四川农业大学学报 ›› 2009, Vol. 27 ›› Issue (01): 60-68.

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脐橙果实发育过程中果肉质地与水解酶活性的变化

曾秀丽1,2, 张光伦2, 冯茂松2, 贾刚3, 曾静康3   

  1. 1. 西藏自治区农牧科学院 蔬菜研究所, 拉萨 850032;
    2. 四川农业大学 林园院, 雅安 625014;
    3. 四川农业大学 动物营养研究所, 雅安 625014
  • 收稿日期:2008-11-12 出版日期:2009-03-31 发布日期:2017-02-28
  • 通讯作者: 张光伦(E-mail:glz966@126.com) E-mail:glz966@126.com

The Change of Hydrolysis Enzymes on Fruit Texture during Development and Maturation of Navel Oranges

ZENG Xiu-li1,2, ZHANG Guang-lun2, FENG Mao-song2, JIA Gang3, ZENG Jing-kang3   

  1. 1. Institute of Vegetable, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lasa 850032, China;
    2. College of Forestry and Horticulture, Sichuan Agricultural University, Yaan 625014, Sichuan, China;
    3. Institute of Animal Nutrition, Sichuan Agricultural University, Yaan 625014, Sichuan, China
  • Received:2008-11-12 Online:2009-03-31 Published:2017-02-28

摘要: 以四川井研县的纽霍尔、罗脐、丰脐为研究材料,进行了定点、定位和定期的观测、取样;首次用NIRS法对脐橙果实生长发育过程中果肉质地组成的WSP、HP、ADF、NDF、SDFI、DF、HC和CEL含量进行了优化建模和定量分析;对影响脐橙果肉质地的果胶甲酯酶、多聚半乳糖醛酸酶、β-葡萄糖苷酶的变化进行了研究。结果表明:①用NIRS法定量分析果肉质地主要的8个指标,优化模型交差检验的结果基本接近化学分析精度,能够用于预测脐橙新样品各质地组成的含量;②3个不同品种脐橙果肉质地组成的变化分析表明,质地组成在数量上化渣的纽霍尔较不易化渣的罗脐和丰脐有更低的CEL而WSP和SDF更高,果实发育过程中纽霍尔WSP和SDF含量的变幅较后二者大;③果实动态变化中,水解酶PE和PG的活性纽霍尔比罗脐和丰脐强、变化幅度较大,影响脐橙果肉质地的关键水解酶是PE和PG,而β-葡萄糖苷酶是PE和PG作用的补充。

关键词: 脐橙, 果肉质地, 果胶甲酯酶, 多聚半乳糖醛酸酶, β-葡萄糖苷酶

Abstract: The effect of hydrolysis enzymes on navel oranges[Citrus sinesis(L.) Osbeck] was considered in this study. ‘Newhall’, ‘Robertson’ and ‘Fengqi’ varieties were studied. The testing samples were collected at each stage of development starting 65 days after anthesis. The study analyzed fruit quality, texture components, and the enzymes which affect the fruit texture of PE, PG, and β-glucosidase. Quantitative analysis of HP, WSP, ADF, NDF, SDF, IDF, HC and CEL was done with the NIRS method. The NIRS method using an optimized model, cross tested with chemical methods achieved a level of precision close to that of chemical methods in the quantitative analysis of fruit texture components of sweet oranges for all the eight targets above. The model was able to accurately predict the dietary fiber in new samples. The investigation of dynamic changes in texture composition and enzyme reactivity by three samples from Jing'yan County showed why they had greatly different textural characters when tasted: the contents of all items above varied significantly. The ‘Newhall’ variety had fewer taste residues for lower CEL than the other two varieties. However, SDF and WSP were higher. During the fruit development and maturation, the change in textural components for ‘Newhall’ was greater as well. Enzyme reactivity for PE, PG, and β-glucosidase was stronger and had larger range for ‘Newhall’ than for ‘Robertson’ and ‘Fengqi’. The key hydrolysis enzymes affecting navel orange texture were PE and PG. The role for β-glucosidase may be complementary to PE and PG.

Key words: Navel orange, Flesh texture, PE, PG, β-glucosidase

中图分类号: 

  • S666.4