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园艺学报 ›› 2021, Vol. 48 ›› Issue (6): 1197-1207.doi: 10.16420/j.issn.0513-353x.2020-0413

• 研究报告 • 上一篇    下一篇

钙处理对‘南果梨'果皮微观结构、蜡质成分及香气释放的影响

魏树伟(), 王少敏(), 王宏伟, 冉昆, 董冉, 董肖昌, 张勇   

  1. 山东省果树研究所,山东省鲜食梨栽培育种工程技术研究中心,泰安 271000
  • 收稿日期:2020-09-18 修回日期:2021-01-25 出版日期:2021-06-25 发布日期:2021-07-08
  • 通讯作者: 魏树伟,王少敏 E-mail:weisw2007@163.com;sdipwsm@163.com
  • 基金资助:
    山东省农业良种工程项目(2019LZGC008);国家重点研发计划项目(2019YFD1001404);山东省重大科技创新工程项目(2018CXGC0208);山东省重大科技创新工程项目(2019JZZY020623);财政部和农业农村部国家现代农业产业技术体系项目(CARS-28-36);山东省农业科学院农业科技创新工程项目(CXGC2021A11)

Effects of Calcium Treatment on Microstructure,Waxy Components and Aroma Emission of‘Nanguoli'Pear

WEI Shuwei(), WANG Shaomin(), WANG Hongwei, RAN Kun, DONG Ran, DONG Xiaochang, ZHANG Yong   

  1. Shandong Fresh Pear Cultivation and Breeding Engineering Technology Research Center,Shandong Institute of Pomology,Tai'an,Shandong 271000,China
  • Received:2020-09-18 Revised:2021-01-25 Online:2021-06-25 Published:2021-07-08
  • Contact: WEI Shuwei,WANG Shaomin E-mail:weisw2007@163.com;sdipwsm@163.com

摘要:

为研究钙处理对‘南果梨'果实果皮微观结构、表皮蜡质组成和香气释放的影响,在‘南果梨'果实商熟期前15 d喷施0.04 kg · L-1氯化钙,喷水作为对照,在商熟期和后熟5 d后用扫描电子显微镜和透射电子显微镜分别观察果皮微观结构、细胞排列,并用质谱测定表皮蜡质组成,用气相色谱—质谱法(GC-MS)测定挥发性香气物质含量。结果表明:钙处理果实果皮蜡质层较对照脱落更多,但果点比对照完整,果实表层细胞间隙大于对照。‘南果梨'果实表皮蜡质化学组分包括脂肪酸、脂肪醇、酯类、烷烃、烯烃、醛类和酚类,其中以脂肪酸、脂肪醇、烷烃、醛类为主,钙处理果实果皮蜡质中酯类、脂肪酸、醛类的相对含量显著高于对照(P < 0.05)。钙处理果实挥发性香气物质总含量在商熟期和后熟5 d时总含量分别为3 959.75和6 676.80 ng · g -1,比对照提高20.92%和24.16%。以上表明钙处理通过改变‘南果梨'果实果皮的微观结构和蜡质成分,增加了其香气的释放。

关键词: 梨, 果实, 钙, 果皮, 微观结构, 表皮蜡质成分, 香气, 释放

Abstract:

To survey the effect of calcium treatment on the microstructure,wax composition of the fruit skin and aroma emission of pear cultivar‘Nanguoli',the fruits at 15 d before commercial maturity date were treated by 0.04 kg · L-1 calcium chloride. As a result,the significant differences of microstructure,cell arrangement and wax composition were observed between the fruit with calcium treatment and control(sprayed water)at commercial maturity and five days during post-maturity. In detail,the abscission of wax layer and the intercellular spaces of epidermal cells were larger in the fruit with calcium treatment compared to the control. However,the intactness of lenticels in the fruit with calcium treatment were better than that in the control fruit. The wax composition of fruit skin of‘Nanguoli'pear comprised by fatty acids,esters,fatty alcohol,aldehydes,alkanes,phenols and alkenes. Of these compounds,fatty acids,Fatty alcohol,alkanes and aldehydes had higher contents than the other compounds. Noteworthy,the contents of esters,fatty acids and aldehydes were increased in the fruits with calcium treatment compared to the control. The total contents of volatile aroma compounds in calcium-treated fruit were 3 959.75 and 6 676.80 ng · g-1 at commercial ripening stage and five days during post-maturity,respectively,which were 20.92% and 24.16% higher than those of the control. These results suggest that calcium treatment promotes aroma emission by affecting the microstructure and wax composition of the fruit skin of‘Nanguoli'pear.

Key words: pear, fruit, calcium, peel, microstructure, cuticular wax composition, aroma, emission

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