灰霉菌侵染对红提表皮蜡质和采后品质的影响  

Effects of Botrytis cinerea Infection on the Epicuticular Wax and Postharvest Quality of Red Globe

作　　者：于姝莉 吕云皓 韩彤 江英[1] YU Shuli;LU Yunhao;HAN Tong;JIANG Ying(School of Food Science and Technology,Shihezi University,Shihezi 832003,Xinjiang,China)

机构地区：[1]石河子大学食品学院,新疆石河子832003

出　　处：《食品研究与开发》2024年第11期8-15,共8页Food Research and Development

基　　金：国家自然科学基金地区科学基金项目(32160590)。

摘　　要：以红提为试验原料,研究灰霉菌对常温(25.0±0.5)℃贮藏红提表皮蜡质主要化学组分及其贮藏品质的影响。气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)分析红提果实蜡质主要成分,发现在整个贮藏期间,酸类、酯类相对含量较高,醇类、烷烃、萜类、醛类物质次之。随着贮藏时间的延长,两组果实的烷烃、萜类、醛类相对含量减少。灰霉菌侵染会导致表皮蜡质组成成分相对含量的降低,进而减少其表皮蜡质含量。贮藏期间,灰霉病加重红提果实的失重和软化,降低可溶性固形物、可滴定酸、总酚和总黄酮的含量。蜡质主要组成成分与品质指标相关性分析表明红提表皮蜡质是影响其贮藏品质的重要因素。Using red globe as the experimental material,the effects of Botrytis cinerea on the main chemical components of epicuticular wax and storage quality of red globe stored at room temperature(25.0±0.5)℃were studied.Gas chromatography-mass spectrometry(GC-MS)was employed to analyze the main components of the epicuticular wax of red globe fruits.It was found that fatty acids and esters throughout the storage period were relatively high,followed by alcohols,alkanes,terpenoids,and aldehydes.As the storage time in-creased,alkanes,terpenoids,and aldehydes in the two groups of fruits decreased relatively.B.cinerea infec-tion led to a decrease in the relative content of epicuticular wax components,thereby reducing the content of epicuticular wax.During storage,B.cinerea aggravated the weight loss and softening of red globe fruits and lowered soluble solids,titratable acid,total phenols and total flavonoids.Correlation analysis between the main components of wax and quality indicators revealed that epicuticular wax was an important factor affecting the storage quality of red globe.

关 键 词：红提 表皮蜡质 组成成分 灰霉菌 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]