卫青萝卜糠心发生与相关成分变化规律研究  

Study on the Occurrence of Bran Core and the Changes of Related Components of Weiqing Radish

作　　者：尹婧 范伟强 张红[2] 王超楠 弓琼 张斌[3] YIN Jing;FAN Weiqiang;ZHANG Hong;WANG Chaonan;GONG Qiong;ZHANG Bin(College of Life Scienees,Tianjin Normal University,Tianjin 300387;Tianjin Kerun Vegetable Rescarch Institute State Key Laboratory of Vegetable Germplasm Innovation/Tianjin Key Laboratory of Vegetable Genetics and Breeding Enterprises,Tianjin 300381;Vegetable Research Institute,Tianjin Aceademy of Agricultural Sciences,Tianjin 300381;College of Life Seiences,Nankei University,Tianjin 300071)

机构地区：[1]天津师范大学生命科学学院,天津300387 [2]天津科润蔬菜研究所,蔬菜种质创新国家重点实验室,天津市蔬菜遗传育种企业重点实验室,天津300381 [3]天津市农业科学院蔬菜研究所,天津300381 [4]南开大学生命科学学院,天津300071

出　　处：《北方园艺》2022年第16期97-106,共10页Northern Horticulture

基　　金：国家现代农业产业技术体系资助项目(CARS-23-G-07);天津市(蔬菜)现代农业产业技术体系创新团队资助项目(ITTVRS2021003);天津市财政资助项目(2022ZYCX007)。

摘　　要：以卫青萝卜为试材,采用相互对照的方法,研究了室温(8~17℃)和低温(4℃)贮藏8、16、24、32、40、48 d时对卫青萝卜肉质根不同部位中相对水分、可溶性固形物、淀粉、木质素、纤维素含量与纤维素酶活性的影响,统计相应时期萝卜糠心指数,并分析调查各因子间的相关性,以期为延长萝卜贮藏时间,减少贮藏过程中营养成分流失提供参考依据。结果表明:随着贮藏时间的延长,室温下卫青萝卜的糠心指数增加显著;不同贮藏温度下卫青萝卜肉质根不同部位中的木质素和纤维素含量不断增加;不同贮藏温度下淀粉含量在24 d时达到最大值,随后呈不断下降的趋势;不同贮藏温度下卫青萝卜肉质根不同部位中的相对含水量呈不断下降的趋势;室温贮藏下卫青萝卜肉质根不同部位中的可溶性固形物呈不断上升的趋势,而低温下贮藏呈先升高后下降的变化趋势;相关性分析表明调查因子间均存在显著或极显著的相关性。Taking Weiqing radish as the test material, the effect of Weiqing radish on the meat quality of Weiqing radish when stored for 8,16,24,32,40,48 days at room temperature(8-17 ℃) and low temperature(4 ℃) was studied.The effects of relative moisture, soluble solids, starch, lignin, cellulose contents and cellulase activity in different parts of the root were calculated.The bran index of radish in the corresponding period was counted, and the correlation between the factors was analyzed and investigated, in order to prolong the storage of radish, and provide reference for reducing the loss of nutrients during storage over time.The results showed that with the prolongation of storage time, the bran index of Weiqing radish increased significantly at room temperature;the contents of lignin and cellulose in different parts of the fleshy roots of Weiqing radish increased continuously at different storage temperatures.The starch content reached the maximum value at 24 days, and then showed a downward trend;the relative water content in different parts of the fleshy roots of Weiqing radish showed a downward trend under different storage temperatures;the fleshy roots of Weiqing radish had different.The soluble solids content in the parts showed a rising trend,while the storage at low temperature showed a trend of first increasing and then decreasing.Correlation analysis showed that there were significant or extremely significant correlations between the investigated factors.

关 键 词：卫青萝卜 淀粉 可溶性固形物 木质素 纤维素 

分 类 号：S663.1[农业科学—果树学]