不同采收期黄果梨果实品质差异分析  

Analysis of quality differences of the fruits harvested in different times in Huangguo pear at different harvest stages

作　　者：周雪芳 林梦桦 李亚辉[2] 张志勇[2] 王树林[1] 梁颖[2] ZHOU Xuefang;LIN Menghua;LI Yahui;ZHANG Zhiyong;WANG Shulin;LIANG Ying(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,Qinghai,China;Jiangsu Key Laboratory of Food Quality and Safety/Institute of Quality Safety and Nutrition of Agricultural Products,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,Jiangsu,China)

机构地区：[1]青海大学农牧学院,西宁810016 [2]江苏省食品质量安全重点实验室·江苏省农业科学院农产品质量安全与营养研究所,南京210014

出　　处：《果树学报》2025年第3期577-590,共14页Journal of Fruit Science

基　　金：现代农业产业技术体系(CARS-28);江苏省农业科技自主创新资金项目(cx(24)3004)。

摘　　要：【目的】明确黄果梨果实的最佳采收期,为生产上适时采收提供技术支撑。【方法】以黄果梨3个采收期(S1、S2、S3)的果实为试验材料,测定基础品质指标、有机酸和可溶性糖组分的含量,并分别采用顶空固相微萃取-气相色谱-质谱联用仪(HS-SPME-GC-MS)和顶空-气相色谱-离子迁移谱联用仪(HS-GC-IMS)对挥发性成分进行测定与分析。【结果】随着采收期延长,黄果梨果实可溶性固形物含量和固酸比均显著升高,而总酚、总黄酮含量均呈下降趋势。黄果梨果实含量最高的有机酸为苹果酸,主要的可溶性糖为蔗糖、果糖、葡萄糖和山梨糖醇,其中蔗糖、果糖和葡萄糖含量均随采收期延长显著升高。基于HS-SPME-GC-MS和HS-GC-IMS技术在黄果梨中分别鉴定出112种和70种挥发性成分,均以酯类为主。采用气味活性值、相对气味活性值、偏最小二乘判别分析共筛选出21种差异香气成分,果皮和果肉中2-甲基丁酸乙酯对香气的贡献率均最高,且在采收期S3样品中最高。差异香气成分可作为区分不同采收期黄果梨的潜在标志物。【结论】采收期S3是黄果梨最佳采收期,该采收期果实的维生素C、可溶性固形物、苹果酸、果糖及葡萄糖含量均最高,差异香气成分2-甲基丁酸乙酯含量在S3样品中最高。【Objective】The study aimed to clarify the best harvest stage and provide a theoretical basis for timely harvest of Huangguo pear(Pyrus bretschneideri Rehd.)through investigating the changes of vitamin C(Vc),soluble solids,titratable acid,total phenols,total flavonoids,sugars,organic acids,and volatile compounds in Huangguo pears harvested in different stages.【Methods】Huangguo pears from Tongren City,Qinghai Province were harvested in different stages of 149 d(S1),159 d(S2),and 168 d(S3)after flowering.The Vc in Huangguo pear was determined by Indophenol method,soluble solids were determined by Refractometer,titratable acid was determined by Titration of intrinsic acids,total phenols were determined by Folin-ciocalteu method,and total flavonoids was determined by Aluminum chloride colorimetric assay.High-phase liquid chromatography(HPLC)was used to determine the organic acids,high-performance liquid chromatography-mass spectrometry(HPLC-MS/MS)was used to determine the soluble sugars.Additionally,the volatile compounds were determined by headspace solidphase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and gas chromatography-ion mobility spectrometry(HS-GC-IMS),respectively.The differences of volatile compounds were analyzed by odor activity value(OAV)and relative odor activity value(ROAV)combined with variable importance in the projection(VIP).【Results】With the extension of the harvest stages,the contents of Vc and soluble solids in Huangguo pear increased continually,among which the contents of S3 samples were higher than those of S2 and S1 samples significantly.The titratable acid was decreased significantly in S2 samples.The solid-acid ratio showed a significant upward trend with the extension of harvest stages.The total phenol content in the peel was significantly higher than that in the pulp,and decreased with the extension of the harvest stages.It was pretty much the same for the change of total flavonoid content.A total of 8 organic acids were detected in Huangguo pear with

关 键 词：黄果梨 采收期 品质 挥发性成分 

分 类 号：S661.2[农业科学—果树学]