人参果不同生长发育时期品质特性分析  

Analysis of quality characteristics of ginseng fruit at different growth and development stages

作　　者：王甜甜 张淼 蒲凯国 李能慧 高彦强 颉建明 李静 WANG Tiantian;ZHANG Miao;PU Kaiguo;LI Nenghui;GAO Yanqiang;XIE Jianming;LI Jing(College of Horticulture,Gansu Agricultural University,Gansu,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学园艺学院,甘肃兰州730070

出　　处：《干旱地区农业研究》2025年第2期182-191,共10页Agricultural Research in the Arid Areas

基　　金：国家自然科学基金(32360789);甘肃省自然科学基金(23JRRA1417);甘肃省科技特派团专项(23CXNA0037)。

摘　　要：通过研究人参果果实不同发育时期,即幼果期(花后20 d,T1)、膨大期(花后40 d,T2)、早熟期(花后60 d,T3)、完熟期(花后80 d,T4)外观品质和营养品质的变化规律,为人参果果实品质的调控和优化提供参考。结果表明,随着人参果果实的生长,在早熟期前果形指数、b*(黄蓝色度)、c*(饱和度)、可溶性固形物及可溶性蛋白含量分别下降25.11%、48.00%、28.74%、12.85%和86.44%;早熟期后各指标分别显著增加7.67%、77.49%、95.24%、31.41%和108.96%;在果实结果初期至成熟,a*(红绿色度)、横径、纵径、单果质量、粘附性和可溶性糖含量分别为2.94~16.49、2.23~7.4 cm、3.5~9.3 cm、9.03~201.16 g、0.22~0.46 mm·N和3.18%~7.68%,均呈上升趋势。然而,随着生长期的延长,人参果果实的h°(色调角)、硬度、弹性、维生素C含量和咀嚼性分别显著降低26.31%、51.92%、73.47%、60.17%和72.68%。且T4时期人参果果实的氮氧化合物、芳香族化合物及脂肪类化合物含量显著提高,与T1时期相比分别显著升高293.98%、59.17%和22.23%。对32个外观、营养和挥发性指标进行主成分分析,得到2个主成分,其累积方差贡献率达到88.8%,各处理综合排名为T4>T3>T1>T2。人参果果实的外观和营养品质变化规律表明,早熟期前需为人参果果实生长提供丰富的物质基础和能量来源,早熟期后则需通过增加营养物质含量来提高人参果的商品率,花后60~80 d是果实外观品质、营养品质和风味形成的关键时期。In order to provide reference for the control and optimization of ginseng fruit quality,the patterns of change in appearance and nutritional quality of ginseng fruit at different periods of young fruit(20 d after flowering,T1),expansion(40 d after flowering,T2),early maturity(60 d after flowering,T3),and full maturity(80 d after flowering,T4)stage were investigated.The results showed that with the growth of ginseng fruit,the fruit shape index,b*(yellow-blue degree),c*(saturation degree),soluble solids and soluble protein content decreased by 25.11%,48.00%,28.74%,12.85%and 86.44%,respectively,before early maturity stage.A significant increase was observed after early maturity stage,with the fruit shape index,b*(yellow-blue degree),c*(saturation degree),soluble solids,and soluble protein content increasing by 7.67%,77.49%,95.24%,31.41%,and 108.96%,respectively.In contrast,a*(reddish greenness),transverse diameters,longitudinal diameters,single fruit mass,adhesiveness,and soluble sugar content ranged from 2.94 to 16.49,2.23 to 7.4 cm,3.5 to 9.3 cm,9.03 to 201.16 g,0.22 to 0.46 mm·N,and 3.18%to 7.68%,respectively,all showing an increasing trend from the early stage of fruit set to maturity.However,the h°(hue angle),hardness,elasticity,vitamin C content and chewiness of ginseng fruits significantly decreased by 26.31%,51.92%,73.47%,60.17%and 72.68%,respectively,with the increase in growth period.The content of nitrogen oxides,aromatic compounds and aliphatic compounds of ginseng fruits were significantly increased in T4 period,which were significantly higher by 293.98%,59.17%and 22.23%,respectively,compared with T1 period.The principal component analysis of 32 appearance,nutritional and volatility indexes showed that the cumulative variance contribution rate of two principal components reached 88.8%,and the comprehensive ranking was T4>T3>T1>T2.The changes in the appearance and nutritional quality of ginseng fruit suggest that a rich material base and energy supply should be provided before early maturity stage.Afte

关 键 词：人参果 发育时期 品质特性 香气特征 

分 类 号：S668.9[农业科学—果树学]