【摘要】 以纽霍尔、罗脐、丰脐为研究材料,进行了定点、定位和定期的观测、取样;首次用NIRS法对甜橙果实生长发育过程中果肉质地组成的W SP、HP、ADF、NDF、SDF、IDF、HC和CEL含量进行了优化建模和定量分析;对影响果肉质地的果胶甲酯酶、多聚半乳糖醛酸酶、β-葡萄糖苷酶的变化进行了研究。结果表明:①用NIRS法定量分析甜橙果实质地主要有8个指标,优化模型交差检验结果基本接近化学分析的精度,能够用于预测脐橙新样品各质地的含量;②3个不同品种脐橙果肉质地组成的动态变化表明,质地组成在数量上化渣的纽霍尔较不易化渣的罗脐和丰脐有更低的CEL而W SP和SDF更高,果实发育过程中纽霍尔W SP和SDF含量的变幅较后二者大;③果实动态变化中,水解酶PE和PG的活性纽霍尔比罗脐和丰脐橙强、变化幅度也大,影响脐橙果肉质地的关键水解酶是PE和PG,β-葡萄糖苷酶是PE和PG作用的补充。更多还原

【Abstract】 This study considered the effect of hydrolysis enzymes on navel oranges(Citrus sinesis(L.) Osbeck).The varieties studied were ’Newhall’,’Robertson’,and ’Fengqi’.The testing samples were collected at each stage of development starting 65 DAA(days after anthesis).The study analyzed fruit quality,texture components,and the enzymes which affect the fruit texture of Pectinmethylesterase(PE),Polygalacturonase(PG),and β-glucosidase.Quantitative analysis of HCl soluble pectin(HP),water soluble pectin(WSP),acid detergent fiber(ADF),neutral detergent fiber(NDF),soluble dietary fiber(SDF),insoluble dietary fiber(IDF),hemicelluloses(HC) and cellulose(CEL) was done with the near-infrared spectroscopy(NIRS) method.The NIRS method that used an optimized model and cross tested with chemical methods achieved a level of precision close to that of chemical methods in the quantitative analysis of fruit texture components of sweet oranges for all the eight targets above.The model was able to accurately predict the dietary fiber in new samples.The investigation of dynamic changes in texture composition and enzyme reactivity by materials three samples from Jing’yan county showed why they had greatly different textural character when were tasted: the contents of all items above varied significantly.The Newhall’ variety had fewer taste residues for lower CEL than the other two varieties.However,SDF and WSP were higher.During the fruit development and maturation,the change in textural components for Newhall’ was greater as well.Enzyme reactivity for PE,PG,and β-glucosidase was stronger and had larger range for ’Newhall’ than for ’Robertson’ and ’Fengqi’.The key hydrolysis enzymes affecting navel orange texture were PE and PG.The role for β-glucosidase may be complementary to PE and PG.更多还原