食品与发酵工业 >

2025 , Vol. 51 >Issue 4: 264 - 270

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038378

研究报告

OPAL苹果果肉褐变延迟的生理机制研究

  • 褚燕南 ,
  • 贾永华 ,
  • 岳海英 ,
  • 刘婷 ,
  • 李元 ,
  • 岳芬芬 ,
  • 吴昊 ,
  • 来佳慧 ,
  • 田建文 ,
  • 李晓龙
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  • 1(宁夏农林科学院园艺研究所,宁夏 银川,750002)
    2(沙坡头区林业技术推广服务中心,宁夏 中卫,755000)
    3(宁夏回族自治区农业综合开发中心,宁夏 银川,750001)
    4(宁夏灵武白芨滩国家级自然保护区管理局,宁夏 灵武,751400)
第一作者:硕士,研究实习员(田建文研究员和李晓龙副研究员为共同通信作者,E-mail:tjw6789@126.com;262450313@qq.com)

收稿日期: 2023-12-26

  修回日期: 2024-03-28

  网络出版日期: 2025-03-10

基金资助

宁夏自治区自然科学基金(2023AAC03430);农业部现代苹果产业技术体系银川苹果综合试验站(CARS-28);宁夏自治区重点研发计划项目(2022BBF02035);宁夏自治区重点研发计划项目(2021BBF02014);宁夏农林科学院“十四五”农业高质量发展和生态保护科技创新示范项目(NGSB-2021-1-01)

收起

Physiological mechanism of delayed browning of OPAL apple pulp

  • CHU Yannan ,
  • JIA Yonghua ,
  • YUE Haiying ,
  • LIU Ting ,
  • LI Yuan ,
  • YUE Fenfen ,
  • WU Hao ,
  • LAI Jiahui ,
  • TIAN Jianwen ,
  • LI Xiaolong
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  • 1(Horticulture Institute, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, China)
    2(Forestry Technology Extension Service Center, Zhongwei 755000, China)
    3(Ningxia Hui Autonomous Region Agricultural Comprehensive Development Center, Yinchuan 750001, China)
    4(Ningxia Lingwu Baijitan National Nature Reserve Administration, Lingwu 751400, China)

Received date: 2023-12-26

  Revised date: 2024-03-28

  Online published: 2025-03-10

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摘要

褐变问题很大程度地影响了果实的品质,制约了园艺产品加工业的发展。OPAL苹果是一种褐变较慢的苹果品种,为了探究其果肉褐变延迟的生理机制,该研究选用‘金冠'、‘富士'和‘OPAL'3种苹果品种作为实验材料,测定其多酚氧化酶的活力、利用超高效液相色谱-高分辨质谱技术、差异主成分分析和正交偏最小二乘判别分析,比较主要的差异代谢物,以及褐变相关代谢物含量,探究‘OPAL'苹果褐变延迟的生理机制。结果表明,OPAL具有较高的商品性和营养性,其多酚氧化酶含量在整个褐变时期低于金冠和富士苹果;OPAL苹果代谢物中脂质、类脂分子和苯基丙烷和聚酮类含量的占比较高;OPAL苹果中的绿原酸、熊果苷含量低于其余2个品种,表儿茶素、氨基酸的含量较高,也能同时说明其具有褐变延迟的特点。

关键词： 苹果; 褐变; 酶活力; 非靶向代谢

本文引用格式

褚燕南 , 贾永华 , 岳海英 , 刘婷 , 李元 , 岳芬芬 , 吴昊 , 来佳慧 , 田建文 , 李晓龙 . OPAL苹果果肉褐变延迟的生理机制研究[J]. 食品与发酵工业, 2025 , 51(4) : 264 -270 . DOI: 10.13995/j.cnki.11-1802/ts.038378

Abstract

The browning problem greatly affects the quality of fruits and restricts the development of the horticultural product processing industry.The OPAL apple is a variety with slow browning.This study selected Golden Delicious, Fuji, and OPAL as experimental materials to determine their fruit quality and physiological indicators and to explore the physiological mechanism of its delayed fruit flesh browning.The activity of polyphenol oxidase was measured, and ultra-high performance liquid chromatography high-resolution mass spectrometry technology was used for principal component analysis and orthogonal partial least squares discriminant analysis.The main differential metabolites and browning-related metabolites were compared to explore the physiological mechanism of OPAL apple browning delay.Results showed that OPAL had higher commercial and nutritional values, and its content of polyphenol oxidase during the entire browning period was lower than that of Golden Delicious and Fuji apples.OPAL apples had a higher proportion of lipids, lipid molecules, phenylpropanoids, and polyphenols.The contents of chlorogenic acid and uroglucuronide in OPAL apples were lower than those of the other two varieties, while the contents of catechin and amino acids were higher, which could also explain its slow browning characteristics.

Key words： apple; browning; enzyme activity; untargeted metabolism

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