黄瓜商品果采后品质与果皮色素变化及其相关性研究
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摘要
【目的】揭示黄瓜商品果采后品质与果皮色素变化及其相关性,为根据皮色变化来判断黄瓜品质提供依据。【方法】以果皮绿色和褪绿进程有差异的华北型黄瓜品种"39-1"(果皮绿色较浅,褪绿进程较快)和"39-2"为试材,采集其商品果,置于20℃、空气相对湿度85%的条件下保存,分别于采后0,3,6,9,12 d取样测定商品果硬度、失重率、瓜头直径、瓜尾直径及可溶性固形物、V_C、亚硝酸盐含量和果皮叶绿素、类胡萝卜素含量,分析采后0～12 d黄瓜各品质指标与果皮色素含量的变化规律及其相关性。【结果】随着采后时间的延长,"39-1"果实外观的失水萎蔫、瓜头膨大、瓜尾皱缩现象较"39-2"严重。采后0～12 d,"39-1"和"39-2" 2个品种果实硬度分别降低16.6%和13.6%;失重率分别达4.9%和3.7%;可溶性固形物含量均呈先增加后降低趋势,降低率分别为17.4%和1.9%;果实V_C含量分别降低29.8%和24.6%;亚硝酸盐含量稍有上升。综合外观品质和内在品质,"39-2"比"39-1"外观变化小,营养损失少。两品种果皮叶绿素a、叶绿素b和总叶绿素含量呈降低趋势,类胡萝卜素含量逐渐升高;"39-2"的总叶绿素含量高于"39-1","39-1"的类胡萝卜素与总叶绿素含量比值高于"39-2"。总叶绿素含量与失重率呈显著负相关,与硬度、可溶性固形物含量呈极显著正相关;类胡萝卜素与总叶绿素含量的比值与失重率呈极显著正相关,与硬度、可溶性固形物含量、V_C含量呈极显著负相关。【结论】采后12 d内,黄瓜商品果品质呈下降趋势,其品质变化与果皮色素含量变化有一定关系,果实皮色可作为判断果实品质的参考。
【Objective】 The changes in quality and pericarp pigments content of postharvest commercial cucumber fruit and their correlations were investigated to provide basis for judging fruit quality change according to skin color.【Method】 North China-type cucumber varieties "39-1"(lighter green skin and quicker chlorosis) and "39-2" with different pericarp greening and degreening processes were used.The commercial fruits were picked up and stored in a growth chamber with temperature of 20 ℃ and air relative humidity of 85%.Fruit hardness,rate of weight loss,fruit head swelling rate,fruit end shrinkage rate,soluble solids,V_C,nitrite content,chlorophyll and carotenoid contents were measured 0,3,6,9 and 12 d after harvest and the changes in quality and pericarp pigments contents and their correlations were analyzed.【Result】 With the extension of postharvest time, fruits lost water,the head expended,and the end shrunk,with severe conditions in "39-1" fruits compared to "39-2" fruits.Within 12 days postharvest,the hardness values of "39-1" and "39-2" fruits decreased by 16.6% and 13.6%,and the weight loss rates increased by 4.9% and 3.7%.The soluble solids content increased at the beginning and then decreased with overall reduction rates of 17.4% and 1.9%,respectively.The V_C contents decreased by 29.8% and 24.6%,while nitrite contents increased slightly.Comprehensively considering appearance quality and intrinsic quality,"39-2" had smaller changes in appearance and less nutrient loss than "39-1".The contents of chlorophyll a,chlorophyll b and total chlorophyll in cucumber pericarp of two cultivars decreased,while the content of carotenoid increased gradually.The chlorophyll content of "39-2" was significantly higher than that of "39-1",and the ratio of carotenoid to chlorophyll of "39-1" was significantly higher than that of "39-2".There was significant negative correlation between chlorophyll content and weight loss rate,and chlorophyll content had significant positive correlation with hardness and soluble solids.The ratio of carotenoid to chlorophyll content had significant positive correlation with weight loss rate,and had significant negative correlation with hardness,soluble solids,and vitamin C content.【Conclusion】 Within 12 days postharvest,the quality of cucumber fruit decreased,and its quality change was related with the change of pigment content in pericarp.The color of fruit skin can be used as a reference for judging fruit quality.
【Objective】 The changes in quality and pericarp pigments content of postharvest commercial cucumber fruit and their correlations were investigated to provide basis for judging fruit quality change according to skin color.【Method】 North China-type cucumber varieties "39-1"(lighter green skin and quicker chlorosis) and "39-2" with different pericarp greening and degreening processes were used.The commercial fruits were picked up and stored in a growth chamber with temperature of 20 ℃ and air relative humidity of 85%.Fruit hardness,rate of weight loss,fruit head swelling rate,fruit end shrinkage rate,soluble solids,V_C,nitrite content,chlorophyll and carotenoid contents were measured 0,3,6,9 and 12 d after harvest and the changes in quality and pericarp pigments contents and their correlations were analyzed.【Result】 With the extension of postharvest time, fruits lost water,the head expended,and the end shrunk,with severe conditions in "39-1" fruits compared to "39-2" fruits.Within 12 days postharvest,the hardness values of "39-1" and "39-2" fruits decreased by 16.6% and 13.6%,and the weight loss rates increased by 4.9% and 3.7%.The soluble solids content increased at the beginning and then decreased with overall reduction rates of 17.4% and 1.9%,respectively.The V_C contents decreased by 29.8% and 24.6%,while nitrite contents increased slightly.Comprehensively considering appearance quality and intrinsic quality,"39-2" had smaller changes in appearance and less nutrient loss than "39-1".The contents of chlorophyll a,chlorophyll b and total chlorophyll in cucumber pericarp of two cultivars decreased,while the content of carotenoid increased gradually.The chlorophyll content of "39-2" was significantly higher than that of "39-1",and the ratio of carotenoid to chlorophyll of "39-1" was significantly higher than that of "39-2".There was significant negative correlation between chlorophyll content and weight loss rate,and chlorophyll content had significant positive correlation with hardness and soluble solids.The ratio of carotenoid to chlorophyll content had significant positive correlation with weight loss rate,and had significant negative correlation with hardness,soluble solids,and vitamin C content.【Conclusion】 Within 12 days postharvest,the quality of cucumber fruit decreased,and its quality change was related with the change of pigment content in pericarp.The color of fruit skin can be used as a reference for judging fruit quality.
引文
[1] 魏珑.果蔬叶绿素降解机理研究进展 [J].食品安全导刊,2016(9):49-50. Wei L.Research progress on the mechanism of chlorophyll degradation in fruits and vegetables [J].Food Safety Guide,2016(9):49-50.
[2] Tao J,Zhang S L,Zhang L C,et al.Relationship between color formation and change in composition of carotenoids in pericarp of citrus fruit [J].Journal of Plant Physiology and Molecular Biology,2003,29(2):121-122.
[3] 孙小镭,王冰,顾三军,等.黄瓜嫩果皮色与色素含量的关系 [J].园艺学报,2003,32(6):721-724. Sun X L,Wang B,Gu S J,et al.Correlations of immature skin color and pigments in cucumber [J].Acta Horticulturae Sinica,2003,32(6):721-724.
[4] Yang X T,Zhang Z Q,Xu L Y,et al.Plant chlorophyll degradation [J].Plant Physiology Communications,2008,44(1):7-14.
[5] 罗云波,蔡同一.园艺产品贮藏加工学贮藏篇 [M].北京:中国农业大学出版社,2001:169-177. Luo Y B,Cai T Y.Storage articles of horticultural products storage processing [M].Beijing:China Agricultural University Press,2001:169-177.
[6] 尹保凤,曾凯芳,张昭其,等.柑橘果实乙烯褪绿技术研究进展 [J].食品科学,2015,36(3):245-249. Yin B F,Zeng K F,Zhang Z Q,et al.Advances in research on ethylene chlorosis of citrus fruits [J].Food Science,2015,36(3):245-249.
[7] 刘伟鑫,苗红霞,金志强,等.乙烯和1-MCP处理对香蕉采后果皮色素含量及褪绿变黄的调控 [J].果树学报,2013,30(6):1051-1055. Liu W X,Miao H X,Jin Z Q,et al.Effects of ethylene and 1-MCP on pigment content and degreening of banana during ripening [J].Journal of Fruit Science,2013,30(6):1051-1055.
[8] 王斯瑶,周倩,卜凤雅,等.冷藏蓝莓果皮红变发生机理及调控技术 [J].食品科学,2017,22(9):232-238. Wang S Y,Zhou Q,Bu F Y,et al.The mechanism and control technology of pericarp red turning of blueberry fruit under cold storage [J].Food Science,2017,22(9):232-238.
[9] 范国荣,刘勇,刘善军,等.CPPU对甜柿果实大小与果皮色素含量的影响 [J].江西农业大学学报(自然科学版),2004(5):754-758. Fan G R,Liu Y,Liu S J,et al.Influence of CPPU on fruit size and pericarp pigment in non-astringent persimmon [J].Acta Agriculturae Universitatis Jiangxiensis(Nat Sci Ed),2004(5):754-758.
[10] 何应对,井涛,王丽霞,等.番木瓜贮藏期果实品质及果皮色素的变化 [J].热带生物学报,2016(3):332-337. He Y D,Jing T,Wang L X,et al.Changes in fruit quality and pericarp pigment of papaya during storage [J].Journal of Tropical Biology,2016(3):332-337.
[11] Schouten R E,Tijskens L M M,Kooten O V.Predicting keeping quality of batches of cucumber fruit based on a physiological mechanism [J].Postharvest Biology and Technology,2002,26(2):209-220.
[12] 李菁雯,于江.延长果蔬货架寿命的方法研究 [J].食品安全导刊,2015(21):130. Li J W,Yu J.Study on method of prolonging shelf life of fruits and vegetables [J].Food Safety Guide,2015(21):130.
[13] 何全光,苏伟强,任惠.影响果蔬货架寿命的若干因素 [J].保鲜与加工,2008(6):1-4. He Q G,Su W Q,Ren H.Effects of factors on shelf-life of fruits and vegetables [J].Peraservation and Process,2008(6):1-4.
[14] 张建威,白欢.壳聚糖复合膜对黄瓜货架期保鲜的研究 [J].农产品加工(学刊),2011(10):66-70. Zhang J W, Bai H.Chitosan composite film coating on cucumber preservation during storage [J].Academic Periodical of Farm Products Processing,2011(10):66-70.
[15] 王明钦,尹明安.聚乙烯薄膜小包装对黄瓜保鲜效果及其机制 [J].西北农业学报,2011(3):144-149. Wang M Q,Yin M A.Effect of small film package on cucumber shelf-life and its mechanism [J].Acta Agriculturae Boreali-occidentalis Sinica,2011(3):144-149.
[16] 高俊凤.植物生理学实验指导 [M].北京:高等教育出版社,2006:142,203-204. Gao J F.Plant physiology experiment guide [M].Beijing:Higher Education Press,2006:142,203-204.
[17] 李军.钼蓝比色法测定还原型维生C [J].食品科学,2000,21(8):42-44. Li J.Molybdenum blue colorimetric determination of reducing vitamin C [J].Food Science,2000,21(8):42-44.
[18] 李合生,孙群,赵世杰,等.植物生理生化实验原理和技术 [M].北京:高等教育出版社,2000:132-194. Li H S,Sun Q,Zhao S J,et al.Physiological and biochemical experimental principles and techniques [M].Beijing:Higher Education Press,2000:132-194.
[19] 邹波,余春香.“下司一号”黄瓜货架期综合性状研究 [J].云南农业科技,2006(2):27-28. Zou B,Yu C X.Study on the comprehensive characters of cucumber shelf-life in “Xiasi 1” [J].Yunnan Agricultural Science and Technology,2006(2):27-28.
[20] 郝晓玲,杨博慧.不同浓度水杨酸处理对迷你黄瓜货架期生理的影响 [J].食品工业,2017(1):164-167. Hao X L,Yang B H.The effects of salicylic acid treatment of different concentrations on physiology of mini cucumber during shelf life [J].Food Industry,2017(1):164-167.
[21] 纪淑娟,齐谨宇,魏宝东,等.电位水对黄瓜表面杀菌及常温货架期保鲜效果的影响 [J].食品与发酵工业,2014(12):190-195. Ji S J,Qi J Y,Wei B D,et al.Effect of electrolyzed functional water on the surface sterilization and preservation of cucumber during shelf life at room temperature [J].Food and Fermentation Industries,2014(12):190-195.
[22] 江波拉提·松哈提,阿克木.不同贮存条件对蔬菜亚硝酸盐含量的影响 [J].产业与科技论坛,2015,14(18):81-82. Jiang B L T·S H T,A K M.Effects of different storage conditions on nitrite content invegetables [J].Industrial & Science Tribune,2015,14(18):81-82.
[23] 闫秋成,郭敏杰.蔬菜中硝酸盐与亚硝酸盐含量分析与评价 [J].安徽农业科学,2012,40(7):3981,4035. Yan Q C,Guo M J.Analysis and evaluation on contents of nitrate and nitrite in vegetables [J].Journal of Anhui Agri Sci,2012,40(7):3981,4035.
[24] 李红丽,于贤昌.嫁接和自根黄瓜果实感官评价与营养品质的相关性 [J].中国蔬菜,2008(3):23-26. Li H L,Yu X C.Relationship between sensory evaluation and nutritional quality of grafted and self-rooted cucumber fruits [J].Chinese Vegetables,2008(3):23-26.
[25] 陈莉,屠康,赵艺泽,等.采后1-MCP和热处理对红富士苹果生理变化和贮藏品质的影响 [J].果树学报,2006,23(1):59-64. Chen L,Tu K,Zhao Y Z,et al.Effects of 1-MCP and hot-air treatments on postharvest physiology and quality of Red Fuji apples [J].Journal of Fruit Science,2006,23(1):59-64.
[26] Harris D R,Seberry J A,Willsr B H,et al.Effect of fruit maturity on efficiency of 1-methylcyclopropene to delay the ripening of bananas [J].Postharvest Biology and Technology,2000,20:303-308.
[27] 董丽菊.不同品种木瓜光合特性及品质评价 [D].山东泰安:山东农业大学,2013. Dong L J.Photosynthetic characteristics and quality evaluation of different varieties of papaya [D].Tai'an,Shandong:Shandong Agricultural University,2013.
[2] Tao J,Zhang S L,Zhang L C,et al.Relationship between color formation and change in composition of carotenoids in pericarp of citrus fruit [J].Journal of Plant Physiology and Molecular Biology,2003,29(2):121-122.
[3] 孙小镭,王冰,顾三军,等.黄瓜嫩果皮色与色素含量的关系 [J].园艺学报,2003,32(6):721-724. Sun X L,Wang B,Gu S J,et al.Correlations of immature skin color and pigments in cucumber [J].Acta Horticulturae Sinica,2003,32(6):721-724.
[4] Yang X T,Zhang Z Q,Xu L Y,et al.Plant chlorophyll degradation [J].Plant Physiology Communications,2008,44(1):7-14.
[5] 罗云波,蔡同一.园艺产品贮藏加工学贮藏篇 [M].北京:中国农业大学出版社,2001:169-177. Luo Y B,Cai T Y.Storage articles of horticultural products storage processing [M].Beijing:China Agricultural University Press,2001:169-177.
[6] 尹保凤,曾凯芳,张昭其,等.柑橘果实乙烯褪绿技术研究进展 [J].食品科学,2015,36(3):245-249. Yin B F,Zeng K F,Zhang Z Q,et al.Advances in research on ethylene chlorosis of citrus fruits [J].Food Science,2015,36(3):245-249.
[7] 刘伟鑫,苗红霞,金志强,等.乙烯和1-MCP处理对香蕉采后果皮色素含量及褪绿变黄的调控 [J].果树学报,2013,30(6):1051-1055. Liu W X,Miao H X,Jin Z Q,et al.Effects of ethylene and 1-MCP on pigment content and degreening of banana during ripening [J].Journal of Fruit Science,2013,30(6):1051-1055.
[8] 王斯瑶,周倩,卜凤雅,等.冷藏蓝莓果皮红变发生机理及调控技术 [J].食品科学,2017,22(9):232-238. Wang S Y,Zhou Q,Bu F Y,et al.The mechanism and control technology of pericarp red turning of blueberry fruit under cold storage [J].Food Science,2017,22(9):232-238.
[9] 范国荣,刘勇,刘善军,等.CPPU对甜柿果实大小与果皮色素含量的影响 [J].江西农业大学学报(自然科学版),2004(5):754-758. Fan G R,Liu Y,Liu S J,et al.Influence of CPPU on fruit size and pericarp pigment in non-astringent persimmon [J].Acta Agriculturae Universitatis Jiangxiensis(Nat Sci Ed),2004(5):754-758.
[10] 何应对,井涛,王丽霞,等.番木瓜贮藏期果实品质及果皮色素的变化 [J].热带生物学报,2016(3):332-337. He Y D,Jing T,Wang L X,et al.Changes in fruit quality and pericarp pigment of papaya during storage [J].Journal of Tropical Biology,2016(3):332-337.
[11] Schouten R E,Tijskens L M M,Kooten O V.Predicting keeping quality of batches of cucumber fruit based on a physiological mechanism [J].Postharvest Biology and Technology,2002,26(2):209-220.
[12] 李菁雯,于江.延长果蔬货架寿命的方法研究 [J].食品安全导刊,2015(21):130. Li J W,Yu J.Study on method of prolonging shelf life of fruits and vegetables [J].Food Safety Guide,2015(21):130.
[13] 何全光,苏伟强,任惠.影响果蔬货架寿命的若干因素 [J].保鲜与加工,2008(6):1-4. He Q G,Su W Q,Ren H.Effects of factors on shelf-life of fruits and vegetables [J].Peraservation and Process,2008(6):1-4.
[14] 张建威,白欢.壳聚糖复合膜对黄瓜货架期保鲜的研究 [J].农产品加工(学刊),2011(10):66-70. Zhang J W, Bai H.Chitosan composite film coating on cucumber preservation during storage [J].Academic Periodical of Farm Products Processing,2011(10):66-70.
[15] 王明钦,尹明安.聚乙烯薄膜小包装对黄瓜保鲜效果及其机制 [J].西北农业学报,2011(3):144-149. Wang M Q,Yin M A.Effect of small film package on cucumber shelf-life and its mechanism [J].Acta Agriculturae Boreali-occidentalis Sinica,2011(3):144-149.
[16] 高俊凤.植物生理学实验指导 [M].北京:高等教育出版社,2006:142,203-204. Gao J F.Plant physiology experiment guide [M].Beijing:Higher Education Press,2006:142,203-204.
[17] 李军.钼蓝比色法测定还原型维生C [J].食品科学,2000,21(8):42-44. Li J.Molybdenum blue colorimetric determination of reducing vitamin C [J].Food Science,2000,21(8):42-44.
[18] 李合生,孙群,赵世杰,等.植物生理生化实验原理和技术 [M].北京:高等教育出版社,2000:132-194. Li H S,Sun Q,Zhao S J,et al.Physiological and biochemical experimental principles and techniques [M].Beijing:Higher Education Press,2000:132-194.
[19] 邹波,余春香.“下司一号”黄瓜货架期综合性状研究 [J].云南农业科技,2006(2):27-28. Zou B,Yu C X.Study on the comprehensive characters of cucumber shelf-life in “Xiasi 1” [J].Yunnan Agricultural Science and Technology,2006(2):27-28.
[20] 郝晓玲,杨博慧.不同浓度水杨酸处理对迷你黄瓜货架期生理的影响 [J].食品工业,2017(1):164-167. Hao X L,Yang B H.The effects of salicylic acid treatment of different concentrations on physiology of mini cucumber during shelf life [J].Food Industry,2017(1):164-167.
[21] 纪淑娟,齐谨宇,魏宝东,等.电位水对黄瓜表面杀菌及常温货架期保鲜效果的影响 [J].食品与发酵工业,2014(12):190-195. Ji S J,Qi J Y,Wei B D,et al.Effect of electrolyzed functional water on the surface sterilization and preservation of cucumber during shelf life at room temperature [J].Food and Fermentation Industries,2014(12):190-195.
[22] 江波拉提·松哈提,阿克木.不同贮存条件对蔬菜亚硝酸盐含量的影响 [J].产业与科技论坛,2015,14(18):81-82. Jiang B L T·S H T,A K M.Effects of different storage conditions on nitrite content invegetables [J].Industrial & Science Tribune,2015,14(18):81-82.
[23] 闫秋成,郭敏杰.蔬菜中硝酸盐与亚硝酸盐含量分析与评价 [J].安徽农业科学,2012,40(7):3981,4035. Yan Q C,Guo M J.Analysis and evaluation on contents of nitrate and nitrite in vegetables [J].Journal of Anhui Agri Sci,2012,40(7):3981,4035.
[24] 李红丽,于贤昌.嫁接和自根黄瓜果实感官评价与营养品质的相关性 [J].中国蔬菜,2008(3):23-26. Li H L,Yu X C.Relationship between sensory evaluation and nutritional quality of grafted and self-rooted cucumber fruits [J].Chinese Vegetables,2008(3):23-26.
[25] 陈莉,屠康,赵艺泽,等.采后1-MCP和热处理对红富士苹果生理变化和贮藏品质的影响 [J].果树学报,2006,23(1):59-64. Chen L,Tu K,Zhao Y Z,et al.Effects of 1-MCP and hot-air treatments on postharvest physiology and quality of Red Fuji apples [J].Journal of Fruit Science,2006,23(1):59-64.
[26] Harris D R,Seberry J A,Willsr B H,et al.Effect of fruit maturity on efficiency of 1-methylcyclopropene to delay the ripening of bananas [J].Postharvest Biology and Technology,2000,20:303-308.
[27] 董丽菊.不同品种木瓜光合特性及品质评价 [D].山东泰安:山东农业大学,2013. Dong L J.Photosynthetic characteristics and quality evaluation of different varieties of papaya [D].Tai'an,Shandong:Shandong Agricultural University,2013.
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