| 魏治远.三个红肉火龙果品种果实采前品质的变化规律比较[J].中国南方果树,2025,54(3): |
| 三个红肉火龙果品种果实采前品质的变化规律比较 |
| Comparison of pre-harvest quality changes of three red-fleshed pitaya varieties |
| 投稿时间：2024-03-19 修订日期：2024-05-06 |
| DOI： |
| 中文关键词: 红肉火龙果 淀粉降解 β-淀粉酶 品质指标 |
| 英文关键词:Red meat pitaya starch degradation β-amylase quality indicators |
| 基金项目:贵州省农业科学院国家自然科学基金后补助项目（黔农科院国基后补助[2021]61）；国家自然科学基金项目（32060674）；贵州省科技计划项目（黔科合中引地[2023]033)。 |
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| 中文摘要: |
| 为了揭示红肉火龙果果实成熟过程中淀粉酶的变化趋势，以及淀粉酶与基本生理性质之间的相关性，本文以‘金都’、‘桂红龙’和‘软枝大红’为实验材料，检测果实成熟过程中硬度、可滴定酸含量、可溶性蛋白含量、可溶性糖含量、甜菜红素含量、甜菜黄素含量、淀粉含量等品质指标，以及总淀粉酶、α-淀粉酶和β-淀粉酶活性。结果表明，花后19-28 d，果实的硬度逐渐下降，可滴定酸先上升后下降，可溶性糖、可溶性蛋白、甜菜红素和甜菜黄素逐渐上升，淀粉含量积累到最大值后，随即急剧下降，总淀粉酶、α-淀粉酶和β-淀粉酶活性逐渐上升。通过相关性分析，得到总淀粉酶、α-淀粉酶和β-淀粉酶活性与硬度、淀粉含量呈负相关，与可溶性糖、可溶性蛋白、甜菜红素和甜菜黄素等品质指标呈正相关。总淀粉酶、α-淀粉酶和β -淀粉酶活性与淀粉含量呈显著和极显著负相关，与可溶性糖含量呈显著和极显著正相关，推测淀粉酶活性在品质形成过程中发挥重要作用。 |
| 英文摘要: |
| In order to reveal the change trend of amylase during the ripening process of red-fleshed pitaya fruit and the correlation between amylase and basic physiological properties, ' Jindu ', ' Guihonglong ' and ' Ruanzhidahong ' were used as experimental materials to detect the quality indexes such as hardness, titratable acid content, soluble protein content, soluble sugar content, betacyanin content, betaxanthin content and starch content, as well as the activities of total amylase, α-amylase and β-amylase during fruit ripening. The results showed that the hardness of the fruit decreased gradually from 19 to 28 days after flowering, the titratable acid increased first and then decreased, the soluble sugar, soluble protein, betacyanin and betaine increased gradually, the starch content accumulated to the maximum value, then decreased sharply, and the total amylase, α-amylase and β-amylase activity increased gradually. Through correlation analysis, it was found that the activities of total amylase, α-amylase and β-amylase were negatively correlated with hardness and starch content, and positively correlated with soluble sugar, soluble protein, betacyanin and betaxanthin. The activities of total amylase, α-amylase and β-amylase were significantly and extremely significantly negatively correlated with starch content, and significantly and extremely significantly positively correlated with soluble sugar content. It was speculated that amylase activity played an important role in the process of quality formation. |
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