LI Ying,GUO Weizhen,ZHAO Zezhao,et al.Changes of Starch Content and Establishment of Staining Pattern in Four Pear Varieties During Fruit Ripening[J].Northern Horticulture,2023,(03):24-30.[doi:10.11937/bfyy.20221959]
四个梨品种果实成熟过程中淀粉含量变化及染色图谱构建
- Title:
- Changes of Starch Content and Establishment of Staining Pattern in Four Pear Varieties During Fruit Ripening
- Keywords:
- pear; starch content; maturity; starch staining pattern
- 文献标志码:
- A
- 摘要:
- 以中熟品种‘黄冠’和晚熟品种‘雪花’‘鸭梨’和‘迎霜’的果实为试材，测定其不同采收期果实的硬度、可溶性固形物含量、淀粉含量，分析其变化规律及各指标间的相关性，并观察不同采收期果实切面I-KI溶液染色变化，综合评判各品种的成熟期及适宜采收期，以期了解梨果实成熟过程中淀粉的变化规律，探究利用碘-淀粉染色图判断梨果实成熟期的可行性。结果表明：1）随着采收期的延长，梨果实硬度逐渐下降，可溶性固形物含量逐渐升高，淀粉含量逐渐下降。2）淀粉含量的变化与其硬度和可溶性固形物含量变化存在较强的相关性；3）果实横切面的染色程度随成熟度的提高逐渐变浅。‘黄冠’和‘雪花’梨果实的淀粉水解先发生在果心周围，逐渐向外扩散，染色图呈现出较明显的区域和颜色变化。而‘鸭梨’和‘迎霜’梨果实染色区域变化不明显，呈现出整体颜色逐渐变浅的变化。根据梨果实染色情况将其划分为6个等级，染色等级为3时，适宜作为冷库长期贮藏，染色等级4~5时，适宜作为鲜食或加工。综上，果实淀粉含量的变化能够在一定程度上反映其果实成熟度及内在品质，但不同品种淀粉水解特性不同，利用淀粉染色图谱判断果实成熟期需依品种而定。
- Abstract:
- Taking the fruits of 4 pear varieties ‘Huangguan’ ‘Xuehua’‘ Yali’ and ‘Yingshuang’ as materials,the hardness,soluble solids content and starch content of the fruits at different harvest stages were measured,and the dyeing changes of I-KI solution on the fruit sections at different harvest stages were observed,in order to understand the change characteristics of starch during pear fruit ripening,the feasibility of judging pear fruit ripening stage by starch staining pattern was explored.The results showed that,1) with the extension of harvest time,the hardness and the content of starch of pear fruit had decreased gradually,the content of soluble solids had increased gradually.2) The change of starch content had a strong correlation with its hardness and soluble solids content.3) The dyeing degree of the cross section of the fruit gradually became lighter with the increase of maturity.The starch hydrolysis of ‘Huangguan’ and ‘Xuehua’ pear fruits first occurs around the core and gradually spreaded outward.The staining map showed obvious regional and color changes.While the ‘Yali’ and ‘Yingshuang’ fruits had no obvious change in the dyeing area,showed a gradual change in the overall color.According to the dyeing situation of the pear fruit,it was divided into six grades.When the dyeing grade was 3,it was suitable for long-term storage in cold storage,and when the dyeing grade was 4-5,it was suitable for fresh food or processing.In a word,the changes of fruit starch content could reflect the changes of fruit maturity and internal quality to a certain extent.Different varieties had different starch hydrolysis characteristics.The judgment of fruit maturity by starch staining pattern depended on the variety.
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备注/Memo
第一作者简介：李莹（1989-），女，硕士，工程师，现主要从事果树育种及栽培技术等研究工作。E-mail：liying19891120@126.com.责任作者：赵京献(1969-)，男，硕士，正高级工程师，现主要从事经济林育种及栽培技术等研究工作。E-mail：zhjx6902@163.com.基金项目：河北省重点研发计划资助项目（21326308D-1-6）；河北省现代农业产业技术体系梨创新团队建设资助项目（HBCT2021210403）；农业科技成果转化资金资助项目（21626808D，21626803D）。收稿日期：2022-05-12