| 罗静红,唐月明,梁根云,李 春,杨艺雯,刘信之,刘小俊,高 佳.华南型和华北型黄瓜采后常温货架品质变化对比分析[J].保鲜与加工,2025,25(10):9~19 |
| 华南型和华北型黄瓜采后常温货架品质变化对比分析 |
| Comparative Analysis of Shelf Quality Changes of South China Type and North China Type Cucumbers at Room Temperature after Harvest |
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| DOI： |
| 中文关键词: 黄瓜品种 华南型 华北型 贮藏 采后品质 |
| 英文关键词:cucumber variety South China type North China type storage postharvest quality |
| 基金项目:四川省农作物育种攻关项目（2021YFYZ0022）；国家现代农业产业技术体系四川省大宗蔬菜创新团队（SCCXTD-2024-5） |
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| 中文摘要: |
| 为对比分析华南型和华北型黄瓜品种采后品质变化特性，筛选耐贮运黄瓜品种，以相同生态 和栽培条件下种植的4个华南型黄瓜品种（‘川绿2号’‘川绿5号’‘川绿11号’和‘燕白’）和3个华北 型黄瓜品种（‘川翠3号’‘川翠13号’和‘津优1号’）为试材，测试分析了不同类型和品种黄瓜在常温 （20.0±0.5）℃、相对湿度90%条件下货架存放过程中失重率、呼吸速率、外观等级、瓜肉色差、感官品 质、可溶性固形物含量及挥发性风味物质等指标的变化情况。结果表明：在常温货架过程中，所有供 试黄瓜品种的失重率均不同程度地逐渐上升，呼吸速率、外观等级、感官评分逐渐下降，瓜肉色泽L* 值 和a* 值不断升高，可溶性固形物含量呈轻微波动下降趋势；GC-MS测试分析显示，货架期间共检测到 36种挥发性风味物质，其中醛类（13种）和醇类（7种）是种类和含量最多的两类物质；OPLS-DA模型表 明，华南型和华北型黄瓜的挥发性风味成分具有明显差异，‘川绿5号’和‘川翠13号’的反,顺-2,6-壬 二烯醛相对含量在贮藏第18天后增加，而‘川翠3号’中的该物质相对含量贮藏后减少，7个品种黄瓜 的1,3-辛二醇相对含量降低。华北型黄瓜‘川翠3号’和‘川翠13号’在货架期间呼吸速率较低，外观 等级和感官品质较高，可溶性固形物含量下降速率更低；华南型黄瓜‘川绿5号’在贮藏后期仍具有较 好的外观等级、感官品质以及相对较高的可溶性固形物含量。综上，筛选出常温贮藏条件下‘川翠3 号’（华北型）、‘川翠13号’（华北型）和‘川绿5号’（华南型）黄瓜果实具有更高的耐贮性，果实货架期 较长。研究明确了华南型和华北型7个不同品种黄瓜果实品质特性，为黄瓜的贮藏保鲜和耐贮品种 的选育提供了理论依据。 |
| 英文摘要: |
| This study aimed to compare and analyze the post-harvest shelf quality change characteristics of South China type and North China type cucumbers, and screen the storable cucumber varieties. Four South China type cucumber varieties ‘( Chuanlü 2’‘ Chuanlü 5’‘ Chuanlü 11’ and‘ Yanbai’) and three North China type cucumber varieties ‘( Chuancui 3’‘ Chuancui 13’ and‘ Jinyou 1’) planted under the same ecological and cultivation conditions were selected as experimental materials, and the changes in weight loss rates, respiration rates, appearance grades, flesh color differences, sensory qualities, soluble solids and volatile flavor substances contents were determined and analyzed during shelf life at room temperature (20.0±0.5) ℃ with relative humidity of 90%. The results showed that the weight loss rates of all tested cucumber varieties were increased gradually, the respiration rates, appearance grades and sensory quality scores were decreased gradually, the L* and a* values of flesh color were increased continuously, while the soluble solid contents demonstrated a slightly fluctuating downward trend. GC-MS analysis showed that a total of 36 kinds of volatile flavor substances were detected out during storage, among which aldehydes (13 kinds) and alcohols (7 kinds) were the most abundant. OPLS-DA model showed that the volatile flavor components of South China type and North China type cucumbers were significantly different. The relative contents of trans, cis-2,6-nonadienal in ‘Chuanlü 5’ and‘ Chuancui 13’ were increased after the 18th day of storage, while the relative contents in‘ Chuancui 3’ were decreased after storage, the relative contents of 1,3-octanediol in 7 cucumber varieties were all decreased. The respiration rates of North China type cucumbers‘ Chuancui 3’ and‘ Chuancui 13’ were lower, while the appearance grades and sensory qualities were higher, and the soluble solid contents were decreased at lower rates during storage. South China type cucumbers‘ Chuanlü 5’ still presented better appearance grades, sensory qualities and relatively high soluble solid contents in the late storage period. In conclusion, the‘ Chuancui 3’ (North China type),‘ Chuancui 13’ (North China type) and‘ Chuanlü 5’ (South China type) cucumbers demonstrated higher storability and longer shelf life under normal temperature storage conditions. This study clarified the fruit quality characteristics of 7 differ? ent cucumber varieties of South China type and North China type, which provided theoretical basis for the preservation and storage-tolerant varieties breeding of cucumbers. |
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