矮化处理对香蕉果实外观和贮藏品质的影响

TS254.4; 目的:探讨矮化处理对香蕉果实的外观和后熟品质的影响.方法:以'桂蕉9号'为实验材料,将矮化剂(主要成份为烯效唑和磷酸二氢钾)溶于水后灌根,香蕉苗长至第18片叶时使用矮化剂第一次矮化,长至第23片叶时进行第二次矮化,果实达到商品饱满度时采收.以果实外观(果柄长度、蕉指周长)和后熟品质,包括果皮颜色(L*值、a*值、b*值、C*值、h*值)、果实硬度、呼吸速率、乙烯释放量、果肉可溶性糖(果糖、蔗糖、葡萄糖)含量和有机酸(草酸、奎宁酸、苹果酸、琥珀酸、VC、柠檬酸、延胡索酸)含量作为参考指标,研究矮化处理对香蕉果实贮藏品质的影响.结果:矮化组和对照组的果柄长度和...

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Published in食品工业科技 Vol. 45; no. 14; pp. 308 - 317
Main Authors 何羿仪, 黄梅华, 梁晓君, 覃柳燕, 马艳碧, 淡明, 李朝生, 韦绍龙, 何全光, 封碧红
Format Journal Article
LanguageChinese
Published 广西农业科学院,广西南宁 530004%广西农业科学院,广西南宁 530004 01.07.2024
广西果蔬贮藏与加工新技术重点实验室,广西南宁 530004%广西大学农学院,广西南宁 530004%广西农业科学院,广西南宁 530004
广西大学农学院,广西南宁 530004
Subjects
后熟特性
dwarfing treatment
appearance traits
ripe characteristics
贮藏品质
外观性状
桂蕉9号
矮化处理
Guijiao No.9
storage quality
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2023090044

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Abstract TS254.4; 目的:探讨矮化处理对香蕉果实的外观和后熟品质的影响.方法:以'桂蕉9号'为实验材料,将矮化剂(主要成份为烯效唑和磷酸二氢钾)溶于水后灌根,香蕉苗长至第18片叶时使用矮化剂第一次矮化,长至第23片叶时进行第二次矮化,果实达到商品饱满度时采收.以果实外观(果柄长度、蕉指周长)和后熟品质,包括果皮颜色(L*值、a*值、b*值、C*值、h*值)、果实硬度、呼吸速率、乙烯释放量、果肉可溶性糖(果糖、蔗糖、葡萄糖)含量和有机酸(草酸、奎宁酸、苹果酸、琥珀酸、VC、柠檬酸、延胡索酸)含量作为参考指标,研究矮化处理对香蕉果实贮藏品质的影响.结果:矮化组和对照组的果柄长度和蕉指周长分别有极显著差异(P＜0.01)和显著差异(P＜0.05);在22 ℃贮藏条件下,矮化组和对照组果皮色差和硬度的变化总体上无显著差异;进入跃变期后,矮化组果实的CO2释放量和乙烯释放量均高于对照组,但未达到显著水平.矮化组果实的苹果酸含量在整个后熟期间均低于对照组,并在成熟度3级时达到显著水平(P＜0.05);成熟度至4级和5级时,矮化组的琥珀酸含量显著低于对照组(P＜0.05),且分别达到极显著差异水平(P＜0.01)和显著差异水平(P＜0.05):奎宁酸含量在果实成熟度5级时,矮化组低于对照组,并达到显著差异水平(P＜0.05).两组果实果糖、蔗糖、葡萄糖的含量和变化趋势无显著差异;在成熟度达到7级时,矮化组和对照组的糖酸比无显著差异.结论:矮化处理缩小了'桂蕉9号'的蕉柄长度和蕉指周长,改变了部分有机酸的代谢,但没有显著改变贮藏寿命和食用品质.
AbstractList TS254.4; 目的:探讨矮化处理对香蕉果实的外观和后熟品质的影响.方法:以'桂蕉9号'为实验材料,将矮化剂(主要成份为烯效唑和磷酸二氢钾)溶于水后灌根,香蕉苗长至第18片叶时使用矮化剂第一次矮化,长至第23片叶时进行第二次矮化,果实达到商品饱满度时采收.以果实外观(果柄长度、蕉指周长)和后熟品质,包括果皮颜色(L*值、a*值、b*值、C*值、h*值)、果实硬度、呼吸速率、乙烯释放量、果肉可溶性糖(果糖、蔗糖、葡萄糖)含量和有机酸(草酸、奎宁酸、苹果酸、琥珀酸、VC、柠檬酸、延胡索酸)含量作为参考指标,研究矮化处理对香蕉果实贮藏品质的影响.结果:矮化组和对照组的果柄长度和蕉指周长分别有极显著差异(P＜0.01)和显著差异(P＜0.05);在22 ℃贮藏条件下,矮化组和对照组果皮色差和硬度的变化总体上无显著差异;进入跃变期后,矮化组果实的CO2释放量和乙烯释放量均高于对照组,但未达到显著水平.矮化组果实的苹果酸含量在整个后熟期间均低于对照组,并在成熟度3级时达到显著水平(P＜0.05);成熟度至4级和5级时,矮化组的琥珀酸含量显著低于对照组(P＜0.05),且分别达到极显著差异水平(P＜0.01)和显著差异水平(P＜0.05):奎宁酸含量在果实成熟度5级时,矮化组低于对照组,并达到显著差异水平(P＜0.05).两组果实果糖、蔗糖、葡萄糖的含量和变化趋势无显著差异;在成熟度达到7级时,矮化组和对照组的糖酸比无显著差异.结论:矮化处理缩小了'桂蕉9号'的蕉柄长度和蕉指周长,改变了部分有机酸的代谢,但没有显著改变贮藏寿命和食用品质.
Abstract_FL Objective:This study investigates the effects of dwarfing treatment on the appearance and postharvest quality of banana fruits.Methods:The experimental material used in this study was'Guijiao No.9'.A dwarfing agent,primarily composed of uniconazole and potassium dihydrogen phosphate,was dissolved in water and applied to the roots.The banana seedlings undergo their first treatment with the dwarfing agent when they reach the 18th leaf,followed by a second treatment when they reach the 23rd leaf.The fruits were harvested once they reach the desired level of commercial maturity.Fruit appearance(peduncle length,fruit finger circumference)and postharvest quality,including peel color(value L*,a*,b*,C,h),fruit hardness,respiration rate,ethylene release,soluble sugar content(fructose,sucrose,glucose),and organic acid content(oxalic acid,quinine acid,malic acid,succinic acid,VC,citric acid,fumaric acid)in the flesh were taken as reference indicators to study the effects of dwarfing treatment on the storage quality of banana fruits.Results:The peduncle length and finger circumference between the dwarfed group and the control group showed extremely significant differences(P＜0.01)and significant differences(P＜0.05),respectively.Under the storage condition of 22 ℃,there was no significant difference in peel color chromatism and firmness change between the dwarfed group and the control group.After the climacteric stage,the CO2 and ethylene production of the dwarfed group were higher than those of the control group,but with no significant difference.The malic acid content in the fruits of the dwarfed group was lower than that of the control group during the entire ripening period and reached a significant level at maturity stage 3(P＜0.05).At maturity stages 4 and 5,the succinic acid content in the dwarfed group was significantly lower than that of the control group,with extremely significant differences(P＜0.01)and significant differences(P＜0.05)were observed,respectively.The quinine acid content in the dwarfed group was significantly(P＜0.05)lower than that of the control group at maturity stage 5.There was no significant difference in the content and trend of glucose,fructose,and sucrose between the two groups.Finally,at maturity stage 7,there was also no significant difference in the sugar-acid ratio between the two groups.Conclusion:The dwarfing treatment reduced the peduncle length and fruit finger circumference of Banana'Guijiao No.9'and altered the metabolism of some organic acids,but did not significantly change the storage life and eating quality.
Author 淡明
李朝生
马艳碧
覃柳燕
封碧红
何全光
韦绍龙
何羿仪
梁晓君
黄梅华
AuthorAffiliation 广西大学农学院,广西南宁 530004;广西农业科学院,广西南宁 530004%广西农业科学院,广西南宁 530004;广西果蔬贮藏与加工新技术重点实验室,广西南宁 530004%广西大学农学院,广西南宁 530004%广西农业科学院,广西南宁 530004
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Author_FL DAN Ming
LI Chaosheng
HUANG Meihua
WEI Shaolong
HE Quanguang
QIN Liuyan
LIANG Xiaojun
FENG Bihong
HE Yiyi
MA Yanbi
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DocumentTitle_FL Effects of Dwarfing Treatments on the Appearance and Storage Quality of Banana Fruit
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Issue 14
Keywords 后熟特性
dwarfing treatment
appearance traits
ripe characteristics
贮藏品质
外观性状
桂蕉9号
矮化处理
Guijiao No.9
storage quality
Language Chinese
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广西果蔬贮藏与加工新技术重点实验室,广西南宁 530004%广西大学农学院,广西南宁 530004%广西农业科学院,广西南宁 530004
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Title 矮化处理对香蕉果实外观和贮藏品质的影响
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