贮藏温度对耐贮性不同的柑橘品种果皮蜡质含量及其化学组成的影响  

Effect of Storage Temperature on Peel Wax Content and Chemical Composition of Citrus Cultivars with Different Storability

作　　者：徐呈祥[1] 郑福庆[1] 马艳萍[1] 张少平[1] 陈小婷 叶思敏 XU Chengxiang;ZHENG Fuqing;MA Yanping;ZHANG Shaoping;CHEN Xiaoting;YE Simin(College of Life Sciences,Zhaoqing University,Zhaoqing 526061,China)

机构地区：[1]肇庆学院生命科学学院,广东肇庆526061

出　　处：《食品科学》2021年第13期223-232,共10页Food Science

基　　金：广东省科技计划项目(2014A020208143);广东省自然科学基金项目(S2013010015195);广东省教育厅科技创新项目(2013KJCX0192);广东省肇庆市科技创新项目(201624031004)。

摘　　要：为探究果皮蜡质与柑橘果实耐贮性的关系,以广东西江流域著名特产柑橘‘贡柑’(耐贮性较强)、‘砂糖橘’(耐贮性差)果实为试材,采收后装入塑料薄膜保鲜袋中分别在自然室温((14.2±2.8)℃)和冷库温度((6.5±0.5)℃)下贮藏90 d,定期检测果实质量损失率、腐烂率、果皮表面结构和蜡质含量及化学组成。结果表明,在不同温度下贮藏,两种柑橘质量损失率和腐烂率显著增加(P<0.05),表面结构发生改变,果皮蜡质总含量及主要组分(长链脂肪醛、长链脂肪酸、长链脂肪烃、长链脂肪伯醇)含量均显著降低(P<0.05),冷藏相对于室温贮藏会抑制这些变化,起到关键的保鲜作用。质量损失率、腐烂率均与果皮蜡质总含量及4类主要组分含量均呈极显著负相关(P<0.01);贮藏过程中果皮蜡质不同组分含量的降低幅度存在差异,其中耐贮性较强的‘贡柑’长链脂肪酸含量降幅最大、长链脂肪伯醇含量降幅最小,耐贮性差的‘砂糖橘’长链脂肪伯醇含量降幅最大、长链脂肪酸含量降幅最小;小分子质量的支链烷烃、烯烃和烯醛对贮藏温度的响应更敏感。说明两种柑橘果实的耐贮性与果皮蜡质含量和组分有密切关系。To investigate the relationship between the peel wax and storability of citrus fruits,freshly harvested fruits of‘Gonggan’mandarin(Citrus reticulata‘Gonggan’)and‘Shatangju’mandarin(Citrus reticulata‘Shatangju’),both endemic to the Xijiang River Basin in southwest China’s Guangdong,were packaged in plastic bags and stored at(14.2±2.8)℃(control)and(6.5±0.5)℃(cold storage)for 90 days,separately.Changes in mass loss rate,decay incidence,peel structure and peel wax content and its chemical composition were analyzed periodically during storage.The results showed that mass loss rate and decay incidence in the citrus fruits significantly increased with increasing storage time for both storage temperatures(P<0.05),accompanied by alternations in peel structure and a significant decrease in peel wax content and the contents of the main components(long-chain fatty aldehydes,long-chain fatty acids and long-chain aliphatic hydrocarbons,and longchain aliphatic primary alcohols)in peel wax.Cold storage inhibited these changes and consequently maintained fruit quality better as compared to room temperature storage.Both fruit mass loss and decay incidence were significantly correlated with peel wax content and the contents of the four main wax components(P<0.01).During storage,these wax components decreased to different extents.Among them,the contents of long-chain fatty acids and long-chain aliphatic primary alcohols showed the biggest and smallest decrease in‘Gonggan’mandarin with strong storability,respectively,while the opposite result was observed in‘Shatangju’mandarin with poor storability.Small-molecular-mass branched alkanes,alkenes and alkenals were all sensitive to storage temperature,implicating that the storability of the two citrus fruits was closely related to peel wax content and its components.

关 键 词：‘贡柑’ ‘砂糖橘’ 耐贮性 贮藏温度 果皮蜡质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]