秋子梨果胶含量与果肉硬度的相关性研究  

Correlation analysis between pectin content and sarcocarp hardness of Pyrus ussuriensis fruits

作　　者：霍宏亮[1] 曹玉芬[1] 徐家玉 田路明[1] 董星光[1] 张莹[1] 齐丹[1] 刘超 HUO Hongliang;CAO Yufen;XU Jiayu;TIAN Luming;DONG Xingguang;ZHANG Ying;QI Dan;LIU Chao(Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, Liaoning, China)

机构地区：[1]中国农业科学院果树研究所,辽宁兴城125100

出　　处：《经济林研究》2018年第4期47-51,98,共6页Non-wood Forest Research

基　　金：国家梨产业技术体系建设专项(CARS-28-01);中国农业科学院科技创新工程(CAAS-ASTIP-2016-RIP)

摘　　要：为了解秋子梨的后熟软化规律,以8个品种的秋子梨为材料,对参试品种果实软化前后的硬度、果胶组分含量及两者间的相关性进行了测定与分析。测定结果表明:果肉硬度变化最大的是‘八里香’,说明其软化程度最大,软化速度最快;果肉硬度变化最小的为‘小香水’。‘矮香’‘尖把’‘南果梨’此3个品种果实软化后的果胶总量均有所升高,而‘软儿’‘直把子’‘京白’此3个品种软化后的果胶总量均降低。各品种果实中水溶性果胶含量的变化范围为9.55～20.23 g·kg-1,品种间的差异和软化前后的含量变幅均大,软化后的‘南果梨’‘矮香’和‘尖把’其含量均较丰富;离子结合果胶含量的变化范围为5.39～6.92 g·kg-1,品种间的差异和软化前后的含量变幅均较小;共价态果胶含量的变化范围为8.01～14.26 g·kg-1。所有参试秋子梨品种软化前后其水溶性果胶和共价态果胶的含量都普遍高于其离子结合果胶含量。相关性分析结果表明:果肉硬度与水溶性果胶和离子结合果胶含量间均呈显著负相关,其相关系数分别为-0.55和-0.54,而与共价结合态果胶含量间呈极显著正相关,其相关系数为0.78,即当其水溶性果胶和离子结合果胶含量均上升而共价态果胶含量下降时,果肉硬度下降。8个秋子梨品种间和不同时期的果肉硬度和果胶含量的差异均达到了显著水平(P <0.05)。In order to learn regular pattern of after-ripening and softening,firmness,pectin content and correlation between the two factors before and after softening were determinated and analyzed,using8cultivars of Pyrus ussuriensis as materials.The results showed that sarcocarp firmness of Balixiang had the biggest changes,so its fruit softening degree was the highest,and softening speed was the fastest.Sarcocarp firmness of Xiaoxiangshui had the smallest changes.Total contents of pectin in the three cultivars of Aixiang,Jianba,and Nanguoli were increased,while the total contents of pectin in the three cultivars of Ruan’er,Zhibazi and Jingbai were decreased after softening.Change ranges of water-soluble pectin(WSP)content were9.55-20.23g·kg^-1,and the change ranges between cultivars and different periods(before and after softing)were large.The contents of water-soluble pectin in softened Nanguoli,Aixiang,and Jianba were rich.Change ranges of ion-linked pectin(ISP)were5.39-6.92g·kg^-1,and the change ranges between cultivars and different periods were small.Change ranges of covalent pectin(CSP)were8.01-14.26g·kg^-1.The contents of WSP and CSP before and after softening of all the tested cultivars were generally higher than those of ISP.The results of correlation analysis showed that the sarcocarp firmness was significantly negatively correlated with the contents of WSP and ISP,the correlation coefficients were-0.55and-0.54respectively,but the sarcocarp firmness was significantly positively correlated with the CSP content,and the correlation coefficient was0.78.That was,when the contents of WSP and ISP were increased,the content of CSP was decreased,and the sarcocarp firmness was decreased.Differences of sarcocarp firmness and pectin content between8cultivars of P.ussuriensis and different periods reached a significant level(P<0.05).

关 键 词：秋子梨 果肉硬度 果胶含量 相关性分析 

分 类 号：S661.2[农业科学—果树学]