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园艺学报 ›› 2025, Vol. 52 ›› Issue (6): 1553-1574.doi: 10.16420/j.issn.0513-353x.2024-0741

• 栽培·生理生化 • 上一篇    下一篇

‘玉露香’梨不同采摘期及贮藏期果实品质变化分析

吴丹丹1,2, 林梦桦2, 李亚辉2, 梁颖2,*(), 张志勇2,*()   

  1. 1 江苏大学食品与生物工程学院,江苏镇江 212013
    2 江苏省食品质量安全重点实验室,江苏省农业科学院农产品质量安全与营养研究所,南京 210014
  • 收稿日期:2025-02-17 修回日期:2025-03-03 出版日期:2025-06-20 发布日期:2025-06-20
  • 通讯作者:
    *E-mail:
  • 基金资助:
    现代农业产业技术体系(CARS-28)

The Fruit Quality Variation of‘Yuluxiang’Pear at Different Picking Stages and Storage Time

WU Dandan1,2, LIN Menghua2, LI Yahui2, LIANG Ying2,*(), and ZHANG Zhiyong2,*()   

  1. 1 School of Food and Biological Engineering,Jiangsu University,Zhenjiang,Jiangsu 212013,China
    2 Key Laboratory of Food Quality and Safety of Jiangsu Province,Institute of Food Safety and Nutrition,Jiangsu Academy of Agricultural Science,Nanjing 210014,China
  • Received:2025-02-17 Revised:2025-03-03 Published:2025-06-20 Online:2025-06-20

摘要: 为明晰不同采摘期和贮藏期‘玉露香’梨(Pyrus bretschneideri‘Yuluxiang’)果实品质变化规律,以露地栽培的‘玉露香’梨为对象,分别于花后140、145和150 d采摘果实,测定有机酸、可溶性糖、挥发性成分,以及不同贮藏期的品质指标。有机酸采用液相色谱仪检测,可溶性糖采用液相色谱—质谱联用仪检测,挥发性成分采用顶空—气相色谱—离子迁移谱联用仪和顶空—固相微萃取—气相色谱质谱联用仪检测。结果表明,随着采摘期延长,果实硬度逐渐下降,花后150 d显著低于140 d,可溶性固形物显著升高,总酸变化不显著;果皮和果肉中不同有机酸含量波动变化,其中果皮中奎宁酸含量最高,在花后150 d显著下降,果肉中苹果酸含量最高,先显著上升后下降;除花后150 d梨果皮中山梨糖醇含量显著下降,其他可溶性糖组分含量在果皮果肉中均随采摘期延长而上升,其中果皮中蔗糖、葡萄糖、果糖含量均在花后145 d显著升高,果肉中葡萄糖、果糖含量均显著升高,蔗糖、山梨糖醇含量变化差异不显著;在果实中共鉴定出97种挥发性成分,以醛类物质为主,共筛选出7种特征香气,花后140 d梨果实特征香气成分为1-辛烯-3-酮、反式-2-壬烯醛、(E,E)-2,4-壬二烯醛和2-正戊基呋喃,正丁醛、β-环柠檬醛为花后145和140 d梨果实特征香气。花后150 d梨果实特征香气为异丁酸乙酯。随着贮藏时间延长,不同采摘期的梨果实硬度均持续下降,失重率持续上升,与花后150 d相比,花后140、145 d采摘的梨果实在60 d贮藏期内品质更佳。推迟采摘果实风味更佳,适当早采利于贮藏期内品质保持,宜根据上市及贮藏需求选择采摘期。

关键词: 梨, 采摘期, 品质, 挥发性成分, 贮藏期

Abstract:

To clarify the variation of fruit quality of‘Yuluxiang’pear(Pyrus bretschneideri)at different picking stages and storage times,the organic acids,soluble sugars,volatile compounds and storage quality indexes of fruits were determined respectively on the 140 d,145 d and 150 d after flowering. Among them,organic acids and soluble sugars were detected by High Performance Liquid Chromatography and Liquid Chromatograph-Mass Spectrometer,respectively. Volatile compounds were detected by Headspace gas chromatography-ion mobility spectrometry and Headspace solid-phase microextraction-gas chromatography-mass spectrometry. The results showed that with the ripening of the fruit,the firmness of‘Yuluxiang’pear decreased gradually which the 150 d after flowering significantly lower than the 145 d. The soluble solids increased significantly and then decreased slightly at different picking stages. There was no significant difference in the change of total acid. The content of different organic acids in the peel and pulp had different trends at different picking stages. Among them,the content of quinic acid in the peel was the highest,decreasing significantly on the 150 d after flowering,while the content of malic acid in the pulp was the highest,increasing significantly at first and then decreasing significantly. Except for sorbitol content decreased significantly in the peel on the 150 d after flowering,the content of other soluble sugars increased with fruit ripening. Especially for the contents of sucrose,glucose,and fructose in peel,glucose and fructose in pulp were increased significantly. A total of 97 volatile compounds in‘Yuluxiang’pear were identified,in which aldehydes as the dominant substances. 7 volatile compounds were screened and confirmed as characteristic compounds. The characteristic volatile compounds of‘Yuluxiang’pear on the 140 d after flowering were 1-Octen-3-one,(E)-2-Nonenal,(E,E)-2,4-Nonadienal,Furan,2-pentyl-,Butanal,and β-Cyclocitral,among which the Butanal and β-Cyclocitral were the characteristic volatile compounds on the 145 d after flowering. The characteristic volatile compound of‘Yuluxiang’pear on the 150 d after flowering was Ethyl-2-methylproanoate. With the extension of storage time,the firmness of‘Yuluxiang’pear at different picking stages were decreased and the weight loss rate were increased. The quality of‘Yuluxiang’pear picked on the 140 d and 145 d after flowering was better than those on the 150 d when stored for 60 d. It can be concluded that the flavor of ‘Yuluxiang’pear was better picked later,and the quality for storage was better picked earlier. It is advisable to choose the harvest period according to the market and storage needs

Key words: pear, picking stage, quality, volatile compound, storage time