‘南红梨’采后生理特性及其后熟过程中的品质变化分析
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国家农业科技成果转化项目(2012GB2B000085)


Physiological Properties and Quality Evaluation of ‘Nanred’ Pear during Postharvest Ripening at Room Temperature
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    摘要:

    以‘南果梨’及其红色芽变品种‘南红梨’为试材,对两种果实的采后生理特性及后熟期间品质变化进行比较分析。结果表明:(1)与‘南果梨’相比,‘南红梨’果实外观红色鲜艳,可溶性固形物含量高、可滴定酸含量低、固酸比较高,口感更甜。(2)采后‘南红梨’呼吸高峰值及后熟前期乙烯生成量显著高于‘南果梨’,果实硬度下降更快,并在贮藏第6天至第18天均小于同期的‘南果梨’果实,使口感更绵软。(3)最佳食用期时,两种果实均检测到43种香气成分,其中40种相同,并各有3种香气成分对方为检出;‘南红梨’香气成分总生成量显著大于‘南果梨’,并且酯类香气成分相对含量(80.335%)显著高于‘南果梨’( 75.713%),因此,‘南红梨’的香气更加浓郁。

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    In this study,‘Nanguo’ pear and its red bud mutation ‘Nanred’ pear were used to evaluate the quality of the fruit.The results showed that:(1)Comparing with ‘Nanguo’ pear,‘Nanred’ pear was more brilliant red.A higher soluble solid to acidity ratio of ‘Nanred’ pear was a result of a high soluble solids content and low titratable acidity,so it tasts sweeter.(2)The fruit firmness of ‘Nanred’ pear reduced faster than that of ‘Nanguo’ pear,and it was lower than that of ‘Nanguo’ pear during 6~18 d,so it tasts softer.This is because that the respiration rate peak of ‘Nanred’ pear was significantly higher than that of ‘Nanguo’ pear,and ‘Nanred’ pear had a higher ethylene production in the early period.(3)43 kinds of aroma components were detected in both ‘Nanred’ pear and ‘Nanguo’ pear,but there was difference in composition.The total production of aroma components and relative amount of esters in ‘Nanred’ pear were significant higher than those in ‘Nanguo’ pear.It demonstrated that ‘Nanred’ pear had a greater quality of aroma.

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纪淑娟,周 鑫,董 玲,等.‘南红梨’采后生理特性及其后熟过程中的品质变化分析[J].西北植物学报,2014,34(6):1220-1226

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  • 在线发布日期: 2014-07-01
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