食品与发酵工业 >

2023 , Vol. 49 >Issue 22: 165 - 172

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033180

研究报告

6-酮型螺甾烷类化合物对‘徐香’猕猴桃采后贮藏品质的影响

  • 刘金娜 ,
  • 张迪 ,
  • 周蒙 ,
  • 叶嘉怡 ,
  • 查子河 ,
  • 张存莉
展开
  • 1(杨凌职业技术学院 药物与化工学院,陕西 杨凌,712100)
    2(西北农林科技大学 生命科学学院,陕西 杨凌,712100)
    3(杨凌职业技术学院 生物与工程学院,陕西 杨凌,712100)
第一作者：博士,讲师(张迪讲师为通信作者,E-mail:zhangdi0101@sina.com)

收稿日期: 2022-08-03

  修回日期: 2022-09-19

  网络出版日期: 2023-12-25

基金资助

陕西省教育厅2019年度专项科学研究计划项目(19 JK0984);杨凌职业技术学院自然科学研究基金项目(A2017045)

收起

Effect of 6-keto spirostane on quality of ‘Xuxiang’ kiwifruit during storage

  • LIU Jinna ,
  • ZHANG Di ,
  • ZHOU Meng ,
  • YE Jiayi ,
  • ZHA Zihe ,
  • ZHANG Cunli
Expand
  • 1(College of Pharmacy and Chemistry, Yangling Vocational & Technical College, Yangling 712100, China)
    2(College of Life Sciences, North West Agriculture and Forestry University, Yangling 712100, China)
    3(College of Biological Engineering, Yangling Vocational & Technical College, Yangling 712100, China)

Received date: 2022-08-03

  Revised date: 2022-09-19

  Online published: 2023-12-25

Fold

摘要

以‘徐香’猕猴桃为材料,研究了3种处理对猕猴桃贮藏期间果实品质的影响,采用主成分分析法确定了果实的最佳食用期。盛花期后15 d分别以10.0 mg/L氯吡脲(forchlorfenuron,CPPU)、0.500 mg/L拉肖皂苷元(laxogenin,LA)、0.500 mg/L 3,6-二羰基螺甾烷(3,6-dicarbonyl spirostane,3,6-TCS)浸果结合喷施处理猕猴桃植株,清水作为对照,研究了不同处理对猕猴桃贮藏期间果实品质的影响,采用主成分分析法确定了果实的最佳食用期。结果表明3种处理均能改善‘徐香’猕猴桃的品质,提高果实中可溶性蛋白的含量及糖度,加快酸类物质的分解,提高了果实中的糖酸比,有益于维生素C的保留。通过主成分综合评价值发现,贮藏时间对猕猴桃贮藏期品质的影响起到决定性的作用,随着贮藏时间的延长,4 ℃下所有处理果品质呈现出先高后低的趋势,贮藏21 d后可开始食用,49 d时果品品质最佳,且最宜食用期为42~49 d,以食品安全角度考虑,LA处理49 d为最优处理。

关键词： 螺甾烷类化合物; 猕猴桃; 植物生长调节剂; 贮藏品质; 主成分分析

本文引用格式

刘金娜 , 张迪 , 周蒙 , 叶嘉怡 , 查子河 , 张存莉 . 6-酮型螺甾烷类化合物对‘徐香’猕猴桃采后贮藏品质的影响[J]. 食品与发酵工业, 2023 , 49(22) : 165 -172 . DOI: 10.13995/j.cnki.11-1802/ts.033180

Abstract

Spirostane compounds, laxogenin (LA), and 3,6-dicarbonyl spirostane (3,6-TCS) bearing structure of the carbonyl group at C6 present plant growth activity as brassinosteroids (BRs). In this study, ‘Xuxiang’ kiwifruits were used as materials to study the effects of spaying kiwifruit with 10.0 mg/L forchlorfenuron (CPPU), 0.500 mg/L LA, and 0.500 mg/L 3,6-TCS after flowering and storage quality, a control treatment was performed using water. The method of principal component analysis (PCA) was determined to ensure the best edible period of kiwifruit. Results showed that compared with the control group, three plant growth regulators could also improve the quality, increase the content of soluble protein and sugar, accelerate the decomposition of titratable acid, enhance the sugar-acid ratio, and were beneficial to retention of vitamin C in different degrees. It was found that the storage time played a decisive role in the quality of kiwifruit by PCA, with the storage duration, the kiwifruit quality of three treatments exhibited increased firstly and then decreased. The fruits began to be eaten at 21 days and the fruit quality was the best at 49-day storage. The best editable period was from 42 days to 49 days. In terms of food safety, LA treatment for 49 days is the optimal treatment.

Key words： spirostane compounds; kiwifruit; plant growth regulator; storage quality; principal component analysis

参考文献

[1] 张计育, 潘德林, 王涛, 等.中华猕猴桃品种‘Hort16A’的果实发育特征[J].植物资源与环境学报, 2017, 26(3):109-111.
ZHANG J Y, PAN D L, WANG T, et al.Fruit development characteristics of Actinidia chinensis ‘Hort16A’[J].Journal of Plant Resources and Environment, 2017, 26(3):109-111.
[2] 李圆圆, 罗安伟, 苏苗, 等.CPPU 处理对秦美猕猴桃采后贮藏品质及呼吸生理的影响[J].食品工业, 2018,39(7):198-203.
LI Y Y, LUO A W, SU M, et al.Effects of CPPU treatment on postharvest storage quality and respiratory physiology of Qinmei kiwifruit[J].The Food Industry, 2018,39(7):198-203.
[3] 白俊青, 李锐, 罗安伟, 等.猕猴桃贮藏保鲜技术研究进展[J].食品研究与开发, 2018,39(17):219-224.
BAI J Q, LI R, LUO A W, et al.Research advance on storage and preservation technology for kiwifruit[J].Food Research and Development, 2018,39(17):219-224.
[4] 刘焕, 周会玲, 王甜, 等.膨大剂在猕猴桃上的应用分析[J].陕西农业科学, 2018,64(2):71-75.
LIU H, ZHOU H L, WANG T, et al.Analysis of the application of swelling agent in kiwifruit[J].Shaanxi Journal of Agricultural Sciences, 2018,64(2):71-75.
[5] KIM J G, TAKAMI Y, MIZUGAMI T, et al.CPPU application on size and quality of hardy kiwifruit[J].Scientia Horticulturae, 2006, 110(2):219-222.
[6] 李琳, 罗安伟, 苏苗, 等. 氯吡苯脲处理和质量损失对猕猴桃品质和电学特性的影响. 食品科学, 2018, 39(17):241-247.
LI L, LUO A W, SU M, et al.Effects of 1-(2-chloropyridin-4-yl)-3-phenylurea treatment and mass loss on the quality and electrical properties of kiwifruits[J].Food Science, 2018, 39(17):241-247.
[7] 蒋小平. 膨大剂在猕猴桃上应用的利弊. 北方果树, 2010(3):43.
JIANG X P. Advantages and disadvantages of the application of swelling agent in kiwifruit. Northern Fruits, 2010(3):43.
[8] 宋小青, 任亚梅, 张艳宜, 等.CPPU、1-MCP 处理对猕猴桃贮藏品质的影响[J].食品与发酵工业, 2017, 43(4):266-271;279.
SONG X Q, REN Y M, ZHANG Y Y, et al.Effects of CPPU and 1-MCP treatments on kiwifruit quality during cold storage[J].Food and Fermentation Industries, 2017, 43(4):266-271;279.
[9] Li H J, BILLING D, PIDAKALA P, et al.Textural changes in ‘Hayward’kiwifruit during and after storage in controlled atmospheres[J].Scientia Horticulturae, 2017, 222:40-45.
[10] RESTUCCIA C, LOMBARDO S, PANDINO G, et al.An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars[J].Innovative Food Science & Emerging Technologies, 2014, 21:82-89.
[11] PARK H, HAN N, KIM C W, et al.Chlorine dioxide gas treatment improves the quality of hardy kiwifruit (Actinidia arguta) during storage[J].Forest Science and Technology, 2019, 15(3):159-164.
[12] 贺永健, 柳春红.我国猕猴桃主栽品种及贮藏保鲜研究进展[J].中国果树,2018(1):72-75.
HE Y J, LIU C H.Research progress on main cultivars and storage of kiwifruit in China[J].China Fruits, 2018(1):72-75.
[13] 马婷, 任亚梅, 张艳宜, 等.1-MCP 处理对‘亚特’猕猴桃果实香气的影响[J].食品科学, 2016,37(2):276-281.
MA T, REN Y M, ZHANG Y Y, et al.Effect of 1-MCP treatment on the aroma of ‘Yate’ kiwifruit[J].Food Science, 2016,37(2):276-281.
[14] HUANG H, GUO L F, WANG L, et al.1-Methylcyclopropene (1-MCP) slows ripening of kiwifruit and affects energy status, membrane fatty acid contents and cell membrane integrity[J].Postharvest Biology and Technology, 2019, 156:110941.
[15] 马婷, 任亚梅, 庞荣, 等.1-MCP 处理对亚特猕猴桃冷藏期生理特性及品质的影响[J].中国食品学报,2016,16(11):145-153.
MA T, REN Y M, PANG R, et al.Effect of 1-MCP on physiology characteristics and quality of yate kiwifruit in cold storage[J].Journal of Chinese Institute of Food Science and Technology, 2016,16(11):145-153.
[16] 王玮, 何宜恒, 李桦, 等.CPPU 处理对 ‘华优’猕猴桃品质及耐贮性的影响[J].食品科学, 2016, 37(6):261-266.
WANG W, HE Y H, LI H, et al.Effect of 1-(2-chloropyridin-4-yl)-3-phenylurea (CPPU) treatment on postharvest fruit quality and storability in ‘Huayou’ kiwifruit[J].Food Science, 2016, 37(6):261-266.
[17] 庞立, 欧志升, 夏菠, 等.采后不同贮藏条件对红阳猕猴桃生理特性的影响[J].农产品加工(下),2016(4):1-3;8.
PANG L, OU Z S, XIA B, et al.The influence of different storage conditions on physiological property of Hongyang kiwifruit[J].Farm Products Processing, 2016(4):1-3;8.
[18] 王萍, 惠伟, 李艳玲.乙烯、水杨酸和茉莉酸甲酯对1-甲基环丙烯处理猕猴桃品质恢复的效果[J].陕西师范大学学报 (自然科学版), 2012, 40(5):76-80;87.
WANG P, HUI W, LI Y L.The effect of ethylene, salicylic acid and methyl jasmonate on the quality recovery of kiwifruit treated by 1-MCP[J].Journal of Shaanxi Normal University(Natural Science Edition), 2012, 40(5):76-80;87.
[19] 贾德翠, 涂洪强, 肖志伟, 等.肉桂提取物处理对 ‘红阳’猕猴桃果实耐贮性的影响[J].安徽农业大学学报, 2018,45(3):562-568.
JIA D C, TU H Q, XIAO Z W, et al.Effects of cinnamon extracts on storability of ‘Hongyang’ kiwifruit[J].Journal of Anhui Agricultural University, 2018,45(3):562-568.
[20] 黎晓茜, 龙友华, 尹显慧, 等.茉莉酸甲酯处理对猕猴桃软腐病菌作用机制及果实品质的影响[J].食品科学,2019,40(15):239-248.
LI X Q, LONG Y H, YIN X H, et al.Mechanism of action of methyl jasmonate against kiwifruit soft rot and its effect on fruit quality[J].Food Science, 2019,40(15):239-248.
[21] LIU J N, ZHANG D, SUN X Y, et al.Structure-activity relationship of brassinosteroids and their agricultural practical usages[J].Steroids, 2017, 124:1-17.
[22] WANG Q, XU J, LIU X L, et al.Synthesis of brassinosteroids analogues from laxogenin and their plant growth promotion[J].Natural Product Research, 2015, 29(2):149-157.
[23] 刘焕. 膨大剂处理对猕猴桃品质及贮藏性的影响[D].杨凌:西北农林科技大学, 2018.
LIU H.Effects of expanding agent treatment on quality and storage of kiwifruit[D].Yangling: Northwest A&F University,2018.
[24] 高俊凤. 植物生理学实验指导. 北京: 高等教育出版社, 2008.
GAO J F. Experimental Guidance of Plant Physiology. Beijing: Higher Education Press, 2008.
[25] 曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导. 北京: 中国轻工业出版社, 2007.
CAO J K, Jiang W B, Zhao Y M. Experimental Guidance on Postharvest Physiology and Biochemistry of Fruits and Vegetables. Beijing: China Light Industry Press,2007.
[26] 杨丹, 王琪凯, 张晓琴.贮藏温度对采后 “金艳” 猕猴桃品质和后熟的影响[J].北方园艺, 2016, 12(2):126-129.
YANG D, WANG Q K, ZHANG X Q, et al.Effect of different storage temperatures on the quality and postharvest ripening of ‘Jin Yan’ Kiwifruit[J].Northern Horticulture, 2016, 12(2):126-129.
[27] 胡苗, 李佳颖, 饶景萍. 褪黑素处理对采后猕猴桃果实后熟衰老的影响.食品科学,2018,39(19):226-232.
HU M, LI J Y, RAO J P, et al. Effect of melatonin on ripening and senescence of postharvest kiwifruits. Food Science,2018,39(19):226-232.
[28] 王小璐. 24-表油菜素内酯对猕猴桃果实冷藏品质的影响及其机理.西安:西北大学,2021.
WANG X L. Effect and mechanism of 24-epibrassinolide treatment maintain kiwifruit cold storage quality. Xian: Northwest University, 2021.
[29] 卢泽绵. 24-表油菜素内酯对采后猕猴桃衰老进程的影响[D].西安:西北大学,2018.
LU Z M.Effects of 24-epibrassinolide on delaying postharvest senescence of kiwifruit[D].Xi'an:Northwest University, 2018.
[30] 葛永红, 李灿婴, 孙睿焓, 等.采后油菜素内酯处理对桃果实常温贮藏品质的影响[J].保鲜与加工,2018,18(5):1-4.
GE Y H, LI C Y, SUN R H, et al.Effect of dipping treatment with brassinolide on postharvest storage quality of peach fruit at room temperature[J].Storage and Process, 2018,18(5):1-4.
[31] 李园园, 王莉, 周梦洁, 等.2,4-表油菜素内酯对草莓果实贮藏品质及抗氧化活性的影响[J].食品科学,2018,39(1):279-284.
LI Y Y, WANG L, ZHOU M J, et al.Effect of 2,4-Epibrassionolide on postharvest quality and antioxidant activity of strawberry fruit[J].Food Science, 2018,39(1):279-284.
[32] 朱杰丽, 杨柳, 柴振林, 等.氯吡脲对 “徐香” 猕猴桃果实品质的影响[J].福建林业科技, 2014, 41(1):113-115;165.
ZHU J L, YANG L, CHAI Z L, et al.Effect of forchlorfenuron on xuxiang Actinidia deliciosa fruit quality[J].Journal of Fujian Forestry Science and Technology, 2014, 41(1):113-115;165.
[33] 张艳宜,任亚梅,宋小青,等.CPPU和1-MCP处理对猕猴桃货架期感官品质的影响[J].中国食品学报,2017,17(3):208-217.
ZHANG Y Y, REN Y M, SONG X Q, et al.Effects of CPPU and 1-MCP treatment on sensory quality of kiwifruit during shelf life[J].Journal of Chinese Institute of Food Science and Technology, 2017,17(3):208-217.
[34] 张瑞杰, 张杼润, 李丽花, 等.24-表油菜素内酯对杏果实贮藏品质的影响[J].保鲜与加工,2020,20(1):36-40.
ZHANG R J, ZHANG Z R, LI L H, et al.Effects of 24-epibrassinolide on the storage quality of apricot fruit[J].Storage and Process, 2020,20(1):36-40.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司