食品与发酵工业 >

2024 , Vol. 50 >Issue 1: 256 - 264

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033476

研究报告

3个井冈蜜柚品种糖酸组分含量和采后甜酸风味变化

  • 李峰 ,
  • 林雄 ,
  • 占敏宣 ,
  • 李宏祥 ,
  • 陈金印 ,
  • 马巧利
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  • 1(江西农业大学 农学院,江西省果蔬保鲜与无损检测重点实验室/江西省果蔬采后处理关键技术与质量安全协同创新中心,江西 南昌,330045)
    2(江西进贤柑橘科技小院,江西 南昌,331713)
    3(衡阳市农业科学院,果树研究所,湖南 衡阳,421101)
第一作者:硕士研究生(马巧利副教授为通信作者,E-mail:zizaishanren@163.com)

收稿日期: 2022-08-29

  修回日期: 2023-01-14

  网络出版日期: 2024-01-31

基金资助

江西省柑橘产业体系基金项目(jxars-07);国家自然科学基金项目(32160734);江西省自然科学基金项目(20212BAB205010);江西省2011协同创新中心项目(JXGS-05)

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Changes in sugar and organic acid contents and sweet and sour flavor of three Jinggang honey pomelo varieties after harvest

  • LI Feng ,
  • LIN Xiong ,
  • ZHAN Minxuan ,
  • LI Hongxiang ,
  • CHEN Jinyin ,
  • MA Qiaoli
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  • 1(Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang 330045, China)
    2(The Citrus Science and Technology Backyard in Jinxian Country of Jiangxi Province, Nanchang 331713, China)
    3(Pomology Research Institute, Hengyang Academy of Agricultural Sciences, Hengyang 421101, China)

Received date: 2022-08-29

  Revised date: 2023-01-14

  Online published: 2024-01-31

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摘要

井冈蜜柚是江西吉安地区的特色柚类, 包括3个主要品种桃溪蜜柚、金沙柚和金兰柚,明确其采后糖酸组分及甜酸风味变化可为贮藏品质调控提供依据。在贮藏150 d内每30 d检测蔗糖、葡萄糖、果糖、柠檬酸、苹果酸、草酸、奎宁酸、抗坏血酸和酒石酸含量,以甜度值、固酸比、糖酸比及甜酸比评价甜酸风味变化。结果表明,3个品种47%以上的糖为蔗糖,52%以上的酸为柠檬酸。贮藏过程中蔗糖波动下降,葡萄糖、果糖先上升后下降;柠檬酸和总酸上升并在90~120 d达到峰值。甜酸比与糖酸比变化趋势类似但与固酸比差异较大,总体表现为金沙柚>金兰柚>桃溪蜜柚。金沙柚和金兰柚的甜酸比在120 d时下降至谷值,桃溪蜜柚甜酸比在60 d时达峰值。主成分分析表明3个品种的糖酸风味变化具有特异性,共性为甜度值与总糖含量正相关、甜酸比和糖组分(葡萄糖和果糖)分别与柠檬酸和总酸负相关。桃溪蜜柚甜酸比与葡萄糖正相关,金沙柚和金兰柚的甜酸比均与蔗糖正相关。根据甜酸比变化规律,桃溪蜜柚采后甜酸风味变化的关键期为60 d,金沙柚和金兰柚的关键期为120 d。

关键词： 柚; 风味品质; 采后; 甜酸比; 糖; 柠檬酸

本文引用格式

李峰 , 林雄 , 占敏宣 , 李宏祥 , 陈金印 , 马巧利 . 3个井冈蜜柚品种糖酸组分含量和采后甜酸风味变化[J]. 食品与发酵工业, 2024 , 50(1) : 256 -264 . DOI: 10.13995/j.cnki.11-1802/ts.033476

Abstract

Jinggang honey pomelos mainly including Taoxi, Jinsha, and Jinlan are the local pomelo germplasm resources in Ji’an City, Jiangxi province. To provide a base for controlling their storage quality, the changes of sucrose, fructose, glucose, citrate, oxalate, malate, quinate, ascorbate, and tartrate were quantified by HPLC-20A, and the sweetness and acidity flavor were investigated during the 150-day storage period at an interval of 30 days. Results showed that more than 47% of the sugar in the three varieties was sucrose and more than 52% of the acid was citric acid. During storage, sucrose fluctuated and decreased while glucose and fructose increased first and then decreased. Citric acid and total acid increased and peaked after 90-120 days. The changing trend of the sweetness-acidity ratio was similar to that of the sugar-acid ratio but different from that of the solid-acid ratio. The overall performance was Jinsha > Jinlan > Taoxi. The sweetness-acidity ratio of Jinsha and Jinlan pomelo decreased to the valley value after 120 days, and the sweetness-acidity ratio of Taoxi pomelo reached a peak after 60 days. Principal component analysis showed that the changes in the sugar-acid flavor of the three varieties were specific. The commonness was that the sweetness value was positively correlated with the total sugar content, and the sweetness-acidity ratio and sugar components (glucose and fructose) were negatively correlated with citric acid and total acid, respectively. The sweetness-acidity ratio of Taoxi pomelo was positively correlated with glucose and the sweetness-acidity ratio of Jinsha and Jinlan pomelo was positively correlated with sucrose. According to the change rule of sweetness-acidity ratio, the critical period of sweet-acid flavor change of Taoxi pomelo was 60 days, and that of Jinsha and Jinlan pomelo was 120 days.

Key words： pomelo; flavor quality; postharvest; sweetness-to-acidity ratio; sugar; citric acid

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