摘要
[目的]比较南丰蜜橘不同品种(系)化渣性差异,筛选化渣性好的品种(系),为南丰蜜橘果实品质改良提供理论依据.[方法]以SS-14、SS-28、SS-2、SS-7、早熟一号、杨小2-6、97-1、红广和蜜广9个南丰蜜橘品种(系)为试验材料,进行感官评价,测定囊衣厚度、质构指标(最大剪切力、剪切功、硬度、弹性、胶黏性和咀嚼性)及细胞壁结构物质(果胶、纤维素、半纤维素和木质素)含量,并开展相关分析,采用模糊综合评判法评价南丰蜜橘化渣性优劣.[结果]9个南丰蜜橘品种(系)感官评价结果分为3个等级:化渣(Ⅰ)、中等化渣(Ⅱ)和不化渣(Ⅲ),其中红广和蜜广化渣性最好,化渣等级为Ⅰ;SS-28、SS-2、早熟一号和杨小2-6化渣性次之,化渣等级为Ⅱ;SS-14、SS-7和97-1化渣性最差,化渣等级为Ⅲ.红广和蜜广的囊衣最薄,SS-7和SS-14的囊衣最厚,为红广和蜜广的1.68倍.蜜广和红广的最大剪切力明显低于其他7个南丰蜜橘品种(系),但蜜广的硬度、弹性、胶黏性和咀嚼性在9个品种(系)中均最大.细胞壁结构物质中,水溶性果胶含量变异系数最大,达30.13%;不同品种(系)的木质素含量也有明显差异,最高的是SS-7(15.96 mg/g),含量最低的是蜜广(8.12 mg/g).相关分析结果显示,囊衣厚度和最大剪切力与化渣等级呈极显著正相关(P<0.01)(化渣等级越大,化渣性越差);剪切功、水溶性果胶含量、纤维素含量和木质素含量与化渣等级呈显著正相关(P<0.05,下同);弹性与化渣等级呈显著负相关.等权法和加权法模糊综合评判结果均显示蜜广化渣性最好,小果系南丰蜜橘SS-14化渣性最差.[结论]囊衣厚度和囊瓣剪切力可作为评判南丰蜜橘果实化渣性的重要指标.9个南丰蜜橘品种(系)中,蜜广为最化渣品种,小果系南丰蜜橘SS-14为最不化渣品系.
Abstract
[Objective]This study was conducted to compare mastication trait between different Nanfeng tangerine(Citrus reticulata Blanco cv.Kinokuni)varieties(lines),in order to screen the good mastication trait varieties(lines)and provide theoretical reference for fruit quality improvement.[Method]9 varieties(lines)of Nanfeng tangerine(SS-14,SS-28,SS-2,SS-7,Early-ripe No.1,Yangxiao 2-6,97-1,Hongguang and Miguang)were used as experimental materials for sensory evaluation.Segmennt membrane thickness,texture indexes(maximum shear force,shear work,hardness,springi-ness,adhesiveness,chewability)and cell wall structure material contents(pectin,cellulose,hemicellulose,lignin)were measured and correlation analysis was carried out.Fuzzy comprehensive evaluation method was used to evaluate the mas-tication trait of Nanfeng tangerine.[Result]9 varieties(lines)of Nanfeng tangerine could be divided into three grades by sensory evaluation:good mastication(Ⅰ),medium mastication(Ⅱ)and inferior mastication(Ⅲ).Among them,Hongguang and Miguang have the best mastication trait,the mastication trait grade wasⅠ;SS-28,SS-2,Early-ripe No.1 and Yangxiao 2-6 have the second mastication trait,the mastication trait grade wasⅡ;the mastication trait of SS-14,SS-7 and 97-1 were the worst,the mastication trait grade was Ⅲ.SS-7 and SS-14 have the thickest segmennt membrane,which is about 1.68 times thickness of Miguang and Honggaung.The maximum shear force of Miguang and Hongguang was significantly lower than other Nanfeng tangerine,but the hardness,springiness,adhesiveness and chewability of Miguang were the highest among the 9 varieties(lines).The variation coefficient of water soluble pectin content was the largest among cell wall structural material,reaching 30.13%.The lignin content of different varieties(lines)also have significant differ-ences,the highest was SS-7(15.96 mg/g),the lowest was Miguang(8.12 mg/g).The correlation analysis showed that the segmennt membrane thickness and the maximum shear force were extremely positive correlated with the mastication grade(P<0.01).Shear work,water soluble pectin content,cellulose content and lignin content were positively correlated with mastication trait(P<0.05,the same below).There was a significant negative correlation between springiness and mastica-tion grade.Fuzzy comprehensive evaluation of equal weight evaluation and weighted evaluation showed that Miguang has the best mastication trait,small-fruit Nanfeng tangerine SS-14 mastication trait was the worst.[Conclusion]The segment membrane thickness and the maximum shear force can distinguish the fruit mastication trait of Nanfeng tangerine.Among the 9 varieties(lines)of Nanfeng tangerine,Miguang was the first at mastication trait,and small fruit line Nanfeng tanger-ine SS-14 was the latest one.
基金项目
江西省自然科学基金面上项目(20224BAB205051)
国家现代农业产业技术体系建设专项(CARS-26)
江西省现代农业产业技术体系建设专项(JXARS-07)
抚州市"揭榜挂帅"项目(抚科计字[2022]8号)
国家科技期刊平台
NSTL
万方数据