著相关性。【结论】甜樱桃果实在成熟过程中糖含量呈上升趋势,成熟期3和成熟期5分别是‘雷尼’和‘先锋’樱桃糖积累的关键期,果实硬度、果柄拉力和总酚含量呈下降趋势,其他品质指标变化不一致。[Objective] Fruit quality is the most important character for the consumers, which mainly in- cludes size, color, firmness, contents of sugar and acid as well as antioxidant substances. Many studies of sweet cherry have focused on changes of qualities, anthocyanidin and sugar content during fruit develop- ment. However, very few study on correlation between sugars accumulation and qualities development of sweet cherry fruit during ripening has been made so far.

关 键 词：甜樱桃 成熟 品质 可溶性糖 

分 类 号：S662.5[农业科学—果树学]