| 番石榴果实中微量矿质养分变化特征及其对果实品质的影响 |
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| 引用本文： | 张朝坤,肖靖,洪雅芳,陈洪彬,陈慧,黄国成.番石榴果实中微量矿质养分变化特征及其对果实品质的影响[J].热带作物学报,2022,43(9):1928-1934. |
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| 作者姓名： | 张朝坤 肖靖 洪雅芳 陈洪彬 陈慧 黄国成 |
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| 作者单位： | 1. 漳州市农业科学研究所,福建漳州 3630052. 福建省农垦与南亚热带作物经济技术中心,福建福州 3500033. 福建省农业农村工作研究中心,福建福州 3500034. 泉州师范学院海洋与食品学院,福建泉州 3620025. 福州市农垦集团有限责任公司,福建福州 350003 |
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| 基金项目： | 福建省科技计划项目(2016N3021);福建省科技计划项目(2019N0055);福建省自然科学基金项目(2017J01455) |
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| 摘 要： | 番石榴属于桃金娘科（Myrtaceae）番石榴属（Psidium）,其果实富含蛋白质、维生素C等营养成分和抗氧化物质,是近年来福建省重点发展的亚热带名优水果之一。番石榴果实生长发育、产量和品质形成的重要物质基础之一是矿质养分,但果实生长发育中中微量矿质养分变化规律,特别是中微量矿质养分对不同品种果实品质的贡献度尚未明确。为了研究番石榴果实的中微量矿质养分的变化规律及其对品质的影响,以‘彩虹’和‘红宝石’番石榴为研究对象,测定了果实不同生长发育期Ca、Mg、Fe、Mn、Cu、Zn 6种中微量元素含量和Vc、TA、总糖、TSS等果实品质指标,并采用相关性分析（SPSS）和方差分解分析（VPA）分析了中微量矿质元素和果实品质的相关性。2种番石榴果实生长发育过程中,6种中微量元素的含量随着果实的生长发育呈现上升趋势,可分为缓慢增长期和快速增长期。其中,‘红宝石’番石榴的分界点为谢花后64~71 d,‘彩虹’番石榴为谢花后78~85 d。SPSS分析表明,中微量养分含量影响‘彩虹’番石榴和‘红宝石’番石榴果实品质的形成。除‘红宝石’番石榴的Ca含量、Fe含量与TSS在0.05水平上正相关,其余中微量矿质元素含量与Vc、TA、总糖、TSS均在0.01水平上正相关。进一步的VPA结果显示,Mn是2种番石榴果实品质的共性元素,Ca、Fe、Mn含量解释了‘彩虹’番石榴品质变化的73%,Mg、Cu、Mn含量解释了‘红宝石’番石榴品质变化的98%。因此,2种番石榴果实风味差异的主要因素分别是Ca、Fe、Mg、Cu含量。生产上,需要根据立地条件,合理选择番石榴品种,注重中微量元素的施用,提高番石榴的品质和营养价值。本研究为不同番石榴品种施肥的优化及高优栽培提供了理论依据。
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| 关 键 词： | 番石榴 品种 生长发育期 矿质养分 变化规律 |
| 收稿时间： | 2021-11-10 |
Changes of Medium and Trace Mineral Nutrients in Psidium guajava L. and the Effects on Fruit Quality |
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| ZHANG Chaokun,XIAO Jing,HONG Yafang,CHEN Hongbin,CHEN Hui,HUANG Guocheng.Changes of Medium and Trace Mineral Nutrients in Psidium guajava L. and the Effects on Fruit Quality[J].Chinese Journal of Tropical Crops,2022,43(9):1928-1934. |
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| Authors: | ZHANG Chaokun XIAO Jing HONG Yafang CHEN Hongbin CHEN Hui HUANG Guocheng |
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| Institution: | 1. Zhangzhou Institute of Agricultural Sciences, Zhangzhou, Fujian 363005, China2. Fujian Eco-Tech Center for State Farm and South Subtropical Crops, Fuzhou, Fujian 350003, China3. Fujian Agricultural and Rural Work Research Center, Fuzhou, Fujian 350003, China4. College of Oceanology and Food Sciences, Quanzhou Normal University, Qusnzhou, Fujian 362002, China5. Fuzhou Agricultural Reclamation Group Co., Ltd, Fuzhou, Fujian 350003, China |
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| Abstract: | Guava, belonging to the genus Psidium of the Myrtaceae family, is rich in protein, vitamin C, other nutrients and antioxidants, becomes one of the famous subtropical fruits and has been developed in Fujian Province in recent years. One of the important material foundations of guava fruit growth and development, yield and quality formation is mineral nutrients. However the change rule of medium and trace mineral nutrients in fruit growth and development, especially the contribution of medium and trace mineral nutrients to fruit quality of different varieties is not yet clear. In order to study the changes in the medium and trace mineral nutrients of guava fruits and the effects on quality, the guava cultivars of ‘Caihong’ and ‘Hongbaoshi’ were selected as the research materials to determine the contents of trace elements (Ca, Mg, Fe, Mn, Cu, Zn), vitamin C, titratable acid, total sugar, total soluble solid and other quality indicators in different growth stages of the fruit. The correlation between fruit quality and medium or trace mineral elements were analyzed by SPSS and variance decomposition analysis (VPA). Results showed that the contents of the six trace elements represented an upward trend with the growth and development of the fruit in both cultivars, which could be divided into a slow growth period and a rapid growth period. Among them, the demarcation point of ‘Hongbaoshi’ guava was 64?71 days after flowering, and ‘Caihong’ guava was 78?85 days after flowering. SPSS analysis showed that the contents of medium and trace nutrients affected the formation of fruit quality of ‘Caihong’ guava and ‘Hongbaoshi’ guava. Except for the positive significance at the level of 0.05 between the contents of Ca and Fe in ‘Hongbaoshi’ guava and total soluble solid, the contents of other medium and trace mineral elements were positively correlated with the contents of Vc, titratable acid, total sugar and total soluble solid at the level of 0.01. Further VPA results showed that Mn was a common element in the quality of the two guava fruits. The contents of Ca, Fe, and Mn explained 73% of the quality change in the ‘Hongbaoshi’ guava, and the contents of Mg, Cu and Mn explained 98% in ‘Caihong’ guava. Therefore, the main factors for the difference in flavor of the two guava fruits were the contents of Ca and Fe and the contents of Mg and Cu, respectively. In actual production, it is necessary to reasonably select suitable guava varieties according to site conditions with paying attention to the application of middle and trace elements, finally improving the quality and nutritional value. This study would provide a theoretical basis for the optimization of fertilization and high-quality cultivation of different guava varieties. |
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| Keywords: | Psidium guajava L variety growth and development period mineral nutrients change law |
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