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不同葡萄品种果肉质地和细胞结构及生理指标分析 被引量:7

Analysis on the Flesh Texture,Cell Architecture and Its Physiological Characteristics of Different Grape Varieties
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摘要 该研究以12个葡萄品种成熟期果实为材料,采用质地剖面分析(TAP)法测定其果肉硬度、弹性、黏着度、胶着度、咀嚼性和回复性等TAP质构参数,对其果实口感质地进行分级评价;测定葡萄果肉细胞壁组成物质(水溶性果胶、原果胶、纤维素)的含量以及PG、PEP、PL、CE等关键酶活性;采用组织切片法观察了葡萄果肉组织细胞的显微结构,测定其细胞面积、周长、长度、宽度等细胞结构参数和纵横比、圆度等细胞形状参数,以探讨各指标在不同品种间的差异以及细胞壁组成物质、关键酶活性和细胞形态参数与果肉质地的关系,为葡萄果肉质地品质调控提供依据。结果显示:(1)12个葡萄品种果实果肉可评为脆、酥脆、硬、中等、软5种口感质地类型等级。(2)葡萄果实质构参数以及果肉细胞壁组成物质含量、关键酶活性、细胞形态参数和显微结构在各质地类型品种间存在明显差异;质构参数中果实去皮TPA硬度、胶着度和咀嚼性等指标差异最大,变异系数分别达到75.16%、65.57%和65.25%;细胞壁组成物质及关键酶活性指标中纤维素含量及水溶性果胶/原果胶差异最大,变异系数分别达到38.12%和37.59%;细胞结构指标中细胞面积差异最大,变异系数达到64.91%。(3)葡萄果肉质地评级分数与果实带皮和去皮测定的质构参数均达到显著或极显著相关关系,其中与带皮TPA硬度、胶着度和咀嚼性的相关系数最高,分别为0.578*、0.751*和0.789*;果肉质地评分与果肉细胞壁组成物质原果胶含量呈显著正相关关系(0.679),与水溶性果胶/原果胶比值呈极显著负相关关系(-0.860*),而与其余的果肉细胞壁组成物质含量和4种关键酶活性均无显著相关性;果肉细胞结构参数、形状参数与果肉质地评分及质构参数的相关性均未达到显著水平,但酥脆果肉品种果肉细胞面积显著大于其他品种,软肉品种果肉细胞解体,细胞壁边界不清。研究表明,葡萄果肉硬度主要受果肉细胞降解影响,水溶性果胶/原果胶比值越高,果肉质地越软,水溶性果胶/原果胶比值以及带皮测定TPA硬度、胶着度和咀嚼性等指标可作为葡萄果肉质地的量化评价指标。 The fruits of 12 grape varieties at the maturity stage were used as materials in this study.We used texture profile analysis(TPA)to determine flesh texture parameters such as hardness,elasticity,adhesiveness,stickiness,chewiness,and resilience,and evaluated the flesh texture and grade.The contents of flesh cell wall components(water-soluble pectin,protopectin,cellulose)and the activities of PG,PEP,PL,CE,and other key enzymes were determined by Elisa kit,and the differences among different varieties were analyzed.We used the tissue section method to observe the microstructure of grape pulp tissue cells,and measure the cell structure parameters such as cell area,circumference,length,width,and cell shape parameters such as aspect ratio and roundness,to analyze the differences of cell structure among different varieties.To further explore the relationship between cell wall components,key enzyme activities and cell morphology parameters and grape flesh texture,and provide reference for grape flesh texture quality control.The results showed as follows:(1)the flesh texture of 12 grape varieties was divided into 5 types,crisp,fragile and crisp,firm,medium and soft;(2)There were significant differences in the interstitial parameters,the contents of the components of pulp cell wall,the activities of key enzymes,cell morphological parameters and microstructures among different cultivars.Among the texture parameters,the TPA hardness,adhesion and chewability of fruit peeled had the largest differences,with the coefficient of variation reached 75.16%,65.57%and 65.25%,respectively.Among the cell wall components and key enzyme activity indexes,cellulose content and water-soluble pectin/original pectin had the greatest differences,with coefficients of variation reached 38.12%and 37.59%,respectively.The cell area showed the largest difference among the cell structure indexes,with a variation coefficient of 64.91%.(3)There were significant or extremely significant correlations between texture parameters measured with and without skin and texture rating score,and the correlation coefficients of TPA hardness,stickiness and chewiness were the highest(0.578*,0.751*and 0.789*,respectively).There was a significant positive correlation between flesh cell wall components'protopectin content and texture rating score(0.679*),and a significant negative correlation between water-soluble pectin/protopectin and texture rating score(-0.860*),while the contents of other cell wall components and activities of 4 key enzymes had no significant correlation with flesh texture score and texture parameters.The correlation between the structural parameters and shape parameters of flesh cells and the rating score of texture and texture parameters was not significant.The flesh cell area of the soft crispy flesh varieties was significantly larger than that of other varieties,and the flesh cells of soft flesh varieties were disintegrated and the cell wall boundary was unclear.Research shows that the hardness of grape flesh is mainly affected by pulp cell degradation,the higher the ratio of water-soluble pectin to original pectin,the softer the flesh texture.The ratio of water-soluble pectin to original pectin,TPA hardness,stickiness and chewiness measured with skin could be used as quantitative evaluation indexes of grape flesh texture.
作者 张雯 马依努尔·加马力 王敏 韩守安 谢辉 潘明启 ZHANG Wen;MAYINUR Jiamali;WANG Min;HAN Shouan;XIE Hui;PAN Mingqi(Institute of Horticultural Crops,Xinjiang Academy of Agricultural Science/Key Laboratory of Horticulture Crop Genomics Research and Genetic Improvement in Xinjiang/Scientific Observing and Experimental Station of Pomology,Ministry of Agriculture,Urumqi 830091,China;Agricultural Technology Extension Station of Putaozhen Town People s Government,Gaochang District,Turpan,Xinjiang 838000,China)
出处 《西北植物学报》 CAS CSCD 北大核心 2022年第11期1870-1879,共10页 Acta Botanica Boreali-Occidentalia Sinica
基金 新疆农业科学院科技创新重点培育专项(xjkcpy-2020001) 新疆维吾尔自治区天山创新团队计划(2022D14014) 财政部和农业农村部国家现代农业产业技术体系(CARS-29-ZP-08) 国家自然科学基金(31860531)。
关键词 葡萄 果肉 质地剖面分析 质地参数 细胞壁组成物质 细胞形态 grape flesh texture profile analysis texture parameters cell wall components cell morphology
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