东南园艺2025，Vol.13Issue(3)：269-275,7.DOI:10.20023/j.cnki.2095-5774.2025.03.006
不同成熟度巴西樱桃果实品质特性及抗氧化活性研究
Study on quality characteristics and antioxidant capacity of Eugenia brasiliensis with different maturity
摘要
Abstract
[Objective]To investigate the changes in fruit quality and antioxidant capacity during the ripe stages of Euge-nia brasiliensis,and provide scientific indicators and references for determining optimal harvest timing and utilization.[Method]Fruits of Eugenia brasiliensis cultivated in Hainan,China,were harvested at five ripe stages.The fruit quality characteristics and antioxidant activity indexes were determined.[Result]The L and b values effectively differentiated fruit ripe stages from 30%to 90%,while the a value served as a supplementary indicator for identifying peak redness at the fifth stage and subtle chromatic shifts beyond the 90%ripe stage.At the 90%ripe stage,the fruits exhibited near-peak quality parameters:soluble solids content(7.73%)and reducing sugars(54.67 mg/g),coupled with high antioxidant capacity(77.20%DPPH radical scavenging activity)and maximal APX activity.Notably,lower POD and PPO activities compared to the 100%ripe stage minimized browning and softening risks,while maintained optimal firmness made them ideal for fresh consumption and short-term storage.In contrast,100%ripe fruits,despite achieving maximal sugar content and anti-oxidant activity,showed critically low firmness and elevated PPO activity 91.32[ΔOD420/(min·g)],predisposing them to rapid browning and restricting their utility to processed products.Maturity showed highly significant positive correlation-swith TSS,reducing sugars,total antioxidant capacity,APX,POD,PPO,and citric acid;Significant negative correlation-swere observed with firmness,malic acid,succinic acid,and shikimic acid;No significant correlations existed with single fruit weight,pit weight,or fruit dimensions.[Conclusion]This study systematically reveals the dynamic changes in qual-ity and antioxidant capacity during Eugenia brasiliensis maturation.The 90%ripe stage is identified as the optimal harvest period,balancing flavor,nutrition,and storability.These findings provide critical insights for commercial harvesting and postharvest management.关键词
巴西樱桃/成熟度/品质/硬度/抗氧化活性/多酚氧化酶/抗坏血酸过氧化物酶Key words
Eugenia brasiliensis/maturity/quality/firmness/antioxidant capacity/ascorbate peroxidase(APX)/polyphenol oxidase(PPO)分类
农业科技引用本文复制引用
王宁,王春燕,李建华,黄勇芳,谭文丽..不同成熟度巴西樱桃果实品质特性及抗氧化活性研究[J].东南园艺,2025,13(3):269-275,7.基金项目
海南省自然科学基金青年基金项目(320QN369) （320QN369）
