“落别”樱桃果实不同发育期糖酸组分积累及软化相关成分研究  

Study on Accumulation of Sugar and Acid Components and Softening Related Components of“Luobie”Cherry Fruit in the Different Development Stages

作　　者：齐勇 韩秀梅[1] 宋莎[1] 冯建文[1] 张敏 吴亚维[1] QI Yong;HAN Xiumei;SONG Sha;FENG Jianwen;ZHANG Min;WU Yawei(Guizhou Institute of Fruit Tree Science,Guiyang 550006,China)

机构地区：[1]贵州省果树科学研究所,贵州贵阳550006

出　　处：《食品工业科技》2021年第21期344-352,共9页Science and Technology of Food Industry

基　　金：贵州省精品水果创新能力建设(技术股+现金股改革试点项目)(合同编号:黔科合服企业[2019]4002);黔科合平台人才项目“贵州省高层次创新型人才”([2016]4024)。

摘　　要：以贵州地方品种“落别”樱桃为试材,测定果实发育过程中初生代谢产物及果实软化相关酶活性,分析果实发育过程中糖酸组分积累特征和果实软化相关酶活性变化特点及其相互关系。结果表明:“落别”樱桃果实发育不同时期糖分积累以葡萄糖和果糖两种还原糖为主,占总糖含量的79.17%~88.23%,苹果酸含量在果实发育的四个时期占总酸的98%以上,为典型的己糖积累型和苹果酸型水果。“落别”樱桃果实发育前期原果胶含量较高,随着果实的发育,果胶裂解酶和多聚半乳糖醛酸酶活性先升高后逐渐降低,在果实膨大期活性达到最高值,而后在转色期活性显著降低(P<0.05),果胶裂解酶和多聚半乳糖醛酸酶促进了原果胶的降解,使得果实中原果胶含量显著下降,可溶性果胶含量显著升高(P<0.05)。与淀粉水解相关的α淀粉酶和β淀粉酶活性呈先升高再降低的趋势,α淀粉酶和β淀粉酶将淀粉水解成还原糖,使得淀粉含量逐渐降低。醛类化合物是樱桃果实香气成分中是最主要的一类物质。其中,含量较丰富的为3-己醛,且随着果实发育时期的进行丰富度不断降低。果实中丰富的鲜味类氨基酸(天门冬氨酸、谷氨酸)在樱桃风味和品质方面发挥了作用。Using Guizhou local variety“Luobie”cherry as the test material,and the primary metabolites as well as fruit softening-related enzyme activities during fruit development were quantified,subsequently,the characteristics of the accumulation of sugar and acid components during fruit development and the changes in fruit softening-related enzyme activities and their relationships were carried out.The results showed that the sugar accumulation of“Luobie”cherry at different stages of fruit development was dominated by the two reducing sugars of glucose and fructose,accounted for 79.17%~88.23%of the total sugar content,the malic acid content accounted for more than 98%of the total acid,which was a typical hexose accumulation type and malic fruit type.The content of propectin was higher in the early stage of fruit development of“Luobie”cherry.With the development of the fruit,the activities of pectin lyase and polygalacturonase first increased and then gradually decreased during the fruit development stage.The activity reached the highest value,and then the activity was significantly reduced(P<0.05)during the color transition period.Pectin lyase and polygalacturonase promoted the degradation of propectin,which made the protopectin content in the fruit significantly decrease and the soluble pectin content significantly increase(P<0.05).In the process of fruit development,the activities ofα-amylase andβ- amylase first increased and then decreased, which hydrolyzed starch into reducing sugars, so that the starch contentgradually decreased. Aldehydes were the most abundant substances in the aroma components of cherry fruits. Among them,the richer content was 3-hexanal, and the richness continued to decrease with the development of the fruit. The rich tastyamino acid (aspartic acid, glutamic acid) played a role in the cherry flavor and quality.

关 键 词：落别樱桃 可溶性糖 有机酸 氨基酸 果胶 软化相关酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]