LI Xiang,YANG Sheng,ZHANG Yuting,et al.Analysis of Sugar Metabolism and Quality Changes for Different Selfed Line of Oriental Melonsin Postharvest[J].Northern Horticulture,2023,(15):90-98.[doi:10.11937/bfyy.20224748]
不同自交系薄皮甜瓜采后糖代谢与品质变化分析
- Title:
- Analysis of Sugar Metabolism and Quality Changes for Different Selfed Line of Oriental Melonsin Postharvest
- Keywords:
- selfing line; oriental melon; glycometabolism; quality changes
- 文献标志码:
- A
- 摘要:
- 以薄皮甜瓜自交系HGH188(黄肉)、19-B201(白肉)、19-Q196(青肉)、19-J251(橘肉)和19-L270(绿肉)为试材，在常温(23±2)℃贮藏条件下，研究不同自交系薄皮甜瓜果实采后糖代谢与品质变化影响，以期为优质、耐贮薄皮甜瓜新品种育种提供参考依据。结果表明：HGH188和19-J251平均贮藏时间最短为8 d，果实硬度较低，果实软化快，耐储性较差；HGH188、19-Q196和19-B201果实贮藏期间品尝愉悦度与果实内果糖含量密切相关。其中，19-B201贮藏期间果实内AI和NI活性变化促进了蔗糖分解成果糖和葡萄糖，丰富糖分组成，使19-B201果实风味口感更丰满，平均贮藏时间为11 d。19-Q196果实内果糖含量受SPS和AI活性变化协同调控；19-L270品尝愉悦度与果实内蔗糖含量密切相关，且受SPS、AI和NI活性变化的综合影响；19-Q196果实平均失水率最低，平均贮藏时间最长为21 d，较19-L270多6 d。19-Q196和19-L270贮藏期间果实甜度、汁水含量和果实硬度一直处于较高水平，耐藏性较好；19-Q196、19-B201和19-L270果实的最佳风味鉴赏期在贮藏第3天。
- Abstract:
- The postharvest glucose metabolism and the quality of oriental melon fruits on the five cultivars of oriental melons HGH188 (yellow flesh),19-B201 (white flesh),19-Q196 (green flesh),19-J251 (orange flesh),and 19-L270 (green flesh) under longterm storage (at (23.2±2)℃) were studied,in order to provide reference for the high quality,durable storage oriemtal melon.The results showed that the fruits from HGH188 and 19-J251 were quickly softened and had lower shelfstableness under an average storage time of 8 days.The taste was closely related to the fructose content in HGH188,19-Q196,and 19-B201 cultivars.During the average storage time of under 11 days,the activities of AI and NI in the 19-B201 fruit promoted the decomposition of sucrose into fructose and glucose,enriched the sugar composition,and made the flavor and taste of the 19-B201 fruit fuller.The fructose content in 19-Q196 fruit was synergistically regulated by the activity changes of SPS and AI；the taste of 19-L270 was closely related to the sucrose content in the fruit,and was comprehensively affected by the activity changes of SPS,AI,and NI.The average fruit water loss rate of 19-Q196 was the lowest,and the average storage time was 21 days,which was 6 days longer than that of 19-L270.The fruit sweetness,juice content,and fruit firmness of 19-Q196 and 19-L270 were kept at a high level during storage,and the storage resistance was better；the best flavor appreciation period of 19-Q196,19-B201 and 19-L270 was in 3 days.
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备注/Memo
第一作者简介：李响（1986-），男，硕士，助理研究员，现主要从事设施园艺与配套栽培技术、果实品质调控等研究工作。Email：6880506@163.com.责任作者：靳亚忠（1975-），男，博士，副教授，硕士生导师，现主要从事设施蔬菜栽培生理学等研究工作。Email：jyz_hsp@126.com.基金项目：黑龙江八一农垦大学横向课题资助项目（2022034）。收稿日期：2022-11-21