食品科学2025，Vol.46Issue(9)：20-29,10.DOI:10.7506/spkx1002-6630-20240823-181
壳寡糖处理改善蓝莓果实品质及提升花青素含量机制
Effects of Different Concentrations of Chitosan Oligosaccharides on Improving the Fruit Quality and Anthocyanin Content of Blueberry:A Mechanistic Study
摘要
Abstract
This study investigated the effect of chitosan oligosaccharide treatment on the quality of blueberry fruit,with a particular focus on the types and contents of anthocyanins.After applying varying concentrations(0(control),25,50,100 mg/L)of chitosan oligosaccharide via foliar spraying or root drenching,single fruit mass,soluble solids content,hardness,and levels of VC,VE,total phenolics,flavonoids and anthocyanins were measured.The results showed that chitosan oligosaccharide treatment improved blueberry quality in a concentration-dependent manner,the effect being most pronounced at 50 mg/L concentration.Compared with the control group,50 mg/L chitosan oligosaccharide increased the single fruit mass by 9.0％,horizontal diameter by 2.7％,vertical diameter by 4.9％,soluble solids content by 18.4％,and hardness by 15.6％.Additionally,this treatment enhanced the contents of total phenolics,flavonoids,VC,and VE by 21.7％,28.6％,79.6％,and 19.8％,respectively,while reducing the diversity of anthocyanins but significantly increasing the content of major anthocyanins.Total anthocyanin content increased by 7.0％,and the content of the major anthocyanin delphinidin by 1.3％when compared with the control.Furthermore,we found that chitosan oligosaccharide treatment could regulate the metabolic pathways of anthocyanin glycosides,and the enrichment of the 3MaT1,3RT and 3GGT genes led to changes in the types and contents of anthocyanins.In summary,the application of chitosan oligosaccharide during the growth period of blueberry plants can effectively improve fruit quality,which is meaningful for guiding the improvement of blueberry cultivation technology.关键词
壳寡糖/蓝莓/品质改善/花青素Key words
chitosan oligosaccharides/blueberry/quality improvement/anthocyanins分类
轻工业引用本文复制引用
黄海燕,薛勇,毛相朝,姜宏,胡阳..壳寡糖处理改善蓝莓果实品质及提升花青素含量机制[J].食品科学,2025,46(9):20-29,10.基金项目
山东省自然科学基金青年项目(ZR2022QC029) （ZR2022QC029）
国家重点研发计划重点专项(2019YFD0901904) （2019YFD0901904）
山东省泰山学者项目(tsqn202312099) （tsqn202312099）
山东省高等学校青年创新团队计划(2023KJ041) （2023KJ041）
