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

doi:10.16420/j.issn.0513-353x.2020-0413

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

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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

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

Abstract

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

CLC Number:

S661.2

WEI Shuwei, WANG Shaomin, WANG Hongwei, RAN Kun, DONG Ran, DONG Xiaochang, ZHANG Yong. Effects of Calcium Treatment on Microstructure,Waxy Components and Aroma Emission of‘Nanguoli'Pear[J]. Acta Horticulturae Sinica, 2021, 48(6): 1197-1207.

Figures/Tables 8

References 34

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处理 Treatment	Ca/（μg﹒g^-1）
处理 Treatment	水溶性 Water soluble	氯化钠溶性 IN-Sodium chloride soluble	醋酸溶性 Acetic acid soluble	盐酸溶性 Hydrochloric acid soluble	总钙 Calcium
对照 Control	13.2 B	4.7 B	5.5 aA	5.7 aA	29.1 B
钙处理 Ca treatment	31.2 A	7.2 A	6.4 bA	5.6 aA	50.4 A

处理 Treatment	Ca/（μg﹒g^-1）
处理 Treatment	水溶性 Water soluble	氯化钠溶性 IN-Sodium chloride soluble	醋酸溶性 Acetic acid soluble	盐酸溶性 Hydrochloric acid soluble	总钙 Calcium
对照 Control	13.2 B	4.7 B	5.5 aA	5.7 aA	29.1 B
钙处理 Ca treatment	31.2 A	7.2 A	6.4 bA	5.6 aA	50.4 A

蜡质组分 Wax composition	美国化学文摘服务社登记号 CAS No.	商熟期 Commerical maturity		后熟5 d Post-harvest ripening for 5 d
蜡质组分 Wax composition	美国化学文摘服务社登记号 CAS No.	对照Control	Ca	对照Control	Ca
（2-氧代-环辛基）-乙酸（2-oxo-cyclooctyl）-acetic acid	19144-09-3	—	1.077 ± 0.097 bA	—	1.753 ± 0.513 aA
2-氨基-4-氧代-1H- 蝶啶-6-羧酸 2-amino-4-oxo-1H-teridine- 6-carboxylic acid	948-60-7	—	1.947 ± 0.127 aA	—	—
3,5-二-叔丁基-4-羟苯基丙酸3,5-Di-tert-butyl-4-Hydroxyl- phenyl propionic acid	20170-32-5	1.503 ± 0.077 Cc	4.143 ± 0.133 aA	2.407 ± 0.313 bB	3.840 ± 0.330 aA
十七酸Margaric acid	506-12-7	26.257 ± 0.173 aA	0.697 ± 0.087 dD	4.627 ± 0.577 cC	8.563 ± 0.647 bB
油酸Oleic acid	112-80-1	1.507 ± 0.143 dD	37.260 ± 0.830 aA	16.673 ± 0.617 bB	12.013 ± 0.857 cC
硬脂酸Stearic acid	57-11-4	0.413 ± 0.093 dD	10.013 ± 0.183 aA	4.930 ± 0.570 bB	4.017 ± 0.223 cC
芥酸Erucic acid	112-86-7	22.730 ± 0.750 aA	1.243 ± 0.077 dD	10.733 ± 0.453 bB	7.460 ± 0.520 cC
二十二烷酸Behenic acid	112-85-6	—	11.503 ± 0.757 aA	—	7.970 ± 0.740 bB
10,13-二甲基十四烷酸 10,13-dimethyl tetradecanoic acid	—	1.207 ± 0.113 aA	—	—	—
棕榈酸Palmitic acid	57-10-3	5.930 ± 0.100 bB	—	9.073 ± 0.383 cC	7.027 ± 0.713 aA
顺-11-二十烯酸 cis-11-Eicosenoic acid	5561-99-9	—	—	2.990 ± 0.430 aA	2.370 ± 0.380 bA
脂肪酸Fatty acids	—	59.547 ±1.230 bB	67.883 ± 2.110 aA	51.433 ± 1.150 dC	55.013 ± 1.130 cC
4,4'-胺醚-二苯基苯甲酸酯 Benzoic acid,4,4'-oxybis-, diphenyl ester	2187-85-1	0.597 ± 0.067 aA	—	—	—
反油酸乙酯 Elaidic acid ethyl ester	6114-18-7	—	2.087 ± 0.167 bB	0.513 ± 0.053 cC	3.953 ± 0.733 aA
硬脂酸,3-十八烷基丙酯 Stearic acid,3-（octadecyloxy）propyl ester	17367-40-7	—	8.740 ± 0.070 aA	—	—
蜡质组分 Wax composition	美国化学文摘服务社登记号 CAS No.	商熟期 Commerical maturity		后熟5 d Post-harvest ripening for 5 d
蜡质组分 Wax composition	美国化学文摘服务社登记号 CAS No.	对照Control	Ca	对照Control	Ca
硬脂酸,3-十八烷基丙酯 Stearic acid,3-（octadecyloxy）propyl ester	17367-40-7	—	8.740 ± 0.070 Aa	—	—
乙基4-戊酸乙酯 Ethyl 4-methylpentanoate	25415-67-2	—	—	0.157 ± 0.057 aA	0.143 ± 0.027 aA
酯类Esters		0.597 ± 0.020 cC	10.827 ± 0.120 aA	0.670 ± 0.030 Cc	4.096 ± 0.110 bB
二十七烷醇1-Heptacosanol	2004-39-9	—	14.247 ± 0.107 bB	—	16.540 ± 0.810 aA
脂肪醇Fatty alcohol		0	14.247 ± 0.107 bB	0	16.540 ± 0.810 aA
廿八烷醛octacosanal	22725-64-0	20.377 ± 0.517 aA	—	17.133 ± 0.773 bB	—
十六烯醛hexadecenal	—	—	1.350 ± 0.070 bB	—	1.790 ± 0.310 aA
十五醛Penta decanal	2765-11-9	0.603 ± 0.067 aA	—	0.483 ± 0.037 bB	—
醛类Aldehydes		20.980 ± 0.350 aA	1.350 ± 0.020 dC	17.616 ± 0.260 bB	1.790 ± 0.030 cC
Icosan-9-yl环己烷Icosan-9-yl cyclo hexane	4443-61-2	—	2.217 ± 0.077 bB	—	5.273 ± 0.137 aA
二十七烷heptacosane	593-49-7	—	2.200 ± 0.070 cC	4.070 ± 0.680 bB	7.803 ± 0.343 aA
3,8-二甲基-十烷 3,8-di methyl decane	17312-55-9	0.573 ± 0.097 aA	—	0.473 ± 0.087 aA	—
二十六烷hexacosane	630-01-3	18.130 ± 0.350 aA	—	15.133 ± 0.103 bB	—
十四烷tetradecane	629-59-4	—	—	0.177 ± 0.053 bB	0.733 ± 0.103 aA
烷烃Alkanes		18.703 ± 0.213 bB	4.417 ± 0.094 dD	19.853 ± 0.124 aA	13.809 ± 0.256 cC
2,4-二-叔-丁基苯酚 2,4-Di-tert-butylphenol	96-76-4	—	—	10.297 ± 0.553 aA	8.537 ± 0.443 bB
酚类Phenols		—	—	10.297 ± 0.553 aA	8.537 ± 0.443 bB
金合欢烯;法呢烯 (E,E)-α-farnesene	502-61-4	0.173 ± 0.037 bB	1.277 ± 0.067 aA	0.150 ± 0.040 bB	0.213 ± 0.043 bB
烯烃Alkenes		0.173 ± 0.037 bB	1.277 ± 0.067 aA	0.150 ± 0.040 bB	0.213 ± 0.043 bB

蜡质组分 Wax composition	美国化学文摘服务社登记号 CAS No.	商熟期 Commerical maturity		后熟5 d Post-harvest ripening for 5 d
蜡质组分 Wax composition	美国化学文摘服务社登记号 CAS No.	对照Control	Ca	对照Control	Ca
（2-氧代-环辛基）-乙酸（2-oxo-cyclooctyl）-acetic acid	19144-09-3	—	1.077 ± 0.097 bA	—	1.753 ± 0.513 aA
2-氨基-4-氧代-1H- 蝶啶-6-羧酸 2-amino-4-oxo-1H-teridine- 6-carboxylic acid	948-60-7	—	1.947 ± 0.127 aA	—	—
3,5-二-叔丁基-4-羟苯基丙酸3,5-Di-tert-butyl-4-Hydroxyl- phenyl propionic acid	20170-32-5	1.503 ± 0.077 Cc	4.143 ± 0.133 aA	2.407 ± 0.313 bB	3.840 ± 0.330 aA
十七酸Margaric acid	506-12-7	26.257 ± 0.173 aA	0.697 ± 0.087 dD	4.627 ± 0.577 cC	8.563 ± 0.647 bB
油酸Oleic acid	112-80-1	1.507 ± 0.143 dD	37.260 ± 0.830 aA	16.673 ± 0.617 bB	12.013 ± 0.857 cC
硬脂酸Stearic acid	57-11-4	0.413 ± 0.093 dD	10.013 ± 0.183 aA	4.930 ± 0.570 bB	4.017 ± 0.223 cC
芥酸Erucic acid	112-86-7	22.730 ± 0.750 aA	1.243 ± 0.077 dD	10.733 ± 0.453 bB	7.460 ± 0.520 cC
二十二烷酸Behenic acid	112-85-6	—	11.503 ± 0.757 aA	—	7.970 ± 0.740 bB
10,13-二甲基十四烷酸 10,13-dimethyl tetradecanoic acid	—	1.207 ± 0.113 aA	—	—	—
棕榈酸Palmitic acid	57-10-3	5.930 ± 0.100 bB	—	9.073 ± 0.383 cC	7.027 ± 0.713 aA
顺-11-二十烯酸 cis-11-Eicosenoic acid	5561-99-9	—	—	2.990 ± 0.430 aA	2.370 ± 0.380 bA
脂肪酸Fatty acids	—	59.547 ±1.230 bB	67.883 ± 2.110 aA	51.433 ± 1.150 dC	55.013 ± 1.130 cC
4,4'-胺醚-二苯基苯甲酸酯 Benzoic acid,4,4'-oxybis-, diphenyl ester	2187-85-1	0.597 ± 0.067 aA	—	—	—
反油酸乙酯 Elaidic acid ethyl ester	6114-18-7	—	2.087 ± 0.167 bB	0.513 ± 0.053 cC	3.953 ± 0.733 aA
硬脂酸,3-十八烷基丙酯 Stearic acid,3-（octadecyloxy）propyl ester	17367-40-7	—	8.740 ± 0.070 aA	—	—
蜡质组分 Wax composition	美国化学文摘服务社登记号 CAS No.	商熟期 Commerical maturity		后熟5 d Post-harvest ripening for 5 d
蜡质组分 Wax composition	美国化学文摘服务社登记号 CAS No.	对照Control	Ca	对照Control	Ca
硬脂酸,3-十八烷基丙酯 Stearic acid,3-（octadecyloxy）propyl ester	17367-40-7	—	8.740 ± 0.070 Aa	—	—
乙基4-戊酸乙酯 Ethyl 4-methylpentanoate	25415-67-2	—	—	0.157 ± 0.057 aA	0.143 ± 0.027 aA
酯类Esters		0.597 ± 0.020 cC	10.827 ± 0.120 aA	0.670 ± 0.030 Cc	4.096 ± 0.110 bB
二十七烷醇1-Heptacosanol	2004-39-9	—	14.247 ± 0.107 bB	—	16.540 ± 0.810 aA
脂肪醇Fatty alcohol		0	14.247 ± 0.107 bB	0	16.540 ± 0.810 aA
廿八烷醛octacosanal	22725-64-0	20.377 ± 0.517 aA	—	17.133 ± 0.773 bB	—
十六烯醛hexadecenal	—	—	1.350 ± 0.070 bB	—	1.790 ± 0.310 aA
十五醛Penta decanal	2765-11-9	0.603 ± 0.067 aA	—	0.483 ± 0.037 bB	—
醛类Aldehydes		20.980 ± 0.350 aA	1.350 ± 0.020 dC	17.616 ± 0.260 bB	1.790 ± 0.030 cC
Icosan-9-yl环己烷Icosan-9-yl cyclo hexane	4443-61-2	—	2.217 ± 0.077 bB	—	5.273 ± 0.137 aA
二十七烷heptacosane	593-49-7	—	2.200 ± 0.070 cC	4.070 ± 0.680 bB	7.803 ± 0.343 aA
3,8-二甲基-十烷 3,8-di methyl decane	17312-55-9	0.573 ± 0.097 aA	—	0.473 ± 0.087 aA	—
二十六烷hexacosane	630-01-3	18.130 ± 0.350 aA	—	15.133 ± 0.103 bB	—
十四烷tetradecane	629-59-4	—	—	0.177 ± 0.053 bB	0.733 ± 0.103 aA
烷烃Alkanes		18.703 ± 0.213 bB	4.417 ± 0.094 dD	19.853 ± 0.124 aA	13.809 ± 0.256 cC
2,4-二-叔-丁基苯酚 2,4-Di-tert-butylphenol	96-76-4	—	—	10.297 ± 0.553 aA	8.537 ± 0.443 bB
酚类Phenols		—	—	10.297 ± 0.553 aA	8.537 ± 0.443 bB
金合欢烯;法呢烯 (E,E)-α-farnesene	502-61-4	0.173 ± 0.037 bB	1.277 ± 0.067 aA	0.150 ± 0.040 bB	0.213 ± 0.043 bB
烯烃Alkenes		0.173 ± 0.037 bB	1.277 ± 0.067 aA	0.150 ± 0.040 bB	0.213 ± 0.043 bB

芳香挥发物 Aroma volatiles	商熟期前5 d Five days before commercial maturity		商熟期 Commercial maturity		商熟期后5 d Post-harvest repening for 5 d
芳香挥发物 Aroma volatiles	对照Control	Ca	对照Control	Ca	对照Control	Ca
类Esters	928.50 eD	946.65 eD	1 629.00 dC	1 720.20 cC	3 554.22 bB	4 207.20 aA
醇类Alcohols	29.75 bcBC	35.60 abAB	40.95 aA	42.45 aA	15.78 dD	23.76 cCD
醛类Aldehydes	1 065.15 fF	1 355.75 cC	1 140.90 eE	1 293.55 dD	1632.42 bB	2152.80 aA
酮Ketones	10.60 aA	7.60 bB	2.75 cC	3.45 cC	10.50 aA	7.02 bB
烷烃Alkanes	921.70 bA	977.55 aA	461.05 cB	900.10 bA	164.64 dC	286.02 dC
总计Total	2 955.70 eE	3 323.15 dD	3 274.65 dD	3 959.75 cC	5 377.56 bB	6 676.80 aA

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

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