成熟度和温度对芙蓉李贮藏期间生理生化特性及蜡质结构的影响

Effects of Maturity and Temperature on Physiological and Biochemical Characteristics and Wax Structure of Furongli Plum during Storage

为研究成熟度和温度对芙蓉李贮藏期间生理生化特性和果皮蜡质结构的影响,本研究选择2个成熟度(F:约六成熟;S:约八成熟)的芙蓉李,于4、25℃条件下进行试验,分析16个生理生化指标的差异,采用正交偏最小二乘判别法(OPLS-DA)筛选不同成熟度芙蓉李在不同温度贮藏期间的主要差异性指标,检测芙蓉李贮藏前后蜡质结构的变化并分析其贮藏效应。结果表明,4℃条件下F与S之间的主要差异性指标为可溶性固形物含量(SS)、果肉硬度(FF)、果皮色度值a^(*)(PC-a^(*))、花色苷(AC)含量、可滴定酸(TA)含量、果皮硬度(PF),25℃时为SS、超氧化物歧化酶(SOD)活性、PC-a^(*)、果皮色度值b*(PC-b*)。不同成熟度果实的SS含量、PC-a^(*)、AC含量均随贮藏天数增加而逐渐上升(S贮藏28 d除外),同一贮藏天数下AC含量在25℃时显著高于4℃时,同一温度同一贮藏天数时S中的SS含量、PC-a^(*)显著高于F;PF、FF和TA含量随贮藏天数的延长而逐渐下降,4℃和F有利于FF和PF的保持,而25℃下TA含量下降更快;SOD活性随贮藏天数的延长先升高后下降,且在25℃和S中下降更显著。芙蓉李蜡质主要以直立片状晶体和颗粒状结晶的形式存在;两种晶体数量和形态的变化可能影响水分的流失,从而影响细胞壁结构的稳定性,进而影响贮藏性。本研究可为芙蓉李的采收和贮藏保鲜提供技术参考。

To study the effects of maturity and temperature on the physiological and biochemical characteristics and wax structure of Furongli plum(Prunus salicina Lindl.)during storage,two levels of maturity(F:60%mature,S:80%mature)and two conducted temperature(4℃and 25℃)were selected.Sixteen indicators were measured,and the Orthogonal Partial Least-Squares Discrimination Analysis(OPLS-DA)were used to analyze the main differential indicators of Furongli plum at different maturities under storage temperatures.Wax structure of Furongli plum before and after storage were detected and analyzed for the storage effects.The results suggested that the main differential physiological and biochemical indicators varied between fruits of different maturities at different storage temperatures.F and S had differences in soluble solids content(SS),flesh firmness(FF),peel chromatic values of a^(*)(PC-a^(*)),anthocyanin content(AC),titratable acid content(TA),and peel firmness(PF)when Furongli plum storage at 4℃.F and S had differences in SS,the activity of SOD(SOD),PC-a^(*),and peel chromatic values of b^(*)(PC-b^(*))when Furongli plum storage at 25℃.The results also indicated that the indicators,such as SS,PC-a^(*)and AC of different maturity fruits,were increased with the storage days prolonging(except for S stored for 28 days).The AC was significant higher at 25℃than that at 4℃at the same storage days;the SS and PC-a^(*)were significant higher in S than those in F at the same temperature and the same storage days.It was decreased of PF,FF and TA during storage;while it was beneficial to maintain the indicators of FF and PF when stared at 4℃and harvested at F,but TA decreased faster at 25℃.SOD showed a increasing-to-decreasing trend,and was decreased more significant at 25℃and S.The results reflected that the wax structure of Furongli plum was existed in the form of vertical flaky crystals and granular crystals.These changes of quantity and morphology of the two kinds of crystals might influence the loss of water,which can affect the stability of cell wall structure and the storage property.This study can provide technical reference for the harvesting,storage,and preservation of Furongli plum.