无核白葡萄成熟过程中果实品质涩变分析  

Study on fruit quality variation during ripening process of Thompson Seedless grapes

作　　者：何雅文 曾斌[1] 李明昆 钟海霞[2] 张雯[2] 张川 王敏 伍新宇[2] 张付春[2] HE Yawen;ZENG Bin;LI Mingkun;ZHONG Haixia;ZHANG Wen;ZHANG Chuan;WANG Min;WU Xinyu;ZHANG Fuchun(College of Horticulture,Xinjiang Agricultural University,Urumqi 830052,China;Institute of Horticulture Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;Hotan Area Forestry and Grassland Bureau,Hotan Xinjiang 848000,China)

机构地区：[1]新疆农业大学园艺学院,乌鲁木齐830052 [2]新疆农业科学院园艺作物研究所,乌鲁木齐830091 [3]和田地区林业和草原局,新疆和田848000

出　　处：《新疆农业科学》2023年第12期2982-2992,共11页Xinjiang Agricultural Sciences

基　　金：中央引导地方科技发展专项资金项目“特色果树种质创新与育种能力提升”;国家现代农业产业技术体系项目“国家葡萄产业技术体系果实品质调控岗位"(CARS-29-ZP-08);新疆维吾尔自治区重点研发项目(2022B02034-3);国家自然科学基金(31960575,32260732)

摘　　要：【目的】研究无核白葡萄成熟过程中果实品质涩变的变化规律,为提高鲜食无核白葡萄品质提供科学依据。【方法】以涩变无核白葡萄为试材,正常无核白葡萄为对照,对比分析果实感官指标及品质指标变化,并利用相关性和主成分分析评价果实风味品质。【结果】随着果实成熟,涩变无核白葡萄中可溶性固形物含量百分数和固酸比呈上升趋势,可滴定酸含量百分数和可溶性蛋白含量呈下降的趋势,总酚、类黄酮和单宁含量呈先上升后下降的趋势。果实的总酚、类黄酮、单宁、VC和可溶性蛋白含量均与果实苦涩感强度呈极显著正相关,涩变无核白葡萄果实的可溶性固形物含量与果实甜感强度呈正相关。【结论】涩变无核白葡萄果实的涩味与酚类物质种类、含量关系密不可分。[Objective]To explore the changes of fruit quality during the ripening process of astringent Thompson Seedless grapes,and to provide a scientific basis for improving the economic benefits of the fruit for fresh eating.[Methods]The fruit sensory quality indexes and internal and external quality indexes were compared with those of normal Thompson Seedless as the control material and the fruit flavor quality was evaluated by correlation analysis and principal component analysis.[Results]The results showed that the fraction of soluble solids and solid-acid ratio in Thompson Seedless grapes increased,the fraction of titratable acid and soluble protein decreased,and the content of total phenols,flavonoids and tannins increased and then decreased as the fruit matured and became astringent.The correlation analysis showed that total phenols,flavonoids,tannins,vitamin C and soluble protein content were highly significantly and positively correlated with bitterness intensity,and soluble solids content of astringent Thompson Seedless grapes was positively correlated with sweetness intensity.[Conclusion]The astringency of Thompson Seedless grape fruit is closely related to the type and content of phenolic substances.

关 键 词：无核白葡萄 涩味 酚类物质 相关性 主成分 

分 类 号：S663.1[农业科学—果树学]