Blueberry cultivars, O’Neal, Brigitta and Britewell, which are representative cultivars mainly planted in Sichuan, were used as materials in Sichuan. Fruit appearance quality, flavor quality, texture quality and nutritional quality during the fruit development were analyzed, aiming to provide a standard system for quality comparison with newly introduced cultivars in Sichuan. The results indicated that during the fruit development, the single fruit weight and vertical, horizontal diameters of fruit showed an upward trend, and the fruit shape index declined slightly. The color indicators, L*, a*, and b*, showed the same change trend and Brigitta showed deeper blue peel than the other two cultivars. The titratable acid content decreased, while the soluble solids content, soluble sugar content and sugar-acid ratio gradually increased. The water soluble pectin content increased, which was negatively correlated with the firmness of the fruit. On the contrary, the content of Na2CO3 soluble pectin declined progressively, being positively correlated with fruit firmness. The anthocyanins content accumulated from the pink fruit stage and reached the highest value in mature fruit stage. The accumulation of VC in blueberry fruits was mainly in the young fruit stage. The content of soluble protein was the highest in mature fruit, which showed significant differences in different cultivars. The changes of total phenols, flavonoids and tannins in all blueberry cultivars were increased during fruit development, but the contents were significant differences in different cultivars. Britewell berries were small but with rich contents of pectin, anthocyanins, VC and flavonoids. Brigitta was middle-size berry and the contents of soluble proteins and total phenols were significantly higher than the other cultivars. O’Neal was a large berry with high tannin content and balanced sweet-sourness.
CHEN Zhaofang
,
LI Henggang
,
XU Ke
,
HUANG Jinqiu
,
WANG Zhihui
,
WU Lin
,
WANG Xun
. Quality change patterns during fruit development in blueberries mainly planted in Sichuan[J]. Food and Fermentation Industries, 2020
, 46(12)
: 244
-250
.
DOI: 10.13995/j.cnki.11-1802/ts.023880
[1] 邱霞, 李苑, 毛富平, 等. 成都地区主栽蓝莓品种果实的形态特征及品质分析[J]. 湖南农业大学学报(自然科学版), 2017, 43(5):524-528.
[2] 毛鹏娟. 不同品种蓝莓在陕西的引种试验[D]. 杨凌: 西北农林科技大学, 2016.
[3] 吴林, 张志东, 李亚东, 等. 半高丛和矮丛越桔品种引种栽培试验[J]. 中国果树, 2002(2):29-31.
[4] 谢国芳, 韦开红, 王瑞, 等. 贵州引种早熟蓝莓品种品质特性评价[J]. 食品与发酵工业, 2016, 42(7):230-235.
[5] 杨夫臣, 秦仲麒, 李先明, 等. 高丛蓝莓和兔眼蓝莓在湖北的引种试验[J]. 中国南方果树, 2015, 44(1):59-62.
[6] 王朝文, 杨燕林, 杨洪涛, 等. 越橘在云南丽江的引种栽培试验研究[J]. 中国农学通报, 2015, 31(7):91-96.
[7] 宋明华, 黄力, 李彩. 蓝雨和莱格西蓝莓在重庆涪陵的引种表现及栽培技术[J]. 中国南方果树, 2019, 48(2):165-166;170.
[8] 冯靖媛. 四川蓝莓产业发展主要问题研究[D]. 绵阳: 西南科技大学, 2018.
[9] 刘有春, 陶承光, 魏永祥, 等. 越橘果实糖酸含量和不同发育阶段的变化及其与叶片中可溶性糖含量的相关关系[J]. 中国农业科学, 2013, 46(19):4 110-4 118.
[10] GUPTA V, ESTRADA A D, BLAKLEY I, et al. RNA-Seq analysis and annotation of a draft blueberry genome assembly identifies candidate genes involved in fruit ripening, biosynthesis of bioactive compounds, and stage-specific alternative splicing[J]. GigaScience, 2015, 4(1):5-11.
[11] 曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 第一版. 北京: 中国轻工业出版社, 2007:24-44.
[12] DENG Y, WU Y, Li Y F. Changes in firmness, cell wall composition and cell wall hydrolases of grapes stored in high oxygen atmospheres[J]. Food Research International, 2005, 38(7):769-776.
[13] MTENGA A B, KASSIM N, LEE W G, et al. Resistance of Bacillus cereus and its enterotoxin genes in ready-to-eat foods to γ-irradiation[J]. Food Science and Biotechnology, 2012, 21(2):443-452.
[14] 王全杰, 任方萍, 高龙. 植物单宁的含量测定方法[J]. 西部皮革, 2010, 32(23):26-31.
[15] 刘春宏, 邱国良, 刘志斌, 等. 毛花猕猴桃果实发育过程中理化性质的变化研究[J]. 四川大学学报(自然科学版), 2019, 56(5):951-956.
[16] 李超, 白世践, 耿新丽, 等. 不同砧木对‘赤霞珠’葡萄生长发育的影响[J]. 果树学报, 2016, 33(10):1 241-1 250.
[17] 郑红岩, 高梦, 刘建兰, 等. 不同品种蓝莓果实品质分析[J]. 食品与发酵工业, 2013, 39(11):245-249.
[18] 韩斯, 孟宪军, 汪艳群, 等. 不同品种蓝莓品质特性及聚类分析[J].食品科学, 2015, 36(6):140-144.
[19] 裴嘉博, 李晓艳, 王佳卉, 等. 越橘果实发育过程中糖、酸、VC和色素的动态变化[J]. 东北农业大学学报, 2011, 42(10):76-80.
[20] 李艳芳, 聂佩显, 张鹤华, 等. 蓝莓果实花青苷积累与内源激素含量动态变化[J]. 北京林业大学学报, 2017, 39(2):64-71.
[21] WANG X, LIN L J, TANG Y, et al. Transcriptomic insights into citrus segment membrane's cell wall components relating to fruit sensory texture[J]. BMC genomics, 2018, 19(1):280-295.
[22] 陈凯莉, 许轲, 张贤聪, 等. 果实中果胶代谢相关酶基因的研究进展[J]. 园艺学报, 2017, 44(10):2 008-2 014.
[23] WEI J, QI X, CHENG Y, et al. Difference in activity and gene expression of pectin-degrading enzymes during softening process in two cultivars of Chinese pear fruit[J]. Scientia Horticulturae, 2015, 197:434-440.
[24] 刘丙花, 孙锐, 王开芳, 等. 不同蓝莓品种果实品质比较与综合评价[J]. 食品科学, 2019, 40(1):70-76.
[25] LI X B, LIANG J, PAN X H, et al. Proteins expression and metabolite profile insight into phenolic biosynthesis during highbush blueberry fruit maturation[J]. Food Chemistry, 2019, 290:216-228.
[26] WANG H, GUO X B, HU X D, et al. Comparison of phytochemical profiles, antioxidant and cellular antioxidant activities of different varieties of blueberry (Vaccinium spp.) [J]. Food Chemistry, 2017, 217:773-781.
[27] WANG W, ZHANG P, PAN Q H, et al. Gene transcript accumulation, tissue and subcellular localization of anthocyanidin synthase(ANS)in developing grapeberries[J]. Plant Science, 2010, 179(1):103-113.
