不同肉质类型桃果实贮藏期间品质指标与淀粉酶活性的变化  

Changes of Quality Indexes and Amylase Activity of Different Fleshy Types of Peach Fruits during Storage

作　　者：寇单单 李东东 曹洪波[1] 王朋飞 张学英[1] 陈海江[1] Kou Dandan;Li Dongdong;Cao Hongbo;Wang Pengfei;Zhang Xueying;Chen Haijiang(College of Horticulture,Hebei Agricultural University,Baoding 071000,China;Guantao County Bureau Agriculture and Rural Affairs,Cuantao 057750,China)

机构地区：[1]河北农业大学园艺学院,河北保定071000 [2]馆陶县农业农村局,河北馆陶057750

出　　处：《山东农业科学》2025年第2期90-96,共7页Shandong Agricultural Sciences

基　　金：国家现代农业产业技术体系项目(CARS-30-2-03);河北省现代农业产业技术体系桃创新团队专项资金项目(HBCT2021220203)。

摘　　要：本试验以软溶质桃‘霞晖5号’、硬溶质桃‘保佳红’和硬质桃‘保佳俊’为试材,研究其在25℃恒温贮藏过程中果实失重率、硬度、呼吸强度和可溶性固形物(TSS)、可溶性糖、淀粉含量及淀粉酶(AMS)活性的变化。结果表明:贮藏6 d时,‘霞晖5号’果实失重率、硬度、呼吸强度和TSS、蔗糖、葡萄糖、淀粉含量及AMS活性均与‘保佳红’和‘保佳俊’呈现显著差异,且‘霞晖5号’在贮藏2 d时出现呼吸高峰[153.76 mg/(kg·h)],贮藏期较短;‘保佳红’果实失重率和呼吸强度显著低于‘霞晖5号’和‘保佳俊’;‘保佳俊’果实硬度与淀粉含量均显著高于其他2个品种。三种类型桃果实的AMS活性均呈先降低后升高再降低的变化趋势。相关性分析表明,不同肉质类型桃果实失重率与淀粉含量呈负相关,硬度和淀粉含量呈正相关,其中‘保佳俊’和‘保佳红’果实硬度与其淀粉含量呈显著正相关。总体而言,‘保佳红’的贮藏品质优于‘霞晖5号’和‘保佳俊’,亦表明淀粉降解影响果实的贮藏品质。The soft solute type peach of‘Xiahui 5’,hard solute type peach of‘Baojiahong’and hard type peach of‘Baojiajun’were used as test materials in the experiment.The changes of fruit weight loss rate,firmness,respiration rate,contents of soluble sugar,total soluble solid(TSS)and starch,and amylase(AMS)activity during postharvest storage at 25℃were studied.The results indicated that the fruit weight loss rate,firmness,respiration rate,contents of TSS,sucrose,glucose and starch,and AMS activity of‘Xiahui 5’had significant differences from those of‘Baojiajun’and‘Baojiahong’on the sixth day of storage,and‘Xiahui 5’arose the peak of respiration[153.76 mg/(kg·h)]on the second day of storage,so it had shorter storage period.The fruit weight loss rate and respiration rate of‘Baojiahong’were significantly lower than that of‘Xiahui5’and‘Baojiajun’,while the firmness and starch content of‘Baojiajun’were significantly higher than those in the other two varieties.The AMS activity in the three types of peach fruits showed the trend of decreasing first and then increasing and later decreasing again.Correlation analysis demonstrated that there were negative correlation between fruit weight loss rate and starch content and positive correlation between firmness and starch content among different types of peach fruits,among which the significantly positive correlation(r=0.83,0.85)between firmness and starch content were observed in‘Baojiahong’and‘Baojiajun’.In short,the storage quality of‘Baojiahong’was better than that of‘Xiahui5’and‘Baojiajun’,and starch degradation affected the storage quality of peach fruits.

关 键 词：桃 果实肉质类型 贮藏品质 淀粉酶活性 

分 类 号：S662.1[农业科学—果树学]