外源糖醇钙对库买提杏果实品质及挥发性物质的影响

doi:10.6048/j.issn.1001-4330.2025.04.011

新疆农业科学 ›› 2025, Vol. 62 ›› Issue (4): 876-886.DOI: 10.6048/j.issn.1001-4330.2025.04.011

• 园艺特产·林业·农产品加工工程 • 上一篇下一篇

外源糖醇钙对库买提杏果实品质及挥发性物质的影响

花卉¹(), 曾雪玲¹, 唐章虎², 王绍鹏², 于水云¹, 章世奎², 周伟权¹^,³()

1.新疆农业大学园艺学院,乌鲁木齐 830052
2.新疆农业科学院轮台果树资源圃,新疆轮台 841600
3.新疆农业大学园艺学博士后流动站,乌鲁木齐 830052

收稿日期:2024-09-21 出版日期:2025-04-20 发布日期:2025-06-20
通信作者: 周伟权(1992-),男,甘肃武威人,博士,研究方向为果树种质资源与栽培生理,(E-mail)zhouwq1120@163.com
作者简介:花卉(2004-),女,甘肃嘉峪关人,本科生,研究方向为果树栽培生理,(E-mail)xuelingz0118@163.com
基金资助:
新疆农业大学大学生创新项目(S202410758066);2024新疆维吾尔自治区林草局专项资金;新疆特有果树种质资源安全保存项目(19230836);国家园艺种质新疆名特果树及砧木分库运行服务(NHGRC2023-NH13)

Effects of exogenous sugar alcohol calciumon the quality and volatile substances of Kumaiti apricot

HUA Hui¹(), ZENG Xueling¹, TANG Zhanghu², WANG Shaopeng², YU Shuiyun¹, ZHANG Shikui², ZHOU Weiquan¹^,³()

1. College of Horticulture, Xinjiang Agricultural University, Urumqi 830052,China
2. Luntai Fruit Tree Germplasm Resource Nursery, Xinjiang Academy of Agricultural Sciences, Luntai Xinjiang 841600,China
3. Horticultural Postdoc Mobile Station of Xinjiang Agricultural University, Urumqi 830052, China

Received:2024-09-21 Published:2025-04-20 Online:2025-06-20
Supported by:
Student Innovation Project of Xinjiang Agricultural University(S202410758066);2024 Special Fund of Forestry and Grassland Bureau of Xinjiang Uygur Autonomous Region;Xinjiang Endemic Fruit Germplasm Resources Conservation Project(19230836);National Horticultural Germplasm Xinjiang Special Fruit Trees and Rootstocks Sub-bank Operation Service(NHGRC2023-NH13)

摘要/Abstract

摘要：

【目的】探究采前喷施糖醇钙对库买提杏果实品质及挥发性物质的影响。【方法】以库买提杏为试材,采前喷施稀释800、1 200和1 600倍糖醇钙溶液,测定成熟期的果实品质,同时利用顶空固相微萃取-气相色谱-质谱(headspace solid phase microextraction-gas chromatography-mass spectrometry)联用技术,测定成熟期库买提杏果实的挥发性物质。【结果】采前喷施糖醇钙均能提高杏果实品质,其中KMT-800处理最为显著,单果重、果实硬度、可溶性固形物、VC含量和可滴定酸含量较CK增加了8.50%、64.13%、31.05%、61.03%和86.57%。不同浓度的糖醇钙处理库买提杏果实的挥发性物质总含量均显著高于CK,其中KMT-800处理果实的挥发性物质含量最高,为(220.89±26.88) μg/g,较CK增加了48%,其次是KMT-1200处理、KMT-1600处理,果实挥发性物质总含量较CK分别增加了39%、25%。筛选出59种关键香气物质,其中萜类、杂环化合物、醇类、酚类和酮类化合物含量与CK处理存在显著差异。【结论】KMT-800糖醇钙处理在提高库买提杏果实品质及挥发性物质效果最佳。

关键词: 糖醇钙; 杏; 果实品质; 挥发性物质; 香气特征

Abstract:

【Objective】 To investigate the effects of calcium sugar alcohol spray before harvest on the quality and volatile substances of apricot fruit in Kumaiti. 【Methods】 Using Kumaiti as the test material, the fruit quality at maturity was determined by spraying 800, 1,200, 1,600 times diluted calcium sugar alcohol calcium solution before harvest. At the same time, headspace solid phase microextractivity-gas chromatography-mass spectrometry was used to determine the volatile compounds of apricot fruit at maturity stage. 【Results】 The quality of apricot fruit was improved by applying sugar alcohol calcium before harvest, among which KMT-800 treatment was the most significant. The single fruit weight, fruit hardness, soluble solids, vitamin C content and titrable acid content were increased by 8.50%, 64.13%, 31.05%, 61.03% and 86.57% compared with CK. The total content of volatile substances in Kumaiti fruit treated with different concentrations of calcium sugar alcohol was significantly higher than CK. The content of volatile substances in fruits treated with KMT-800 was the highest, which was (220.89±26.88) μg/g, an increase of 48% compared with CK. The total content of volatile substances in fruits of KMT-1,200 treatment and KMT-1,600 treatment increased by 39% and 25%, respectively.A total of 59 key aroma substances were screened, the contents of terpenoids, heterocyclic compounds, alcohols, phenols and ketones were significantly different from those of CK treatment. 【Conclusion】 The results show that the treatment of KMT-800 sugar alcohol calcium has the best effect on improving the quality and volatile substances of apricot fruit.

Key words: sugar alcohol calcium; apricot; fruit quality; volatile substance; aroma characteristics

中图分类号:

S602.2

花卉, 曾雪玲, 唐章虎, 王绍鹏, 于水云, 章世奎, 周伟权. 外源糖醇钙对库买提杏果实品质及挥发性物质的影响[J]. 新疆农业科学, 2025, 62(4): 876-886.

HUA Hui, ZENG Xueling, TANG Zhanghu, WANG Shaopeng, YU Shuiyun, ZHANG Shikui, ZHOU Weiquan. Effects of exogenous sugar alcohol calciumon the quality and volatile substances of Kumaiti apricot[J]. Xinjiang Agricultural Sciences, 2025, 62(4): 876-886.

图/表 5

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组织部位 Organizational parts	指标 Indexes	CK	KMT-800	KMT-1 200	KMT-1 600
果实 Fruit	单果重(g)	19.64±0.41^b	21.31±0.75^a	19.67±0.42^b	19.21±0.24^b
	果实硬度(kg/cm²)	5.66±0.12^b	9.29±0.32^a	8.83±0.20^a	8.86±0.20^a
	果形指数	1.07±0.01^a	1.05±0.02^a	1.08±0.01^a	1.06±0.01^a
	可溶性固形物(%)	17.94±0.36^c	23.51±1.20^a	17.05±1.12^c	20.52±0.55^b
	VC含量(mg/100g)	2.72±0.00^b	4.38±0.54^a	3.78±0.66^ab	3.54±0.09^ab
	可滴定酸(mg/g)	2.83±0.07^c	5.28±0.37^a	4.09±0.52^b	3.42±0.27^bc
	可溶性糖(mg/g)	20.76±2.94^a	28.63±3.02^a	21.92±0.39^a	24.88±3.25^a
果皮 Peel	L^*	29.07±0.73^ab	27.83±1.00^ab	29.42±2.66^a	27.06±0.84^b
	a^*	7.64±0.46^a	6.11±0.41^ab	4.74±0.49^b	7.62±0.88^a
	b^*	13.23±0.75^a	11.40±0.30^ab	12.48±0.72^a	9.98±1.04^b
	h^*	59.55±2.61^ab	61.93±1.68^ab	68.54±3.08^a	52.67±4.50^b
	c^*	15.41±0.54^a	12.98±0.35^b	13.49±0.53^b	12.87±0.93^b
	CCI	18.87±1.02^b	24.53±2.05^a	12.12±1.12^c	17.12±0.64^b
果肉 Flesh	L^*	28.99±0.42^a	27.12±0.32^b	28.79±0.55^a	27.77±0.34^ab
	a^*	6.37±0.61^a	4.86±0.61^ab	4.23±0.45^b	5.15±0.36^ab
	b^*	11.79±0.47^a	8.55±0.49^c	10.35±0.55^ab	9.45±0.65^bc
	h^*	62.01±1.96^ab	61.25±2.45^b	67.72±2.24^a	61.35±1.23^b
	c^*	13.46±0.62^a	9.90±0.68^b	11.24±0.56^b	10.78±0.70^b
	CCI	13.90±0.46^c	23.62±0.33^a	16.20±1.73^bc	19.60±2.38^ab

组织部位 Organizational parts	指标 Indexes	CK	KMT-800	KMT-1 200	KMT-1 600
果实 Fruit	单果重(g)	19.64±0.41^b	21.31±0.75^a	19.67±0.42^b	19.21±0.24^b
	果实硬度(kg/cm²)	5.66±0.12^b	9.29±0.32^a	8.83±0.20^a	8.86±0.20^a
	果形指数	1.07±0.01^a	1.05±0.02^a	1.08±0.01^a	1.06±0.01^a
	可溶性固形物(%)	17.94±0.36^c	23.51±1.20^a	17.05±1.12^c	20.52±0.55^b
	VC含量(mg/100g)	2.72±0.00^b	4.38±0.54^a	3.78±0.66^ab	3.54±0.09^ab
	可滴定酸(mg/g)	2.83±0.07^c	5.28±0.37^a	4.09±0.52^b	3.42±0.27^bc
	可溶性糖(mg/g)	20.76±2.94^a	28.63±3.02^a	21.92±0.39^a	24.88±3.25^a
果皮 Peel	L^*	29.07±0.73^ab	27.83±1.00^ab	29.42±2.66^a	27.06±0.84^b
	a^*	7.64±0.46^a	6.11±0.41^ab	4.74±0.49^b	7.62±0.88^a
	b^*	13.23±0.75^a	11.40±0.30^ab	12.48±0.72^a	9.98±1.04^b
	h^*	59.55±2.61^ab	61.93±1.68^ab	68.54±3.08^a	52.67±4.50^b
	c^*	15.41±0.54^a	12.98±0.35^b	13.49±0.53^b	12.87±0.93^b
	CCI	18.87±1.02^b	24.53±2.05^a	12.12±1.12^c	17.12±0.64^b
果肉 Flesh	L^*	28.99±0.42^a	27.12±0.32^b	28.79±0.55^a	27.77±0.34^ab
	a^*	6.37±0.61^a	4.86±0.61^ab	4.23±0.45^b	5.15±0.36^ab
	b^*	11.79±0.47^a	8.55±0.49^c	10.35±0.55^ab	9.45±0.65^bc
	h^*	62.01±1.96^ab	61.25±2.45^b	67.72±2.24^a	61.35±1.23^b
	c^*	13.46±0.62^a	9.90±0.68^b	11.24±0.56^b	10.78±0.70^b
	CCI	13.90±0.46^c	23.62±0.33^a	16.20±1.73^bc	19.60±2.38^ab

外源糖醇钙对库买提杏果实品质及挥发性物质的影响

Effects of exogenous sugar alcohol calciumon the quality and volatile substances of Kumaiti apricot

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