‘鲁丽’苹果低温贮藏和货架期间品质和生理变化

doi:10.7506/spkx1002-6630-20220815-170

食品科学 ›› 2023, Vol. 44 ›› Issue (17): 136-143.doi: 10.7506/spkx1002-6630-20220815-170

‘鲁丽’苹果低温贮藏和货架期间品质和生理变化

王震，彭勇，刘静润，王昊，王海波，李林光

（1.山东省果树研究所，山东泰安 271000；2.山东农业大学食品科学与工程学院，山东泰安 271018）

出版日期:2023-09-15 发布日期:2023-09-29
基金资助:
山东省重点研发计划（重大科技创新工程）项目（2021LZGC024）；山东省自然科学基金面上项目（ZR2022MC102；ZR2021MC031）

Quality and Physiological Changes of ‘Luli’ Apple during Cold Storage

WANG Zhen, PENG Yong, LIU Jingrun, WANG Hao, WANG Haibo, LI Linguang

(1. Shandong Institute of Pomology, Tai’an 271000, China;2. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China)

Online:2023-09-15 Published:2023-09-29

摘要/Abstract

摘要： 以‘鲁丽’苹果为研究对象，以‘嘎啦’苹果作参照，探究其低温贮藏和货架期间的品质和生理变化，为中早熟苹果新品种的贮藏保鲜提供参考。结果表明：低温贮藏和货架期间‘嘎啦’和‘鲁丽’的硬度、可溶性固形物质量分数、1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基清除率总体均呈下降趋势，贮藏90 d时‘嘎啦’的硬度下降了56.3%，而‘鲁丽’仅下降了30.7%。相比于‘嘎啦’，‘鲁丽’低温贮藏期间多酚氧化酶和脂氧合酶活力更低，总酚、总黄酮、绿原酸含量更高。低温贮藏期间‘鲁丽’的各单体酚含量总体呈下降趋势，其中以绿原酸、表儿茶素、金丝桃苷、阿魏酸在前15 d下降最为明显，在货架期间含量变化不明显；而在低温贮藏15 d时‘嘎啦’中绿原酸、表儿茶素、根皮苷的含量略有上升，而后在低温贮藏期间呈下降趋势，在货架期间，所有酚类物质含量均降低。‘嘎啦’和‘鲁丽’中的香气成分以醛类、醇类、酯类为主，其中3-甲基-2-丁烯-1-醇、苯甲酸异戊酯、壬醛、2-氨基-6-甲基苯甲酸、1-甲基二苯并呋喃、邻苯二甲酸二异丁酯等只在‘鲁丽’苹果中检出。低温贮藏期间两个品种苹果的醛类物质相对含量呈下降趋势，而醇类、酯类相对含量呈上升趋势，货架期间，‘鲁丽’中的醇类物质相对含量呈下降趋势，而‘嘎啦’呈上升趋势。综合来看，‘鲁丽’苹果在低温贮藏和货架期间均表现出较高的果实硬度、抗氧化能力和酚类物质含量，整体贮藏品质优于‘嘎啦’。

关键词: ‘鲁丽’苹果；‘嘎啦’苹果；贮藏品质；生理变化；差异分析

Abstract: The quality and physiological changes of ‘Luli’ and ‘Gala’ apples during low-temperature storage were explored to provide a theoretical basis for the storage and preservation of new mid-early ripening apple varieties. The results showed that the hardness, soluble solids content and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity of ‘Gala’ and ‘Luli’ apples showed a downward trend during cold storage and the shelf life period. After 90 days of storage, the hardness of ‘Gala’ apples decreased by 56.3%, while that of ‘Luli’ apples decreased only by 30.7%. Compared with ‘Gala’ apples, ‘Luli’ apples had lower polyphenol oxidase and lipoxygenase activities and higher contents of total phenols, flavonoids and chlorogenic acid during storage. During low temperature storage, the contents of individual phenolics in ‘Luli’ apples decreased, and the contents of chlorogenic acid, epicatechin, hypericin, and ferulic acid decreased most in the first 15 days, but did not significantly change during the shelf life period. The contents of catechins, p-coumaric acid, rutin, and caffeic acid in ‘Gala’ apples increased slightly after 15 days of low temperature storage and then decreased, but decreased gradually during the shelf life period. The contents of all phenolics decreased during the shelf life period. The major aroma components in ‘Gala’ and ‘Luli’ apples were aldehydes, alcohols and esters, among which 3-methyl-2-buten-1-ol, isoamyl benzoate, nonanal, 2-amino-6-methylbenzoic acid, 1-methyldibenzofuran and diisobutyl phthalate were only detected in ‘Luli’ apples. During low-temperature storage, the relative contents of aldehydes in both varieties decreased, while the relative contents of alcohols and esters showed an increasing trend. The relative content of alcohols in ‘Luli’ apples decreased during the shelf life period, while the opposite trend was observed for ‘Gala’ apples. In conclusion, ‘Luli’ apples exhibited higher fruit hardness, antioxidant capacity and phenol content during low-temperature storage and the shelf life period, and the overall storage quality was better than that of ‘Gala’ apples.

Key words: ‘Luli’ apple; ‘Gala’ apple; storage quality; physiological changes; difference analysis

中图分类号:

TS255.36

王震，彭勇，刘静润，王昊，王海波，李林光. ‘鲁丽’苹果低温贮藏和货架期间品质和生理变化[J]. 食品科学, 2023, 44(17): 136-143.

WANG Zhen, PENG Yong, LIU Jingrun, WANG Hao, WANG Haibo, LI Linguang. Quality and Physiological Changes of ‘Luli’ Apple during Cold Storage[J]. FOOD SCIENCE, 2023, 44(17): 136-143.

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‘鲁丽’苹果低温贮藏和货架期间品质和生理变化

Quality and Physiological Changes of ‘Luli’ Apple during Cold Storage

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