【作者】 徐娟；

【导师】 马惠玲； 王贵禧；

【作者基本信息】 西北农林科技大学 ， 野生动植物保护与利用， 2008， 硕士

【摘要】 本文在北方、中间和南方板栗品种群中选取了12具有个代表性的品种,分两年对冷藏过程中的营养品质、淀粉特性、种仁及淀粉粒结构进行了观察测定,比较了不同种源板栗在冷藏过程中品质性状的差异和变化,以期为板栗贮藏加工及品种选择提供依据。试验结果表明:1.贮藏前,各品种板栗含水量均较高,在52.47%～61.30%之间;脂肪和可溶性糖含量较低,分别占鲜重质量百分比的1.15%～3.00%、6.73%～14.64%;可溶性蛋白质含量在51.53 mg·g-1FW～57.93 mg·g-1FW之间;淀粉是板栗的主要贮藏物质,占干重质量百分比的56.18%～72.71%。冷藏6个月后,各指标均发生不同程度的变化,其中含水量下降了1.23%～5%;可溶性蛋白质减少了0.33%～13.38%;脂肪、淀粉下降幅度较大,分别降低了28.5%～70.43%和25.47%～43.8%;可溶性糖含量上升了23.02%～160.33%。贮藏前后各品种的含水量、脂肪含量、可溶性蛋白质含量、淀粉含量、可溶性糖含量均呈显著性差异(P<0.05),且这种差异具有地区性。2.在这12个品种中,“九家种”、“SQ022”脂肪含量较高;贮藏后脂肪含量下降较大的品种是“叶里藏”、“青扎”和“二新早”;“泰栗一号”、“燕红”和“小紫油栗”的可溶性蛋白质含量较高,贮藏后可溶性蛋白质含量下降较大的品种是“泰栗一号”、“小紫油栗”、“青扎”和“燕红”;北方板栗淀粉含量低于南方板栗,含量较高的品种是“小紫油栗”、“二新早”、“青扎”和“叶里藏”;北方板栗可溶性糖含量较高,其中“燕红”和“二新早”含量分居一、二位。同时各品种均富含Vc和脂肪酸。因此对果实品质进行评价时,应综合考虑多个指标,作为板栗品种优选的依据。北方品种在冷藏过程中代谢较中间和南方品种缓慢,在贮藏过程中的营养品质较高。3.直链/支链淀粉比例、淀粉的糊化特性、膨胀势及淀粉粒粒径与板栗的糯性密切相关。不同品种板栗淀粉的糊化特性之间存在较大差异,北方品种群板栗淀粉的峰值粘度、谷值粘度、最终粘度和稀懈值的总体水平均较其它两个品种群板栗高,中间类型品种群次之,南方品种群最低,各品种群之间差异显著;北方品种群的回冷值最低,南方品种群最高;北方品种群与中间类型品种群的峰值时间显著低于南方品种群;北方品种群的糊化温度显著低于中间类型品种群和南方品种群。4.不同品种板栗淀粉中总淀粉含量和直链淀粉含量均存在一定差异,北方品种群板栗的总淀粉含量显著低于其它两个品种群,南方品种群板栗淀粉中直链淀粉含量显著高于其它两个品种群。相关分析表明,直链淀粉含量与回冷值、糊化温度和峰值时间呈显著正相关,与峰值粘度和稀懈值呈显著负相关。5.不同品种板栗粒径之间存在显著差异,淀粉粒粒径与品种密切相关,同时也具有较明显的地域分布特征。各品种群板栗淀粉的峰值粘度均与淀粉粒平均粒径有显著相关性,其它参数则根据品种群不同分别表现出相关性和不相关性,各参数之间存在较大差异。北方品种群板栗普遍具有低直链淀粉含量、高峰值粘度的特点;南方品种群中的大部分板栗品种具有高直链淀粉含量和低峰值粘度的特点;中间类型品种群中一部分品种具有近于北方品种群板栗的特点,一部分具有近于南方品种群板栗的特点。板栗的直链淀粉含量和糊化峰值粘度可以作为衡量板栗糯性品质的指标。6.板栗种仁细胞包含有大量的淀粉颗粒,淀粉粒形状、大小差异较大,板栗蒸熟后,细胞形状规则而排列紧密,不同的品种之间没有发现差异。更多还原

【Abstract】 Chestnuts of 12 typical varieties were harvested from northern, medial and southern variety groups and their nutritional quality, starch property, cell and starch granule structure were analyzied to compare the differences and changes of quality property in storage to provide basis for storage, processing and variety selection.The results showed that:1. Before storage the chestnuts had a high water content of 52.47%~ 61.30%; with fresh weight basis, fat content of 1.15% ~3.00%, soluble sugar content of 6.73%~14.64% and soluble protein content of 51.53 mg·g-1~57.93 mg·g-1were all low; starch was the main stored substance in the nut, corresponding to a content of 56.18%~72.71% with dry weight basis. After 6 months of refrigeration, each of the index was changed, as the water content, fat, soluble protein and starch reduced by 1.23%~5%, 28.5%~70.43%, 0.33%~13.38%, 25.47%~43.8%, respectively, and soluble sugar increased by 23.02%~160.33%. The differences between pre- and post- storage were statistically significant in water content, fat, soluble protein, starch and soluble sugar (P<0.05) of these 12 varieties and they presented a regional relation.2. In these 12 varieties ,“jiujiazhong”and“SQ022”have a high content of fat and“yelicang”,“qingzha”and“erxinzao”reduced more after storage;“taili 1”,“yanhong”and“xiaoziyouli”have a high content of soluble protein and“taili 1”,“yanhong”,“xiaoziyouli”and“qingzha”reduced more after storage; the starch content of North Variety Group (NVG)were lower than southern ones and“xiaoziyouli”,“erxinzao”,“qingzha”and“yelicang”have a higher content; NVG have a higher content of soluble sugar , and the higher varieties were“yanhong”and“erxinzao”.Every variety has some Vc and fatty acid .So we should consider more indexes comprehensively to evaluate the quality of fruit to make basis for varity selection. NVG metabolized slower than southern and medial ones and have a higher nutritional quality in storage.3. Differences existed among RVA eigenvalues in different starch of chestnut: the average of peak viscosity, through viscosity, final viscosity and breakdown in NVG were the highest, following with Mid-type Variety Group (MVG) and South Variety Group (SVG); the setback was lowest in NVG and highest in SVG; the peak time of SVG was statistically significant higher than that of NVG and MVG; the pasting temperature of NVG was statistically significant lower than that of MVG and SVG.4. There were differences between starch and amylose content among different chestnut varieties: the starch content of NVG was statistically significant lower than that of MVG and SVG while the amylose content of SVG was the highest. The amylose content showed a positive correlation with setback, pasting temperature and peak time, and a negative correlation with peak viscosity, through viscosity and breakdown.5. Significant differences existed in the size of starch granule among different chestnut varieties: the granule size has a close relationship with variety and the average of granule size has a significant correlation with peak viscosity, while other eigenvalues were based on the varieties to appear correlations with granule size. NVG were featured with low amylose content and high peak viscosity; SVG were featured with high amylose and low peak viscosity; some of MVG were similar with NVG and some similar with SVG. So, the amylose content and peak viscosity can be used as the indexes to measure the waxy quality of chestnut.6. The kernel cell of chestnut contained plenty of starch granules which showed differences in size and shape.Kernel cells presented densely arrangement and regular shape after steamed, and no difference has been identified among varieties.更多还原