园艺学报2025，Vol.52Issue(6)：1553-1574,22.DOI:10.16420/j.issn.0513-353x.2024-0741
'玉露香'梨不同采摘期及贮藏期果实品质变化分析
The Fruit Quality Variation of 'Yuluxiang' Pear at Different Picking Stages and Storage Time
摘要
Abstract
To clarify the variation of fruit quality of 'Yuluxiang' pear(Pyrus bretschneideri)at different picking stages and storage times,the organic acids,soluble sugars,volatile compounds and storage quality indexes of fruits were determined respectively on the 140 d,145 d and 150 d after flowering.Among them,organic acids and soluble sugars were detected by High Performance Liquid Chromatography and Liquid Chromatograph-Mass Spectrometer,respectively.Volatile compounds were detected by Headspace gas chromatography-ion mobility spectrometry and Headspace solid-phase microextraction-gas chromatography-mass spectrometry.The results showed that with the ripening of the fruit,the firmness of 'Yuluxiang' pear decreased gradually which the 150 d after flowering significantly lower than the 145 d.The soluble solids increased significantly and then decreased slightly at different picking stages.There was no significant difference in the change of total acid.The content of different organic acids in the peel and pulp had different trends at different picking stages.Among them,the content of quinic acid in the peel was the highest,decreasing significantly on the 150 d after flowering,while the content of malic acid in the pulp was the highest,increasing significantly at first and then decreasing significantly.Except for sorbitol content decreased significantly in the peel on the 150 d after flowering,the content of other soluble sugars increased with fruit ripening.Especially for the contents of sucrose,glucose,and fructose in peel,glucose and fructose in pulp were increased significantly.A total of 97 volatile compounds in 'Yuluxiang' pear were identified,in which aldehydes as the dominant substances.7 volatile compounds were screened and confirmed as characteristic compounds.The characteristic volatile compounds of 'Yuluxiang' pear on the 140 d after flowering were 1-Octen-3-one,(E)-2-Nonenal,(E,E)-2,4-Nonadienal,Furan,2-pentyl-,Butanal,and β-Cyclocitral,among which the Butanal andβ-Cyclocitral were the characteristic volatile compounds on the 145 d after flowering.The characteristic volatile compound of 'Yuluxiang' pear on the 150 d after flowering was Ethyl-2-methylproanoate.With the extension of storage time,the firmness of 'Yuluxiang' pear at different picking stages were decreased and the weight loss rate were increased.The quality of 'Yuluxiang' pear picked on the 140 d and 145 d after flowering was better than those on the 150 d when stored for 60 d.It can be concluded that the flavor of 'Yuluxiang' pear was better picked later,and the quality for storage was better picked earlier.It is advisable to choose the harvest period according to the market and storage needs.关键词
梨/采摘期/品质/挥发性成分/贮藏期Key words
pear/picking stage/quality/volatile compound/storage time分类
农业科技引用本文复制引用
吴丹丹,林梦桦,李亚辉,梁颖,张志勇..'玉露香'梨不同采摘期及贮藏期果实品质变化分析[J].园艺学报,2025,52(6):1553-1574,22.基金项目
现代农业产业技术体系(CARS-28),江苏省农业科技自主创新资金项目[cx(24)3004] （CARS-28）
