鲜姜采后禾谷镰刀菌侵染过程中挥发性风味物质的变化  

Changes in Volatile Flavor Substances during Postharvest Infection of Fresh Ginger with Fusarium graminearum

作　　者：孟秀玲 牛犇 郜海燕 刘瑞玲[2] 陈慧芝 吴伟杰[2] 陈杭君[1,2] MENG Xiuling;NIU Ben;GAO Haiyan;LIU Ruiling;CHEN Huizhi;WU Weijie;CHEN Hangjun(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Institute of Food Science,Key Laboratory of Post-Harvest Handling of Fruits,Ministry of Agriculture and Rural Affairs,Key Laboratory of Postharvest Preservation and Processing of Vegetables(Co-construction by Ministry and Province),Ministry of Agriculture and Rural Affairs,Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province,Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]浙江省农业科学院食品科学研究所,农业农村部果品采后处理重点实验室,农业农村部蔬菜采后保鲜与加工重点实验室(部省共建),浙江省果蔬保鲜与加工技术研究重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州310021

出　　处：《食品科学》2023年第20期219-226,共8页Food Science

基　　金：农业农村部现代农业产业技术体系建设专项(CARS-24-E-01)。

摘　　要：对生姜采后病原微生物进行分离鉴定,通过组织分离法、形态学特征、rDNA-ITS序列分析以及系统进化树构建确定,引起浙江江山产区鲜姜采后贮藏期主要致病菌为禾谷镰刀菌(Fusarium graminearum)。利用顶空固相微萃取与气相色谱-质谱联用技术,测定鲜姜健康组织、病健交界处组织以及发病组织的挥发性风味物质,探究鲜姜采后禾谷镰刀菌侵染过程中挥发性风味物质的变化,并采用主成分分析对鲜姜采后病害过程中风味品质进行综合评价。结果表明,从鲜姜中共检测到58种挥发性风味物质,其中健康组织检测到40种,病健交界处组织检测到35种,发病组织检测到39种;鲜姜挥发性风味物质主要包括烃类、醇类、酯类、醛类以及酮类五大类,烃类化合物是构成鲜姜风味物质的主要化合物成分,占全部风味化合物80%以上;鲜姜病害发生过程中烃类风味化合物含量显著上升(P<0.05),其中倍半萜烯组分姜烯、β-倍半水芹烯在鲜姜不同部位均被检出且含量持续上升,可作为鲜姜采后受禾谷镰刀菌侵染的判定指标,这可能是由于受病原菌侵染鲜姜的抗病机制被激活进而导致了倍半萜烯组分的大量释放。In this study,Fusarium graminearum was identified as the pathogen causing the decay of ginger from Jiangshan,Zhejiang Province during postharvest storage by tissue separation,morphological characterization,ribosomal DNA internal transcribed spacer(rDNA-ITS)sequence analysis and phylogenetic tree construction.By using solid phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS),the changes of volatile flavor in fresh ginger during infection with F.graminearum postharvest were studied through the determination of volatile flavor compounds in healthy tissues,the junction between healthy and diseased tissues,and diseased tissues of fresh ginger.Principal component analysis(PCA)was used to evaluate the flavor quality of fresh ginger during postharvest disease development.The results showed that a total of 58 volatile flavor substances were detected in ginger,of which 40 substances were detected in healthy tissues,35 substances in the junction of diseased and healthy tissues,and 39 substances in diseased tissues.These volatile flavor substances mainly included olefins,alcohols,esters,aldehydes,and ketones.Olefin compounds were the major components contributing to fresh ginger flavor,accounting for more than 80%of all flavor compounds.During disease development,the content of olefin flavor compounds increased significantly(P<0.05),and the sesquiterpene components zingiberene andβ-sesquiterpene were detected in different parts of fresh ginger and their contents continued to increase,which could be used as the indexes for determining whether or not fresh ginger is infected with F.graminearum after harvest.This may be due to the activation of the resistance mechanism of pathogen infected fresh ginger and consequent release of sesquiterpene components in large quantities.

关 键 词：鲜姜 禾谷镰刀菌 挥发性风味物质 气相色谱-质谱联用 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]