摘要
【目的】探究不同类型果袋对生长发育后期桃果皮色素和桃果实品质的影响,筛选适宜重庆地区早熟油桃的果袋类型。【方法】以紫金红2号桃为研究对象,花后30 d进行不同类型果袋处理:单层白色(Ⅰ)、黄色(Ⅱ)纸袋,双层外黄内白(Ⅲ)和外黄内黑纸袋(Ⅳ),测定桃果皮色差、色素和果实品质等指标;利用相关性、主成分分析及热图分析等多元统计方法开展不同果袋处理桃果实品质的综合评价。【结果】套袋处理对提高桃单果质量有一定作用,对改善果形影响不显著;套袋可有效改善桃果外观色泽,与对照(CK)相比,套袋处理普遍降低了a^(*)值,提高了b^(*)、L^(*)、H和C值;处理Ⅰ、Ⅱ、Ⅲ和Ⅳ显著抑制了成熟期果皮叶绿素、花青素的合成,处理Ⅰ、Ⅱ使得果皮类胡萝卜素含量显著提高;套袋对桃果糖、酸组分相对比例影响不明显,处理Ⅰ提高了果实糖含量,降低了酸含量,其他3种套袋结果与处理Ⅰ结果相反。经PCA分析,得到2个主成分,累计贡献率87.459%,基于此分析处理Ⅰ的成熟期的桃果实品质综合得分最高。【结论】白色单层纸袋是紫金红2号的适宜果袋,研究结果为重庆地区早熟油桃果袋的选择和正确使用提供了数据支撑和参考。
【Objective】In recent years,nectarines have become increasingly popular among consumers due to their bright color,smooth skin without fuzz,and convenient consumption.A large number of nec-tarine varieties have been introduced to Chongqing.Zijinhong No.2 is an excellent variety cultivated by the Jiangsu Academy of Agricultural Sciences.This cultivar is characterized by smooth glabrous skin with a yellow ground color and vibrant red blush,and the flesh is firm and melting,with minimal fiber,a sweet flavor and aromatic quality.In 2017,this nectarine variety was introduced and planted in the Bishan district by Chongqing Academy of Agricultural Sciences.Through years of continuous obser-vation and trials,it was found that this variety performed well in Chongqing and was suitable for local cultivation.However,the growing period of Zijinhong No.2 nectarine lasts from April to June,which coincides with the rainy season or heavy rainfall periods,leading to severe disease occurance and signif-icantly affecting the fruit quality.So this study investigated the effects of different types of fruit bags on the peel pigments and fruit quality,aiming to identify the suitable fruit bag type for early-ripening nec-tarines in the Chongqing region.【Methods】Using Zijinhong No.2 nectarine as the subjects for the study,nectarine fruits were bagged approximately 30 days after flowering with the following treatments:white single-layer bags(TreatmentⅠ),yellow single-layer paper bags(TreatmentⅡ),Double-layer pa-per bags with a yellow outer layer and white inner layer(TreatmentⅢ),and double-layer paper bags with a yellow outer layer and black inner layer(TreatmentⅣ),with an unbagged group serving as the control(CK).The light transmittance rates with different treatments ranked as follows:CK>Ⅰ>Ⅱ>Ⅲ>Ⅳ.Fruit samples were collected at 60(S1),70(S2)and 80(S3)d after flowering(DAF),respec-tively.After sampling,the single fruit mass was measured using an electronic balance,the longitudinal,transverse,and lateral diameters of the fruit were measured using a vernier caliper,and the red-green color difference a^(*)value,yellow-blue color difference b^(*)value and light L^(*)value were detected by the color difference meter.The physiological indicators including the chlorophyll,carotenoid and anthocy-anin contents,the total and each types of soluble sugar contents,and total and each types of organic ac-ids contents were measured following the corresponding physiological experimental method,respective-ly.Correlation analysis,principal component analysis(PCA)and heat map cluster analysis were em-ployed to comprehensively evaluate the fruit quality at each time point with various bagging treatments.【Results】Under bagging conditions,the single fruit mass showed no significant difference at S1 and S2 stages compared to CK.However,at the stage of fruit maturity(S3 stage),TreatmentⅠsignificant-ly increased the single fruit mass by 26.10%compared to CK,while treatmentsⅡandⅢincreased by 4.72%and 3.64%,respectively,though these differences were not statistically significant.In contrast,treatmentⅣled to a 3.30%reduction in single fruit mass,but the difference was still not significant.Bagging treatments had no significant effect on improving fruit shape.The effects of different bagging treatments on longitudinal and transverse diameters were different.TreatmentⅣsignificantly increased the fruit shape index by 11.24%,while the other three bagging treatments showed no significant differ-ence compared to the control.Bagging improved the appearance and coloration of fruits,effectively.Compared with CK(control)at S3 stage,except for treatmentⅠ,the other three bagging treatments sig-nificantly reduced the red-green color difference a^(*)value(by 5.75%,10.76%and 32.74%,respective-ly),increased the light L^(*)value(by 23.03%,33.99%and 36.27%,respectively),and enhanced the hue angle H value(by 11.59%,16.53%and 38.08%,respectively).All four bagging treatments significantly increased the yellow-blue color difference b^(*)value(ranged from 6.90%to 31.64%)and color satura-tion C value(ranged from 4.36%to 6.02%)at the fruit ripening stage.Bagging generally and signifi-cantly inhibited the synthesis of chlorophyll and anthocyanins in fruit peels during the ripening stage(S3).Under the four bagging treatments conditions,chlorophyll contents decreased by 29.20%,37.55%,71.36%and 91.08%,respectively;while anthocyanin contents declined by 40.55%,48.72%,64.31%and 75.45%,respectively.Different types of fruit bags showed varying effects on carotenoid contents:treatmentsⅠandⅡsignificantly increased carotenoid contents in the fruit peel by 37.18%and 22.68%,respectively;whereas treatmentsⅢandⅣresulted in reductions of 1.08%and 8.05%in carot-enoid contents in peels during the ripening stage,though these differences were not statistically signifi-cant.TreatmentⅠsignificantly increased the total sugar content by 7.04%and reduced the organic acid content by 6.40%.The other three bagging treatments significantly decreased the total sugar contents by 8.07%,14.62%and 22.92%,respectively;while they increased the organic acid contents by 0.62%,27.69%and 32.44%,respectively.Bagging had no significant effect on the relative proportion of sugar and acid components in fruits.Among the sugar components,sucrose content was the highest,followed by fructose,and then fructose and glucose,with sorbitol content being the lowest.Among the acid com-ponents,quinic acid content was the highest,followed by isocitric acid and malic acid,with citric acid content being the lowest.The correlation analysis showed that the appearance quality indicators such as fruit mass,longitudinal diameter,transverse diameter,lateral diameter,fruit shape index,red-green col-or difference,yellow-blue color difference,color saturation and hue angle were generally positively and/or negatively correlated with the internal quality indicators such as chlorophyll,carotenoids,anthocya-nins,soluble solids,soluble sugars,sucrose,glucose,fructose,sorbitol and titratable acid contents.This indicated that there was a certain correlation between the appearance quality and the internal quality of fruits.Two principal components were obtained using PCA analysis with a cumulative variance contri-bution rate of 87.459%.The color saturation C value,the content of chlorophyll,the longitudinal diame-ter,the transverse diameter and the lateral diameter were the key indicators for the comprehensive quali-ty evaluation for nectarine fruit.The comprehensive evaluation model was established:F=0.506 F1+0.494 F2.Based on this analysis,the comprehensive scores of nectarine fruit quality with different bag-ging treatments at various developmental stages were calculated and ranked as follows:TreatmentΙat S3 stage>CK at S3 stage>TreatmentⅡat S3 stage.【Conclusion】The white single-layer paper bag is suitable for the Zijinhong No.2.The results provide a support and reference for the selection and proper use of fruit bags for early-ripening nectarine in Chongqing.
作者
游双红
史文景
陈元平
魏召新
周广文
刘家红
晏重西
韩国辉
YOU Shuanghong;SHI Wenjing;CHEN Yuanping;WEI Zhaoxin;ZHOU Guangwen;LIU Jiahong;YAN Chongxi;HAN Guohui(Fruit Research Institute,Chongqing Academy of Agricultural Sciences,Chongqing 401329,China)
出处
《果树学报》
北大核心
2025年第7期1502-1517,共16页
Journal of Fruit Science
基金
重庆市科技局绩效激励引导专项(cqaas2021jxjl137,cstc2021jxjlX0007)。
关键词
油桃
果袋
果实品质
主成分分析
综合评价
Nectarine
Bagging
Fruit quality
Principal component analysis
Comprehensive evalua-tion
