‘优选1号’欧李果叶涩味物质变化  

Changes of Astringent Substance in Fruits and Leaves of ‘Outstanding No.1’ Cerasus humilis

作　　者：段艳婷 李学强[1] 耿杰 余义和[1] 丁文轩 DUAN Yanting;LI Xueqiang;GENG Jie;YU Yihe;DING Wenxuan(Forestry College,Henan University of Science and Technology,Luoyang,Henan 471023)

机构地区：[1]河南科技大学林学院,河南洛阳471023

出　　处：《北方园艺》2020年第24期8-15,共8页Northern Horticulture

基　　金：国家重点研发计划子任务资助项目(2018YFD1000105-2);河南省重点攻关资助项目(162102110087)。

摘　　要：以‘优选1号’欧李不同时期的果实和叶片为试材,采用常规方法,研究了欧李果实成熟前后果叶中单宁、类黄酮、总酚含量与代谢相关酶活性(PAL、C4H、4CL、CHI、DFR)的变化对欧李果实涩味的影响,以期为优质鲜食欧李新品种的选育提供参考依据。结果表明:在果实成熟过程中,果皮的颜色由绿逐渐变红,果实的风味也由涩逐渐变甜,果肉中的涩味物质(单宁、类黄酮、总酚)含量也逐渐显著减少,其中单宁含量从5.38%下降至0.67%,类黄酮含量从2.13%下降至0.14%,总酚含量从9.20%下降至0.71%,果肉中的3种涩味物质两两之间呈显著正相关关系,且与果肉中的这5种酶(PAL、C4H、4CL、CHI、DFR)也呈极显著正相关关系。叶片中的单宁、类黄酮、总酚含量呈先增大后降低再增大的趋势,与果肉中这3种物质的变化规律不同。在果叶关系中,果肉中的涩味物质与叶片中的单宁、类黄酮、PAL、C4H、DFR之间呈极显著负相关关系,与总酚、4CL、CHI无关;果肉中的PAL活性与叶片中的各指标间都存在显著相关性(与4CL、CHI显著正相关,其它显著负相关);果肉中的CHI、DFR与叶片中的4CL之间呈显著正相关,与CHI之间无显著性关系,与其它6种物质之间呈显著负相关。综上所述,果肉中单宁、类黄酮、总酚含量越低,果实涩味越小,且叶片中单宁含量、类黄酮含量、PAL、C4H、DFR活性的增加有利于果肉中单宁含量、类黄酮含量、总酚含量、PAL、CHI、DFR活性的减少,有利于果肉涩味减小。The fruits and leaves of ‘Outstanding No.1’ Cerasus humilis of different stages were used as experimental materials.The effects of the contents of tannin,flavonoid,total phenol and the activities of metabolism related enzymes(PAL,C4 H,4 CL,CHI,DFR) in fruits and leaves of Cerasus humilis before and after ripening on astringency of Cerasus humilis were studied by conventional methods,in order to provide theoretical basis for breeding new varieties of high quality fresh eating Cerasus humilis.The results showed that in the process of fruit ripening,with the changes of peel color from green to red,and the flavor of fruit changed from astringency to sweetness,and the content of astringent substances(tannin,flavonoid,total phenol) in flesh also decreased significantly.The content of tannins decreased from 5.38% to 0.67%,and the content of flavonoids decreased from 2.13% to 0.14%,and the content of total phenols decreased from 9.20% to 0.71%.What′s more,there was a significant positive correlation among the three astringent substances in flesh.There was a significant positive correlation between astringent substances in flesh and five enzymes(PAL,C4 H,4 CL,CHI,DFR) in flesh.The contents of tannin,flavonoid and total phenol in leaves increased first,then decreased and then increased,which were different from the change rule of the three substances in flesh.In the relationship between fruits and leaves,the astringent substances in flesh were negatively correlated with tannin,flavonoid,PAL,C4 H and DFR in leaves,and the astringent substances in the flesh were not related to the total phenols,4 CL and CHI in the leaves.There was a significant correlation between PAL activity in flesh and each index in leaves.For example,the PAL activity had a significant positive correlation with 4 CL and CHI.But it had a negative correlation with other indexes.There was a significant positive correlation between CHI and DFR in flesh and 4 CL in leaves.There was no significant correlation between CHI and DFR in flesh and CHI in leave

关 键 词：欧李 涩味物质 相关酶活性 果实 叶片 

分 类 号：S662.3[农业科学—果树学]