植物生长调节剂噻苯隆对甜瓜品质的影响

doi:10.3864/j.issn.0578-1752.2018.16.006

摘要/Abstract

摘要： 【目的】研究不同浓度噻苯隆对设施栽培薄皮甜瓜的感官特征、营养成分、挥发性风味和滋味的影响，为噻苯隆在甜瓜中的安全使用提供理论依据。【方法】以薄皮甜瓜为研究对象，采用不同浓度噻苯隆替代人工授粉。通过测定甜瓜的感官特征（横径、纵径、单瓜重、硬度和色泽）、营养成分（水分、可溶性固形物、维生素C、有机酸和糖）及基于电子鼻的香气性状和基于电子舌滋味性状，结合相关性分析和主成分分析，评价噻苯隆的使用及浓度水平对甜瓜风味品质的影响，并通过液相色谱-串联质谱法测定甜瓜中噻苯隆的残留量。【结果】在感官特征方面，噻苯隆的使用能够显著提高甜瓜的纵径、单瓜重和硬度，当噻苯隆使用浓度为4 mg·kg^-1时，甜瓜的纵径和单瓜重达到最大，分别为136.81 mm和322.44 g，较对照组增加了32.2%和28.2%。甜瓜的硬度与噻苯隆的使用浓度呈正相关性（r²=0.8183）。噻苯隆的使用能显著降低果皮亮度及黄色色泽，但不同浓度间无显著差异；甜瓜外部果肉的绿色产生差异与噻苯隆的使用浓度存在相关性。在营养成分方面，噻苯隆的使用能够引起甜瓜中维生素C和柠檬酸含量的大幅降低，随着噻苯隆使用浓度的增加，维生素C的含量逐渐减少，当噻苯隆使用浓度为8 mg·kg^-1时，甜瓜中维生素C的含量较对照小区甜瓜样品下降了59.8%，仅为5.20 mg/100 g；而柠檬酸的浓度下降20.0%—65.0%。但噻苯隆的使用对甜瓜水分没有显著影响。甜瓜中可溶性固形物、果糖含量的变化与噻苯隆的使用浓度有关，低浓度的噻苯隆能引起甜瓜可溶性固形物含量的降低和果糖含量的增加，高浓度则反之。通过主成分分析，发现经过不同浓度噻苯隆处理的甜瓜在挥发性风味和滋味上存在明显的差别，并且与浓度之间呈一定相关性，噻苯隆使用浓度越大，差异性越大。噻苯隆在甜瓜中残留量符合国家的限量标准。【结论】不同浓度的噻苯隆会对甜瓜的感官特征（横径、纵径、单瓜重、色泽和硬度）、营养成分（水分、可溶性固形物、维生素C、有机酸和糖）、挥发性风味组成和滋味产生一定影响。特别是高浓度的噻苯隆能够大幅降低甜瓜维生素C和柠檬酸的含量，对挥发挥发性风味组成和滋味影响较大。与使用高浓度的噻苯隆相比低浓度的噻苯隆（4 mg·kg^-1）使甜瓜的风味更接近人工授粉甜瓜的风味。

关键词: 噻苯隆, 电子鼻, 电子舌, 主成分分析, 甜瓜

Abstract: 【Objective】The objective of this study is to explore the effects of different concentrations of thidiazuron (TDZ) on the sensory characteristics, nutritional quality, aroma and flavor of the facilities oriental melon, and to provide a theoretical basis for thidiazuron safety utilization on melon.【Method】 Oriental melon was chosen as test materials in this study, which was treated by different concentrations of thidiazuron replaced with hand pollination. Sensory characteristics (horizontal diameter, vertical diameter, single fruit weight, hardness, and color) and nutritional components (moisture, soluble solids, vitamin C, organic acid and sugar) were determined. Additionally, the fingerprint of the aroma based on the electronic nose and flavor determined by electronic tongue was investigated. The data was analyzed by the correlation analysis and principal component analysis (PCA). The residue of thidiazuron in melon was determined by liquid chromatography-tandem mass spectrometry.【Result】In the sensory characteristics, the vertical diameter, single fruit weight and hardness were significantly increased in the oriental melons treated by different concentrations of thidiazuron.When the concentration of thidiazuron was 4 mg·kg^-1, the vertical diameter of melon and the single fruit weight reached 136.81 mm and 322.44 g, respectively, which increased by 32.2% and 28.2% compared with the control group. The hardness of melon showed a linear positive correlation with the concentration of thidiazuron (r²=0.8183). There was no significant difference in color brightness and yellowness of the melon peel under different concentrations of thidiazuron. However, there was a correlation between the melon surface pulp green and the concentration of thidiazuron. In terms of nutritional composition, the use of thidiazuron on melons could significantly reduce the contents of vitamin C and citric acid. With the increase of thidiazuron concentration, the content of vitamin C decreased gradually. When the concentration of thidiazuron was 8 mg·kg^-1, the average content of vitamin C decreased by 59.8% compared with the control area, which was only 5.2 mg/100 g.The content of citric acid decreased by 20.0%-65.0% after use of thidiazuron. However, the use of thidiazuron had no significant effect on the moisture content of melon. The content of soluble solids and fructose in melon was related to the use concentration of thidiazuron. Low concentration of thidiazuron could reduce the soluble solids content and increase the fructose content of melon, but the opposite result was observed in melon when the high concentration thidiazuron used.Through principal component analysis (PCA), it was found that there were obvious differences in the aroma and flavor of melon treated with different concentrations of thidiazuron, which was related to the concentration of thidiazuron. The higher concentration of thidiazuron, the greater difference of aroma and flavor was observed. The thidiazuron residue in melon was in accordance with the national limit standard.【Conclusion】different concentrations of thidiazuron can affect the sensory characteristics (horizontal diameter, vertical diameter, single fruit weight, hardness and color), nutritional components (moisture, soluble solids, vitamin C, organic acid and sugar), aroma and flavor of melon. Especially, the high concentration of thidiazuron can significantly reduce the contents of vitamin C and citric acid in melon, and have a great effect on the aroma and flavor. compared with high concentration, the flavor of melon treated with low concentration of thidiazuron (4 mg·kg^-1) was more similar to that of hand pollination melon.

Key words: thidiazuron (TDZ), electronic nose, electronic tongue, principal component analysis (PCA), melon

苏杭，王琦，李春梅，邵华，金茂俊，王珊珊，郑鹭飞，佘永新，王静，王怀松，金芬. 植物生长调节剂噻苯隆对甜瓜品质的影响[J]. 中国农业科学, 2018, 51(16): 3095-3105.

SU Hang, WANG Qi, LI ChunMei, SHAO Hua, JIN MaoJun, WANG ShanShan, ZHENG LuFei, SHE YongXin, WANG Jing, WANG HuaiSong, JIN Fen. Effects of Plant Growth Regulators Thidiazuron on Melon Quality[J]. Scientia Agricultura Sinica, 2018, 51(16): 3095-3105.

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