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Effects of On-tree Storage on the Fruit Quality of Phyllanthus emblica
SHAO Xuehua, KUANG Shizi, HUANG Jianhui, OUYANG Jiamin, WAN Yan, LAI Duo
Effects of On-tree Storage on the Fruit Quality of Phyllanthus emblica
This study evaluated the changes of fruit quality of Phyllanthus emblica treated by on-tree storage (OTS) technology to explore the feasibility of on-tree storage in P. emblica production. Taking ‘Shanghuxian’ seasonal fruits (picked in November) and fresh OTS fruits (picked in January and April) as test materials, a total of 24 indicators of the fruits, including the amino acids (cysteine, glutamic acid, lysine, proline and hydroxyproline), sugars (total sugar, reducing sugar and sucrose), nutrients (water-soluble pectin, tannins, cellulose and reduced ascorbic acid), functional components (total antioxidant capacity, flavonoids, procyanidins and total phenols) and enzymes activities (alkaline phosphatase, acid phosphatase, carboxylesterase, superoxide dismutase, peroxidase, catalase, polyphenol oxidase and acetylcholinesterase), were determined by the micromethod. The results showed that compared with seasonal fruits, the amino acid content of ‘Shanghuxian’ OTS fruits showed a significant upward trend (P<0.05), and the accumulation of amino acids was proportional to the time of the OTS. The contents of total sugar, sucrose and reducing sugar in ‘Shanghuxian’ all decreased significantly, and the longer the time of OTS, the more significant the decrease was. There was no significant difference in the content of water-soluble pectin between the OTS fruits and the seasonal fruits (P>0.05). The tannin and cellulose contents of the OTS fruits were significantly lower than those of the seasonal fruits, while the content of reduced ascorbic acid significantly increased. The total antioxidant capacity, and the content of proanthocyanidins, flavonoids and total phenolic of the OTS fruits showed a significant downward trend compared with those of the season fruits (P<0.05), among which the total phenolic content decreased by 77.75%. The determination results of the activities of eight enzymes in ‘Shanghuxian’ showed that the contents of acid phosphatase, catalase, polyphenol oxidase and acetylcholinesterase were significantly decreased after OTS, while the contents of alkaline phosphate, carboxylesterase, superoxide dismutase and peroxidase were significantly increased. Among them, the content of peroxidase in the OTS fruits was 1.5 times higher than that of the seasonal fruits, and the acid phosphatase decreased by 75.42%. To sum up, the OTS of ‘Shanghuxian’ could slightly reduce the sugar content and antioxidant capacity of the fruits, but it could increase the content of amino acids and reduced ascorbic acid (vitamin C), and reduce the accumulation of tannins, phenols and cellulose. The OTS technology could reduce the astringency of the fruits and increase the rate of slag, thereby improving the taste and marketability of the fruits. The technology could be popularized and applied in the production of P. emblica.
Phyllanthus emblica / on-tree storage / fruit quality / nutrients / enzyme activity / taste {{custom_keyword}} /
表1 留树保鲜对油甘氨基酸的影响 mg/g |
氨基酸 | 11月 | 1月 | 4月 |
---|---|---|---|
半胱氨酸/(mg/g) | 12.54±2.93a | 17.32±1.88b | 24.14±1.04c |
谷氨酸/(mg/g) | 1.66±0.01a | 1.91±0.23b | 2.05±0.28c |
赖氨酸/(mg/g) | 7.87±0.08a | 8.14±0.16a | 12.40±0.95b |
脯氨酸/(mg/g) | 0.21±0.01a | 0.37±0.02b | 0.51±0.01c |
羟脯氨酸/(μg/g) | 66.64±6.90a | 89.31±4.87b | 104.05±18.24c |
注:同行数据后小写英文字母不同表示差异显著,P<0.05,下同。 |
表2 留树保鲜对油甘糖类的影响 mg/g |
糖类 | 11月 | 1月 | 4月 |
---|---|---|---|
总糖 | 119.16±4.40a | 98.35±6.47b | 78.34±3.97c |
蔗糖 | 42.34±1.83a | 37.61±2.94b | 33.59±4.52c |
还原糖 | 58.67±4.81a | 44.85±3.76b | 31.12±0.88c |
表3 留树保鲜对油甘营养成分的影响 |
营养成分 | 11月 | 1月 | 4月 |
---|---|---|---|
水溶性果胶 | 1.87±0.18a | 1.86±0.18a | 1.81±0.05a |
还原型抗坏血酸 | 6.05±0.18a | 7.80±0.11b | 7.43±0.23b |
单宁 | 5.08±0.07a | 3.92±0.26b | 3.33±0.48b |
纤维素 | 95.28±8.45a | 80.41±2.99b | 78.02±3.38b |
表4 留树保鲜对油甘功能性成分的影响 |
功能性成分 | 11月 | 1月 | 4月 |
---|---|---|---|
总抗氧化能力/(μmol/mg) | 5.92±0.37a | 2.75±0.22b | 1.85±0.05c |
原花青素/(mg/g) | 7.80±0.11a | 4.21±0.09b | 3.91±0.15b |
类黄酮/(mg/g) | 34.21±1.84a | 17.46±0.97b | 9.33±0.48c |
总酚/(mg/g) | 58.02±3.38a | 25.57±0.75b | 12.91±0.07c |
表5 留树保鲜对油甘酶活性的影响 |
酶活性 | 11月 | 1月 | 4月 |
---|---|---|---|
碱性磷酸酶/[μmol/(min·g)] | 50.64±1.58a | 61.51±1.09b | 72.73±3.06c |
羧酸酯酶/(U/g) | 77.62±6.39a | 89.43±4.21b | 91.06±9.38b |
超氧化物歧化酶/(U/g) | 166.40±21.27a | 180.56±11.09b | 186.72±9.23c |
过氧化物酶/(U/g) | 1020.44±91.48a | 1333.57±72.64b | 1539.67±86.22c |
多酚氧化酶/(U/g) | 27.68±4.12a | 20.79±3.01b | 19.08±2.63b |
酸性磷酸酶/[μmol/(min·g)] | 4.72±0.01a | 1.78±0.03b | 1.16±0.04b |
过氧化氢酶/[nmol/(min·g)] | 291.15±26.22a | 202.28±18.49b | 162.35±18.23c |
乙酰胆碱酯/[nmol/(min·g)] | 20.58±4.36a | 11.37±3.27b | 7.35±2.14c |
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