食品科学 ›› 2021, Vol. 42 ›› Issue (1): 86-92.doi: 10.7506/spkx1002-6630-20200106-060

• 基础研究 • 上一篇    下一篇

特色香蕉类型‘美食蕉’品种果肉中淀粉与矿物质在后熟期的变化

傅金凤,王娟,王琳,盛鸥   

  1. (1.华南理工大学食品科学与工程学院,广东 广州 510641;2.广东省农业科学院果树研究所,农业农村部南亚热带果树生物学与遗传资源利用重点实验室,广东省热带亚热带果树研究重点实验室,广东 广州 510640)
  • 发布日期:2021-01-18
  • 基金资助:
    广东省自然科学基金项目(2018A030313026);中央高校基本科研业务费专项资金项目(2019MS098); “十三五”国家重点研发计划重点专项(2019YFD1000200;2018YFD1000205); 现代农业产业技术体系建设专项(CARS-32-01);广东省现代农业产业技术体系创新团队项目(2020KJ109); 广东省乡村振兴战略专项;广东省农科院高水平农科院建设项目(R2017PY-QY001)

Changes of Starch and Minerals in Pulp of Plantain Cultivars (Musa spp. AAB) during Postharvest Ripening

FU Jinfeng, WANG Juan, WANG Lin, SHENG Ou   

  1. (1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; 2. Key Laboratory of South Subtropical Fruit Tree Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China)
  • Published:2021-01-18

摘要: 目的:以新选育的抗枯萎病特色香蕉栽培类型‘美食蕉’(Plantain)品种(‘美食蕉1号’、‘美食蕉2号’)为研究对象,比较其与鲜食香蕉栽培类型‘香牙蕉’(Cavendish)品种(‘中蕉8号’)在后熟期间果肉中淀粉质量分数和矿物质含量的变化,以期为美食蕉品种资源的利用提供参考。方法:采用比色卡和色差仪进行成熟度分析,通过抗性淀粉质量分数测定和光学显微镜观察进行淀粉物理性质的研究,此外,使用发射光谱仪测定果肉矿物质元素含量。结果:催熟前‘美食蕉1号’和‘美食蕉2号’抗性淀粉质量分数占总淀粉质量分数比例均比‘中蕉8号’高26%左右,三者分别为74.99%、75.23%、48.64%;后熟过程中,三者的总淀粉和抗性淀粉质量分数均随着催熟时间的延长而降低;‘美食蕉1号’和‘美食蕉2号’的香蕉粉颗粒均呈长椭圆形,‘中蕉8号’的香蕉粉颗粒多呈不规则状,后熟期间3 种香蕉粉的颗粒数目逐渐减少;催熟后,‘美食蕉1号’和‘美食蕉2号’的果肉硬度比‘中蕉8号’大,其果皮炭疽病斑的形成也较晚;‘中蕉8号’果肉中的K含量高于‘美食蕉1号’和‘美食蕉2号’,然而‘美食蕉’果肉在后熟期可较多地保留K元素。结论:‘美食蕉’在香蕉深加工和健康食品开发方面具有更广阔的应用前景。

关键词: 香蕉;美食蕉;品种差异;抗性淀粉;矿物质;采后成熟

Abstract: Objective: To investigate changes in starch and mineral contents of the pulp of two new Plantain (Musa spp. AAB) cultivars resistant to Fusarium wilt, ‘Meishijiao 1 and 2’, during postharvest ripening and to compare them with those of the Cavendish banana cultivar (Musa spp. AAA) ‘Zhongjiao 8’. Methods: The maturity evaluation was carried out using a colorimeter with colorimetric cards, the physical properties of starch were studied by measurement of resistant starch content and optical microscopic observation, and mineral contents were determined by inductively coupled plasma optical emission spectrometry (ICP-OES). Results: For freshly harvested fruit, resistance starch accounted for 74.99% and 75.23% of the total starch in ‘Meishijiao 1 and 2’, respectively, which were approximately 26% higher than that in ‘Zhongjiao 8’ (48.64%); during the ripening process, a significant decrease in total starch and resistant starch contents was observed for all three varieties. Starch granules were oblong in the two Plantain cultivars, whereas irregular starch granules were observed in ‘Zhongjiao 8’. The number of starch granules in the flour of the three varieties decreased gradually during ripening. After ripening, the pulp firmness of the Plantain cultivars was greater than that of ‘Zhongjiao 8’, and anthracnose spots in Plantain peel appeared relatively late. The potassium content in the pulp of ‘Zhongjiao 8’ was significantly higher than that of the Plantain cultivars; however, the pulp of Plantain could retain more potassium during ripening. Conclusion: Plantain is promising for deep processing and the development of healthy foods.

Key words: banana; Plantain; varietal difference; resistant starch; minerals; postharvest ripening

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