柑桔贮藏期风味劣变机理研究
摘要
柑桔是世界上四大水果之一,适当的贮藏有利于延长柑桔的市场供应期,但目前贮藏过程中柑桔果实普遍存在风味劣变现象,果实风味物质含量降低,异味物质形成,酸、甜、香味消减,异味增加,品质变差,大大降低了柑桔的商品价值,影响我国柑桔产业的进一步发展。针对柑桔采后风味劣变严重这一现状,本研究以温州蜜柑、椪柑以及锦橙和脐橙果实为材料,重点开展了风味物质、异味物质的变化规律,以及伴随的各生理生化指标的变化,以探讨柑桔风味劣变机理和控制措施。主要研究结果如下
1、随着贮藏时间延长,温州蜜柑、椪柑、锦橙以及脐橙果实中主要风味物质总糖、酸含量呈下降趋势,风味寡淡,并且贮藏后期枯水果实的总糖、酸含量下降更为剧烈,风味更加寡淡。
2、贮藏后温州蜜柑、椪柑、锦橙及脐橙果皮及果肉中的乙醇含量较贮藏前显著升高(P<0.05),乙醛含量表现为先降低后升高趋势,可能是因为贮藏前中期无氧呼吸产生的乙醛能迅速在乙醇脱氢酶作用下还原成乙醇,随着贮藏时间延长无氧呼吸的持续进行,果实中乙醛大量产生以致在完全还原成乙醇之前便不断积累,表现为贮藏后期乙醇、乙醛含量均急剧增加,果实风味劣变。
3、贮藏后期POD活性上升促进果实衰老发生,温州蜜柑、椪柑及锦橙果实中的POD活性显著影响风味物质总糖含量减少,其中锦橙及椪柑果实中的POD还显著影响了乙醇产生,从而影响果实风味发生劣变。
4、温州蜜柑、椪柑、锦橙以及脐橙果肉中CAT活性在贮藏后期的不断下降促进衰老加剧,果实中代谢底物总糖、酸物质消耗加剧,异味产生积累,由此加剧风味劣变。CAT活性的下降是柑桔贮藏期间生理特征之一
5、SOD活性显著影响椪柑果实风味物质含量(总糖、酸)的下降,并且密切影响锦橙与脐橙果实乙醇物质的生成与积累。SOD是影响椪柑、锦橙及脐橙果实风味劣变的重要因素之一。
6、贮藏后柑桔果实中的Vc含量较贮藏前明显下降,并且枯水病果降幅更为显著,这与贮藏后柑桔果实中总糖及酸含量下降且枯水病果下降更甚的趋势一致。柑桔果实中Vc与风味物质及异味物质含量变化无显著相关。
7、温州蜜柑、椪柑、锦橙果实呼吸强度与乙醇含量呈显著正相关,并且温州蜜柑、锦橙总糖含量也与之显著正相关。呼吸强度是温州蜜柑、锦橙果实风味劣变的影响因素之一。
8、温州蜜柑、椪柑及锦橙果实的果皮相对电导率与果实中总糖、酸风味物质含量变化存在显著负相关,并且椪柑、锦橙及脐橙果实果皮相对电导率与其果实中乙醇含量存在显著正相关,果皮相对电导率是影响柑桔果实风味劣变的重要因素之一。
9、温州蜜柑、锦橙果实中POD、果皮相对电导率及呼吸强度之间存在显著相关,锦橙及脐橙果实中SOD、果皮相对电导率与呼吸强度之间也存在显著相关,它们相互作用共同影响果实风味劣变发生。
10、对延缓柑桔果实风味变差的控制技术探讨认为,不同气体含量对气调贮藏柑桔时在CO_2含量一定(1-3%),O_28-15%浓度范围内,O_2浓度越低,贮藏效果越好;打蜡与单果包装处理柑桔果实的贮藏效果表现为长时间贮藏时打蜡处理并不优于单果包装处理；当用不同温度(2-4℃、6-8℃、10-12℃)贮藏柑桔果实时,2-4℃温度梯度下的贮藏效果最差,因此贮藏温度应在冷害以上的前提下适当降温才能有良好的贮藏效果；过长时间的贮藏会降低柑桔贮藏效果,应根据不同柑桔品种及采收成熟度灵活调整最佳贮藏时间。
Citrus is one of the most impotant fruits in the world, and suitable reasonable storing is beneficial to prolonging the shelf life. Nowadays flavor deterioration is still the prevalent phenomenon during storage period.The content of Flavoring substances in citrus reduced, and the abnormal taste arised, which lead to the reduction of commodity value and retard the development of Chinese citrus industry. According to the existing problem of flavor deterioration, the experiments were carried out with Satsuma mandarin, Ponkan, Bei-Bei 447 Jinchen and Navel orang, studing on the variation of flavor substance, volatile degradation products and other physiological factors, discussing the flavor deterioration mechanism and control measures.The main achievements of our studies are as following.
1. Contents of total sugar and acid in Satsuma mandarin, Ponkan, Bei-Bei 447 Jinchen and Navel orange decreased during storage, which resulted in lower sweetness and less sour. Additionally, the substances of total sugar and acid in section-drying citrus declined much more than the normal ones at the late storage stage.
2. Ethanol content in peels and pulps of Satsuma mandarin, Ponkan, Jinchen and Navel orange increased significantly throughout the storage. However, the acetaldehyde content declined at the early stage and then increased at the late storage stage. The acetaldehyde produced by anaerobic respiration is reduced to ethanol under the action of alcohol dehydrogenase.Due to anaerobic respiration occurring sustainably, the fruits produced so much acetaldehyde that it accumulated before reducing to ethanol absolutely. That is why the contents of ethanol and acetaldehyde increased sharply in the late storage period.
3. The enhancing POD activity promoted senescence of citrus. There was a significant relationship between the total sugar content and POD activity in Satsuma mandarin, Ponkan and Jinchen. Besides, the POD activity in Jinchen and Ponkan influenced the production of ethanol significantly. so POD affected the flavor deterioration.
4. CAT activity in the pulps of Satsuma mandarin, Ponkan, Jinchen and Navel orange decreased continuously at the late storage stage, which promoted senescence. Because total sugar and acid consumption intensifying and abnormal flavour accumulation, the flavor of citrus go bad severely. CAT activity declining was the significant feature of post-harvest physiology of citrus.
5. SOD activity impacted on the flavour substances in Ponkan remarkably, and influenced the ethanol accumulating prominently. SOD is one of the important factors affecting on citrus flavor deterioration.
6. The content of Vc in citrus became lower when the storage was over, and the content of Vc in section-drying ones declined prominently. Vc was not correlated with the contents of flavor substances and smelly substances.
7. Not only significant positive correlation between respiratory intensity and ethanol content of Satsuma mandarin, Pokan and Jinchen but also total sugar and ethanol of Satsuma mandarin and Jinchen. were observed. Respiratory intensity was one of important factors influencing flavor deterioration of Satsuma mandarin and Jinchen.
8. Significant negative correlation between REC and total sugar, acid substances. Additionally, there was significant positive correlation between REC and ethanol of Ponkan, Jinchen and Navel orange. REC was one of the important factors influencing flavor deterioration of citrus.
9. There was significant correlation among the physiological-biochemical characters such as POD, REC and respiratory intensity of Satsuma mandarin and Jinchen. And there was also significant correlation among SOD, REC and respiratory intensity of Jinchen and Navel orange. These characters cooperated each other and together effected on flavor deterioration occurrence of citrus.
10. Citrus were stored in controlled atmosphere with O2 8-15%,CO21-3%, the less oxygen concentration, the better storage result. Besides, comparing with individual packing, the result of waxing treatment was not better. When storing citrus at 2-4℃、6-8℃and 10-12℃relatively, the experiment result showed that the result of storing at 2-4℃was the worst. Therefore, the measure of lowing temperature properly above the chilling temperature and adjusting storage time according to citrus variety and detachable maturity were beneficial to citrus storage.
1、随着贮藏时间延长,温州蜜柑、椪柑、锦橙以及脐橙果实中主要风味物质总糖、酸含量呈下降趋势,风味寡淡,并且贮藏后期枯水果实的总糖、酸含量下降更为剧烈,风味更加寡淡。
2、贮藏后温州蜜柑、椪柑、锦橙及脐橙果皮及果肉中的乙醇含量较贮藏前显著升高(P<0.05),乙醛含量表现为先降低后升高趋势,可能是因为贮藏前中期无氧呼吸产生的乙醛能迅速在乙醇脱氢酶作用下还原成乙醇,随着贮藏时间延长无氧呼吸的持续进行,果实中乙醛大量产生以致在完全还原成乙醇之前便不断积累,表现为贮藏后期乙醇、乙醛含量均急剧增加,果实风味劣变。
3、贮藏后期POD活性上升促进果实衰老发生,温州蜜柑、椪柑及锦橙果实中的POD活性显著影响风味物质总糖含量减少,其中锦橙及椪柑果实中的POD还显著影响了乙醇产生,从而影响果实风味发生劣变。
4、温州蜜柑、椪柑、锦橙以及脐橙果肉中CAT活性在贮藏后期的不断下降促进衰老加剧,果实中代谢底物总糖、酸物质消耗加剧,异味产生积累,由此加剧风味劣变。CAT活性的下降是柑桔贮藏期间生理特征之一
5、SOD活性显著影响椪柑果实风味物质含量(总糖、酸)的下降,并且密切影响锦橙与脐橙果实乙醇物质的生成与积累。SOD是影响椪柑、锦橙及脐橙果实风味劣变的重要因素之一。
6、贮藏后柑桔果实中的Vc含量较贮藏前明显下降,并且枯水病果降幅更为显著,这与贮藏后柑桔果实中总糖及酸含量下降且枯水病果下降更甚的趋势一致。柑桔果实中Vc与风味物质及异味物质含量变化无显著相关。
7、温州蜜柑、椪柑、锦橙果实呼吸强度与乙醇含量呈显著正相关,并且温州蜜柑、锦橙总糖含量也与之显著正相关。呼吸强度是温州蜜柑、锦橙果实风味劣变的影响因素之一。
8、温州蜜柑、椪柑及锦橙果实的果皮相对电导率与果实中总糖、酸风味物质含量变化存在显著负相关,并且椪柑、锦橙及脐橙果实果皮相对电导率与其果实中乙醇含量存在显著正相关,果皮相对电导率是影响柑桔果实风味劣变的重要因素之一。
9、温州蜜柑、锦橙果实中POD、果皮相对电导率及呼吸强度之间存在显著相关,锦橙及脐橙果实中SOD、果皮相对电导率与呼吸强度之间也存在显著相关,它们相互作用共同影响果实风味劣变发生。
10、对延缓柑桔果实风味变差的控制技术探讨认为,不同气体含量对气调贮藏柑桔时在CO_2含量一定(1-3%),O_28-15%浓度范围内,O_2浓度越低,贮藏效果越好;打蜡与单果包装处理柑桔果实的贮藏效果表现为长时间贮藏时打蜡处理并不优于单果包装处理；当用不同温度(2-4℃、6-8℃、10-12℃)贮藏柑桔果实时,2-4℃温度梯度下的贮藏效果最差,因此贮藏温度应在冷害以上的前提下适当降温才能有良好的贮藏效果；过长时间的贮藏会降低柑桔贮藏效果,应根据不同柑桔品种及采收成熟度灵活调整最佳贮藏时间。
Citrus is one of the most impotant fruits in the world, and suitable reasonable storing is beneficial to prolonging the shelf life. Nowadays flavor deterioration is still the prevalent phenomenon during storage period.The content of Flavoring substances in citrus reduced, and the abnormal taste arised, which lead to the reduction of commodity value and retard the development of Chinese citrus industry. According to the existing problem of flavor deterioration, the experiments were carried out with Satsuma mandarin, Ponkan, Bei-Bei 447 Jinchen and Navel orang, studing on the variation of flavor substance, volatile degradation products and other physiological factors, discussing the flavor deterioration mechanism and control measures.The main achievements of our studies are as following.
1. Contents of total sugar and acid in Satsuma mandarin, Ponkan, Bei-Bei 447 Jinchen and Navel orange decreased during storage, which resulted in lower sweetness and less sour. Additionally, the substances of total sugar and acid in section-drying citrus declined much more than the normal ones at the late storage stage.
2. Ethanol content in peels and pulps of Satsuma mandarin, Ponkan, Jinchen and Navel orange increased significantly throughout the storage. However, the acetaldehyde content declined at the early stage and then increased at the late storage stage. The acetaldehyde produced by anaerobic respiration is reduced to ethanol under the action of alcohol dehydrogenase.Due to anaerobic respiration occurring sustainably, the fruits produced so much acetaldehyde that it accumulated before reducing to ethanol absolutely. That is why the contents of ethanol and acetaldehyde increased sharply in the late storage period.
3. The enhancing POD activity promoted senescence of citrus. There was a significant relationship between the total sugar content and POD activity in Satsuma mandarin, Ponkan and Jinchen. Besides, the POD activity in Jinchen and Ponkan influenced the production of ethanol significantly. so POD affected the flavor deterioration.
4. CAT activity in the pulps of Satsuma mandarin, Ponkan, Jinchen and Navel orange decreased continuously at the late storage stage, which promoted senescence. Because total sugar and acid consumption intensifying and abnormal flavour accumulation, the flavor of citrus go bad severely. CAT activity declining was the significant feature of post-harvest physiology of citrus.
5. SOD activity impacted on the flavour substances in Ponkan remarkably, and influenced the ethanol accumulating prominently. SOD is one of the important factors affecting on citrus flavor deterioration.
6. The content of Vc in citrus became lower when the storage was over, and the content of Vc in section-drying ones declined prominently. Vc was not correlated with the contents of flavor substances and smelly substances.
7. Not only significant positive correlation between respiratory intensity and ethanol content of Satsuma mandarin, Pokan and Jinchen but also total sugar and ethanol of Satsuma mandarin and Jinchen. were observed. Respiratory intensity was one of important factors influencing flavor deterioration of Satsuma mandarin and Jinchen.
8. Significant negative correlation between REC and total sugar, acid substances. Additionally, there was significant positive correlation between REC and ethanol of Ponkan, Jinchen and Navel orange. REC was one of the important factors influencing flavor deterioration of citrus.
9. There was significant correlation among the physiological-biochemical characters such as POD, REC and respiratory intensity of Satsuma mandarin and Jinchen. And there was also significant correlation among SOD, REC and respiratory intensity of Jinchen and Navel orange. These characters cooperated each other and together effected on flavor deterioration occurrence of citrus.
10. Citrus were stored in controlled atmosphere with O2 8-15%,CO21-3%, the less oxygen concentration, the better storage result. Besides, comparing with individual packing, the result of waxing treatment was not better. When storing citrus at 2-4℃、6-8℃and 10-12℃relatively, the experiment result showed that the result of storing at 2-4℃was the worst. Therefore, the measure of lowing temperature properly above the chilling temperature and adjusting storage time according to citrus variety and detachable maturity were beneficial to citrus storage.
引文
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