食品与发酵工业 >

2026 , Vol. 52 >Issue 17: 315 - 323

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044801

研究报告

基于果实及果汁品质的不同采收期猪血桃综合品质评价

  • 罗旭婷 ,
  • 刘伟 ,
  • 潘兆平 ,
  • 王春发 ,
  • 刘浩复 ,
  • 张群 ,
  • 付复华
展开
  • 1(湖南省农产品加工与质量安全研究所,湖南 长沙,410125)
    2(湖南大学 隆平农学院,湖南 长沙,410125)
    3(衡阳市农业科学院,湖南 衡阳,421101)
第一作者:硕士研究生(付复华研究员与张群研究员为共同通信作者,E-mail:fufu686@163.com;zqun208@163.com)

收稿日期: 2025-10-13

  修回日期: 2025-12-17

  网络出版日期: 2026-09-21

基金资助

“十四五”国家重点研发计划重点专项(2023YFD2100902);湖南省重点研发计划项目(2024JK2152);湖南省水果产业技术体系(湘农发[2019]105号)

收起

Comprehensive quality evaluation of Zhuxue peach at different harvest periods based on fruit and juice quality

  • LUO Xuting ,
  • LIU Wei ,
  • PAN Zhaoping ,
  • WANG Chunfa ,
  • LIU Haofu ,
  • ZHANG Qun ,
  • FU Fuhua
Expand
  • 1(Hunan Institute of Agricultural Product Processing and Quality Safety, Changsha 410125, China)
    2(Longping Agricultural College, Hunan University, Changsha 410125, China)
    3(Hengyang Agricultural Science Institute, Hengyang 421101, China)

Received date: 2025-10-13

  Revised date: 2025-12-17

  Online published: 2026-09-21

Fold

摘要

为探究不同采收期对猪血桃品质的影响,该研究测定了猪血桃果实在3个采收期(S1、S2、S3)的感官品质、营养品质及果汁加工品质等26项品质指标,并运用相关性分析和主成分分析对不同采收期猪血桃的品质进行综合评价。结果表明,不同采收期对猪血桃品质的影响显著,随着采收期的推迟,猪血桃果皮的L*值逐渐下降,果肉的L*值先升高后降低,果皮及果肉的a*值均呈现上升趋势,b*值无显著变化。果实可溶性固形物含量、可滴定酸含量先升高后降低,硬度及多数营养成分(果糖、葡萄糖、柠檬酸、抗坏血酸、总酚、类黄酮、花青素)含量下降。果汁的L*值、b*值显著下降,a*值逐渐增加,浊度显著上升,透光率显著下降,采收期S2果实的出汁率最高,褐变程度最低。相关性分析表明,果糖含量、柠檬酸含量、花青素含量、果汁透光率是核心关联指标。主成分分析结果表明,4个主成分能够代表原始指标93.346%的信息,基于数学模型得出的不同采收期猪血桃的综合品质排序为:S1>S2>S3。因此,S1采收的猪血桃品质最佳,该研究为猪血桃的品质评价及科学采收提供了理论参考。

关键词： 采收期; 猪血桃; 品质评价; 相关性分析; 主成分分析

本文引用格式

罗旭婷 , 刘伟 , 潘兆平 , 王春发 , 刘浩复 , 张群 , 付复华 . 基于果实及果汁品质的不同采收期猪血桃综合品质评价[J]. 食品与发酵工业, 2026 , 52(17) : 315 -323 . DOI: 10.13995/j.cnki.11-1802/ts.044801

Abstract

To investigate the effects of different harvest periods on the quality of Zhuxue peaches, this study measured 26 quality indicators of Zhuxue peach fruits harvested at three harvest periods (S1, S2, S3), including sensory quality, nutritional quality, and juice processing quality.Correlation analysis and principal component analysis were used for comprehensive evaluation.The results showed that different harvest periods had a significant effect on the quality of Zhuxue peaches.As harvest periods were delayed, the peel L* value decreased gradually, while the pulp L* value first increased and then decreased.The a*value for both peel and pulp showed an increasing trend, and the b* value had no significant change.The contents of total soluble solids and titratable acidity first increased and then decreased, while hardness and the contents of most nutritional components (fructose, glucose, citric acid, ascorbic acid, total phenols, flavonoids, anthocyanins) decreased.The L* and b* values of the juice decreased significantly, while the a* value increased gradually.Turbidity increased significantly, and transmittance decreased significantly.During harvest period S2, juice yield was highest and browning was lowest.Correlation analysis indicated that fructose content, citric acid content, anthocyanin content, and juice transmittance were core correlated indicators.Principal component analysis results showed that four principal components could represent 93.346% of the information from the original indicators.Based on the mathematical model, the comprehensive quality ranking of Zhuxue peaches at different harvest periods was:S1>S2>S3.Therefore, Zhuxue peaches harvested during period S1 exhibited optimal quality.This study provides a theoretical reference for quality evaluation and scientific harvesting of Zhuxue peaches.

Key words： harvest periods; Zhuxue peach; quality evaluation; correlation analysis; principal component analysis

参考文献

[1] 杨玉, 陈为峰, 袁野, 等.湖南猪血桃花色苷提取工艺优化及抗氧化活性研究[J].江西农业大学学报, 2021, 43(3):555-565.
Yang Y, Chen W F, Yuan Y, et al.A study on optimal extraction technology and antioxidant activity of anthocyanins from Hunan blood-fleshed peach[J].Acta Agriculturae Universitatis Jiangxiensis (Natural Sciences Edition), 2021, 43(3):555-565.
[2] 李宏祥, 陈俐, 王春发, 等.不同采收期和贮藏温度对猪血桃果实品质的影响[J].湖南生态科学学报, 2025, 12(1):81-89.
Li H X, Chen L, Wang C F, et al.Effects of different harvesting periods and storage temperatures on the fruit quality of Zhuxue peach (Prunus persica Batsch cv.Zhuxue)[J].Journal of Hunan Ecological Science, 2025, 12(1):81-89.
[3] 李宏祥, 王春发, 杨玉, 等.不同栽培管理对猪血桃果实品质的影响[J].湖南农业科学, 2021(1):23-25.
Li H X, Wang C F, Yang Y, et al.Effects of different cultivation conditions on fruit quality of Zhuxue peach (Amygdalus persica)[J].Hunan Agricultural Sciences, 2021(1):23-25.
[4] 荣传胜, 姜永峰, 陆玉卓, 等.不同采收期对油桃果实采后贮藏品质的影响[J].中国果树, 2023(9):86-89.
Rong C S, Jiang Y F, Lu Y Z,et al.Effect of different harvesting periods on the postharvest storage quality of nectarine fruit[J].China Fruits, 2023(9):86-89.
[5] 李珊珊, 郝义, 张婷婷, 等.基于主成分分析法分析不同采收期对李果实贮藏品质的影响[J].食品工业科技, 2024, 45(16):272-281.
Li S S, Hao Y, Zhang T T, et al.Analysis of the effects of different harvesting periods on storage quality of plum fruit based on principal component analysis[J].Science and Technology of Food Industry, 2024, 45(16):272-281.
[6] 酆炳森, 刘凌霄, 孙杰, 等.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.
Feng B S, Liu L X, Sun J, et al.Quality analysis of golden peach fruits with different harvest maturity[J].Food and Fermentation Industries, 2023, 49(21):175-182.
[7] 李杜, 杨桦, 刘搏, 等.不同成熟度对‘金湘玉’早熟黄桃品质的影响[J].湖南林业科技, 2022, 49(3):1-5.
Li D, Yang H, Liu B, et al.Effects of different maturity on the quality of ‘Jinxiangyu’ early maturing yellow peach[J].Hunan Forestry Science ＆ Technology, 2022, 49(3):1-5.
[8] Jayasooriya L S H, Shin M H, Upeksha Darshani Wijethunga W M, et al. Selection of a proper maturity index for the mechanical harvesting of ‘Mihong’ peach fruit[J]. Horticulturae, 2023, 9(7):730.
[9] Shi S J, Wang E T, Li C X, et al.Comprehensive evaluation of 17 qualities of 84 types of rice based on principal component analysis[J].Foods, 2021, 10(11):2883.
[10] 刘萍, 刘晓凤, 林子桢, 等.贮藏温度和采收期对W.默科特柑橘贮藏品质的影响[J].果树学报, 2024, 41(8):1649-1664.
Liu P, Liu X F, Lin Z Z,et al.Effects of storage temperature and harvest period on storage quality of Citrus reticulata Blanco ‘W.Murcott’ fruit[J].Journal of Fruit Science, 2024, 41(8):1649-1664.
[11] 刘雪平, 张永涛, 崔晓梅, 等.不同桃品种的品质及加工特性评价分析[J].保鲜与加工, 2023, 23(6):34-40.
Liu X P, Zhang Y T,Cui X M,et al.Evaluation and analysis of qualities and processing characteristics of different peach varieties[J].Storage and Process, 2023, 23(6):34-40.
[12] Hafiz A F A, Keat Y W, Ali A.Effect of integration of oxalic acid and hot water treatments on postharvest quality of rambutan (Nephelium lappaceum L.cv.Anak Sekolah) under modified atmosphere packaging[J].Journal of Food Science and Technology, 2017, 54(7):2181-2185.
[13] 张维, 付复华, 罗赛男, 等.湖南红心猕猴桃品种品质评价及综合分析[J].食品与发酵工业, 2021, 47(5):201-210.
Zhang W, Fu F H, Luo S N,et al.Quality analysis and evaluation of Hunan red kiwifruit varieties[J].Food and Fermentation Industries, 2021, 47(5):201-210.
[14] 崔燕, 宣晓婷, 朱宏芬, 等.不同品种蓝莓制汁特性评价[J].食品工业科技, 2024, 45(15):304-312.
Cui Y, Xuan X T, Zhu H F, et al.Evaluation of juice processing characteristics of blueberry from different cultivars[J].Science and Technology of Food Industry, 2024, 45(15):304-312.
[15] Wang H F, Yuan J W, Chen L, et al.Effects of fruit storage temperature and time on cloud stability of not from concentrated apple juice[J].Foods, 2022, 11(17):2568.
[16] 郭爽. 苹果浊汁品质评价及储藏品质研究[D].沈阳:沈阳农业大学, 2018.
Guo S.Study on suspension evaluation and storage quality of apple juice[D].Shenyang:Shenyang Agricultural University, 2018.
[17] Lyu J, Liu X, Bi J F, et al.Kinetic modelling of non-enzymatic browning and changes of physio-chemical parameters of peach juice during storage[J].Journal of Food Science and Technology, 2018, 55(3):1003-1009.
[18] Mijin S, Ding P, Saari N, et al.Effects of pollination techniques and harvesting stage on the physico-chemical characteristics of jackfruit[J].Scientia Horticulturae, 2021, 285:110199.
[19] 朱文靖, 张容鹄, 邓浩, 等.不同成熟度红毛丹果实果肉品质特性及抗氧化活性比较[J].现代食品科技, 2021, 37(9):138-144;293.
Zhu W J, Zhang R H, Deng H,et al.Comparison of the fruit pulp quality characteristics and antioxidant capacity of rambutan fruits with different maturity levels[J].Modern Food Science and Technology, 2021, 37(9):138-144;293.
[20] 张念. 柚果实不同成熟期主要营养功能成分的变化规律[D].重庆:西南大学, 2022.
Zhang N.Study on the change of nutrition and functional components in pomelo (Citrus grandis Osbeck) fruits during maturity[D].Chongqing:Southwest University, 2022.
[21] 李杜. ‘金湘玉’桃发育过程糖代谢及转录组分析[D].长沙:中南林业科技大学, 2023.
Li D.The research on carbohydrate metabolism and transcriptome analysis during development of Prunus persica ‘Jinxiangyu’[D].Changsha:Central South University of Forestry and Technology, 2023.
[22] 李慧敏, 郑洁新, 曾凯芳, 等.不同采收成熟度对蜜奈夏橙果实营养品质的影响[J].食品工业科技, 2023, 44(19):390-400.
Li H M, Zheng J X, Zeng K F,et al.Effect of different harvest maturity on the nutritional quality of midknight Valencia orange fruit[J].Science and Technology of Food Industry, 2023, 44(19):390-400.
[23] 刘慧, 张静林, 刘杰超, 等.抗坏血酸结合自发气调包装对灵武长枣贮藏品质和抗氧化性的影响[J].食品科学, 2021, 42(1):257-263.
Liu H, Zhang J L, Liu J C, et al.Effect of ascorbic acid combined with modified atmosphere packaging on storage quality and antioxidant activity of Lingwuchangzao jujube fruit[J].Food Science, 2021, 42(1):257-263.
[24] Dong X R, He Y, Yuan C S, et al.Controlled atmosphere improves the quality, antioxidant activity and phenolic content of yellow peach during the shelf life[J].Antioxidants, 2022, 11(11):2278.
[25] Hussain T, Tan B, Yin Y L, et al.Oxidative stress and inflammation:What polyphenols can do for us?[J].Oxidative Medicine and Cellular Longevity, 2016, 2016:7432797.
[26] Zhou Y, Zheng J, Li Y, et al.Natural polyphenols for prevention and treatment of cancer[J].Nutrients, 2016, 8(8):515.
[27] Sun Y T, Li M, Mitra S, et al.Comparative phytochemical profiles and antioxidant enzyme activity analyses of the southern highbush blueberry (Vaccinium corymbosum) at different developmental stages[J].Molecules, 2018, 23(9):2209.
[28] Amin F, Bhatti H N, Bilal M, et al.Improvement of activity, thermo-stability and fruit juice clarification characteristics of fungal exo-polygalacturonase[J].International Journal of Biological Macromolecules, 2017, 95:974-984.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司