采收成熟度对龙滩珍珠李果实品质的影响  

Effect of harvest maturity on the quality of‘Longtan’pearl plum

作　　者：黄展文 王颖[1,2] 李明娟 游向荣[1,2] 张雅媛 周葵[1,2] 卫萍 韦林艳[1] HUANG Zhanwen;WANG Ying;LI Mingjuan;YOU Xiangrong;ZHANG Yayuan;ZHOU Kui;WEI Ping;WEI Linyan(Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007,China;Flower Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China)

机构地区：[1]广西农业科学院农产品加工研究所,广西南宁530007 [2]广西果蔬贮藏与加工新技术重点实验室,广西南宁530007 [3]广西农业科学院花卉研究所,广西南宁530007

出　　处：《食品与发酵工业》2021年第7期203-210,共8页Food and Fermentation Industries

基　　金：广西重点研发计划项目(桂科AB18221070);广西科技基地和人才专项(桂科AD17195040);广西农业科学院项目(桂农科2018YM05,2015YT87)。

摘　　要：以龙滩珍珠李为试材,分5个采收期采收果实,探讨不同采收成熟度对龙滩珍珠李果实品质特性的影响。结果表明:随着采收成熟度增加,龙滩珍珠李果实好果率、含水量、出汁率、果皮L^(*)和b^(*)值、脆度和多汁性评分、可滴定酸(titratable acidity,TA)、硬度、咀嚼性、弹性和内聚性均不断下降,整个采收期分别下降了66.67%、4.52%、11.62%、12.28%、62.10%、36.86%、15.86%、23.94%、75.68%、79.77%、15.12%和8.33%;果皮a^(*)值、果肉a^(*)和b^(*)值、外观色泽和甜味评分、可溶性固形物(total soluble solid,TSS)、可溶性糖含量(soluble sugar content,SSC)、pH、固酸比、糖酸比均不断上升,整个采收期分别上升了56.32%、725.39%、31.54%、108.51%、85.80%、41.70%、83.87%、4.87%、85.31%和143.68%;单果质量、酸味评分、感官总分、Vc含量先升高后下降,分别在第Ⅳ、Ⅲ、Ⅲ、Ⅱ采收成熟度时最高,分别为18.25 g、16.13分和89.20分、6.25 mg/100 g。该研究结果可为龙滩珍珠李果实不同的生产目的选择适合的采收成熟度提供参考依据。The‘Longtan’pearl plum was collected at five harvest stages to explore the effects of harvest maturity on the fruit quality characteristics of‘Longtan’pearl plum.The results showed that with the increase of the harvest maturity,the good fruit rate,water content,juice yield,L^(*)and b^(*)of a pericarp,sensory score of crispness and juiciness,TA,hardness,chewiness,springiness and cohesiveness were reduced.Besides,the whole harvest period decreased by 66.67%,4.52%,11.62%,12.28%,62.10%,36.86%,15.86%,23.94%,75.68%,79.77%,15.12%,8.33%,respectively.The a^(*)of pericarp,a^(*)and b^(*)of pulp,sensory score of appearance and sweetness,TSS,SSC,pH,TSS/TA and SSC/TA were increased,and the whole harvest period increased by 56.32%,725.39%,31.54%,108.51%,85.80%,41.70%,83.87%,4.87%,85.31%,143.68%,respectively.Moreover,the single fruit weight,the sensory score of sourness,total sensory score and Vc content increased first and then decreased.The values were the highest in theⅣ,Ⅲ,Ⅲ,Ⅱharvest maturity respectively,which were 18.25 g,16.13 points,89.20 points and 6.25 mg/100g,respectively.The results provided a reference for different purposes to select the appropriate harvest maturity of‘Longtan’pearl plum.

关 键 词：龙滩珍珠李 采收成熟度 果实品质 质构特性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]