杏李不同采收成熟度果实品质分析

doi:10.13304/j.nykjdb.2023.0429

摘要/Abstract

摘要：

为研究不同成熟度对杏李果实品质的影响，筛选杏李适宜的采摘成熟度，以杏李‘风味皇后’为试验材料，对不同成熟度（Ⅰ、Ⅱ、Ⅲ、Ⅳ、Ⅴ）下单果重、果实颜色、果实硬度等指标变化规律进行方差、相关性和主成分分析。结果表明，随成熟度的增加，果皮红绿值（a*）、果肉红绿值（a*）、果皮蓝黄值（b*）、果肉蓝黄值（b*）、果皮综合比值（a*/b*）、果肉综合比值（a*/b*）均呈显著上升趋势，在整个成熟发育期间分别上升15.811、15.760、23.009、15.380、0.973和0.558，且与果实成熟度间呈极显著正相关；叶绿素a+b、果皮亮度值（L*）、果肉亮度值（L*）呈显著下降趋势，在成熟期间分别下降17.230 μg·cm^-3、11.460、13.492；单果重、可溶性固形物、固酸比和质膜透性均随着采收成熟度的提高呈显著上升趋势，在成熟度Ⅴ时各指标含量分别为101.500 g、18.780%、85.535%和62.050%，且与成熟度间呈极显著相关。带皮硬度、去皮硬度、可滴定酸随着成熟度的增加呈显著下降趋势，均在成熟度Ⅴ时达到最低值，分别为13.770 N、6.886 N、0.246%，与采收成熟度呈极显著负相关。主成分分析结果显示，不同成熟度果实品质表现为：成熟度Ⅴ>成熟度Ⅳ>成熟度Ⅲ>成熟度Ⅱ>成熟度Ⅰ。根据生产需求并综合经济效益考虑，成熟度Ⅰ和Ⅱ不适宜采摘，成熟度Ⅳ和Ⅴ品质和口感较好，但果实软化严重，因此可选择成熟度Ⅲ作为适宜采收成熟度。研究结果为杏李后续研究生产等提供理论基础和科学依据。

关键词: 杏李, ‘风味皇后’, 果实品质, 成熟度, 色泽, 主成分分析

Abstract:

To study the effects of different harvest maturity levels on the quality of P. domestica × armeniaca fruits， and to screen out the suitable maturity levels for picking P. domestica × armeniaca，using P. domestica × armeniaca ‘Fengweihuanghou’ as the test materials， the changes in indicators such as single fruit weight， fruit color and fruit hardness and so on under different maturity levels（Ⅰ， Ⅱ， Ⅲ， Ⅳ， Ⅴ） were analyzed by variance， correlation and principal component analysis. The results showed that with the increase of harvest maturity levels， the red green value （a*） of the fruit skin， the red green value （a*） of the fruit flesh， the blue yellow value （b*） of the skin， the blue yellow value （b*） of the flesh， the comprehensive ratio of the skin （a*/b*） and the comprehensive ratio of the flesh （a*/b*） all showed a significant upward trend， which increased by 15.811， 15.760， 23.009， 15.380， 0.973 and 0.558， respectively， during the entire maturity and development period， and were highly significant positive correlation with fruit maturity. Chlorophyll a+b， peel brightness value （L*）and flesh brightness value （L*） showed significant downward trend， with decrease of 17.230 μg·cm^-3， 11.460 and 13.492 during maturity， respectively. The single fruit weight， soluble solids， solid to acid ratio and membrane permeability all showed a significant upward trend with the increase of harvest maturity level. At maturity Ⅴ， the various indicators were 101.500 g， 18.780%， 85.535% and 62.050%， respectively， and showed a highly significant correlation with maturity level. The skin hardness， peel hardness and titratable acid showed a significant downward trend with the delay of maturity， reaching their lowest values at maturity Ⅴ， which were 13.770 N， 6.886 N and 0.246%， respectively， which were significantly negatively correlated with harvest maturity level. The principal component analysis showed that the fruit quality of different maturity level was as follows： maturity Ⅴ>maturity Ⅳ>maturity Ⅲ>maturity Ⅱ>maturity Ⅰ. Based on production needs and comprehensive economic benefits， maturity Ⅰ and Ⅱ were not suitable for harvesting，and maturity Ⅳ and Ⅴ had good quality and taste， but the fruit softens severely. Maturity Ⅲ could be selected as the appropriate harvesting maturity. Above results could provide theoretical basis and scientific basis for the subsequent research and production of P. domestica × armeniaca .

Key words: Prunus domestica × armeniaca, ‘Fengweihuanghou’, fruit quality, maturity level, color, principal component analysis

中图分类号:

S664.1

王如月, 虎海防, 罗莎莎, 甄紫怡, 徐业勇, 胡晓静. 杏李不同采收成熟度果实品质分析[J]. 中国农业科技导报, 2025, 27(2): 158-169.

Ruyue WANG, Haifang HU, Shasha LUO, Ziyi ZHEN, Yeyong XU, Xiaojing HU. Fruit Quality Analysis of Prunus domestica × armeniaca at Different Harvest Maturity Levels[J]. Journal of Agricultural Science and Technology, 2025, 27(2): 158-169.

图/表 12

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成熟度 Maturity level	叶绿素a Chlorophyll a/（μg·cm^-3）	叶绿素b Chlorophyll b/（μg·cm^-3）	叶绿素a/b Chlorophyll a/b	叶绿素a+b Chlorophyll a+b/（μg·cm^-3）
Ⅰ	21.390±1.121 a	23.040±1.520 a	0.930±0.020 a	44.430±2.630 a
Ⅱ	13.750±0.952 b	21.720±0.350 ab	0.650±0.030 a	35.460±1.080 b
Ⅲ	12.350±0.408 bc	19.390±2.730 abc	0.650±0.070 a	31.730±2.880 bc
Ⅳ	11.620±0.289 c	17.890±0.770 bc	0.650±0.030 a	29.520±0.935 c
Ⅴ	11.500±0.817 c	15.700±2.870 c	0.890±0.380 a	27..200±3.190 c

成熟度 Maturity level	叶绿素a Chlorophyll a/（μg·cm^-3）	叶绿素b Chlorophyll b/（μg·cm^-3）	叶绿素a/b Chlorophyll a/b	叶绿素a+b Chlorophyll a+b/（μg·cm^-3）
Ⅰ	21.390±1.121 a	23.040±1.520 a	0.930±0.020 a	44.430±2.630 a
Ⅱ	13.750±0.952 b	21.720±0.350 ab	0.650±0.030 a	35.460±1.080 b
Ⅲ	12.350±0.408 bc	19.390±2.730 abc	0.650±0.070 a	31.730±2.880 bc
Ⅳ	11.620±0.289 c	17.890±0.770 bc	0.650±0.030 a	29.520±0.935 c
Ⅴ	11.500±0.817 c	15.700±2.870 c	0.890±0.380 a	27..200±3.190 c

指标 Index	成熟度 Maturity level	L*：亮度值 Brightness value	a*：红绿值 Red green value	b*：黄蓝值 Yellow blue value	a/b：综合比值 Comprehensive ratio
果皮颜色 Skin color	Ⅰ	61.618±1.162 a	-9.030±1.397 d	11.923±0.559 c	-0.778±0.111 d
	Ⅱ	59.055±1.351 ab	-5.388±2.791 c	32.589±2.380 ab	-0.170±0.099 c
	Ⅲ	57.050±2.883 b	-2.738±1.980 bc	30.132±1.021 b	-0.090±0.066 bc
	Ⅳ	54.313±0.823 c	-0.996±1.090 b	33.211±1.525 a	-0.029±0.029 b
	Ⅴ	50.158±2.210 d	6.781±0.744 a	34.932±1.233 a	0.195±0.023 a
果肉颜色 Fruit flesh color	Ⅰ	56.497±0.494 a	-5.553±1.360 e	22.049±2.583 c	-0.286±0.104 d
	Ⅱ	55.602±1.147 a	-2.042±1.416 d	29.270±1.392 b	-0.070±0.049 c
	Ⅲ	51.789±0.613 b	2.553±1.344 c	31.927±2.007 b	0.082±0.044 b
	Ⅳ	50.391±0.131 b	6.781±0.997 b	31.598±1.186 b	0.214±0.023 a
	Ⅴ	43.005±1.638 c	10.207±1.179 a	37.429±1.822 a	0.272±0.021 a

指标 Index	成熟度 Maturity level	L*：亮度值 Brightness value	a*：红绿值 Red green value	b*：黄蓝值 Yellow blue value	a/b：综合比值 Comprehensive ratio
果皮颜色 Skin color	Ⅰ	61.618±1.162 a	-9.030±1.397 d	11.923±0.559 c	-0.778±0.111 d
	Ⅱ	59.055±1.351 ab	-5.388±2.791 c	32.589±2.380 ab	-0.170±0.099 c
	Ⅲ	57.050±2.883 b	-2.738±1.980 bc	30.132±1.021 b	-0.090±0.066 bc
	Ⅳ	54.313±0.823 c	-0.996±1.090 b	33.211±1.525 a	-0.029±0.029 b
	Ⅴ	50.158±2.210 d	6.781±0.744 a	34.932±1.233 a	0.195±0.023 a
果肉颜色 Fruit flesh color	Ⅰ	56.497±0.494 a	-5.553±1.360 e	22.049±2.583 c	-0.286±0.104 d
	Ⅱ	55.602±1.147 a	-2.042±1.416 d	29.270±1.392 b	-0.070±0.049 c
	Ⅲ	51.789±0.613 b	2.553±1.344 c	31.927±2.007 b	0.082±0.044 b
	Ⅳ	50.391±0.131 b	6.781±0.997 b	31.598±1.186 b	0.214±0.023 a
	Ⅴ	43.005±1.638 c	10.207±1.179 a	37.429±1.822 a	0.272±0.021 a

成熟度 Maturity level	纤维素 Cellulose	总糖 Total sugar	质膜透性 Plasma membrane permeability	原果胶 Protopectin	可溶性果胶 Soluble pectin
Ⅰ	0.560±0.181 a	15.260±0.630 b	35.180±3.980 c	0.780±0.350 a	0.190±0.080 b
Ⅱ	0.383±0.124 b	16.710±2.190 ab	41.170±12.240 bc	0.570±0.600 a	0.340±0.110 ab
Ⅲ	0.133±0.021 c	17.240±0.650 ab	51.870±3.900 ab	0.440±0.040 a	0.350±0.120 ab
Ⅳ	0.127±0.049 c	20.680±7.460 ab	57.420±6.960 a	0.440±0.220 a	0.530±0.210 a
Ⅴ	0.140±0.029 c	23.700±3.520 a	62.050±0.480 a	0.430±0.120 a	0.410±0.160 ab