‘巨峰’葡萄果实采后质地劣变机理研究  

Study on Mechanism of Post-Harvest Texture Deterioration of‘Kyoho'Grapes

作　　者：李志文 集贤 闫师杰 王娜 朱志强 刘翔[3] LI Zhiwen;JI Xian;YAN Shijie;WANG Na;ZHU Zhiqiang;LIU Xiang(College of Food Science and Biological Engineering,Tianjin Agricultural University,Tianjin 300392,China;National Engineering Technology Research Center for Preservation of Agricultural Products(Tianjin)/Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs/Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;School of Environmental Science and Engineering,Tianjin University,Tianjin 300350,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392 [2]国家农产品保鲜工程技术研究中心(天津)/农业农村部农产品贮藏保鲜重点实验室/天津市农科院农产品保鲜与加工技术研究所,天津300384 [3]天津大学环境科学与工程学院,天津300350

出　　处：《中外葡萄与葡萄酒》2024年第5期38-44,共7页Sino-Overseas Grapevine & Wine

基　　金：天津市自然科学基金重点项目(20JCZDJC00420);天津市林果现代产业技术体系创新项目(ITTHRS2021000);天津农学院青年科技发展项目(2016NYB03)。

摘　　要：为明确葡萄采后果实质地劣变机理,为果实保鲜技术的发展提供理论基础,本文以‘巨峰’葡萄为试材,于贮藏期内调查果实硬度、弹性、凝聚性、回复性、黏着性和咀嚼性等质地参数,以及细胞壁多糖及其相关酶活性和内源激素含量的变化;利用Pajek软件分析不同性状之间的相关性,以探究果实采后劣变机理。结果发现,随着葡萄贮藏期的延长,果实硬度和黏着性明显下降,其他质构参数变化较小;果实可溶性果胶、ABA含量,多聚半乳糖醛酸酶(PG)、纤维素酶(Cx)、β-半乳糖苷酶(β-Gal)活性以及乙烯生成速率逐渐上升,原果胶、纤维素和IAA含量总体均呈下降趋势;果实果胶甲酯酶(PME)活性在贮藏期间呈先降后升的趋势。Pajek分析发现,果实硬度、各细胞壁成分含量、细胞壁水解酶活性以及内源激素含量均可以反映‘巨峰’葡萄果实贮藏期的变化,葡萄果实的果胶、原果胶和生长素含量,以及PG、β-Gal活性与果实硬度关系较为密切;原果胶含量能够在一定程度上影响果实的口感,而口感的变化与贮藏时间之间没有直接关系;乙烯生成速率不能直接反映‘巨峰’葡萄果实软硬程度变化。In order to clarify the texture deterioration mechanism of grape postharvest,and provide a theoretical basis for the development of fruit preservation technology,during the storage period,the texture parameters of‘Kyoho'grapes,such as hardness,elasticity,cohesiveness,resilience,adhesiveness and chewiness,as well as the changes of polysaccharide content in cell wall,related enzyme activities and endogenous hormone contents were investigated.Pajek software was used to analyze the correlation among different traits to explore the mechanism of postharvest deterioration.The results showed that with the extension of storage period of grapes,the hardness and adhesion of grapes decreased obviously,and other structural parameters changed little.The contents of soluble pectin and ABA,the activities of PG,Cx,β-Gal and ethylene production rate increased gradually,while the contents of protopectin,cellulose and IAA decreased.The activity of PME decreased first and then increased during storage.Pajek analysis showed that fruit hardness,cell wall component content,cell wall hydrolase activity and endogenous hormone content could reflect the changes of‘Kyoho'grapes during storage period,and the contents of pectin and protopectin,PG,β-Gal activity and auxin content of grapes were closely related to the changes of hardness.The content of original pectin could affect the taste of fruit to some extent,but there was no direct relationship between the change of fruit taste and storage time.The rate of ethylene production could't directly reflect the change of the softness and hardness of‘Kyoho'grapes.

关 键 词：巨峰 质地 贮藏 相关性 Pajek分析 

分 类 号：S663.1[农业科学—果树学]