Analysis on Fruit Texture of Rosa roxburghii at Different Fruit Development Stages in Yunnan-Guizhou Plateau
[Objective]The difference in flesh texture of Rosa roxburghii fruits during the fruit development process was explored to reveal the texture formation rule of R.roxburghii fruits during the fruit development process and provide the theoretical basis for breeding fresh-eating R.roxburghii varieties.[Method]The longitudinal and transverse diameter,fresh weight/fruit and hardness of fresh R.roxburghii fruits collected from Guinong 5(a 7-year-old R.roxburghii variety)on 20 d(T1),40 d(T2),60 d(T3),80 d(T4),100 d(T5),120 d(T6)and 140 d(T7)after flowering were measured to analyze morphological changes of R.roxburghii fruits at different developmental stages.The changes in sugar and acid content,metabolic key enzyme activity and cell wall components(cellulose,hemicellulose and pectin)content of fresh R.roxburghii fruits at different developmental stages were measured and the sensory evaluation of flesh texture was conducted to analyze the development characteristics of R.roxburghii fruits.[Result]The fresh weight/fruit and the longitudinal and transverse diameter gradully increased to the maximum,and the hardness showed a first increasing and then decreasing trend,reaching the maximum at T5.The proportion of cellulose and hemicellulose content in R.roxburghii fruits gradually decreased from 21.46%(T1)to 4.27%(T7).The overall change in pectin content was not significant and the pectin content of T1 and T7 R.roxburghii fruits was 2.43%and 2.57%respectively.The content of glucose,sucrose,fructose,total sugar,malic acid,citric acid,tartaric acid,and total acid in R.roxburghii fruits increased with fruit development process continuously.Sucrose content accounted for the highest content of total sugar in R.roxburghii fruits at maturity stage,and malic acid and citric acid content accounted for the highest content of total acids.[Conclusion]Sucrose,malic acid and citric acid are mainly accumulated in R.roxburghii.The difference in cellulose,hemicellulose and pectin content of R.roxburghii at different developmental stages may result in difference of flesh texture.
Rosa roxburghiifruit texturecell wall componentsensory evaluationsugar and acid metabolism
万方数据
维普
