六月早柚果实常温贮藏期间糖酸含量变化

徐成妍; 王乃玉; 蔡净蓉; 赵俊跃; 佘文琴

doi:10.19303/j.issn.1008-0384.2022.06.011

六月早柚果实常温贮藏期间糖酸含量变化

doi: 10.19303/j.issn.1008-0384.2022.06.011

徐成妍^{1, 2,},
王乃玉^{1, 2},
蔡净蓉^{1, 2},
赵俊跃^{1, 2},
佘文琴^{1, 2, ,}

1.
福建农林大学园艺学院，福建　福州　350002
2.
福建农林大学园艺产品贮藏保鲜研究所，福建　福州　350002

基金项目: 福建省发改委农业“五新”工程项目（闽发改农业[2018]114号）；福建农林大学创新基金项目（KSYLC008）

详细信息

作者简介:
徐成妍（1996−），女，硕士研究生，研究方向：果树生理生化与生态（E-mail：1603260181@qq.com）

通讯作者:
佘文琴（1970−），女，博士，教授，研究方向：果树生理生化与分子生物学（E-mail：wenqinshe@163.com）

中图分类号: S 666.3
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出版历程
- 收稿日期: 2022-03-02
- 修回日期: 2022-05-31
- 网络出版日期: 2022-06-20
- 刊出日期: 2022-06-28

Flavor of Liuyuezao Pummelos as Affected by Sugar and Acid Contents in Storage at Ambient Temperature

XU Chengyan^{1, 2
,},
WANG Naiyu^{1, 2},
CAI Jingrong^{1, 2},
ZHAO Junyue^{1, 2},
SHE Wenqin^{1, 2
, ,}

1.
College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China
2.
Institute of Postharvest Science and Technology of Horticultural Products, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China

摘要

摘要: 目的探究六月早柚果实常温贮藏过程中糖酸组分含量变化与其风味品质的关系，为优化柚类品种结构提供理论和实践依据。方法以六月早柚为试验材料，琯溪蜜柚为对照，应用超高效液相色谱法测定并分析六月早柚果实贮藏期有机酸组分（柠檬酸、苹果酸、奎尼酸、顺乌头酸、酒石酸、琥珀酸、α-酮戊二酸）和可溶性糖组分（葡萄糖、果糖、蔗糖）含量的变化。结果常温贮藏期间六月早柚汁胞总酸、柠檬酸和苹果酸含量增加，于贮藏35 d达到最大值，分别是同时期琯溪蜜柚的81.18%、84.17%和1.90倍；六月早柚葡萄糖和果糖含量先降低后增加，均在贮藏10 d出现最小值，分别为同时期琯溪蜜柚的1.30倍和1.47倍；蔗糖含量先增加后降低，在贮藏10 d出现最大值，仅为同时期琯溪蜜柚的84.45%；六月早柚糖酸比逐渐降低，贮藏35 d最小，是同时期琯溪蜜柚的1.27倍，且与苹果酸含量呈显著负相关（P＜0.01）。结论常温贮藏期间六月早柚汁胞柠檬酸和蔗糖的含量较低，糖酸比及苹果酸、果糖和葡萄糖的含量较高，这可能是导致贮藏期六月早柚果实风味变化优于琯溪蜜柚的原因。
- 六月早柚 /
- 常温贮藏 /
- 可溶性糖 /
- 有机酸
Abstract: Objective Flavor of Liuyuezao pummelos as affected by the sugar and acid contents in the fruits during storage at ambient temperature was studied in order to provide a clue for breeding new variety. Method Contents of soluble sugars (i.e., glucose, fructose, and sucrose) and organic acids (including citric acid, malic acid, quinic acid, aconitic acid, tartaric acid, succinic acid, and α- ketoglutarate acid) in the fruits of Liuyuezao pummelo, as well as Guanximiyou pummelo as control, during storage at ambient temperature were monitored using ultra-high performance liquid chromatography (UPLC) for a correlation analysis with the eating quality of the fruits. Result In storage, the contents of total acid, citric acid, and malic acid in the juice sacs of Liuyuezao pummelos increased to peak in 35 d at 81.18%, 84.17%, and 1.90 times, respectively, of those in Guanximiyou. Glucose and fructose in Liuyuezao pummelos declined initially at the beginning of the storage but reached the minimum in 10 d at 1.30 times and 1.47 times, respectively, of those in Guanximiyou. Meanwhile, sucrose increased at first and followed by a decline with the highest that was 84.45% of Guanximiyou appeared after 10 d of storage. The sugar/acid ratio of the fruits decreased gradually to arrive at the minimum of 1.27 times of Guanximiyou in 35 d. There was a significant inverse correlation between the ratio and the content of malic acid (P＜0.01). Conclusion At ambient temperature, the stored Liuyuezao pummelos had relative lower contents of citric acid and sucrose but higher sugar/acid ratio, malic acid, fructose, and glucose than Guanximiyou. That, perhaps, differentiated the quality of the two pummelo varieties concerning the sensory appealing.
- Citrus maxima (Burm.) Merr cv. Liuyuezao pummelo /
- room temperature storage /
- soluble sugar /
- organic acid

HTML全文

图 1 柚果实常温贮藏过程中汁胞可滴定酸变化

不同小写字母表示同一柚品种不同贮藏时间之间显著差异（P＜0.05）；**、*表示同一贮藏时间不同柚品种之间差异极显著（P＜0.01）或差异显著（P＜0.05）；下同。

Figure 1. Changes on titratable acids in pummelo juice sacs during storage

Different lowercase letters indicate significant differences among different storage times of the same pummelo (P＜0.05). ** and * indicate extremely significant (P＜0.01) or significant (P＜0.05) difference between different pummelo varieties at the same storage time. The same as below.

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图 2 柚果实常温贮藏过程中汁胞总糖含量变化

Figure 2. Changes on total sugars in pummelo juice sacs during storage

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图 3 柚果实常温贮藏过程中汁胞糖酸比变化

Figure 3. Changes on sugar/acid ratio of pummelo juice during storage

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图 4 柚果实常温贮藏过程中汁胞柠檬酸含量变化

Figure 4. Changes on citrate content in pummelo juice sacs during storage

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图 5 柚果实常温贮藏过程中汁胞苹果酸含量变化

Figure 5. Changes on malate content in pummelo juice sacs during storage

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图 6 柚果实常温贮藏过程中汁胞顺乌头酸含量变化

Figure 6. Changes on aconitate content in pummelo juice sacs during storage

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图 7 柚果实常温贮藏过程中汁胞奎尼酸含量变化

Figure 7. Changes on quinate content in pummelo juice sacs during storage

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图 8 柚果实常温贮藏过程中汁胞酒石酸含量变化

Figure 8. Changes on tartrate content in pummelo juice sacs during storage

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图 9 柚果实常温贮藏过程中汁胞α-酮戊二酸含量变化

Figure 9. Changes on α-ketoglutarate content in pummelo juice sacs during storage

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图 10 柚果实常温贮藏过程中汁胞琥珀酸含量变化

Figure 10. Changes on succinate content in pummelo juice sacs during storage

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图 11 柚果实常温贮藏过程中汁胞果糖含量变化

Figure 11. Changes on fructose content in pummelo juice sacs during storage

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图 12 柚果实常温贮藏过程中汁胞葡萄糖含量变化

Figure 12. Changes on glucose content in pummelo juice sacs during storage

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图 13 柚果实常温贮藏过程中汁胞蔗糖含量变化

Figure 13. Changes on sucrose content in pummelo juice sacs during storage

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表 1 柚汁胞有机酸组分质谱定量参数

Table 1. Elution conditions for chromatographic determination of organic acids in pummelo juice sacs

化合物 Compound	保留时间 Retention time/min	相对分子质量 Relative molecular mass	母离子质荷比 Parent ion m/z
柠檬酸 Citrate	2.34	192.13	191
苹果酸 Malate	1.42	134.09	133
奎尼酸 Quinate	1.81	192.17	191
顺乌头酸 Aconitate	2.53	174.108	173
α-酮戊二酸 α- ketoglutarate	1.76	146.11	145
琥珀酸 Succinate	2.87	118.09	117
酒石酸 Tartrate	1.18	150.09	149

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表 2 六月早柚和琯溪蜜柚糖、酸及组分含量相关性分析

Table 2. Correlation on sugars, acids, and other chemicals between Liuyuezao and Guanximiyou pummelos

指标 Index	柠檬酸 Citrate	苹果酸 Malate	奎尼酸 Quinate	顺乌头酸 Aconitate	α-酮戊二酸 α- ketoglutarate	琥珀酸 Succinate	酒石酸 Tartrate	果糖 Fructose	葡萄糖 Glucose	蔗糖 Sucrose	总酸 TA	总糖 TSS	糖酸比 TSS/TA
柠檬酸 Citrate	1	−0.055	−0.035	0.056	−0.197	−0.137	−0.211	0.128	−0.168	−0.272	0.983^**	−0.162	−0.862^**
苹果酸 Malate	0.432^**	1	0.178	0.020	0.475^**	0.434^**	0.540^**	0.025	0.244	0.000	−0.011	−0.008	0.038
奎尼酸 Quinate	0.337^*	0.417^**	1	0.400^**	0.369^**	0.398^**	0.179	0.165	0.208	−0.102	−0.055	0.004	0.021
顺乌头酸 Aconitate	0.022	−.337^*	0.252	1	0.098	0.288^*	−0.014	−0.071	−0.022	0.301^*	0.066	0.051	−0.071
α-酮戊二酸 α- ketoglutarate	0.190	0.042	0.523^**	0.205	1	0.482^**	0.505^**	−0.133	0.425^**	0.064	−0.212	0.107	0.228
琥珀酸 Succinate	−0.036	0.106	0.365^*	0.285^*	0.304^*	1	0.565^**	0.137	0.436^**	0.084	−0.111	0.155	0.210
酒石酸 Tartrate	−0.061	0.370^**	0.392^**	−0.045	0.093	0.266	1	0.031	0.342^*	0.136	−0.201	0.083	0.291^*
果糖 Fructose	0.204	0.375^**	0.401^**	−0.042	0.036	0.212	0.299^*	1	0.147	−0.587^**	0.109	−0.096	−0.162
葡萄糖 Glucose	0.066	0.193	0.346^*	0.124	0.153	0.183	0.212	0.397^**	1	−0.292^*	−0.177	−0.059	0.099
蔗糖 Sucrose	−0.259	−0.197	−0.025	0.273	0.119	0.034	0.078	−0.109	−0.015	1	−0.275	0.534^**	0.488^**
总酸 TA	0.889^**	0.701^**	0.476^**	−0.085	0.169	0.072	0.057	0.345^*	0.098	−0.274	1	−0.153	−0.887^**
总糖 TSS	−0.291^*	−0.293^*	−0.089	0.179	0.015	0.130	0.143	0.039	0.179	0.618^**	−0.322^*	1	0.415^**
糖酸比 TSS/TA	−0.753^**	−0.530^**	−0.256	0.200	−0.016	0.082	0.070	−0.163	0.077	0.568^**	−0.802^**	0.734^**	1
左下三角为六月早柚，右上三角为琯溪蜜柚，表示差异显著（P＜0.05），表示差异极显著（P＜0.01）。 Data with triangles on lower left indicate Liuyuezao pummelo; those with triangles on upper right Guanximiyou; means significant difference at P＜0.05; ** means extremely significant difference at P＜0.01.

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