冷藏过程中温州蜜柑角质层组分变化及其对指状青霉生长的影响

doi:10.7506/spkx1002-6630-20170928-411

食品科学 ›› 2019, Vol. 40 ›› Issue (1): 233-239.doi: 10.7506/spkx1002-6630-20170928-411

冷藏过程中温州蜜柑角质层组分变化及其对指状青霉生长的影响

张静1,2，王蓉蓉3，单杨1,2,4,*，潘浪1,2，付复华1,2，丁胜华1,2,4,*

1.湖南省农业科学院农产品加工研究所，湖南长沙 410125；2. 湖南大学研究生院隆平分院，湖南长沙 410125；3.湖南农业大学食品科学技术学院，湖南长沙 410128；4.果蔬贮藏加工与质量安全湖南省重点实验室，湖南长沙 410125

出版日期:2019-01-15 发布日期:2019-01-22
基金资助:
国家自然科学基金青年科学基金项目（31501543）；湖南省自然科学基金项目（2016JJ6077）；公益性行业（农业）科研专项（201303076）；农业科研杰出人才及其创新团队项目（农办人[2012]64号）；“万人计划”领军人才项目（财教[2014]412号）

Change of Cuticle Components in Mature Satsuma Mandarin Fruits (Citrus unshiu) during Cold Storage and Their Effects on the Growth of Penicillium digitatum

ZHANG Jing1,2, WANG Rongrong3, SHAN Yang1,2,4,*, PAN Lang1,2, FU Fuhua1,2, DING Shenghua1,2,4,*

1. Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; 2. Longping Branch Graduate School, Hunan University, Changsha 410125, China; 3. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 4. Hunan Provincial Key Laboratory for Fruits & Vegetables Storage, Processing and Quality Safety, Changsha 410125, China

Online:2019-01-15 Published:2019-01-22

摘要/Abstract

摘要： 角质层在果实采后贮藏中具有多重重要的生理功能。本实验以温州蜜柑（Citrus unshiu）为材料，对其冷藏过程中角质层的变化特征及其对指状青霉（Penicillium digitatum）孢子萌发和菌丝生长的影响进行了分析。结果表明：温州蜜柑冷藏过程中蜡质、角质含量整体上呈先上升后下降的趋势，其中角质含量的变化幅度最大；脂肪酸是外蜡中含量最丰富的蜡质组分，在冷藏前10 d，脂肪酸含量从0.73 μg/cm2增加到3.09 μg/cm2，之后下降至0.64 μg/cm2（40 d）；萜类物质主要存在于内蜡中，内蜡中萜类物质含量在冷藏过程中呈下降-上升的反复波动状态；角质单体成分主要为肉桂酸和十六碳二酸，冷藏时，肉桂酸含量逐渐下降，在第40天时最低，为13.90 μg/cm2，十六碳二酸含量先增加到17.90 μg/cm2（10 d），然后下降到6.60 μg/cm2（40 d）；体外实验表明，角质能显著抑制指状青霉孢子萌发，而内蜡能显著抑制菌丝生长（P＜0.05）。这些结果揭示了贮藏过程中角质层变化的生化基础及角质层各组分对指状青霉的影响，为提高温州蜜柑柑橘品种的耐贮性提供了参考。

关键词: 温州蜜柑, 冷藏, 角质层, 指状青霉

Abstract: The cuticle plays multiple important roles in the postharvest physiology of fruits. In this study, we examined the change of cuticle components during the postharvest cold storage of Satsuma mandarin (Citrus unshiu) and we also investigated their effects on the spore germination and mycelial growth of Penicillium digitatum. The results showed that the amounts of cutin and wax, the main components of cuticle, increased firstly and then decreased during cold storage and the amount of cutin changed more significantly. Free fatty acids were the most abundant wax components in the epicuticular wax. The amount of free fatty acids increased from 0.73 to 3.09 μg/cm2 over the first ten days of storage and then it decreased to 0.64 μg/cm2 on the 40th day. The most abundant wax components in the intracuticular wax were terpenoids and their content was fluctuated during the storage process. Cutin was mainly composed of cinnamic acid and hexadecanedioic acid. The content of cinnamic acid decreased gradually and reached the lowest level of 13.90 μg/cm2 on the 40th day, while the content of hexadecanedioic acid increased to 17.90 μg/cm2 on the 10th day and then decreased to 6.60 μg/cm2 on the 40th day. Results of in vitro tests showed that the spore germination could be inhibited by cutin and mycelial growth of Penicillium digitatum could be inhibited by intracuticular wax (P < 0.05). These findings reveal the biochemical basis of the change in the cuticle during storage and the effects of its components on the growth of Penicillium digitatum, which will provide an important basis for improving the storability of Satsuma mandarin.

Key words: Satsuma mandarin fruit, cold storage, cuticle, Penicillium digitatum

中图分类号:

TS255.1

张静，王蓉蓉，单杨，潘浪，付复华，丁胜华. 冷藏过程中温州蜜柑角质层组分变化及其对指状青霉生长的影响[J]. 食品科学, 2019, 40(1): 233-239.

ZHANG Jing, WANG Rongrong, SHAN Yang, PAN Lang, FU Fuhua, DING Shenghua. Change of Cuticle Components in Mature Satsuma Mandarin Fruits (Citrus unshiu) during Cold Storage and Their Effects on the Growth of Penicillium digitatum[J]. FOOD SCIENCE, 2019, 40(1): 233-239.

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冷藏过程中温州蜜柑角质层组分变化及其对指状青霉生长的影响

Change of Cuticle Components in Mature Satsuma Mandarin Fruits (Citrus unshiu) during Cold Storage and Their Effects on the Growth of Penicillium digitatum

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