四川地区琯溪蜜柚及其芽变品种的果实品质

doi:10.3969/j.issn.1004-1524.2022.05.14

浙江农业学报 ›› 2022, Vol. 34 ›› Issue (5): 995-1004.DOI: 10.3969/j.issn.1004-1524.2022.05.14

四川地区琯溪蜜柚及其芽变品种的果实品质

赵宇洪¹(), 何文¹, 李根¹^,², 王强¹^,², 谢锐¹, 王燕¹, 陈清¹, 王小蓉¹^,^*()

1.四川农业大学园艺学院,四川成都 611130
2.成都市农业技术推广总站,四川成都 610043

收稿日期:2021-08-11 出版日期:2022-05-25 发布日期:2022-06-06
通讯作者: 王小蓉
作者简介:* 王小蓉,E-mail: wangxr@sicau.edu.cn
赵宇洪(1995—),男,海南东方人,硕士,研究方向为果树种质资源与遗传育种。E-mail: yhzhao1995@126.com
基金资助:
四川省农业科技成果转化(2019NZZJ0015);四川省科技成果转移转化示范项目(2020ZHCG0027)

Fruit quality of Citrus maxima (Burm.) Merrill and its bud mutants varieties in Sichuan area

ZHAO Yuhong¹(), HE Wen¹, LI Gen¹^,², WANG Qiang¹^,², XIE Rui¹, WANG Yan¹, CHEN Qing¹, WANG Xiaorong¹^,^*()

1. College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
2. Chengdu Agricultural Technology Promotion Station, Chengdu 610043, China

Received:2021-08-11 Online:2022-05-25 Published:2022-06-06
Contact: WANG Xiaorong

摘要/Abstract

摘要：

为明确四川蜜柚风味物质组成和含量特征,了解其营养品质状况,为四川蜜柚果实评价与深加工提供参考依据,以四川地区主栽的琯溪蜜柚[Citrus maxima(Burm.)Merrill]及其4个芽变品种(红肉蜜柚、三红蜜柚、红绵蜜柚和黄金蜜柚)为试验材料,测定蜜柚果实基本生理指标,利用高效液相色谱(high performance liquid chromatography,HPLC)技术测定糖酸、酚类物质和类胡萝卜素的组成和含量,并采用1,1-二苯基-2-苦基苯肼自由基清除能力(1,1-diphenyl-2-picrylhydrazy,DPPH)、铁离子还原力(ferric reducing/antioxidant power,FRAP)和2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸二铵盐清除能力(2,2'-azinobis-3-ethylbenzothiazoline-6-sulphonic acid diammonium salt,ABTS)3种方法测定抗氧化能力,运用主成分分析对果实品质进行评价。结果表明,柠檬酸和蔗糖是琯溪蜜柚主要的有机酸和可溶性糖,没食子酸和柚皮苷是琯溪蜜柚主要的酚酸和类黄酮,番茄红素和β-胡萝卜素分别是红肉型蜜柚和黄肉型蜜柚的主要呈色色素。其中,三红蜜柚的色泽表现最好,其总黄酮含量为13.34 mg·g^-1,约为琯溪蜜柚的1.6倍,柚皮苷的贡献最大,为807.47 μg·g^-1,显著高于其他品种,抗氧化能力在5个品种中最强,DPPH和ABTS分别达133.04和5.92 μmol·g^-1,显著高于其他品种,主成分分析排名第1。黄金蜜柚的总糖含量最高,为10.20%,可滴定酸含量最低,仅为7.5 g·L^-1,与其他品种呈显著性差异;但黄金蜜柚汁胞粒化现象较为严重,且抗氧化能力最弱,主成分分析排名第2。综合比较评价结果显示,三红蜜柚和黄金蜜柚在四川产区综合品质较好,可为下一步品种选择与果实加工开发提供参考依据。

关键词: 琯溪蜜柚, 果实品质, 生物活性物质, 主成分分析, 聚类分析

Abstract:

In order to characterize the quality of pummelo fruits in Sichuan area, and provide useful information for exploitation and utilization of these pummelo, composition and content of flavor compounds were analyzed. The basic physiology indexes of pummelo fruits were measured and evaluated. High performance liquid chromatography (HPLC) was employed to detect and analyze the sugars, organic acids and volatile compounds of five pummelo cultivars. In addition, 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH), ferric reducing antioxidant power (FRAP) and 2,2'-azino-bis (3-ethylebnzthiozoline-6)-sulphonic aciddiammonium salt (ABTS) methods were used to evaluate the antioxidant activities. The results showed that citric acid, sucrose, gallic acid and naringin were the major organic acid, sugar, phenolic acid and flavonoid of Guanxi Miyou, respectively. Lycopene and β-carotene were the main color of red-fleshed and yellow-fleshed pummelo. Among them, SanhongMiyou had the best color performance, its total flavonoid content was 13.34 mg·g^-1, which was about 1.6 times that of Guanxi Miyou, and the contribution of naringin was the largest, which was 807.47 μg·g^-1, significantly higher than other cultivars. SanhongMiyou had the highest score of principal component analysis (PCA), which had the highest content of total flavonoids than other cultivars,and had the strongest antioxidant capacity, the values of DPPH and ABTS were 133.04 μmol·g^-1 and 5.92 μmol·g^-1, respectively. HuangjinMiyou was rich in the content of total sugar (10.20%), its total acids content (7.5 g·L^-1) was lower than other four cultivars. However, it showed the more serious of granulation phenomenon and the weakest of the antioxidant capacity,andits score of PCA was the second. Comprehensivequality of SanhongMiyou and HuangjinMiyou in Sichuan areawere better than other three cultivars, which could be used as materials for the variety selection and functional processing of pummelo in Sichuan area.

Key words: Citrus maxima (Burm.)Merrill cv. Guanxi Miyou, fruit quality, bioactive substance, principal component analysis, cluster analysis

中图分类号:

S666.3

赵宇洪, 何文, 李根, 王强, 谢锐, 王燕, 陈清, 王小蓉. 四川地区琯溪蜜柚及其芽变品种的果实品质[J]. 浙江农业学报, 2022, 34(5): 995-1004.

ZHAO Yuhong, HE Wen, LI Gen, WANG Qiang, XIE Rui, WANG Yan, CHEN Qing, WANG Xiaorong. Fruit quality of Citrus maxima (Burm.) Merrill and its bud mutants varieties in Sichuan area[J]. Acta Agriculturae Zhejiangensis, 2022, 34(5): 995-1004.

图/表 9

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品种 Cultivars	单果重 Single fruit weight/g	果形指数 Fruit shape index	粒化指数 Granulation index	可溶性固形物 Total soluble solids/%	可滴定酸 Titratable acid/(g·L^-1)	维生素C Vitamin C/ (mg·L^-1)	固酸比 TSS/TA	总糖 Total sugar/%
红肉蜜柚 Hongrou Miyou	1 751.36± 202.05 a	1.08± 0.01 a	0.53± 0.16 b	10.20± 0.05 c	9.5± 0.02 b	221.8± 0.79 a	10.78± 0.23 b	9.67± 0.41 b
三红蜜柚 Sanhong Miyou	1 861.41± 216.72 a	0.99± 0.04 a	0.40± 0.13 b	10.70± 0.05 a	8.1± 0.01c	240.0± 1.36 a	13.18± 0.20 a	9.79± 0.41 b
红绵蜜柚 Hongmian Miyou	1 689.33± 142.28 a	1.03± 0.04 a	0.42± 0.12 b	10.50± 0.09 ab	10.6± 0.01 a	247.3± 0.79 a	9.86± 0.09 c	9.00± 1.02 b
黄金蜜柚 Huangjin Miyou	1 959.00± 68.05 a	1.05± 0.03 a	0.87± 0.13 a	10.53± 0.11 ab	7.5± 0.01 d	243.6± 0.79 a	13.52± 0.38 a	10.20± 0.74 a
琯溪蜜柚 Guanxi Miyou	1 658.06± 68.19 a	1.07± 0.02 a	0.22± 0.05 b	10.37± 0.03 bc	9.3± 0.01 b	251.0± 0.51 a	11.11± 0.14 b	7.68± 0.48 b

品种 Cultivars	单果重 Single fruit weight/g	果形指数 Fruit shape index	粒化指数 Granulation index	可溶性固形物 Total soluble solids/%	可滴定酸 Titratable acid/(g·L^-1)	维生素C Vitamin C/ (mg·L^-1)	固酸比 TSS/TA	总糖 Total sugar/%
红肉蜜柚 Hongrou Miyou	1 751.36± 202.05 a	1.08± 0.01 a	0.53± 0.16 b	10.20± 0.05 c	9.5± 0.02 b	221.8± 0.79 a	10.78± 0.23 b	9.67± 0.41 b
三红蜜柚 Sanhong Miyou	1 861.41± 216.72 a	0.99± 0.04 a	0.40± 0.13 b	10.70± 0.05 a	8.1± 0.01c	240.0± 1.36 a	13.18± 0.20 a	9.79± 0.41 b
红绵蜜柚 Hongmian Miyou	1 689.33± 142.28 a	1.03± 0.04 a	0.42± 0.12 b	10.50± 0.09 ab	10.6± 0.01 a	247.3± 0.79 a	9.86± 0.09 c	9.00± 1.02 b
黄金蜜柚 Huangjin Miyou	1 959.00± 68.05 a	1.05± 0.03 a	0.87± 0.13 a	10.53± 0.11 ab	7.5± 0.01 d	243.6± 0.79 a	13.52± 0.38 a	10.20± 0.74 a
琯溪蜜柚 Guanxi Miyou	1 658.06± 68.19 a	1.07± 0.02 a	0.22± 0.05 b	10.37± 0.03 bc	9.3± 0.01 b	251.0± 0.51 a	11.11± 0.14 b	7.68± 0.48 b

品种 Cultivar	果皮Peel			海绵层Spongy layer			汁胞Segment
品种 Cultivar	L^*	a^*	b^*	L^*	a^*	b^*	L^*	a^*	b^*
红肉蜜柚 Hongrou Miyou	77.58± 0.68 ab	-0.68± 0.45 b	50.96± 1.30 a	80.69± 0.82 ab	0.04± 0.05 b	5.50± 0.13 a	33.61± 0.69 b	8.46± 0.31 a	6.97± 1.55 a
三红蜜柚 Sanhong Miyou	75.63± 0.22 b	1.11± 0.08 a	47.27± 1.15 ab	72.61± 0.73 b	6.01± 0.24 a	4.77± 0.71 a	35.38± 0.64 ab	7.71± 0.67 a	6.32± 0.22 a
红绵蜜柚 Hongmian Miyou	78.29± 0.25a	-0.91± 0.19 b	48.79± 1.87 ab	75.55± 2.78 b	7.90± 0.7 a	5.98± 0.86 a	39.93± 1.09 b	2.96± 0.77 b	9.04± 1.69 a
黄金蜜柚 Huangjin Miyou	79.40± 0.65 a	-1.22± 0.57 b	49.05± 1.41 ab	79.54± 3.20 ab	-0.18± 0.09 b	6.89± 0.78 a	35.99± 1.97 ab	6.75± 0.57 a	11.79± 1.01 a
琯溪蜜柚 Guanxi Miyou	77.91± 0.80 ab	-1.78± 0.23 b	44.60± 1.63 b	86.71± 1.05 a	-0.46± 0.06 b	5.11± 0.25 a	39.52± 2.02 a	1.12± 0.34 b	7.34± 1.48 a

品种 Cultivar	果皮Peel			海绵层Spongy layer			汁胞Segment
品种 Cultivar	L^*	a^*	b^*	L^*	a^*	b^*	L^*	a^*	b^*
红肉蜜柚 Hongrou Miyou	77.58± 0.68 ab	-0.68± 0.45 b	50.96± 1.30 a	80.69± 0.82 ab	0.04± 0.05 b	5.50± 0.13 a	33.61± 0.69 b	8.46± 0.31 a	6.97± 1.55 a
三红蜜柚 Sanhong Miyou	75.63± 0.22 b	1.11± 0.08 a	47.27± 1.15 ab	72.61± 0.73 b	6.01± 0.24 a	4.77± 0.71 a	35.38± 0.64 ab	7.71± 0.67 a	6.32± 0.22 a
红绵蜜柚 Hongmian Miyou	78.29± 0.25a	-0.91± 0.19 b	48.79± 1.87 ab	75.55± 2.78 b	7.90± 0.7 a	5.98± 0.86 a	39.93± 1.09 b	2.96± 0.77 b	9.04± 1.69 a
黄金蜜柚 Huangjin Miyou	79.40± 0.65 a	-1.22± 0.57 b	49.05± 1.41 ab	79.54± 3.20 ab	-0.18± 0.09 b	6.89± 0.78 a	35.99± 1.97 ab	6.75± 0.57 a	11.79± 1.01 a
琯溪蜜柚 Guanxi Miyou	77.91± 0.80 ab	-1.78± 0.23 b	44.60± 1.63 b	86.71± 1.05 a	-0.46± 0.06 b	5.11± 0.25 a	39.52± 2.02 a	1.12± 0.34 b	7.34± 1.48 a

品种 Cultivar	有机酸Organic acid						可溶性糖Soluble sugar
品种 Cultivar	柠檬酸 Citric acid	苹果酸 Malic acid	丙酮酸 Pyruvate	草酸 Oxalic acid	奎宁酸 Quinic acid	酒石酸 Tartaric acid	蔗糖 Sucrose	果糖 Fructose	葡萄糖 Glucose
红肉蜜柚 Hongrou Miyou	9.60± 0.47 a	0.81± 0.04 ab	0.14± 0.03 c	0.15± 0.01 a	ND	ND	37.87± 1.48b	17.34± 0.74 ab	14.00± 0.73 bc
三红蜜柚 Sanhong Miyou	8.98± 0.37 ab	0.84± 0.01 a	0.21± 0.06 c	0.17± 0.01 a	ND	ND	42.31± 1.89 b	15.04± 0.97 b	11.40± 0.71 c
红绵蜜柚 Hongmian Miyou	9.31± 0.39 a	0.84± 0.02 a	0.60± 0.05 a	0.14± 0.01 a	ND	ND	37.85± 2.78 b	18.00± 0.25 ab	14.01± 0.72 bc
黄金蜜柚 Huangjin Miyou	7.33± 0.49 b	0.79± 0.08 ab	0.09± 0.01 c	0.15± 0.02 a	ND	ND	56.68± 0.58 a	18.26± 1.21 ab	22.34± 1.55 a
琯溪蜜柚 Guanxi Miyou	8.44± 0.61 ab	0.65± 0.04 b	0.39± 0.03 b	0.17± 0.02 a	ND	ND	44.68± 1.76 b	20.97± 1.51 a	16.00± 0.74 b

四川地区琯溪蜜柚及其芽变品种的果实品质

Fruit quality of Citrus maxima (Burm.) Merrill and its bud mutants varieties in Sichuan area

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品种 Cultivars	总酚 Total phenolic/(mg·g^-1)	总黄酮 Total flavonoids/(mg·g^-1)	DPPH/ (μmol·g^-1)	FRAP/ (μmol·g^-1)	ABTS/ (μmol·g^-1)
红肉蜜柚	7.93±0.35 b	10.62±0.51 b	76.73±10.33 bc	23.16±2.09 a	5.80±0.09 a
Hongrou Miyou
三红蜜柚	10.38±0.32 a	13.34±0.43 a	133.04±8.74 a	17.69±1.91 ab	5.92±0.21 a
Sanhong Miyou
红绵蜜柚	5.86±0.44 c	9.40±0.30 bc	80.02±9.08 b	11.24±1.55 bc	5.11±0.09 bc
Hongmian Miyou
黄金蜜柚	8.18±0.35 b	6.00±0.36 d	38.93±10.37 c	5.50±0.87 c	5.00±0.07 c
Huangjin Miyou
琯溪蜜柚	5.13±0.42 c	8.45±0.28 c	132.36±11.61 a	20.16±3.24 a	5.40±0.08 b
Guanxi Miyou

品种 Cultivar	酚酸Phenolics acid					类黄酮Flavonoid
品种 Cultivar	没食子酸 Gallic acid	绿原酸 Chlorogenic acid	咖啡酸 Caffeic acid	芥子酸 Mustard acid	阿魏酸 Ferulic acid	柚皮素 Naringen	柚皮苷 Naringin	橙皮素 Hesperetin	橙皮苷 Hesperidin	新橙皮苷 New hesperidin	芦丁 Rutin
红肉蜜柚 Hongrou Miyou	437.72± 15.78 b	89.60± 2.81 b	ND	30.80± 3.54 bc	ND	ND	538.81± 25.29 b	ND	ND	10.78± 0.39 a	81.11± 9.62 b
三红蜜柚 Sanhong Miyou	611.27± 64.86 a	80.84± 2.63 b	ND	69.44± 6.15 a	ND	ND	807.47± 4.01 a	ND	ND	8.57± 0.01 b	137.57± 1.92 a
红绵蜜柚 Hongmian Miyou	411.95± 29.18 b	75.28± 7.79 bc	ND	38.75± 6.63 b	ND	ND	584.87± 16.49 b	ND	ND	10.52± 0.31 a	83.82± 1.96 b
黄金蜜柚 Huangjin Miyou	687.98± 15.31 a	127.94± 1.40 a	ND	35.23± 1.26 bc	ND	ND	508.75± 31.38 b	ND	ND	ND	50.95± 2.08 c
琯溪蜜柚 Guanxi Miyou	433.67± 13.82 b	62.49± 4.89 c	ND	20.01± 0.74 c	ND	ND	557.91± 5.06 b	ND	ND	ND	73.62± 6.36 b

品种 Cultivar	类胡萝卜素总量 Total carotenoid content	叶黄素 Lutein	α-胡萝卜素 α-carotene	β-胡萝卜素 β-carotene	玉米黄质 Zeaxanthin	β-隐黄质 β-Cryptoxanthin	番茄红素 Lycopene
红肉蜜柚 Hongrou Miyou	1 415.36±104.39 a	ND	ND	269.76± 12.58 b	ND	ND	1 010.87± 101.59 a
三红蜜柚 Sanhong Miyou	1 147.19±68.42 b	ND	ND	158.31± 2.19 c	ND	ND	778.21± 19.42 b
红绵蜜柚 Hongmian Miyou	215.79±11.17 c	ND	ND	62.22± 10.49 d	ND	ND	96.10± 5.99 d
黄金蜜柚 Huangjin Miyou	973.65±63.59 b	ND	8.29± 0.63	495.23± 43.71 a	ND	7.65±1.35	282.62± 16.26 c
琯溪蜜柚 Guanxi Miyou	91.37±3.23 c	ND	ND	21.37± 0.66 d	ND	ND	56.41± 0.37 d

品种 Cultivar	因子1 Factor 1	因子2 Factor 2	因子3 Factor 3	因子4 Factor 4	综合值 Comprehensive score	排名 Ranking
红肉蜜柚Hongrou Miyou	-0.549 7	-1.005 4	0.302 9	1.342 0	0.022 4	3
三红蜜柚Sanhong Miyou	0.193 5	1.599 9	0.700 7	0.593 2	0.771 8	1
红绵蜜柚Hongmian Miyou	-0.797 0	-0.177 7	0.694 1	-1.346 3	-0.406 7	4
黄金蜜柚Huangjin Miyou	1.757 5	-0.606 9	-0.100 8	-0.388 0	0.165 5	2
琯溪蜜柚Guanxi Miyou	-0.604 3	0.190 2	-1.596 9	-0.200 9	-0.553 0	5

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