不同乙烯处理对4种香蕉果实采后品质变化的影响

Effect of Different Ethylene Concentration on the Quality Changes of 4 Banana Varieties

以特色香蕉资源JD、RA10-3、SBT香蕉为研究对象,比较其与‘南天黄’香蕉果实在不同乙烯处理下后熟过程中果实中淀粉和风味物质含量变化,以期为特色香蕉种质资源利用提供参考。结果表明,T1处理的4种香蕉总淀粉降解较慢,可溶性糖、还原糖、可滴定酸等风味物质含量变化不明显;T2和T3处理能够显著促进4种香蕉果实总淀粉降解,促进可溶性糖、还原糖、可滴定酸等风味物质含量增加,采后5 d和7 d是可溶性糖、还原糖和可滴定酸积累的高峰期。在T4低浓度乙烯处理下,只有RA10-3香蕉果实淀粉降解较彻底,果实可溶性糖和还原糖含量呈现不断增加趋势,其他3个香蕉品种淀粉降解缓慢。相关分析表明,T2、T3处理的SBT、NTH、JD和RA10-3的总淀粉含量与可溶性糖含量、还原糖含量变化均存在极显著负相关关系,与可滴定酸含量变化呈显著或极显著负相关。本研究为海南特色香蕉资源挖掘和利用提供理论依据。

Banana ripening experiments were conducted to investigate the effect of different ethylene concentration on degradation of total starch and accumulation of flavor substances,using four characteristic banana cultivar JD,RA10-3 and SBT,during postharvest ripening and to compare them with those of'Nantianhuang',it will be providing reference for utilization of characteristic banana germplasm resources.The result showed that the total starch degradation slowly in four banana cultivar fruit with treatment T1,and the changes of flavor substance in four banana pulps including soluble sugar,returning sugar and titratable acid were not obvious during storage.After treatment with T2 and T3,the degradation of total starch was accelerated,however,the flavor compounds increase with the decrease of total starch during fruit storage,the content of soluble sugar,returning sugar and titratable acid reached to the maximum at 5 d or 7 d.The flavor substances contents gradually increased while total starch content was obviously decreased during the storage,under treatment T4,which is contrary to other banana cultivars.Correlation analysis showed that the total starch content had a significant negative correlation with the increase of soluble sugar and returning sugar content after treatment T2 and T3,but significantly or extremely significantly negative with its titratable acid content.This study provides theoretical basis for the mining and utilization of Hainan characteristic banana resources.