食品与发酵工业2024，Vol.50Issue(20)：136-144,9.DOI:10.13995/j.cnki.11-1802/ts.037876
不同成熟阶段五种柚果实的主要理化品质和挥发性成分变化规律
Changes in main physical and chemical quality and volatile components of five pomelo fruits at different maturation stages
摘要
Abstract
To investigate the dynamic changes of physical and chemical quality and volatile components during the growth process of pomelo fruits,five characteristic pomelo fruits(Dongfengzao pomelo,Changshou Shatian pomelo,Liangping pomelo,Long'an pomelo,and Fengdu Hongxin pomelo)from southwest China were selected.The main physical and chemical quality and volatile components in the five mature stages were analyzed.For the external quality,the weight and horizontal and vertical diameter of pomelo fruit were in direct proportion to maturity,while the peel thickness was in inverse proportion.For the internal quality,the juice yield,edible rate,and soluble solid contents of pomelo fruit all increased,and the titratable acid content decreased significantly.With the extension of maturity,vitamin C content increased first and then decreased.A total of 52 volatile components were detected in the fruits of 5 varieties of pomelo,inclu-ding 20 terpenes(10 monoterpenes and 10 sesquiterpenes),9 alcohols,10 aldehydes,8 esters,2 ketones,and 3 others.As the maturity period prolonged,the total amount of volatile substances followed the pattern:commercial maturity period＞mature color transition period＞growth and expansion period＞young fruit period＞expansion period.As the maturity period extended,the proportion of terpenes re-mained the highest,ranging from 82.8％to 96.4％.Limonene was the most abundant terpene substance,accounting for 67.7％-90.1％of terpenes.Its variation pattern was consistent with that of terpenes and total volatile compounds.Myrcene,β-pinene and α-pinene were relatively abundant monoterpene substances.α-Caryophyllene,germacrene D,and[3-caryophyllene were also relatively abundant sesquit-erpene substances.Alcohols and aldehydes were volatile substances second only to terpenes,accounting for 1.6％-13.4％and 0.3％-6.8％,respectively.In addition,a small amount of esters,ketones,and other substances were also present in pomelo fruits.This article provides a basis for exploring the nutritional quality characteristics of pomelo fruits in China and also provides data support for the process-ing and utilization of pomelo fruit resources.关键词
柚/成熟期/理化品质/挥发性成分/萜类Key words
pomelo/maturity/physical and chemical quality/volatile components/terpenes引用本文复制引用
张耀海,张念,龚蕾,王成秋,赵其阳,陈爱华,崔永亮,何悦,李晶..不同成熟阶段五种柚果实的主要理化品质和挥发性成分变化规律[J].食品与发酵工业,2024,50(20):136-144,9.基金项目
农业农村部现代农业(柑橘)产业技术体系建设专项(CARS-26) （柑橘）
