葡萄采后表皮蜡质与果实贮藏品质的研究  

Post-harvest Epidermal Wax of Grapes and Fruit Storage Quality

作　　者：苏慧 曾瑶英 张家铭 熊玉帛 郭航宇 熊雯 龚林 周文化[1,2] SU Hui;ZENG Yaoying;ZHANG Jiaming;XIONG Yubo;GUO Hangyu;XIONG Wen;GONG Lin;ZHOU Wenhua(College of Food Science and Engineering,South Central University of Forestry Science and Technology,Changsha 410004,China;Hunan Provincial Key Laboratory of Speciality Food Processing,Changsha 410004,China;Kouweiwang Food Limited Company of Hunan Province,Yiyang 415300,China;Hunan Jiapin Jiawei Biotechnology Limited Company,Changde 415600,China)

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]特医食品加工湖南省重点实验室,湖南长沙410004 [3]湖南口味王食品有限公司,湖南益阳415300 [4]湖南省嘉品嘉味生物科技有限公司,湖南常德415600

出　　处：《食品工业科技》2025年第5期318-328,共11页Science and Technology of Food Industry

基　　金：2023年湖南省重点研发计划项目“浆果精深加工及高值利用关键技术研究与产品开发”(2023NK2033);湖南省重点研发:果品高值化精深加工关键技术研究与新产品创制(2024JK2147)。

摘　　要：为探究不同品种葡萄采后表皮蜡质变化规律及其与耐贮性关系,本研究以夏黑葡萄及阳光玫瑰葡萄为试验材料,分别采用SEM与GC-MS分析葡萄表皮蜡质微观结构与蜡质组分,分析贮藏期间果实失重率、硬度、MDA、总酚等品质指标变化,研究表皮蜡质对葡萄果实营养品质及贮藏保鲜效果的影响。结果表明:两种葡萄表皮蜡质含量变化规律呈现“W”趋势,夏黑葡萄表皮蜡质含量极显著高于阳光玫瑰葡萄(P<0.01),贮藏末期分别为36.66 mg/100 g和26.90 mg/100 g;SEM结果显示夏黑葡萄表皮蜡质结构呈堆叠片状晶体,孔隙较多,阳光玫瑰葡萄表皮蜡质在贮藏过程中晶体孔径较小或不存在孔径,结构分布均匀;两种葡萄表皮蜡质成分含量与其贮藏品质相关性呈现不同规律,蜡质主要成分为脂肪酸、伯醇、酯类、醛类、烷烃,分别占49.84%~81.00%、0.10%~11.68%、0~9.41%、0.43%~8.83%、0.90%~6.66%。贮藏过程中,果实失重率、脱粒率、MDA含量上升,硬度及还原糖、总酚、维生素C含量下降,贮藏品质降低;相关性分析表明,夏黑葡萄表皮蜡质中脂肪酸含量高,可加速果实细胞脂质过氧化,与失重率、MDA含量等呈显著正相关(P<0.05)结果相一致,不利于维持果实营养品质;阳光玫瑰表皮蜡质中酯类含量与维生素C、总酚含量呈显著负相关(P<0.05),显著降低果实抗氧化能力。本研究为葡萄表皮蜡质在不同品种葡萄贮藏保鲜中的应用方向提供了理论依据和技术指导。To investigate the changes of epidermal wax and its relationship with storage tolerance in harvested grapes,Summer Black grapes and Shine Muscat grapes were selected as the grapes models.The microstructures of the grapes epidermal wax were detected by SEM,and the compositions of the epidermal wax were detected by GC-MS.The changes of fruit weight loss rate,hardness,MDA,total phenol and other quality indexes during storage were analyzed,the effects of epidermal wax on the nutritional quality and storage preservation of grape fruits were studied.The results showed that the content of epidermal wax in the two kinds of grapes showed a"W"trend.The epidermal wax content in Summer Black grapes was significantly higher than that in Shine Muscat grapes(P<0.01),and the contents were 36.66 mg/100 g and 26.90 mg/100 g at the end of storage,respectively.The SEM results showed that the epidermal waxy structure of Summer Black grapes was stacked flake crystal with pores,while the one of Shine Muscat grapes had more uniform structure distribution with small or even no pores during storage.The correlation between the compositions content of the epidermal wax and the storage quality of the two grapes showed different rules.The main compositions of epidermal waxy were fatty acids(49.84%~81.00%),primary alcohols(0.10%~11.68%),esters(0~9.41%),aldehydes(0.43%~8.83%)and alkanes(0.90%~6.66%).With the increase of storage time,the weight loss rate,threshing rate,and MDA content of grapes were increased,while the hardness,the contents of reducing sugar,total phenol and vitamin C were decreased,the storage quality of grapes were reduced.Correlation analysis results showed that high fatty acid content in epidermal wax of Summer Black grapes accelerated lipid peroxidation in fruit cells,which was consistent with a significant positive correlation(P<0.05)between weight loss rate,MDA content,and other factors,which was not conducive to maintaining the fruit nutritional quality.The content of esters in the epidermal wax of Shine Muscat grapes wa

关 键 词：夏黑葡萄 阳光玫瑰葡萄 表皮蜡质 贮藏品质 微观结构 

分 类 号：TS225.3[轻工技术与工程—粮食、油脂及植物蛋白工程]