不同果袋对‘翠冠’梨果实品质的影响

冯静涵 1; 2; 徐泽帆 1; 许建锋 1; 2; 常晓晓 3; 刘越飞 4; 马 辉 1; 2

文章摘要

冯静涵 1，2，徐泽帆 1，许建锋 1，2，常晓晓 3，刘越飞 4，马辉 1，2.不同果袋对‘翠冠’梨果实品质的影响[J].广东农业科学,2023,50(10):110-119

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Effect of Different Fruit Bags on Fruit Quality of ‘Cuiguan’ Pear

DOI：10.16768/j.issn.1004-874X.2023.10.012

中文关键词: ‘翠冠’梨套袋果实品质显著性分析香气组分主成分分析

英文关键词: ‘Cuiguan’ pear bagging fruit quality significance analysis aroma component principal component analysis

基金项目:广东省重点领域研发计划项目（2020B0202010003）；国家重点研发计划项目（2019YFD1001404-5)

作者	单位
冯静涵 1，2，徐泽帆 1，许建锋 1，2，常晓晓 3，刘越飞 4，马辉 1，2	1. 河北农业大学园艺学院，河北保定 071000；2. 河北省梨工程技术研究中心，河北保定 071000；3. 广东省农业科学院果树研究所，广东广州 510642；4. 连州市海阳人家农业发展有限公司，广东连州 513400

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中文摘要:

【目的】通过比较 5 种不同果袋处理的‘翠冠’梨果实品质，选出可改善果实外观品质并对果实内在品质影响较小的果袋，为生产上‘翠冠’梨套袋种类的筛选提供依据。【方法】选用 5 种不同的果袋对‘翠冠’梨果实进行套袋处理，以不套袋果实作对照，分析 5 种不同果袋处理对‘翠冠’梨果实品质的影响。【结果】5 种不同果袋处理对‘翠冠’梨果实的单果质量、横径、纵径、果形指数、硬度、果皮 L* 值、果皮 b* 值、可溶性固形物含量、可溶性糖含量的影响较小，变异系数均在 10% 以下，但套袋可使‘翠冠’梨果实的可溶性固形物和可溶性糖含量分别降低 21.9% 和 23.9%，对果实的内在品质产生负面的影响。与对照相比，套袋后‘翠冠’梨果实的叶绿素含量下降 73.6%，果面的绿色度降低导致果面颜色变浅，L* 值上升 20.6%，显著提高果面的亮度和光洁度，使其外观品质与商品价值提高。套袋会影响‘翠冠’梨果皮中的香气物质含量，使果皮中 α- 法尼烯、正己醛、乙酸乙酯的含量上升，2- 己烯醛含量降低，香气更加浓郁。【结论】主成分分析和综合性分析表明，外黄内白双层纸袋可增加‘翠冠’梨果皮 L* 值和果皮 a* 值使果面的光洁度上升，提高‘翠冠’梨果实的外观品质，综合排名较高，可在提升果实外观品质的同时减小套袋对其内在品质的负面影响。

英文摘要:

【Objective】By comparing the quality of ‘Cuiguan’ pear fruits under five different bag treatments, from which the bag that can improve the appearance quality of fruits and has less impact on the internal quality of the fruits was selected, with an aim to provide a basis for screening of bag types in the production of ‘Cuiguan’.【Method】Five different bags were selected for bagging treatments of the ‘Cuiguan’ pear fruits , taking fruits without bagging as control, and the impacts of five different bagging treatments on the quality of ‘Cuiguan’ pear fruits were clarified.【Result】The results showed that the effects of five different bagging treatments on the single fruit weight, transverse diameter, longitudinal diameter, fruit shape index, hardness, pericarp L* value, pericarp b* value, soluble solids content, soluble sugar content of ‘Cuiguan’ pear fruits were relatively small and their coefficients of variation were below 10%. However, bagging could reduce soluble solids content and soluble sugar content by 21.9% and 23.9%, respectively, which had negative effects on the internal quality of the pear fruits. Compared with the control, the chlorophyll content of ‘Cuiguan’ pear fruit after bagging decreased by 73.6%, and the greenness of the inner part of fruit reduced, leading to a lighter color of the fruit surface; the color difference L * value rose by 20. 6% and it significantly improved the brightness and fineness of the fruit surface, which increased its appearance quality and commercial value. Bagging had an impact on the contents of aroma substances in the pericarp of ‘Cuiguan’ pears, and the contents of α-farnesene, hexanal and ethyl acetate in the pericarp increased, and the content of 2-hexenal reduced, making the aroma more intense.【Conclusion】The principal component analysis and comprehensive analysis show that, the double-layer paper bag with yellow outside and white inside can increase the pericarp L * value and pericarp a * value ‘Cuiguan’ pear, further enhance the fineness of the fruit surface , improve the appearance quality of Cuiguan pear fruits, with higher comprehensive ranking, which can enhance the appearance quality of the fruits while minimize the negative impacts of bagging on the internal quality at the same time.

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