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目前,关于功能性化合物在果实成熟阶段和采后成熟过程中的组成变化的研究很少。本研究检测了盛花后70～160 d (70～160 DAFB)收获并保持9周的猕猴桃关键功能分子含量的变化。研究显示,晚期采收的成熟果实含有较高水平的总酚和维生素C,而叶黄素和β-胡萝卜素含量较低。在早期(70～100 DAFB)收获的猕猴桃含有较高含量的叶黄素和β-胡萝卜素。然而,除了160 DAFB采收的果实6周储存后β-胡萝卜素含量急剧增加之外,在收获后贮藏期间,不管收获成熟度如何,类胡萝卜素含量没有明显变化。其他色素在成熟和贮藏过程中趋于减少。总之,猕猴桃在成熟的早期阶段进行采收可获得较高水平的类胡萝卜素含量,在成熟晚期收获的猕猴桃具有相对较高水平的维生素C和总酚含量。
Abstract：Nowadays,little is known about the compositional changes of functional compounds during fruit ripening and postharvest maturation.This study examined the changes in key functional molecular content of kiwifruit harvested and maintained for 9 weeks from 70 to 160 days after full blooming(70～160 DAFB).Studies have shown that late-harvest mature fruits contain higher levels of total phenols and vitamin C,while lutein and β-carotene are lower in content.Kiwi fruit harvested in the early(70～100 DAFB) contains higher levels of lutein and β-carotene.However,in addition to the dramatic increase in beta-carotene content after six weeks of storage of fruit harvested in 160 DAFB,there was no significant change in carotenoid content regardless of harvest maturity during storage after harvest.Other pigments tend to decrease during maturation and storage.In conclusion,harvesting of kiwifruit in the early stages of maturation results in higher levels of carotenoid content,and kiwifruit harvested in late maturation has relatively high levels of vitamin C and total phenols.
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基本信息:
DOI：10.13417/j.gab.038.005136
中图分类号:S663.4
引用信息:
[1]王耀鑫,罗世家,邓志军,等.猕猴桃的功能成分在不同采收时间的变化[J].基因组学与应用生物学,2019,38(11):5136-5141.DOI:10.13417/j.gab.038.005136.
基金信息:
生物资源保护与利用湖北省重点实验室项目(PKLHB1923);; 湖北省“双一流”建设专项资金;; 国家自然科学基金项目(31460203,31860073);; 湖北省教育厅科学技术研究计划青年人才项目(Q2015190);; 国家级大学生创新项目(201910517002)共同资助
2019-11-25
2019-11-25