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

Abstract

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

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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