Dynamic change of nutritional components during fruit development in jabuticaba

doi:10.3969/j.issn.1004-1524.2021.10.07

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (10): 1844-1851.DOI: 10.3969/j.issn.1004-1524.2021.10.07

• Horticultural Science • Previous Articles Next Articles

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

Abstract

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

CLC Number:

S663.9

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.

Figures/Tables 4

References 20

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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

Dynamic change of nutritional components during fruit development in jabuticaba

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