不同采收成熟度对凌云牛心李果实品质及耐贮性的影响  

Effects of degree of ripeness on fruit quality and storability of Lingyun Niuxin plum

作　　者：滕峥 刘正鲁 张梦伦 王心淳 胡方洋 张得祥 万秋萍 吴斌娥 杨翠凤 TENG Zheng;LIU Zhenglu;ZHANG Menglun;WANG Xinchun;HU Fangyang;ZHANG Dexiang;WAN Qiuping;WU Bin'e;YANG Cuifeng(Guangxi Key Laboratory of Biology for Mango/College of Subtropical Characteristic Agriculture Industry/College of Agriculture and Food Engineering,Baise University,Baise,Guangxi,533000,China;College of Agriculture,Guangxi University,Nanning,Guangxi,530004,China;College of Agriculture,Xinjiang Agricultural University,Urumqi,Xinjiang,830052;Lingyun County Economic Crop Development Center,Lingyun,Guangxi,533100,China;Baise Mango Research Center,Baise,Guangxi,533000,China)

机构地区：[1]广西芒果生物学重点实验室/亚热带特色农业产业学院/百色学院农业与食品工程学院,广西百色533000 [2]广西大学农学院,南宁530004 [3]新疆农业大学农学院,乌鲁木齐830052 [4]凌云县经济作物发展中心,广西凌云533100 [5]百色市芒果研究中心,广西百色533000

出　　处：《中国南方果树》2025年第2期118-126,共9页South China Fruits

基　　金：广西重点研发计划项目“地理标志农产品凌云牛心李产业提质增效关键技术研究与应用示范”(桂科AB22080058);百色市科技计划项目(百科20211804);广西一流学科建设项目“农业资源与环境”(桂教科研[2022]1号)资助。

摘　　要：凌云牛心李是国家地理标志农产品,芳香多汁、口感独特、营养丰富,深受消费者喜爱。本研究旨在探讨凌云牛心李最适宜的采收成熟度,并阐明不同成熟度对果实贮藏品质的影响,以期为确定凌云牛心李最佳采收成熟度、贮藏和保鲜提供理论和实践参考。以不同采收成熟度的凌云牛心李为试材,测定了色泽指数、可溶性固形物、可滴定酸、可溶性糖、硬度等果实品质指标,并以主成分分析法综合评价不同采收成熟度凌云牛心李果实的贮藏品质。结果表明,随着采收成熟度增加,果皮颜色从黄绿色转变为深红色,纵径、横径、果形指数、单果质量、可食率、可溶性固形物、可溶性糖、固酸比、糖酸比、可溶性蛋白含量、维生素C含量均呈上升趋势,分别上升了8.72%、14.27%、5.21%、41.40%、1.81%、10.22%、37.32%、18.35%、10.16%、59.34%、59.30%;可滴定酸、硬度、弹性、咀嚼性、内聚性、胶着性分别下降了30.46%、34.81%、7.03%、45.75%、51.69%、68.52%。主成分分析及果实品质指数分析表明,随着贮藏时间的推移,成熟度II的果实品质指数综合得分最高,贮藏过程中综合品质最佳。凌云牛心李最适宜采收标准为成熟度II(花后100 d),此期果实鲜食品质佳及耐贮性高。Lingyun Niuxin plum is a national geographical indication agricultural product.It is characterized by its fragrant aroma,juiciness,unique taste and rich in nutrition,making it highly favored by consumers.The aim of this study is to explore the optimal harvesting maturity of Lingyun Niuxin plum and elucidate the impact of different maturity levels on fruit storage quality,to provide theoretical and practical references for determining the optimal harvesting maturity,storage,and preservation of Lingyun Niuxin plum.The color index,soluble solids,titratable acid,soluble sugar,fruit hardness and other fruit quality indicators of Lingyun Niuxin plum with different levels of maturity were measured,and the storage quality of Lingyun Niuxin plum fruits with different maturities was comprehensively evaluated by principal component analysis.The results showed that as the degree of maturity increased,the color of the peel changed from yellow-green to dark red.The longitudinal and transverse diameters,fruit shape index,single fruit weight,edible rate,soluble solids,soluble sugar,solid acid ratio,sugar acid ratio,soluble protein content,and vitamin C content all showed an upward trend,increased by 611.16%,8.72%,14.27%,5.21%,41.40%,1.81%,10.22%,37.32%,18.35%,10.16%,59.34%,and 59.30%,respectively.The titratable acid,hardness,elasticity,chewiness,cohesiveness,and adhesiveness decreased by 30.46%,34.81%,7.03%,45.75%,51.69%,68.52%,respectively.The results of principal component analysis and fruit quality index analysis showed that with the increase of the storage time,the comprehensive score of fruit quality index for level II ripeness was the highest,and the comprehensive quality was the best during storage.The most suitable harvest standard for Lingyun Niuxin plum is the level II ripeness(100 days after flowering),which has good fresh eating quality and high storability.

关 键 词：凌云牛心李 采收成熟度 果实品质 耐贮性 

分 类 号：S662.3[农业科学—果树学]