‘金冠’苹果果实发育后期的品质变化及其成熟阶段区分

doi:10.3864/j.issn.0578-1752.2013.20.014

摘要/Abstract

摘要： 【目的】探讨金冠苹果品质形成的关键时期和不同成熟阶段的区分，为判断其适宜采收期、实现优质生产提供理论参考。【方法】采用常规方法测定果实单果重、可溶性固形物（TSS）、可溶性糖、可滴定酸、糖酸比、维生素C（Vc）、硬度等品质指标；采用静态顶空和气相色谱-质谱联用技术测定果实挥发性成分；高效液相色谱技术测定果实糖酸组分。【结果】金冠果实发育后期单果重、TSS、可溶性糖、糖酸比、酯类成分、糖组分总体呈上升趋势，可滴定酸、Vc、硬度和除苹果酸外的酸组分呈下降趋势，醇、醛类成分和苹果酸呈先升后降趋势；除花后182—189 d TSS和硬度有较大增幅和降幅外，品质指标在花后168 d后趋于平稳变化，以乙酸酯、丁酸酯为主的酯类和C6醛类自花后161 d开始呈快速上升和下降，醇类在花后161—168 d快速升高，花后168 d后快速降低，糖组分花后168 d开始稳定上升，苹果酸花后161 d开始大幅下降。主成分分析表明，测试指标与成熟进程均表现出阶段性变化的特点。【结论】金冠果实品质指标和糖组分的主要变化期在花后168 d之前，挥发性酯、醛、醇类成分及苹果酸的主要变化期在花后161 d之后；可初步将其发育后期区分为未成熟（花后140—147 d）、早期成熟（花后154—161 d）和成熟（花后168—189 d）3个阶段。

关键词: &lsquo, 金冠&rsquo, 苹果 , 果实发育后期 , 品质变化 , 成熟阶段区分

Abstract: 【Objective】 Critical time of fruit quality formation and distinguishing of ripening process of ‘Golden Delicious’ apple were studied, aiming to offer a theoretical basis for determining its proper harvest time and realizing its high-quality production.【Method】Basic fruit quality parameters, including fruit weight, total soluble solids (TSS), soluble sugars, titratable acid, sugar-acid ratio, vitamin C (Vc), flesh firmness were investigated using conventional methods. Volatile compounds were identified by static headspace and gas chromatography-mass spectrometry. Sugars and organic acids were quantified using high-performance liquid chromatography. 【Result】 During the late development of the cultivar, fruit weight, TSS, total sugars, sugar-acid ratio, volatile eaters and sugar constitutes increased, while titratable acid, Vc, flesh firmness and acid constitutes except malic acid decreased, and volatile alcohols, aldehydes and malic acid increased first and decreased afterwards, generally. Basic quality parameters changed steadily 168 days after full bloom (AFB) in disregard of the faster increase of TSS and decrase of flesh firmness from 182 to 189 d AFB. From 161 d AFB, acetate and butyrate esters began increase and C6 aldehydes began decrease rapidly. Alcohols increased rapidly from 161 to 168 d AFB and decreased rapidly after 168 d AFB. Sugar constitutes increased steadily after 168 d AFB. 161 d AFB was the time of malic acid from rising to falling. The results of principal component analysis of all the variables in this work indicated the stage change of tested parameters and ripening process.【Conclusion】Major change period of basic quality parameters and sugar constitutes was before 168dAFB, and major change period of esters, aldehydes, alcohols and malic acid was after 161d AFB. The period of late development of ‘Golden Delicious’ could be distinguished three stages: unripe (140-147 d AFB), early ripe (154-161 d AFB), and ripe (168-189 d AFB).

Key words: ‘Golden Delicious&rsquo, apple , late development of fruit , changes of qualities , distinguishing ripening process

王海波, 李林光, 刘嘉芬, 何平, 李慧峰, 张勇, 杨建明. ‘金冠’苹果果实发育后期的品质变化及其成熟阶段区分[J]. 中国农业科学, 2013, 46(20): 4310-4320.

WANG Hai-Bo, LI Lin-Guang, LIU Jia-Fen, HE Ping, LI Hui-Feng, ZHANG Yong, YANG Jian-Ming. Changes of Qualities During the Fruit Late Development of ‘Golden Delicious’ Apple and Distinguishing Its Ripening Process[J]. Scientia Agricultura Sinica, 2013, 46(20): 4310-4320.

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