| 摘要: |
| 【目的】探究壳聚糖对枇杷果实品质的改善效果。【方法】以3年生‘大五星’枇杷为材料，分别于花后110和130 d叶面喷施0，1，2，4和6 g/L壳聚糖溶液，在果实达到商业成熟时采样，测定外观品质指标（单果质量、果实纵径、果实横径、果形指数、果实硬度及果实红色饱和度（a*）、黄色饱和度（b*）和明亮度（L*））、风味品质指标（可溶性固形物、可溶性糖和可滴定酸含量）和营养品质指标（维生素C、类胡萝卜素、总酚和总黄酮含量），研究不同质量浓度壳聚糖对枇杷果实的影响。利用主成分分析综合评价壳聚糖对枇杷果实品质的改良效果。【结果】 ①1，2，4和6 g/L壳聚糖处理使枇杷果实的单果质量、纵径和横径分别较对照增加了7.90%～34.82%，14.07%～27.27%和21.13%～34.69%，但对果实颜色无显著影响。除4 g/L壳聚糖处理外，其他处理均显著提高了枇杷的果形指数。1和2 g/L壳聚糖处理显著提高了果实硬度，6 g/L壳聚糖处理显著降低了果实硬度。②与对照相比，1，2和4 g/L壳聚糖处理枇杷果实可溶性糖含量和糖酸比显著增加了16.69%～59.46%和6.27%～65.97%，而6 g/L壳聚糖处理显著降低了枇杷果实的可溶性糖含量和可滴定酸含量。对可溶性固形物而言，2 g/L壳聚糖处理比对照显著提高了10.76%，其余处理与对照无显著差异。③与对照相比，1，2，4和6 g/L壳聚糖处理枇杷果实维生素C和总黄酮含量显著增加了12.65%～17.13%和100.16%～139.44%，1和2 g/L壳聚糖处理枇杷果实类胡萝卜素含量显著提高了14.17%～19.71%。对总酚含量而言，所有处理均较对照显著降低。④主成分分析结果表明，不同质量浓度壳聚糖对枇杷果实品质的改良效果表现为：2 g/L壳聚糖＞4 g/L壳聚糖＞1 g/L壳聚糖＞6 g/L壳聚糖＞CK。【结论】1，2，4和6 g/L壳聚糖处理能增加枇杷果实单果质量、纵径和横径，并提高果实可溶性固形物、可溶性糖含量和糖酸比，增加微生素C、总黄酮及类胡萝卜素等营养物质含量；2 g/L壳聚糖对枇杷果实品质的提升效果最好。 |
| 关键词: 壳聚糖 枇杷 果实品质 主成分分析 综合评价 |
| DOI：10.13207/j.cnki.jnwafu.2025.09.012 |
| 分类号: |
| 基金项目:国家现代化农业产业技术体系四川水果创新团队项目（sccxtd-2024-04）；四川省科技支撑计划“十四五”育种攻关项目(2021YFYZ0023-07)；四川省衔接推进乡村振兴科技专项（2022ZHXC0097） |
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| Effect of chitosan on loquat fruit quality |
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LUO Xian1, WANG Xiaoli1, LUO Ya1, YANG Li1, PENG Xuemei1, HUANG Kewen2, ZHANG Huifen1, DENG Qunxian1
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1.College of Horticulture,Sichuan Agricultural University,Chengdu,Sichuan 611130，China;2.Chengdu Academy of Agriculture and Forestry Sciences,Chengdu,Sichuan 611130，China
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| Abstract: |
| 【Objective】This research aimed to explore the improvement effect of chitosan on the quality of loquat fruits.【Method】With 3-year-old ‘Dawuxing’ loquat as the experiment material,0,1,2,4,and 6 g/L chitosan solutions were sprayed on the leaves at 110 and 130 days after flowering.Samples were taken when the fruit reached commercial maturity,to determine the appearance quality (single fruit weight,fruit longitudinal diameter,fruit transverse diameter,fruit shape index,fruit hardness and red saturation (a*),yellow saturation (b*),and brightness (L*)),flavor quality (soluble solids,soluble sugars,and titratable acid content),and nutritional quality (vitamin C,carotenoids,total phenols,and total flavonoids content) of loquat fruit.The effects of different concentrations of chitosan on loquat fruit were studied.Principal component analysis was used to comprehensively evaluate the improvement effect of chitosan on loquat fruit quality.【Result】①Treatment with 1,2,4,and 6 g/L chitosan solutions increased the single fruit weight,longitudinal diameter,and transverse diameter of loquat fruit by 7.90%-34.82%,14.07%-27.27%,and 21.13%-34.69%,respectively,compared with the control.Except the treatment with 4 g/L chitosan,all other treatments significantly improved the fruit shape index of loquat.The treatment with 1 and 2 g/L chitosan significantly increased fruit hardness,while the treatment with 6 g/L chitosan significantly reduced fruit hardness.②Compared with the control,1,2,and 4 g/L chitosan treatment significantly increased the soluble sugar and sugar acid ratio of loquat fruit by 16.69%-59.46% and 6.27%-65.97%,respectively, while 6 g/L chitosan treatment significantly reduced the soluble sugar content and titratable acid content of loquat fruit.Only 2 g/L chitosan treatment significantly increased the soluble solids by 10.76% compared with the control.③Compared with the control,1,2,4,and 6 g/L chitosan treatments significantly increased the vitamin C and total flavonoid content of loquat fruit by 12.65%-17.13% and 100.16%-139.44%,respectively.1 and 2 g/L chitosan significantly increased the carotenoid content of loquat fruit by 14.17%-19.71%.Significant decrease of total phenolic content was observed in all treatments compared with the control.④The results of principal component analysis showed that the improvement effect of different concentrations of chitosan solutions on loquat fruit quality was as follows: 2 g/L chitosan>4 g/L chitosan>1 g/L chitosan>6 g/L chitosan>CK.【Conclusion】Treatment with 1,2,4,and 6 g/L chitosan can increase the single fruit weight,longitudinal and transverse diameter of loquat fruit,as well as the soluble solids content,soluble sugar content,and sugar acid ratio of the loquat fruit.It also increases the content of nutrients such as vitamin C,total flavonoids,and carotenoids.Among them,2 g/L chitosan shows the best effect on improving the quality of loquat fruit. |
| Key words: chitosan loquat fruit quality principal components analysis comprehensively evaluate |
