食品与发酵工业 >

2023 , Vol. 49 >Issue 22: 140 - 148

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032684

研究报告

采收成熟度对晚熟大雅柑橘品质特性及其风味的影响

  • 高丽 ,
  • 龙勇 ,
  • 李红章 ,
  • 陈德勇 ,
  • 贺红宇 ,
  • 乐梨庆 ,
  • 李华佳 ,
  • 朱永清 ,
  • 祝进 ,
  • 曾晓丹
展开
  • 1(四川省农业科学院农产品加工研究所,四川 成都,610066)
    2(四川省眉山市农业农村局,四川 眉山,620020)
    3(四川省仁寿县农业农村局,四川 眉山,620500)
    4(四川省园艺作物技术推广总站,四川 成都,610041)
第一作者：硕士,研究实习员(祝进正高级农艺师和曾晓丹副研究员为共同通信作者,E-mail:19607349@qq.com;zxd_saas@aliyun.com)

收稿日期: 2022-06-17

  修回日期: 2022-09-02

  网络出版日期: 2023-12-25

基金资助

四川省财政自主创新专项(2022ZZCX060);四川省科技计划重点研发项目(2020YFN0149);成都市技术创新研发项目(2021-YF05-02120-SN)

收起

Effects of harvest maturity on quality and flavor of late-maturing Daya citrus

  • GAO Li ,
  • LONG Yong ,
  • LI Hongzhang ,
  • CHEN Deyong ,
  • HE Hongyu ,
  • LE Liqing ,
  • LI Huajia ,
  • ZHU Yongqing ,
  • ZHU Jin ,
  • ZENG Xiaodan
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  • 1(Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China)
    2(Agriculture and Rural Bureau of Meishan City, Meishan 620020, China)
    3(Agriculture and Rural Bureau of Renshou County, Meishan 620500, China)
    4(Sichuan Provincial Horticultural Crop Technology Extension Station, Chengdu 610041, China)

Received date: 2022-06-17

  Revised date: 2022-09-02

  Online published: 2023-12-25

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摘要

晚熟杂柑“大雅”是中国四川重要的柑橘品种之一,为研究不同采收成熟度对其品质特性及其风味的影响,以确定最适采收成熟度,该文通过常规物理化学指标测试、HPLC与顶空固相微萃取气相色谱-质谱(headspace solid phase microextraction gas chromatography-masss spectrometer, HS-SPME-GC-MS)联用技术,对2020年11月—2021年3月5个成熟度采收的果实进行了试验。结果表明,不同采收阶段对晚熟大雅柑橘的品质及其风味影响显著,随采收时间的推移,其果皮颜色指数、果肉颜色指数、总可溶性固形物含量、固酸比、可溶性糖含量呈上升趋势,果实硬度、可滴定酸含量和柠檬酸显著下降。GC-MS 分析表明,芳樟醇、葵醛和D-柠檬烯是晚熟大雅柑橘的显著香气成分,且采收Ⅳ期为最适成熟度。主成分分析表明,采收Ⅳ期综合得分开始为正值,采收Ⅴ期得分显著增加至最高。综上,成熟度Ⅳ~Ⅴ期采收的果实品质及其风味均较佳,在价格适宜时,均可进入市场。

关键词： 晚熟柑橘; 大雅; 成熟度; 品质特性; 风味物质; 主成分分析

本文引用格式

高丽 , 龙勇 , 李红章 , 陈德勇 , 贺红宇 , 乐梨庆 , 李华佳 , 朱永清 , 祝进 , 曾晓丹 . 采收成熟度对晚熟大雅柑橘品质特性及其风味的影响[J]. 食品与发酵工业, 2023 , 49(22) : 140 -148 . DOI: 10.13995/j.cnki.11-1802/ts.032684

Abstract

The late-maturing hybrid citrus “Daya” is one of the important citrus varieties in Sichuan of China. To study the effects of different harvest maturity on its quality characteristics and flavor and to determine the optimal harvest maturity, the fruits harvested at five maturity levels from November 2020 to March 2021 were tested by conventional physical and chemical index tests, HPLC, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results showed that different harvest stages had significant effects on the quality and flavor of late-maturing Daya citrus, with the passage of harvest time, the peel color index, pulp color index, total soluble solid content, solid acid ratio, and soluble sugar content increased, while the fruit hardness, titratable acid content, and citric acid content decreased significantly. GC-MS analysis showed that linalool, decanal, and D-limonene were the significant aroma components of late-maturing Daya citrus, and the optimal maturity was at harvest stage IV. The principal component analysis showed that the comprehensive score of harvest IV started to be positive, and the score of harvest V increased significantly to the highest. In conclusion, the fruits harvested at maturity stages IV-V have better quality and flavor and can enter the market when the price is appropriate.

Key words： late-maturing citrus; Daya; maturity; quality characteristics; flavor substances; principal component analysis

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