梨果肉质地及香气研究进展  

Research progress in flesh texture and aroma of pears

作　　者：徐钰清 田路明[1] 曹玉芬[1] 董星光[1] 张莹[1] 霍宏亮[1] 齐丹[1] 徐家玉 刘超 XU Yuqing;TIAN Luming;CAO Yufen;DONG Xingguang;ZHANG Ying;HUO Hongliang;QI Dan;XU Jiayu;LIU Chao(Institute of Pomology,Chinese Academy of Agricultural Sciences/Key Laboratory of Horticultural Crop Germplasm Resources Utilization,Ministry of Agriculture and Rural Affairs,Xingcheng 125100,Liaoning,China)

机构地区：[1]中国农业科学院果树研究所·农业农村部园艺作物种质资源利用重点实验室,辽宁兴城125100

出　　处：《果树学报》2023年第4期757-770,共14页Journal of Fruit Science

基　　金：国家现代农业产业技术体系(CARS-28-01);中国农业科学院科技创新工程(CAAS-ASTIP-RIP);国家科技资源共享服务平台项目(NHGRC2022-NH02-1)。

摘　　要：梨因其独特的口感和风味而备受消费者的喜爱。果肉质地和香气是梨果实重要的经济性状,针对梨果肉质地和香气研究的相关报道较多,且取得了较大的研究进展。围绕梨果肉质地和香气研究进行了概述,重点对软肉型梨、脆肉型梨果肉质地和香气形成机制,以及对影响梨果肉质地和香气形成因素的研究成果进行了综述分析,展望了果肉质地与香气研究的方向,以期为梨果肉质地评价研究、果实香气研究和培育不同香型梨果新种质提供参考。Pears are popular by consumers because of their unique taste and flavor.Flesh texture and aroma are important economic characteristics of pear fruits.There are many reports on the research of flesh texture and aroma of pears,and more research progress had been made.First of all,the results of research on flesh texture and aroma of pears are summarized in this paper.According to the flesh texture,pear germplasm resources can be divided into melting-flesh type,crisp-flesh type and interspecific hybrid type.Among them,Pyrus bretschneideri,P.pyrifolia and P.sinkangensis are planted and cultivated as crisp-flesh pear fruits,which are crisp and juicy,with good eating quality,while P.communis and P.ussuriensis were melting-flesh pear fruits,which could be eaten only after ripening and softening.The flesh texture of fruit is often directly used to reflect the taste of the fruit,and aroma is an important factor affecting the sensory quality of the fruit.The volatile substances in pear fruit mainly include esters,alcohols,alkenes,ketones and acids.The type and content of these volatile compounds determine the flavor of the fruit and consumer preferences.Secondly,the mechanism of flesh texture and aroma formation of melting-flesh pear and crisp-flesh pear are elaborated.The degradation pathway of pectin in the softening process of melting-flesh pear and crisp-flesh pear is significantly different,which leads to the different ripening and softening characteristics between two types of pear varieties.When the contents of water-soluble polyuronides(WSP)and ionic-soluble polyuronides(ISP)in melting-flesh pear fruits increase and the contents of CDTA-soluble polyuronides(CSP)decrease,the flesh hardness decreases;However,the content of WSP in crisp-flesh pear fruit increases slowly,the content of CSP is higher and decreases slightly with the extension of storage time,and the flesh hardness decreases slowly.In addition,sucrose metabolism is also involved in the ripening and softening of melting-flesh pears,which could be regulated

关 键 词：梨 果肉质地 香气 

分 类 号：S661.2[农业科学—果树学]