宁夏枸杞果实性状和预处理对果实制干的影响  

Effects of Lycium barbarum Fruit Characteristics and Pretreatment on the Fruit Drying

作　　者：赵娟红 米娟娟 李治刚 包晗[1] 黄婷 秦垦 杨涓[1] 郑国琦[1] Zhao Juanhong;Mi Juanjuan;Li Zhigang;Bao Han;Huang Ting;Qin Ken;Yang Juan;Zheng Guoqi(School of Life Science,Ningxia University State Key Laboratory of Efficient Production of Forest Resources Yinchuan 750021;Institute of Wolfberry Engineering and Technology,Ningxia Academy of Agriculture and Forestry Sciences Yinchuan 750002)

机构地区：[1]宁夏大学生命科学学院林木资源高效生产全国重点实验室,银川750021 [2]宁夏农林科学院枸杞科学研究所,银川750002

出　　处：《林业科学》2024年第3期35-44,共10页Scientia Silvae Sinicae

基　　金：宁夏自然科学基金(2023AAC03125,2021AAC02005);国家自然科学基金项目(32260409);宁夏重点研发计划项目(2021BEG03109)。

摘　　要：【目的】探究不同品种(系)宁夏枸杞果实性状和预处理对果实制干的影响,为枸杞制干工艺提供有价值的理论依据。【方法】以制干差异较大的不同品种(系)宁夏枸杞为试验材料,采用称重法、石蜡切片和扫描电镜等方法,对果实加工性状、果皮及角质层结构、果皮蜡质微形态和不同预处理枸杞果实制干时间进行探究,明确不同品种(系)宁夏枸杞果实性状和预处理对果实制干的影响。【结果】1)不同品种(系)枸杞果实纵径、百粒质量、单果体积存在显著差异,‘16-23-7-8’横径、纵径、百粒质量、单果体积均最高,‘宁杞1号’最低。2)随着果实发育,果皮和角质层厚度逐渐增加且存在显著差异。‘宁杞5号’果皮厚度最大,达768.273μm;‘宁杞1号’果皮厚度最小,为445.100μm。‘14-402’角质层最厚,达9.420μm;‘16-23-7-8’最低,为7.528μm。3)成熟期枸杞果实表皮被束状蜡质层覆盖,蜡质晶体呈无规则片状,片状蜡质层较厚,排列较紧密。4)不同品种(系)枸杞果实制干时间存在显著差异,由易到难依次为‘宁杞1号’、‘Z44’、‘16-23-7-8’、‘14-402’、‘宁杞5号’。与对照相比,碱处理后,平均制干时间缩短4.10 h;氯仿处理后,平均制干时间缩短16.94 h。【结论】枸杞果皮结构通过影响水分运输进而影响枸杞果实制干过程;预处理可破坏枸杞表皮蜡质层缩短制干时间。本研究5个枸杞品种(系)中,‘宁杞5号’不易制干,‘宁杞1号’最易制干,在枸杞制干时,应用的预处理方式必须考虑品种间存在的组织和形态解剖学特征的差异。【Objective】Drying is an important step of the processing of Chinese medicine wolfberry.The effects of different varieties(lines)of Lycium barbarum fruit traits and pretreatment on drying were studied to provide a valuable theoretical basis for the drying process of L.barbarum.【Method】In this study,different varieties(lines)of L.barbarum with obvious differences in dryness were used as experimental materials.The paraffin sectioning and scanning electron microscopy techniques were used to investigate the fruit processing characteristics,peel and cuticle structure,and peel waxy micromorphology,as well as effects of different pretreatment times on the drying of L.barbarum fruits,by which the influence of the L.barbarum fruit traits on the drying of the fruits was clarified.【Result】1)There were significant differences in the longitudinal diameter,fresh weight of 100 grains,and single fruit volume among different varieties(lines).L.barbarum‘16-23-7-8’had the largest transverse diameter,longitudinal diameter,fresh weight of 100 grains,and single fruit volume,while those parameters of L.barbarum‘Ningqi No.1’were the lowest.2)With the development of the fruit,the thickness of the pericarp and cuticle increased gradually and there were significant differences in those traits among different varieties(lines).The pericarp thickness of L.barbarum‘Ningqi No.5’was the largest with 768.273μm,and that of L.barbarum‘Ningqi No.1’was the lowest with 445.100μm.L.barbarum‘14-402’had the thickest cuticle with 9.420μm,and the L.barbarum‘16-23-7-8’cuticle was the lowest,being 7.528μm.3)The epidermis of L.barbarum fruit at mature stage was covered by fascicular waxy layer,and the waxy crystals were irregular flakes,and the flake waxy layer was thicker and arranged closely.4)There were differences in the drying time of different varieties(lines)of L.barbarum fruits,and the order from easy to difficult was‘Ningqi No.1’,‘Z44’,‘16-23-7-8’,‘14-402’,and‘Ningqi No 5’.Compared with the c

关 键 词：宁夏枸杞 果实性状 果皮结构 角质层 表皮蜡质 预处理 制干时间 

分 类 号：Q945.79[生物学—植物学] S718.43[农业科学—林学]