食品与发酵工业 >

2023 , Vol. 49 >Issue 21: 175 - 182

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032975

研究报告

不同采收成熟度黄金蜜桃果实的品质分析

  • 酆炳森 ,
  • 刘凌霄 ,
  • 孙杰 ,
  • 冷鹏 ,
  • 王亮 ,
  • 陈英杰 ,
  • 刘云国
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  • 1(新疆大学 生命科学与技术学院,新疆 乌鲁木齐,830046)
    2(临沂市农业科学院,山东 临沂,276000)
    3(浙江大学 山东(临沂)现代农业研究院,山东 临沂,276000)
    4(临沂市检验检测中心,山东 临沂,276000)
    5(临沂大学 生命科学学院,山东 临沂,276000)
第一作者:硕士研究生(刘云国教授为通信作者,E-mail:yguoliu@163.com)

收稿日期: 2022-07-15

  修回日期: 2022-09-06

  网络出版日期: 2023-12-08

基金资助

山东省重点研发计划项目(2019YYSP026);浙江大学山东农研院服务地方发展项目(开放课题)(ZDNY-2020-FWLY02014)

收起

Quality analysis of golden peach fruits with different harvest maturity

  • FENG Bingsen ,
  • LIU Lingxiao ,
  • SUN Jie ,
  • LENG Peng ,
  • WANG Liang ,
  • CHEN Yingjie ,
  • LIU Yunguo
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  • 1(College of life science and technology, Xinjiang University, Urumqi 830046, China)
    2(Linyi Academy of Agricultural Sciences, Linyi 276000, China)
    3(Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China)
    4(Linyi inspection and Testing Center, Linyi 276000, China)
    5(College of Life Sciences, Linyi University, Linyi 276000, China)

Received date: 2022-07-15

  Revised date: 2022-09-06

  Online published: 2023-12-08

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摘要

为探究不同成熟度对黄金蜜桃品质的影响,该文研究了成熟度变化对黄金蜜桃好果率、感官品质和理化指标的影响,并运用相关性分析和主成分分析(principal component analysis,PCA)对果实品质进行评价。结果表明,随着成熟度的提高,果实的单果重、a*值、b*值、褐变指数、色度值、感官评分、水分含量、可溶性固形物、可溶性糖含量、呼吸强度、可溶性蛋白含量不断上升;果实的好果率、果形指数、色相、可滴定酸、总超氧化物歧化酶活性、原果胶含量不断下降;L*值、固酸比、糖酸比、维生素C含量先升高后降低,在开花后145 d(stage D,SD)最高;水溶性果胶含量先下降后上升,在开花后139 d(stage C,SC)最低。相关性结果表明,果实单果重、a*值、b*值可代表大部分用于果实品质检测的指标。PCA散点图中的聚类揭示了各采收成熟度的品质差异,表明SD和开花后151 d(stage E,SE)的果实品质更佳。该研究结果可为农户、消费者等主体根据用途采收不同成熟度黄金蜜桃提供科学依据。

关键词： 成熟度; 黄金蜜桃; 果实品质; 相关性分析; 主成分分析

本文引用格式

酆炳森 , 刘凌霄 , 孙杰 , 冷鹏 , 王亮 , 陈英杰 , 刘云国 . 不同采收成熟度黄金蜜桃果实的品质分析[J]. 食品与发酵工业, 2023 , 49(21) : 175 -182 . DOI: 10.13995/j.cnki.11-1802/ts.032975

Abstract

To explore the effects of different maturities on the quality of golden peach, this paper studied the effects of maturity change on good fruit rate, sensory quality, and physical and chemical indexes of golden peach. The correlation analysis and principal component analysis (PCA) were used to evaluate the fruit quality. Results showed that the fruit weight, a* value, b* value, browning index, chromaticity value, sensory score, moisture content, soluble solids, soluble sugar content, respiratory intensity, and soluble protein content increased continuously. The percentage of good fruit, fruit shape index, chromatic phase angle, titratable acid, total superoxide dismutase activity, and the content of protopectin decreased continuously. L* value, solid acid ratio, sugar-acid ratio, and vitamin C content increased first and then decreased, and reached the highest at 145 days after flowering (stage D, SD). Soluble pectin content first decreased and then increased, and it was the lowest at 139 days after flowering (stage C, SC). The correlation results showed that the fruit weight, a* value, and b* value could represent most of the indicators for the detection of fruit quality. The clustering in the PCA scatter diagram revealed the quality differences of each harvest maturity, and the results showed that the fruit quality of SD and 151 days after flowing (stage E, SE) was better. The research results can provide a scientific basis for farmers, consumers, and other subjects to harvest golden peaches with different maturities according to their uses.

Key words： harvest maturity; golden peach; fruit quality; correlation analysis; principal component analysis

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