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“落别”樱桃果实不同发育期糖酸组分积累及软化相关成分研究

花匠小妙招
2025-01-06 18:43

摘要: 以贵州地方品种“落别”樱桃为试材，测定果实发育过程中初生代谢产物及果实软化相关酶活性，分析果实发育过程中糖酸组分积累特征和果实软化相关酶活性变化特点及其相互关系。结果表明：“落别”樱桃果实发育不同时期糖分积累以葡萄糖和果糖两种还原糖为主，占总糖含量的79.17%~88.23%，苹果酸含量在果实发育的四个时期占总酸的98%以上，为典型的己糖积累型和苹果酸型水果。“落别”樱桃果实发育前期原果胶含量较高，随着果实的发育，果胶裂解酶和多聚半乳糖醛酸酶活性先升高后逐渐降低，在果实膨大期活性达到最高值，而后在转色期活性显著降低(P<0.05)，果胶裂解酶和多聚半乳糖醛酸酶促进了原果胶的降解，使得果实中原果胶含量显著下降，可溶性果胶含量显著升高(P<0.05)。与淀粉水解相关的α淀粉酶和β淀粉酶活性呈先升高再降低的趋势，α淀粉酶和β淀粉酶将淀粉水解成还原糖，使得淀粉含量逐渐降低。醛类化合物是樱桃果实香气成分中是最主要的一类物质。其中，含量较丰富的为3-己醛，且随着果实发育时期的进行丰富度不断降低。果实中丰富的鲜味类氨基酸（天门冬氨酸、谷氨酸）在樱桃风味和品质方面发挥了作用。

Abstract: Using Guizhou local variety“Luobie”cherry as the test material, and the primary metabolites as well as fruit softening-related enzyme activities during fruit development were quantified, subsequently, the characteristics of the accumulation of sugar and acid components during fruit development and the changes in fruit softening-related enzyme activities and their relationships were carried out. The results showed that the sugar accumulation of “Luobie” cherry at different stages of fruit development was dominated by the two reducing sugars of glucose and fructose, accounted for 79.17%~88.23% of the total sugar content, the malic acid content accounted for more than 98% of the total acid, which was a typical hexose accumulation type and malic fruit type. The content of propectin was higher in the early stage of fruit development of “Luobie” cherry. With the development of the fruit, the activities of pectin lyase and polygalacturonase first increased and then gradually decreased during the fruit development stage. The activity reached the highest value, and then the activity was significantly reduced (P<0.05) during the color transition period. Pectin lyase and polygalacturonase promoted the degradation of propectin, which made the protopectin content in the fruit significantly decrease and the soluble pectin content significantly increase (P<0.05). In the process of fruit development, the activities of α-amylase and β-amylase first increased and then decreased, which hydrolyzed starch into reducing sugars, so that the starch content gradually decreased. Aldehydes were the most abundant substances in the aroma components of cherry fruits. Among them, the richer content was 3-hexanal, and the richness continued to decrease with the development of the fruit. The rich tasty amino acid (aspartic acid, glutamic acid) played a role in the cherry flavor and quality.

图 1 樱桃果实不同发育时期可溶性糖含量变化

注：不同小写字母表示差异显著，P<0.05；图2、图3同。

Figure 1. Changes in the soluble sugar content of cherry fruits at different developmental stages

图 2 樱桃果实不同发育时期有机酸含量变化

Figure 2. Changes in the content of organic acids in cherry fruits at different developmental stages

图 3 樱桃果实不同发育时期果胶和淀粉组分含量及相关酶活性变化

Figure 3. Changes of pectin and starch components and related enzyme activities in different developmental stages of cherry fruit

图 4 樱桃果实不同发育时期香气成分热图

Figure 4. Heat map of aroma components of cherry fruits at different developmental stages

表 1 樱桃果实不同发育时期氨基酸组成及含量

Table 1 Amino acid composition and content of cherry fruits at different developmental stages

指标匹配度
（%）稳果期
（mg/g DW）膨大期（mg/g DW）转色期（mg/g DW）成熟期（mg/g DW）谷氨酸GluBCD85.000.533±0.078a0.459±0.397b−−天门冬氨酸AspBCD85.300.444±0.092a0.173±0.15b−−苏氨酸ThrA75.300.050±0.009b0.097±0.027a0.017±0.003c0.020±0.013c脯氨酸ProB87.500.121±0.143a0.030±0.026b−−丙氨酸AlaBE85.600.109±0.05b0.204±0.024a0.110±0.016b0.093±0.038b缬氨酸ValA83.000.040±0.036a0.039±0.026a−−丝氨酸SerBE84.800.119±0.102b0.139±0.121a−−总氨基酸T83.781.416 ±0.511a1.142 ±0.771b0.127± 0.019c0.118 ±0.054d 注：T：总氨基酸；A: 必需氨基酸；B：非必需氨基酸；C：药用氨基酸；D：鲜味氨基酸；E：甜味氨基酸；−：未检测出；同行不同小写字母表示差异显著（P<0.05）。 [1] 赵胜锦, 张放. 不同温度贮藏对中国樱桃软化进程中果胶及相关酶的影响[J]. 食品工业科技,2014(18):342−346. [ZHAO Shengjin, ZHANG Fang. Effect of different temperature storage on pectin and related enzyme activities in soften of Chinese cherry[J]. Science and Technology of Food Industry,2014(18):342−346. [2] 李航, 陶海青, 陈益香, 等. 2种中国樱桃果实有机酸积累及代谢相关酶活性的研究[J]. 西北农业学报,2019,28(12):2019−2026. [LI Hang, TAO Haiqing, CHEN Yixiang, et al. Evaluation of organic acid accumulation and metabolism related enzymes activities in two chinese cherry fruits[J]. Acta Agriculturae Boreali-occidentalis Sinica,2019,28(12):2019−2026. [3] 郑丽静, 聂继云, 闫震. 糖酸组分及其对水果风味的影响研究进展[J]. 果树学报,2015,32(2):304−312. [ZHENG Lijing, NIE Jiyun, YAN Zhen. Advances in research on sugars, organic acids and their effects on taste of fruits[J]. Journal of Fruit Science,2015,32(2):304−312. [4] 赵树堂. 李果实发育过程中糖、酸、Vc及矿质元素含量变化[D]. 保定: 河北农业大学, 2003.

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