南丰蜜橘和南丰蜜广果实质构特性、细胞壁成分及营养元素比较研究

Comparative Study on Fruit Texture, Cell Wall Structural Components and Nutrient Content between “Nanfengmiju” and “Nanfengmiguang”

本研究以化渣性差的南丰蜜橘和化渣性好的南丰蜜广柑橘果实为材料,测定了果实化渣性、囊衣硬度和果肉硬度,以及囊衣细胞壁原果胶、水溶性果胶、木质素、纤维素、半纤维素和营养元素含量;比较了这两个品种在果实质地、囊衣细胞壁结构物质及其营养元素含量上的差异;明确了影响南丰蜜橘果实化渣性的关键物质。研究结果表明:南丰蜜橘果实的化渣性比南丰蜜广差的主要原因是其囊衣硬度高;与南丰蜜广相比,南丰蜜橘囊衣细胞壁结构物质含量高以及N,Ca,Mn,B,Zn和Mg等营养元素含量的差异可能是导致南丰蜜橘果实化渣性差的重要原因。

Fruits having different mastication traits(“Nanfengmiju”with inferior mastication and“Nanfeng-miguang”with superior mastication)were sampled at different times of fruit development.Then,fruit mastication,segment membrane hardness and pulp hardness were determined,as well as the protopectin,water-soluble pectin,lignin,cellulose,hemicellulose and nutrient content of the cell wall of the segment membrane.The differences in fruit texture,cell wall structural components and nutrient content were compared between“Nanfengmiju”(Citrus reticulate cv.Nanfengmiju)and“Nanfengmiguang”(C.reticulate cv.Nanfengmiguang),and the key cell wall structure components and nutrient elements affecting fruit texture were identified.The mastication of“Nanfengmiju”fruit is inferior than“Nanfengmiguang”,which is mainly related to the high hardness of the segment membrane.Compared with“Nanfengmiguang”,the higher contents of the cell wall structural components and the significant difference of six elements including N,Ca,Mn,B,Zn and Mg in the“Nanfengmiju”segment membrane may be the main reasons for the inferior mastication.