| 套袋对柰李果实外观及香气物质的影响 |
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| 引用本文： | 彭程,邓林萍,蒙万聪,常晓晓,张增文,罗贱良,邱继水,陆育生.套袋对柰李果实外观及香气物质的影响[J].中国农学通报,2022,38(7):45-51. |
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| 作者姓名： | 彭程 邓林萍 蒙万聪 常晓晓 张增文 罗贱良 邱继水 陆育生 |
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| 作者单位： | 1.广东省农业科学院果树研究所/农业农村部南亚热带果树生物学与遗传资源利用重点实验室/广东省热带亚热带果树研究重点实验室,广州 510640;2.乐昌市岭南落叶果树研究所,广东乐昌 512200 |
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| 基金项目： | 2021年省级农业科技创新及推广体系建设项目“优稀水果产业技术体系创新团队建设项目”(2021KJ116);广东省农作物种质资源库(圃)建设与资源收集保存、鉴评项目“果树种质资源库圃建设与资源收集保存、鉴评项目”(粤农计[2018]36号);2021年乐昌市岭南落叶水果省级现代农业产业园建设项目“种质资源引进与鉴评项目”;2021年广东省农业科学院专家工作站项目“院地共建岭南落叶果树研究所及地方特色落叶果树产业振兴”(202111) |
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| 摘 要： | 为给果袋在优质柰李果生产中的科学使用提供技术支持和参考依据,以10年生柰李树为试材。以不套袋为对照,分别采用单层白色纸袋、双层外黄内黑纸袋对柰李果实进行套袋处理。对不同处理下柰李果实基本品质、色泽、挥发性物质含量变化情况进行测定和分析。结果表明,不同处理间果实纵径、横径、侧径和单果重均未见显著差别。与不套袋相比,套袋能显著增加L*值、a*值、b*值;单层白色纸袋和双层外黄内黑纸袋处理可溶性固形物分别降低17.70%和8.04%,只有单层白色纸袋处理存在显著差异;果实中挥发性物质的总含量均提高,单层白色纸袋和双层外黄内黑纸袋处理分别提高52.60%和48.91%;套袋处理果实醛类香气物质含量显著提升。说明套袋处理可以明显提升果面光洁度,果皮色泽更鲜艳,果实挥发性物质总量提高,双层外黄内黑纸袋效果更好。
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| 关 键 词： | 柰李 套袋 色泽 挥发性物质 果实品质 |
| 收稿时间： | 2021-04-16 |
Effect of Bagging on Fruit Appearance and Aromatic Components of Prunus salicina var. cordata |
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| PENG Cheng,DENG Linping,MENG Wancong,CHANG Xiaoxiao,ZHANG Zengwen,LUO Jianliang,QIU Jishui,LU Yusheng.Effect of Bagging on Fruit Appearance and Aromatic Components of Prunus salicina var. cordata[J].Chinese Agricultural Science Bulletin,2022,38(7):45-51. |
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| Authors: | PENG Cheng DENG Linping MENG Wancong CHANG Xiaoxiao ZHANG Zengwen LUO Jianliang QIU Jishui LU Yusheng |
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| Institution: | 1.Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences/Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs/ Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640;2.Lechang Lingnan Institute of Deciduous Fruit Tree Research, Lechang, Guangdong 512200 |
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| Abstract: | To provide technical support for using fruit bags in Prunus salicina var. cordata production, ten-year-old trees were used as test materials. Compared with no bagging, monolayer white pure wood paper bag and bilayer yellow-black wood paper bag were used for bagging treatment. Effects of different treatments on fruit quality, color and aromatic components of fruits were measured and analyzed. The results showed that the fruit longitudinal diameter, transverse diameter, lateral diameter and single fruit weight had no significant difference under the treatments. Compared with no bagging, the L *, a * and b * value of bagged fruits significantly increased. In monolayer white pure wood paper bag and bilayer yellow-black wood paper bag treatment, the soluble solid content decreased by 17.70% and 8.04% respectively, and the soluble solid content had significant difference only between monolayer white pure wood paper bag and no-bagging treatment. The total content of volatile substances in fruits increased by 52.60% and 48.91%, respectively, under the treatment of monolayer white pure wood paper bag and bilayer yellow-black wood paper bag, and the content of aldehyde compounds significantly increased. The results showed that bagging could improve fruit surface smoothness and exterior quality, and enhance the amount of volatile substances. Bilayer yellow-black wood paper bag shows the most obvious improving effect on fruit quality. |
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| Keywords: | Prunus salicina var cordata bagging color volatile substances fruit quality |
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