2种草莓成熟过程中果实特征品质指标的变化

doi:10.7506/spkx1002-6630-201704021

食品科学 ›› 2017, Vol. 38 ›› Issue (4): 125-132.doi: 10.7506/spkx1002-6630-201704021

2种草莓成熟过程中果实特征品质指标的变化

严嘉玮，路洪艳，李莉，罗自生，李栋栋，宋钧，班兆军

1.浙江大学生物系统工程与食品科学学院，浙江杭州 310058；2.加拿大农业部，新斯科舍 B4J 1J5，加拿大； 3.浙江科技学院生物与化学工程学院/轻工学院，浙江杭州 310023

出版日期:2017-02-25 发布日期:2017-02-28
基金资助:
国家自然科学基金青年科学基金项目（31401547）；国家自然科学基金面上项目（31571895）；浙江省自然基金一般项目（LY17C200008；LY17C200014）；公益性行业（农业）科研专项（201303073）；山东省自然科学基金青年基金项目（ZR2014CQ019）

Variations in Quality Characteristics of Two Strawberry Cultivars during Fruit Ripening

YAN Jiawei, LU Hongyan, LI Li, LUO Zisheng, LI Dongdong, SONG Jun, BAN Zhaojun

1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2. Agriculture and Agri-Food Canada, Nova Scotia B4J 1J5, Canada; 3. School of Biological and Chemical Engineering/ School of Light Industry, Zhejiang University of Science and Technology, Hangzhou 310023, China

Online:2017-02-25 Published:2017-02-28

摘要/Abstract

摘要： 研究‘米拉’（‘Mira’）和‘哈尼’（‘Honeoye’）2 个草莓品种的白色未熟期、粉色转熟期和红色成熟期3 个阶段成熟过程中与风味、生理功能活性相关的特征品质指标变化。结果表明随着草莓成熟果实中总可溶性固形物含量、芳香性挥发成分、花色苷成分积累量有显著性上升，而总酸、总酚、总黄酮含量和抗氧化能力均有所下降。相关性和主成分分析结果表明，草莓成熟过程中总酚、总黄酮、总可溶性固形物和总酸含量均与总抗氧化-亚铁还原能力（ferric reducing-antioxidant power，FRAP）以及氧自由基吸收能力（oxygen radical absorption capacity，ORAC）的变化之间存在高相关性（r为0.859 1～0.994 7），而总花色苷含量与FRAP和ORAC之间的相关性仅为0.315 0和0.385 3。同时得出草莓果实的成熟度与芳香性挥发成分和花色苷组分积累量呈正相关性。

关键词: 草莓, 成熟, 挥发性物质, 花色苷, 特征品质

Abstract: In the present study, the variations in fruit quality characteristics related to the flavor and physiological quality in two strawberry cultivars, ‘Mira’ and ‘Honeoye’, were investigated during three ripening stages. Results showed that total soluble solids (TSS), volatile aromatic components and anthocyanins accumulation significantly increased, while total acid (TA), total phenolics and total flavonoid contents as well as antioxidant capacity declined during strawberry ripening. The correlations between the quality traits were analyzed by principal component analysis. It was indicated that there were high correlations (r = 0.859 1–0.994 7) between the changes in total phenolics, flavonoids, total soluble solid or titratable acid and antioxidant capacity (FRAP) as well as oxygen radical absorbance capacity (ORAC) during strawberry ripening, while the correlation coefficients between total anthocyanin and ferric reducing antioxidant power (FRAP) as well as ORAC were only 0.315 0 and 0.385 3, respectively. Furthermore, a positive correlation between the maturity of strawberry fruits and the accumulation of aromatic volatile components and anthocyanins was also observed.

Key words: strawberry, ripening, volatile compounds, anthocyanins, quality characteristics

中图分类号:

TS255.1

严嘉玮，路洪艳，李莉，罗自生，李栋栋，宋钧，班兆军. 2种草莓成熟过程中果实特征品质指标的变化[J]. 食品科学, 2017, 38(4): 125-132.

YAN Jiawei, LU Hongyan, LI Li, LUO Zisheng, LI Dongdong, SONG Jun, BAN Zhaojun. Variations in Quality Characteristics of Two Strawberry Cultivars during Fruit Ripening[J]. FOOD SCIENCE, 2017, 38(4): 125-132.

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2种草莓成熟过程中果实特征品质指标的变化

Variations in Quality Characteristics of Two Strawberry Cultivars during Fruit Ripening

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