不同自交系薄皮甜瓜采后糖代谢与品质变化分析  

Analysis of Sugar Metabolism and Quality Changes for Different Selfed Line of Oriental Melonsin Postharvest

作　　者：李响[1] 杨升[1] 张雨婷 李尚有 李春霞[1] 靳亚忠[1] LI Xiang;YANG Sheng;ZHANG Yuting;LI Shangyou;LI Chunxia;JIN Yazhong(College of Horticulture and Landscape Architectrue,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319;Qiqihar Zetian Seed Co.Ltd.,Qiqihar,Heilongjiang 161042)

机构地区：[1]黑龙江八一农垦大学园艺园林学院,黑龙江大庆163319 [2]齐齐哈尔市泽甜种业有限公司,黑龙江齐齐哈尔161042

出　　处：《北方园艺》2023年第15期90-98,共9页Northern Horticulture

基　　金：黑龙江八一农垦大学横向课题资助项目(2022034)。

摘　　要：以薄皮甜瓜自交系HGH188(黄肉)、19-B201(白肉)、19-Q196(青肉)、19-J251(橘肉)和19-L270(绿肉)为试材,在常温(23±2)℃贮藏条件下,研究不同自交系薄皮甜瓜果实采后糖代谢与品质变化影响,以期为优质、耐贮薄皮甜瓜新品种育种提供参考依据。结果表明:HGH188和19-J251平均贮藏时间最短为8 d,果实硬度较低,果实软化快,耐储性较差;HGH188、19-Q196和19-B201果实贮藏期间品尝愉悦度与果实内果糖含量密切相关。其中,19-B201贮藏期间果实内AI和NI活性变化促进了蔗糖分解成果糖和葡萄糖,丰富糖分组成,使19-B201果实风味口感更丰满,平均贮藏时间为11 d。19-Q196果实内果糖含量受SPS和AI活性变化协同调控;19-L270品尝愉悦度与果实内蔗糖含量密切相关,且受SPS、AI和NI活性变化的综合影响;19-Q196果实平均失水率最低,平均贮藏时间最长为21 d,较19-L270多6 d。19-Q196和19-L270贮藏期间果实甜度、汁水含量和果实硬度一直处于较高水平,耐藏性较好;19-Q196、19-B201和19-L270果实的最佳风味鉴赏期在贮藏第3天。The postharvest glucose metabolism and the quality of oriental melon fruits on the five cultivars of oriental melons HGH188(yellow flesh),19-B201(white flesh),19-Q196(green flesh),19-J251(orange flesh),and 19-L270(green flesh)under longterm storage(at(23.2±2)℃)were studied,in order to provide reference for the high quality,durable storage oriemtal melon.The results showed that the fruits from HGH188 and 19-J251 were quickly softened and had lower shelfstableness under an average storage time of 8 days.The taste was closely related to the fructose content in HGH188,19-Q196,and 19-B201 cultivars.During the average storage time of under 11 days,the activities of AI and NI in the 19-B201 fruit promoted the decomposition of sucrose into fructose and glucose,enriched the sugar composition,and made the flavor and taste of the 19-B201 fruit fuller.The fructose content in 19-Q196 fruit was synergistically regulated by the activity changes of SPS and AI;the taste of 19-L270 was closely related to the sucrose content in the fruit,and was comprehensively affected by the activity changes of SPS,AI,and NI.The average fruit water loss rate of 19-Q196 was the lowest,and the average storage time was 21 days,which was 6 days longer than that of 19-L270.The fruit sweetness,juice content,and fruit firmness of 19-Q196 and 19-L270 were kept at a high level during storage,and the storage resistance was better;the best flavor appreciation period of 19-Q196,19-B201 and 19-L270 was in 3 days.

关 键 词：自交系 薄皮甜瓜 糖代谢 品质变化 

分 类 号：S652.2[农业科学—果树学]