无核白葡萄成熟过程中果实品质涩变分析

doi:10.6048/j.issn.1001-4330.2023.12.014

新疆农业科学 ›› 2023, Vol. 60 ›› Issue (12): 2982-2992.DOI: 10.6048/j.issn.1001-4330.2023.12.014

无核白葡萄成熟过程中果实品质涩变分析

何雅文¹^,²(), 曾斌¹(), 李明昆³, 钟海霞², 张雯², 张川², 王敏², 伍新宇², 张付春²()

1.新疆农业大学园艺学院,乌鲁木齐 830052
2.新疆农业科学院园艺作物研究所,乌鲁木齐 830091
3.和田地区林业和草原局,新疆和田 848000

收稿日期:2023-07-04 出版日期:2023-12-20 发布日期:2024-01-03
作者简介:何雅文(1995-),女,黑龙江伊春人,硕士研究生,研究方向为葡萄栽培生理,(E-mail) 1071897308@qq.com
基金资助:
中央引导地方科技发展专项资金项目“特色果树种质创新与育种能力提升”;国家现代农业产业技术体系项目“国家葡萄产业技术体系果实品质调控岗位”(CARS-29-ZP-08);新疆维吾尔自治区重点研发项目(2022B02034-3);国家自然科学基金(31960575);国家自然科学基金(32260732)

Study on fruit quality variation during ripening process of Thompson Seedless grapes

HE Yawen¹^,²(), ZENG Bin¹(), LI Mingkun³, ZHONG Haixia², ZHANG Wen², ZHANG Chuan², WANG Min², WU Xinyu², ZHANG Fuchun²()

1. College of Horticulture, Xinjiang Agricultural University, Urumqi 830052, China
2. Institute of Horticulture Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
3. Hotan Area Forestry and Grassland Bureau, Hotan Xinjiang 848000, China

Received:2023-07-04 Published:2023-12-20 Online:2024-01-03
Supported by:
Central Government Guides the Local Science and Technology Development Special Fund Project "Characteristic Fruit Germplasm Innovation and Breeding Ability Improvement";National Agricultural Research System Project "National Grape Industry Technology System Fruit Quality Control Post"(CARS-29-ZP-08);Key Research and Development Project of Xinjiang Uygur Autonomous Region(2022B02034-3);National Natural Science Foundation of China(31960575);National Natural Science Foundation of China(32260732)

摘要/Abstract

摘要：

【目的】研究无核白葡萄成熟过程中果实品质涩变的变化规律,为提高鲜食无核白葡萄品质提供科学依据。【方法】以涩变无核白葡萄为试材,正常无核白葡萄为对照,对比分析果实感官指标及品质指标变化,并利用相关性和主成分分析评价果实风味品质。【结果】随着果实成熟,涩变无核白葡萄中可溶性固形物含量百分数和固酸比呈上升趋势,可滴定酸含量百分数和可溶性蛋白含量呈下降的趋势,总酚、类黄酮和单宁含量呈先上升后下降的趋势。果实的总酚、类黄酮、单宁、VC和可溶性蛋白含量均与果实苦涩感强度呈极显著正相关,涩变无核白葡萄果实的可溶性固形物含量与果实甜感强度呈正相关。【结论】涩变无核白葡萄果实的涩味与酚类物质种类、含量关系密不可分。

关键词: 无核白葡萄; 涩味; 酚类物质; 相关性; 主成分

Abstract:

【Objective】To explore the changes of fruit quality during the ripening process of astringent Thompson Seedless grapes, and to provide a scientific basis for improving the economic benefits of the fruit for fresh eating.【Methods】The fruit sensory quality indexes and internal and external quality indexes were compared with those of normal Thompson Seedless as the control material and the fruit flavor quality was evaluated by correlation analysis and principal component analysis.【Results】The results showed that the fraction of soluble solids and solid-acid ratio in Thompson Seedless grapes increased, the fraction of titratable acid and soluble protein decreased, and the content of total phenols, flavonoids and tannins increased and then decreased as the fruit matured and became astringent. The correlation analysis showed that total phenols, flavonoids, tannins, vitamin C and soluble protein content were highly significantly and positively correlated with bitterness intensity, and soluble solids content of astringent Thompson Seedless grapes was positively correlated with sweetness intensity.【Conclusion】The astringency of Thompson Seedless grape fruit is closely related to the type and content of phenolic substances.

Key words: Thompson Seedless grape; astringency; phenolic substances; correlation analysis; principal component

中图分类号:

S663.1

何雅文, 曾斌, 李明昆, 钟海霞, 张雯, 张川, 王敏, 伍新宇, 张付春. 无核白葡萄成熟过程中果实品质涩变分析[J]. 新疆农业科学, 2023, 60(12): 2982-2992.

HE Yawen, ZENG Bin, LI Mingkun, ZHONG Haixia, ZHANG Wen, ZHANG Chuan, WANG Min, WU Xinyu, ZHANG Fuchun. Study on fruit quality variation during ripening process of Thompson Seedless grapes[J]. Xinjiang Agricultural Sciences, 2023, 60(12): 2982-2992.

图/表 11

图1 不同成熟度采收无核白葡萄果实注:SA:表示花后85 d采摘涩变无核白葡萄果实;SB:表示花后95 d采摘涩变无核白葡萄果实;ST:表示花后105 d采摘涩变无核白葡萄果实,下同

Fig.1 Thompson Seedless grapes with different harvest maturity Note:SA:Pickind as tringent and seedless white srape fruits 85 days after flowering;SB:Pickind as tringent and seedless white srape fruits 95 days after flowering;ST:Pickind as tringent and seedless white srape fruits 105 days after flowering,the same as below

表1 感官评价描述及分值

Tab.1 Refers to the description of sensory evaluation

果皮颜色 Peel color		甜感强度 Sweetness intensity		涩感强度 Astringent intensity		苦感强度 Intensity bitterness		口感协调度 Taste coordination
描述 Description	分数 Score	描述 Description	分数 Score	描述 Description	分数 Score	描述 Description	分数 Score	描述 Description	分数 Score
绿色	0~2	极强	0~2	微弱	0~2	微弱	0~2	极涩	0~2
绿黄	2~4	强	2~4	弱	2~4	弱	2~4	涩味	2~4
黄色	4~6	中	4~6	中	4~6	中	4~6	甜涩	4~6
棕红	6~8	弱	6~8	强	6~8	强	6~8	甜味	6~8
		微弱	8~10	极强	8~10	极强	8~10	极甜	8~10

图2 不同成熟度无核白葡萄果实的感官评价注:a-果皮颜色和口感协调度;b-甜感强度、涩感强度和苦感强度;*表示2个品种在同一时期在0.05水平上存在差异(P<0.05);**表示2个品种在同一时期在0.01水平上差异显著(P<0.01);***表示2个品种在同一时期在0.001水平上差异极显著(P<0.001),下同

Fig.2 Results of sensory evaluation of Thompson seedless grape fruits with different maturity Note: a- skin color and texture coordination; b- sweet intensity, astringent intensity and bitter intensity; * in the figure indicates that there are differences between the two varieties at the 0.05 level in the same period (P < 0.05); ** in the figure indicated that the two varieties were significantly different at 0.01 level in the same period (P<0.01); *** in the figure indicates that the two varieties differ significantly at 0.001 level in the same period (P < 0.001), the same as below

图3 不同成熟度无核白葡萄果实感官评价雷达图

Fig.3 Radar map of sensory evaluation of Thompson Seedless grape fruits with different maturity

图4 不同成熟度无核白葡萄果实单果重和果形指数比较注:单果重读取左侧坐标轴数值;果形指数读取右侧坐标轴数值

Fig.4 Comparisons of single fruit weight and fruit shape index of Thompson Seedless grape fruits with different maturity Note: The single fruit reads the value of the left axis; Fruit shape index reads the value of the right axis

图5 不同成熟度无核白葡萄果实色泽变化注:a-L*和h°;b-b*和C;c-a*

Fig.5 Color changes of Thompson Seedless grape fruits with different maturity Notes: a-L* and h°;b-b* and C;c-a*

图6 不同成熟度无核白葡萄果实可溶性固形物、可滴定酸含量得分比较注:a-可溶性固形物含和可滴定酸含量得分,可溶性固形物含量得分读取左侧坐标轴数值;可滴定酸含量得分读取右侧坐标轴数值;b-固酸比

Fig.6 Comparisons of soluble solids and titrable acid contents in Thompson Seedless grape fruits of different maturity Notes: A-soluble solid content fraction and titrable acid content fraction, soluble solid content fraction read the value of the left axis; The acid content fraction can be titrated to read the value on the right axis;B-solid acid ratio

图7 不同成熟度无核白葡萄果实VC和可溶性蛋白含量比较注:VC含量读取左侧坐标轴数值;可溶性蛋白含量读取右侧坐标轴数值

Fig.7 Comparisons of vitamin C and soluble protein contents in Thompson Seedless grape fruits with different maturity Note: Vitamin C content read the value of the left axis; Soluble protein content Read the value on the right axis

图8 不同成熟度无核白葡葡果实酚类物质含量比较

Fig.8 Comparisons of phenolic substances in Thompson Seedless grape fruits of different maturity

图9 不同成熟度无核白葡葡果实感官评价与品质指标相关性注: *P<0.05;**P<0.01

Fig.9 Correlation analysis between sensory evaluation and quality indexes of Thompson Seedless grape fruits with different maturity Notes: *P<0.05;**P<0.01

图10 不同成熟度无核白葡葡果实理化特性的PCA结果注:a-得分图;b-载荷图

Fig.10 PCA results of physicochemical properties of Thompson Seedless grape fruits with different maturity Note: a- score chart; b- Load diagram

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无核白葡萄成熟过程中果实品质涩变分析

Study on fruit quality variation during ripening process of Thompson Seedless grapes

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