嘉宝果果实发育过程中营养成分的动态变化

doi:10.3969/j.issn.1004-1524.2021.10.07

浙江农业学报 ›› 2021, Vol. 33 ›› Issue (10): 1844-1851.DOI: 10.3969/j.issn.1004-1524.2021.10.07

嘉宝果果实发育过程中营养成分的动态变化

邱珊莲(), 林宝妹, 张少平, 洪佳敏, 张帅, 郑开斌^*()

福建省农业科学院亚热带农业研究所,福建漳州 363005

收稿日期:2020-08-14 出版日期:2021-10-25 发布日期:2021-11-02
作者简介:*郑开斌,E-mail: kaibin118@163.com
邱珊莲(1979—),女,福建武平人,博士,副研究员,主要从事农产品加工研究。E-mail: slqiu79@163.com
通讯作者: 郑开斌
基金资助:
福建省省属公益类科研院所专项(2019R1030-4);福建省农业科学院创新团队项目(STIT2017-3-4)

Dynamic change of nutritional components during fruit development in jabuticaba

QIU Shanlian(), LIN Baomei, ZHANG Shaoping, HONG Jiamin, ZHANG Shuai, ZHENG Kaibin^*()

Institute of Subtropical Agriculture, Fujian Academy of Agricultural Sciences, Zhangzhou 363005, China

Received:2020-08-14 Online:2021-10-25 Published:2021-11-02
Contact: ZHENG Kaibin

摘要/Abstract

摘要：

以不同发育阶段嘉宝果果实为试材,研究其感官特征和营养成分动态变化规律,旨在为适期采收提供参考依据。结果表明,花后30 d果皮颜色青绿,单果质量4.88 g,果实直径2.18 cm。随后果皮颜色由青变红再变紫,最后成紫黑色,质量及大小渐增,完全成熟时单果质量为8.20 g,果实直径为2.76 cm。果实各发育阶段中还原糖是果实中最主要的营养成分。还原糖、蔗糖和可溶性固形物三者含量动态变化趋势相似,即花后30~52 d(青果—完熟),含量呈上升趋势,完熟时最高,至过熟期显著下降(P<0.05)。还原糖含量从26.58%增至56.47%,再降至53.05%,蔗糖含量从1.51%增至4.55%,再降至1.91%,可溶性固形物含量从8.80%增至17.10%,再降至15.83%。淀粉、蛋白质和粗纤维含量动态变化趋势相似,与还原糖趋势相反,即整体呈先下降再上升趋势,完熟时含量最低,过熟时显著回升(P<0.05)。花后30~52 d淀粉含量从18.92%降至13.48%,蛋白质从7.24%降至5.63%,粗纤维从5.62%降至2.60%。总氨基酸含量花后30~45 d从5.35%降至3.62%,随后回升。总多酚、总黄酮呈“降—升—降”的变化趋势,花后30 d含量最高,分别为107.63、48.03 mg·g^-1,花后39 d含量最低,分别为28.75、21.05 mg·g^-1。

关键词: 嘉宝果, 营养成分, 感官特征, 动态变化

Abstract:

Jabuticaba fruits at different development stages were used to study the sensory characteristics and dynamic changes of nutritional components, to provide reference for timely harvest. Results showed that on the 30th day after anthesis, the peel color was green, the single fruit weight was 4.88 g, and the fruit diameter was 2.18 cm. With the growth of the fruit, the peel color changed from green to red, then purple, and finally to purple black. The weight and size of the fruit increased gradually. The single fruit weight was 8.20 g and the fruit diameter was 2.76 cm at full ripe stage. Reducing sugar was the most important nutritional component in the whole development stage of jabuticaba. The dynamic trends of reducing sugar, sucrose and soluble solids content were similar, that was, the contents of the three nutritional substances increased on 30-52 days after anthesis, reached the highest at full ripe stage, and decreased significantly at over ripe stage (P<0.05). The content of reducing sugar increased from 26.58% to 56.47% and then decreased to 53.05%, sucrose increased from 1.51% to 4.55% and then decreased to 1.91%, soluble solid increased from 8.80% to 17.10% and then decreased to 15.83%. The dynamic change trend of starch, protein and crude fiber content was similar, which was contrary to the trend of reducing sugar, that was, their contents decreased first and then increased, exhibited the lowest values at full ripe stage, and increased significantly at over ripe stage (P<0.05). Starch content decreased from 18.92% to 13.48%, protein from 7.24% to 5.63%, crude fiber from 5.62% to 2.60% on 30-52 days after anthesis. The total amino acid content decreased from 5.35% to 3.62% in 30-45 days after anthesis, and then increased. The contents of total polyphenols and flavonoids showed the dynamic change of “down-up-down”, were the highest on 30 days after anthesis, which were 107.63 mg·g^-1 and 48.03 mg·g^-1, respectively, and the lowest on 39 days after anthesis, which were 28.75 mg·g^-1 and 21.05 mg·g^-1, respectively.

Key words: jabuticaba, nutritional components, sensory change, dynamic change

中图分类号:

S663.9

邱珊莲, 林宝妹, 张少平, 洪佳敏, 张帅, 郑开斌. 嘉宝果果实发育过程中营养成分的动态变化[J]. 浙江农业学报, 2021, 33(10): 1844-1851.

QIU Shanlian, LIN Baomei, ZHANG Shaoping, HONG Jiamin, ZHANG Shuai, ZHENG Kaibin. Dynamic change of nutritional components during fruit development in jabuticaba[J]. Acta Agriculturae Zhejiangensis, 2021, 33(10): 1844-1851.

图/表 4

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花后天数 Days after anthesis/d	采收日期 Harvest date	成熟度 Maturity	果皮颜色 Peel color	果实质地 Fruit texture	果实风味 Fruit aroma	单果质量 Single fruit weight/g	果实直径 Fruit diameter/cm
30	2月13日 Feb 13th	两成熟 20% mature	全青 Green	硬、果皮厚、光滑 Fruit was hard, peel was thick and smooth	涩 Astringent	4.88±0.14 g	2.18±0.08 e
33	2月16日 Feb 16th	三成熟 30% mature	半红半青 Half red and half green	硬、果皮厚、光滑 Fruit was hard, peel was thick and smooth	涩 Astringent	5.72±0.18 f	2.28±0.05 d
36	2月19日 Feb 19th	四成熟 40% mature	八成红 80% red	硬、果皮变薄些、光滑 Fruit was hard, peel was smooth and became thinner	果香淡 Light fruity aroma	5.99±0.07 e	2.33±0.04 cd
39	2月22日 Feb 22nd	五成熟 50% mature	全红 Red	硬、果皮变薄些、光滑 Fruit was hard, peel was smooth and became thinner	果香淡 Light fruity aroma	6.45±0.12 d	2.41±0.03 c
42	2月25日 Feb 25th	六成熟 60% mature	紫红 Purplish red	硬、果皮变得更薄些、光滑 Fruit was hard, peel was smooth and became much thinner	果香明显 Obvious fruity aroma	7.12±0.14 c	2.55±0.07 b
45	2月28日 Feb 28th	八成熟 80% mature	紫黑 Purple black	硬、果皮薄、光滑 Fruit was hard, peel was smooth and became very thin	果香明显 Obvious fruity aroma	7.55±0.11 b	2.67±0.04 a
52	3月6日 Mar 6th	完全熟 100% mature	紫黑 Purple black	微软、果皮薄、光滑 Fruit was softening, peel was smooth and became very thin	果香浓郁 Rich fruity aroma	8.20±0.15 a	2.76±0.08 a
59	3月13日 Mar 13th	过度熟 Over mature	紫黑 Purple black	软,果皮薄、有些皱缩 Fruit was soft, peel was thin and wrinkled	酒香明显 Obvious wine aroma	6.94±0.11 c	2.56±0.04 b

花后天数 Days after anthesis/d	采收日期 Harvest date	成熟度 Maturity	果皮颜色 Peel color	果实质地 Fruit texture	果实风味 Fruit aroma	单果质量 Single fruit weight/g	果实直径 Fruit diameter/cm
30	2月13日 Feb 13th	两成熟 20% mature	全青 Green	硬、果皮厚、光滑 Fruit was hard, peel was thick and smooth	涩 Astringent	4.88±0.14 g	2.18±0.08 e
33	2月16日 Feb 16th	三成熟 30% mature	半红半青 Half red and half green	硬、果皮厚、光滑 Fruit was hard, peel was thick and smooth	涩 Astringent	5.72±0.18 f	2.28±0.05 d
36	2月19日 Feb 19th	四成熟 40% mature	八成红 80% red	硬、果皮变薄些、光滑 Fruit was hard, peel was smooth and became thinner	果香淡 Light fruity aroma	5.99±0.07 e	2.33±0.04 cd
39	2月22日 Feb 22nd	五成熟 50% mature	全红 Red	硬、果皮变薄些、光滑 Fruit was hard, peel was smooth and became thinner	果香淡 Light fruity aroma	6.45±0.12 d	2.41±0.03 c
42	2月25日 Feb 25th	六成熟 60% mature	紫红 Purplish red	硬、果皮变得更薄些、光滑 Fruit was hard, peel was smooth and became much thinner	果香明显 Obvious fruity aroma	7.12±0.14 c	2.55±0.07 b
45	2月28日 Feb 28th	八成熟 80% mature	紫黑 Purple black	硬、果皮薄、光滑 Fruit was hard, peel was smooth and became very thin	果香明显 Obvious fruity aroma	7.55±0.11 b	2.67±0.04 a
52	3月6日 Mar 6th	完全熟 100% mature	紫黑 Purple black	微软、果皮薄、光滑 Fruit was softening, peel was smooth and became very thin	果香浓郁 Rich fruity aroma	8.20±0.15 a	2.76±0.08 a
59	3月13日 Mar 13th	过度熟 Over mature	紫黑 Purple black	软,果皮薄、有些皱缩 Fruit was soft, peel was thin and wrinkled	酒香明显 Obvious wine aroma	6.94±0.11 c	2.56±0.04 b

氨基酸 Amino acid	花后时间 Time after anthesis/d
氨基酸 Amino acid	30 d		33 d		36 d		39 d		42 d		45 d		52 d	59 d
天门冬氨酸 Aspartic	0.69 ±0.01 a		0.65 ±0.01 b		0.64 ±0.01 c		0.57 ±0.01 e		0.54 ±0.01 f		0.46 ±0.01 h		0.48 ±0.01 g	0.63 ±0.01 d
苏氨酸^* Threonine	0.26 ±0.01 a		0.24 ±0.01 b		0.22 ±0.01 c		0.20 ±0.01 d		0.18 ±0.01 f		0.16 ±0.01 g		0.16 ±0.01 g	0.19 ±0.01 e
丝氨酸 Serine	0.29 ±0.01 a		0.27 ±0.01 b		0.26 ±0.01 c		0.23 ±0.01 d		0.21 ±0.01 e		0.20 ±0.01 f		0.19 ±0.01 g	0.21 ±0.01 e
谷氨酸 Glutamic	0.70 ±0.01 a		0.64 ±0.01 b		0.64 ±0.01 b		0.57 ±0.01 cd		0.57 ±0.01 cd		0.54 ±0.01 e		0.58 ±0.01 c	0.56 ±0.01 d
甘氨酸 Glycine	0.30 ±0.01 a		0.28 ±0.01 b		0.27 ±0.01 b		0.25 ±0.01 c		0.22 ±0.01 d		0.21 ±0.01 e		0.21 ±0.01 e	0.24 ±0.01 c
丙氨酸 Alanine	0.33 ±0.01 a		0.30 ±0.01 b		0.30 ±0.01 b		0.26 ±0.01 e		0.28 ±0.01 d		0.26 ±0.01 e		0.29 ±0.01 c	0.33 ±0.01 a
胱氨酸 Cystine	0.02 ±0.01 b		0.02 ±0.01 b		0.02 ±0.01 b		0.02 ±0.01 b		0.02 ±0.01 b		0.02 ±0.01 b		0.03 ±0.01 a	0.03 ±0.01 a
缬草氨酸^* Valine	0.31 ±0.01 a		0.28 ±0.01 b		0.27 ±0.01 c		0.24 ±0.01 d		0.22 ±0.01 e		0.20 ±0.01 f		0.19 ±0.01 f	0.21 ±0.01 e
蛋氨酸^* Methionine	0.03 ±0.01 a		0.02 ±0.01 b		0.01 ±0.01 c		0.01 ±0.01 c		0.01 ±0.01 c		0.01 ±0.01 c		0.01 ±0.01 c	0.01 ±0.01 c
氨基酸 Amino acid		花后时间 Time after anthesis/d
氨基酸 Amino acid		30 d		33 d		36 d		39 d		42 d		45 d	52 d	59 d
异亮氨酸^* Isoleucine		0.23 ±0.01 a		0.21 ±0.01 b		0.20 ±0.01 c		0.18 ±0.01 d		0.16 ±0.01 e		0.14 ±0.01 g	0.14 ±0.01 g	0.15 ±0.01 f
亮氨酸^* Leucine		0.42 ±0.01 a		0.39 ±0.01 b		0.36 ±0.01 c		0.32 ±0.01 d		0.29 ±0.01 e		0.25 ±0.01 g	0.24 ±0.01 h	0.27 ±0.01 f
酪氨酸 Tyrosine		0.20 ±0.01 a		0.18 ±0.01 b		0.15 ±0.01 c		0.14 ±0.01 d		0.11 ±0.02 e		0.11 ±0.01 ef	0.10 ±0.01 f	0.12 ±0.01 e
苯丙氨酸^* Phenylalanine		0.26 ±0.01 a		0.24 ±0.01 b		0.23 ±0.01 c		0.20 ±0.01 d		0.18 ±0.01 e		0.16 ±0.01 f	0.16 ±0.01 f	0.18 ±0.01 e
赖氨酸^* Lysine		0.43 ±0.01 a		0.38 ±0.01 b		0.36 ±0.01 c		0.33 ±0.01 d		0.27 ±0.01 e		0.25 ±0.01 f	0.22 ±0.01 g	0.25 ±0.01 f
组氨酸 Histidine		0.19 ±0.01 a		0.17 ±0.01 b		0.17 ±0.01 b		0.15 ±0.01 c		0.13 ±0.01 e		0.12 ±0.01 f	0.12 ±0.01 f	0.14 ±0.01 d
精氨酸 Arginine		0.42 ±0.01 b		0.42 ±0.01 b		0.45 ±0.01 a		0.39 ±0.01 c		0.36 ±0.01 d		0.33 ±0.02 e	0.36 ±0.01 d	0.42 ±0.01 b
脯氨酸 Proline		0.28 ±0.01 a		0.26 ±0.01 b		0.26 ±0.01 b		0.23 ±0.01 c		0.23 ±0.01 c		0.21 ±0.01 d	0.20 ±0.01 e	0.23 ±0.01 c
氨基酸总量 Total amino acids		5.35 ±0.02 a		4.95 ±0.02 b		4.82 ±0.05 c		4.30 ±0.03 d		3.98 ±0.04 f		3.62 ±0.03 h	3.68 ±0.01 g	4.16 ±0.05 e

氨基酸 Amino acid	花后时间 Time after anthesis/d
氨基酸 Amino acid	30 d		33 d		36 d		39 d		42 d		45 d		52 d	59 d
天门冬氨酸 Aspartic	0.69 ±0.01 a		0.65 ±0.01 b		0.64 ±0.01 c		0.57 ±0.01 e		0.54 ±0.01 f		0.46 ±0.01 h		0.48 ±0.01 g	0.63 ±0.01 d
苏氨酸^* Threonine	0.26 ±0.01 a		0.24 ±0.01 b		0.22 ±0.01 c		0.20 ±0.01 d		0.18 ±0.01 f		0.16 ±0.01 g		0.16 ±0.01 g	0.19 ±0.01 e
丝氨酸 Serine	0.29 ±0.01 a		0.27 ±0.01 b		0.26 ±0.01 c		0.23 ±0.01 d		0.21 ±0.01 e		0.20 ±0.01 f		0.19 ±0.01 g	0.21 ±0.01 e
谷氨酸 Glutamic	0.70 ±0.01 a		0.64 ±0.01 b		0.64 ±0.01 b		0.57 ±0.01 cd		0.57 ±0.01 cd		0.54 ±0.01 e		0.58 ±0.01 c	0.56 ±0.01 d
甘氨酸 Glycine	0.30 ±0.01 a		0.28 ±0.01 b		0.27 ±0.01 b		0.25 ±0.01 c		0.22 ±0.01 d		0.21 ±0.01 e		0.21 ±0.01 e	0.24 ±0.01 c
丙氨酸 Alanine	0.33 ±0.01 a		0.30 ±0.01 b		0.30 ±0.01 b		0.26 ±0.01 e		0.28 ±0.01 d		0.26 ±0.01 e		0.29 ±0.01 c	0.33 ±0.01 a
胱氨酸 Cystine	0.02 ±0.01 b		0.02 ±0.01 b		0.02 ±0.01 b		0.02 ±0.01 b		0.02 ±0.01 b		0.02 ±0.01 b		0.03 ±0.01 a	0.03 ±0.01 a
缬草氨酸^* Valine	0.31 ±0.01 a		0.28 ±0.01 b		0.27 ±0.01 c		0.24 ±0.01 d		0.22 ±0.01 e		0.20 ±0.01 f		0.19 ±0.01 f	0.21 ±0.01 e
蛋氨酸^* Methionine	0.03 ±0.01 a		0.02 ±0.01 b		0.01 ±0.01 c		0.01 ±0.01 c		0.01 ±0.01 c		0.01 ±0.01 c		0.01 ±0.01 c	0.01 ±0.01 c
氨基酸 Amino acid		花后时间 Time after anthesis/d
氨基酸 Amino acid		30 d		33 d		36 d		39 d		42 d		45 d	52 d	59 d
异亮氨酸^* Isoleucine		0.23 ±0.01 a		0.21 ±0.01 b		0.20 ±0.01 c		0.18 ±0.01 d		0.16 ±0.01 e		0.14 ±0.01 g	0.14 ±0.01 g	0.15 ±0.01 f
亮氨酸^* Leucine		0.42 ±0.01 a		0.39 ±0.01 b		0.36 ±0.01 c		0.32 ±0.01 d		0.29 ±0.01 e		0.25 ±0.01 g	0.24 ±0.01 h	0.27 ±0.01 f
酪氨酸 Tyrosine		0.20 ±0.01 a		0.18 ±0.01 b		0.15 ±0.01 c		0.14 ±0.01 d		0.11 ±0.02 e		0.11 ±0.01 ef	0.10 ±0.01 f	0.12 ±0.01 e
苯丙氨酸^* Phenylalanine		0.26 ±0.01 a		0.24 ±0.01 b		0.23 ±0.01 c		0.20 ±0.01 d		0.18 ±0.01 e		0.16 ±0.01 f	0.16 ±0.01 f	0.18 ±0.01 e
赖氨酸^* Lysine		0.43 ±0.01 a		0.38 ±0.01 b		0.36 ±0.01 c		0.33 ±0.01 d		0.27 ±0.01 e		0.25 ±0.01 f	0.22 ±0.01 g	0.25 ±0.01 f
组氨酸 Histidine		0.19 ±0.01 a		0.17 ±0.01 b		0.17 ±0.01 b		0.15 ±0.01 c		0.13 ±0.01 e		0.12 ±0.01 f	0.12 ±0.01 f	0.14 ±0.01 d
精氨酸 Arginine		0.42 ±0.01 b		0.42 ±0.01 b		0.45 ±0.01 a		0.39 ±0.01 c		0.36 ±0.01 d		0.33 ±0.02 e	0.36 ±0.01 d	0.42 ±0.01 b
脯氨酸 Proline		0.28 ±0.01 a		0.26 ±0.01 b		0.26 ±0.01 b		0.23 ±0.01 c		0.23 ±0.01 c		0.21 ±0.01 d	0.20 ±0.01 e	0.23 ±0.01 c
氨基酸总量 Total amino acids		5.35 ±0.02 a		4.95 ±0.02 b		4.82 ±0.05 c		4.30 ±0.03 d		3.98 ±0.04 f		3.62 ±0.03 h	3.68 ±0.01 g	4.16 ±0.05 e

嘉宝果果实发育过程中营养成分的动态变化

Dynamic change of nutritional components during fruit development in jabuticaba

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