| 6个香蕉品种果实后熟过程中品质的变化规律比较 |
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| 引用本文： | 黄俊豪,段承煜,邓英毅,李峰,冯斗,屈啸.6个香蕉品种果实后熟过程中品质的变化规律比较[J].热带作物学报,2021,42(10):2993-3000. |
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| 作者姓名： | 黄俊豪 段承煜 邓英毅 李峰 冯斗 屈啸 |
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| 作者单位： | 广西大学农学院,广西南宁 530004 |
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| 基金项目： | 国家现代农业技术体系广西香蕉创新团队南宁试验站(nycytxgxcxtd-16-04);财政部和农业农村部国家现代农业产业技术体系建设专项(CARS-31-17);广西创新驱动发展专项(桂科AA18118028-4);广西创新驱动发展专项(桂科AA18118028-8) |
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| 摘 要： | 为了解广西香蕉品种资源,以‘桂蕉6号’‘中蕉3号’‘中蕉4号’‘中蕉6号’‘巴西蕉’和‘南天黄’6个香蕉品种为试验材料,比较其后熟过程中品质的变化规律。结果表明：在后熟过程中,6个香蕉品种的色差a*值、可溶性固形物、还原糖和总淀粉酶活性呈逐渐上升趋势,色差L*值、可滴定酸和α-淀粉酶活性呈先上升后下降的趋势,淀粉含量呈逐渐下降趋势,色差b*和C*值呈波动上升;‘巴西蕉’‘南天黄’和‘中蕉6号’的可溶性糖和维生素C含量逐渐上升至平缓,而‘中蕉3号’和‘中蕉4号’的可溶性糖和维生素C及‘巴西蕉’的可溶性蛋白质先上升至黄熟期后下降,‘桂蕉6号’‘中蕉3号’‘中蕉4号’‘中蕉6号’和‘南天黄’的可溶性蛋白质含量逐渐上升;在黄熟期时,‘中蕉4号’的果皮厚和果指弯曲度最大,‘桂蕉6号’的可食率、果指长度、色差a*值和还原糖含量最大,‘巴西蕉’的果指重、果皮重、可滴定酸、可溶性固形物和可溶性糖含量最大。利用主成分分析,对6个香蕉品种果实成熟期品质进行综合评价,‘桂蕉6号’品质最优,依次是‘巴西蕉’‘南天黄’‘中蕉3号’‘中蕉6号’和‘中蕉4号’。
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| 关 键 词： | 香蕉品种 后熟 品质 变化规律 |
| 收稿时间： | 2020-12-28 |
Comparison of the Change Rules of the Quality for Six Banana Varieties During Fruit Ripening |
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| HUANG Junhao,DUAN Chengyu,DENG Yingyi,LI Feng,FENG Dou,QU Xiao.Comparison of the Change Rules of the Quality for Six Banana Varieties During Fruit Ripening[J].Chinese Journal of Tropical Crops,2021,42(10):2993-3000. |
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| Authors: | HUANG Junhao DUAN Chengyu DENG Yingyi LI Feng FENG Dou QU Xiao |
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| Institution: | College of Agronomy, Guangxi University, Nanning, Guangxi 530004, China |
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| Abstract: | In order to understand the banana variety resources in Guangxi, banana varieties ‘Guijiao No. 6’, ‘Zhongjiao No. 3’, ‘Zhongjiao No. 4’, ‘Zhongjiao No. 6’, ‘Brazilian’ and ‘Nantianhuang’ were used as the test materials to compare the change rules of the quality during fruit ripening. In the process of post-ripening, the value a* of color difference, soluble solid, reducing sugar and total amylase activity for the six banana varieties showed a gradually increasing trend, the value L* of color difference, titratable acid and alpha-amylase activity increased firstly and then decreased. The starch content showed a gradually decreasing trend, and the value b* and C* of color difference fluctuated. The soluble sugar and vitamin C of ‘Brazilian’, 'Nantianhuang’ and ‘Zhongjiao No. 6’ were increased gradually and then stably, but the soluble sugar and vitamin C of ‘Zhongjiao No. 3’ and ‘Zhongjiao No. 4’ and the soluble protein of ‘Brazilian’ were gradually increased to yellow ripeness stage and then decreased. The soluble protein of ‘Guijiao No. 6’, ‘Zhongjiao No. 3’, ‘Zhongjiao No. 4’, ‘Zhongjiao No. 6’ and ‘Nantianhuang’ were gradually increased. In the yellow ripening stage, the peel thickness and finger curvature of ‘Zhongjiao No. 4’ were the biggest. The edible rate, finger length, value a* and reducing sugar content of ‘Guijiao No. 6’ were the largest. The single fruit weight, peel weight, titratable acid, soluble solids, and soluble sugar content of ‘Brazilian’ were the highest. Principal component analysis of the quality of the six banana varieties during the ripening period revealed the quality of ‘Guijiao No. 6’ was the best, followed by that of ‘Brazilian’, ‘Nantianhuang’, ‘Zhongjiao No. 3’, ‘Zhongjiao No. 6’, and ‘Zhongjiao No. 4’. |
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| Keywords: | banana varieties ripening period quality change rules |
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