| 槟榔生长期果实形态、质构及果皮成分动态变化规律研究 |
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| 引用本文： | 康效宁,王世萍,代佳慧,马金爽,吉建邦,王海灿.槟榔生长期果实形态、质构及果皮成分动态变化规律研究[J].保鲜与加工,2021,21(1):80-84. |
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| 作者姓名： | 康效宁 王世萍 代佳慧 马金爽 吉建邦 王海灿 |
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| 作者单位： | 海南省农业科学院农产品加工设计研究所,海南海口 571100;海南省热带果蔬冷链研究重点实验室,海南海口 571100;海南省农业科学院农产品加工设计研究所,海南海口 571100;海南省农业科学院农产品加工设计研究所,海南海口 571100;海南省农业科学院农产品加工设计研究所,海南海口 571100;海南省农业科学院农产品加工设计研究所,海南海口 571100;海南省热带果蔬冷链研究重点实验室,海南海口 571100;湖南和畅食品科技有限公司,湖南湘潭411100 |
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| 基金项目： | 海南省省属科研院所技术开发重点专项（ KYYS-2018-09）；海南省重点研发计划项目（ZDYF2019190）；中央引导地方科技发展专项资金项目（ZY2018HN01）；海南省农业科学院农业科技创新专项（KJCX-2019-03）；海南省农业科学院基本科研业务费专项（JBKY-2020-04） |
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| 摘 要： | 以海南槟榔果实为研究对象,对其生长期的果实形态、质构和果皮成分进行分析。结果表明:槟榔开花后生长到117~145 d为适宜采收期;花后117 d以后,果实的形态成型;花后110~145 d槟榔果皮中果胶物质快速积聚,半纤维素和纤维素含量随着果实的生长缓慢增加;花后145 d后槟榔果皮的木质素含量快速增长,每7 d的木质素含量平均增速达17.6%,标志着果实开始老化,此时果实硬度变大,咀嚼感变差。
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| 关 键 词： | 槟榔 生长期 形态 质构 果皮成分 动态规律 |
Dynamic Changes of Shape, Texture and Pericarp Composition of Areca Fruits during Growing Period |
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| KANG Xiao-ning,WANG Shi-ping,DAI Jia-hui,MA Jin-shuang,JI Jian-bang,WANG Hai-can.Dynamic Changes of Shape, Texture and Pericarp Composition of Areca Fruits during Growing Period[J].Storage & Process,2021,21(1):80-84. |
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| Authors: | KANG Xiao-ning WANG Shi-ping DAI Jia-hui MA Jin-shuang JI Jian-bang WANG Hai-can |
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| Institution: | (Institute of Processing&Design of Agroproducts,Hainan Academy of Agricultural Science,Haikou 571100,China;Hainan Tropicl Fruit and Vegetable Cold Chain Key Laboratory,Haikou 571100,China;Hunan Hechang Food Science and Technology Group Co.,Ltd.,Xiangtan 411100,China) |
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| Abstract: | The shape, texture and peel composition of areca fruits from Hainan province were analyzed during the growing period. Results showed that the suitable harvesting period of areca was 117~145 days after flowering. After 117 days of flowering, the fruits shaped up. Besides, the pectin in peels accumulated rapidly from 110 to 145 days, and hemicellulose and cellulose increased slowly as the fruits grew. After 145 days of flowering, the contents of lignin in pericarp of areca nuts ascended rapidly with the increment speed of 17.6% every 7 days, which indicated that the fruits began to age, and would show larger hardness and worse chewing sensation. |
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| Keywords: | areca growing period shape texture pericarp composition dynamic changes |
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