不同成熟度杨梅果实的品质及花青素组分比较

Comparison of fruit quality and anthocyanin composition of Myrica rubra with different maturity levels

[目的]比较了不同成熟度杨梅果实的品质与花青素组分差异,为确定最佳采摘期提供依据。[方法]根据成熟度将杨梅果实分为转色期、粉果期、红果期和紫果期,测定感官品质和营养品质,并采用高效液相色谱法比较果肉花青素组分及含量。[结果](1)感官品质。粉果期杨梅果实纵径、横径与单果重最高,紫果期可食率和硬度最高。(2)营养品质。随着杨梅果实逐渐成熟,可溶性固形物、可溶性糖、总花青素与类黄酮含量逐渐提高,有机酸含量则逐渐降低。Vc含量在成熟前期高于后期;总酚含量以紫果期最高、转色期最低。(3)花青素。杨梅果实花青素主要组分为矢车菊色素,飞燕草色素、天竺葵色素、芍药色素与锦葵色素仅微量。[结论]杨梅果实品质以紫果期最佳,宜在此期采摘。若需运输、储藏等,则以红果期较合适。

[Purpose]The study focused on the fruit quality and anthocyanin components of Myrica rubra at different ripening stages,so as to support the determination of the optimal picking period.[Method]M.rubra fruits were harvested at 4 ripening stages based on surface color development,ranging from coloring,pink,red to purple,then were evaluated for sensory quality and nutritional quality.The composition and contents of anthocyanins in pulp were further determined by high-performance liquid chromatography.[Result](1)Sensory quality:the longitudinal diameter,transverse diameter and single fruit weight of M.rubra ranked first at the pink fruit stage,while the edible rate and firmness were maximized at the purple fruit stage.(2)Nutritional quality:the contents of soluble solids,soluble sugars,total anthocyanins and flavonoids increased with the fruits ripening,while the contents of organic acids followed the opposite pattern.The content of vitamin C at the early ripening stage exceeded those at latter ripening stages.Total phenol content peaked at the purple fruit stage and minimized at the initial coloring stage.(3)Anthocyanins:cyanidin was the main type of anthocyanins while delphinidin,pelargonidin,peonidin and malvidin were at the trace level.[Conclusion]M.rubra is recommended to be picked at the purple fruit stage with the optimal fruit quality;if transportation and storage are required,picking at the red fruit stage is a better choice.