鲁秀梨果实在生长发育中后期及贮藏过程中糖酸累积的变化  

Changes in accumulation of sugars and acids in the fruits of Luxiu pear during the mid to late period of growth and development and postharvest storage

作　　者：刘清鹤 荆琳 王成荣 宋健坤 杨英杰 李鼎立 王然 LIU Qinghe;JING Lin;WANG Chengrong;SONG Jiankun;YANG Yingjie;LI Dingli;WANG Ran(Horticultural College,Qingdao Agricultural University/Qingdao Key Laboratory of Horticultural Plant Genetic Improvement and Breeding,Qingdao 266109,Shandong,China)

机构地区：[1]青岛农业大学园艺学院·青岛市园艺植物遗传改良与育种重点实验室,山东青岛266109

出　　处：《果树学报》2022年第5期743-751,共9页Journal of Fruit Science

基　　金：山东省良种工程(2019LZGC008);青岛市民生科技计划项目(19-6-1-67-nsh);国家现代农业产业技术体系(CARS-29-07)。

摘　　要：【目的】探讨鲁秀梨果实可溶性糖和有机酸含量的累积方式,为确定其适宜采收期与销售期提供依据。【方法】可溶性糖和有机酸含量的测定采用高效液相色谱法。【结果】鲁秀梨可溶性总糖主要由果糖、葡萄糖、蔗糖和山梨醇组成。从果实生长发育中后期至采收期,可溶性总糖含量是逐渐增加的。其中,前期的增加主要与果糖和葡萄糖含量的增加有关,其在花后100 d时含量达到最高;后期的增加主要与蔗糖在成熟前快速累积有关,山梨醇含量在整个测定时间变化幅度较小。采后贮藏至30 d时,可溶性总糖依旧呈上升趋势,但随后逐渐下降。有机酸主要是由苹果酸、柠檬酸、酒石酸、奎宁酸组成。总体上,苹果酸含量高于其他种类有机酸,为苹果酸优势型。因此,尽管柠檬酸含量在果实生长发育中后期是增加的,但有机总酸含量变化与苹果酸一致,即随着果实生长、成熟而降低。在贮藏期,有机酸含量呈继续下降趋势。【结论】鲁秀梨在果实发育中期和贮藏后期果糖和葡萄糖含量相对较高,而在果实采收时及贮藏前期蔗糖在总糖的占比较其他时期为高;整个测定期内,苹果酸含量始终高于柠檬酸含量,为苹果酸优势型果实。果糖、蔗糖和苹果酸可能是鲁秀梨果实特有风味的主要贡献因子。【Objective】Luxiu is a new variety of pear(P.pyrifolia Nakai)bred by Qingdao Agricultural University with good balance of sugars and acids and pleasant flavor.The changes of the composition and contents of the soluble sugars and organic acids of the fruits of Luxiu during the development process and storage were studied in order to explore the accumulation mode of sugars and acids of the variety and to determine the suitable time for harvest and marketing.【Methods】The soluble sugars and organic acids were determined by high performance liquid chromatography.The fruits were selected for sampling on 80 d,100 d and 120 d(harvest time)after flowering,and the peel,middle pulp and nearcore pulp were sampled respectively.All the samples were frozen in liquid nitrogen and stored at-80℃【.Results】The total soluble sugars of Luxiu pear were mainly composed of fructose,glucose,sucrose and sorbitol.The sugar content in each measured part of the fruits was gradually increased from 80 d to 120 d after anthesis.There was no significant difference in the change tendency of sugar content between the middle pulp and the near-core pulp at the harvest time,but sugar contents of those two parts were significantly higher than that of the peel.However,the accumulation rate of total soluble sugar of the middle pulp was significantly higher than that of the near-core pulp and higher than that of the peel.The change trends of the sugar components in the three parts of the fruits were different.The early increase was mainly related to the increase of fructose,glucose,and the contents of these three sugars reached the highest value on 100 days after anthesis.The late increase of the sugar content was mainly related to the rapid accumulation of sucrose before maturity.The content of sorbitol did not change significantly during the whole determination period.After 30 days of postharvest storage,the total soluble sugar still showed an upward trend,and then it gradually decreased.The contents of fructose and glucose had the same cha

关 键 词：梨 生长期 贮藏期 糖酸含量 

分 类 号：S661.2[农业科学—果树学]