| 王甜甜,张淼,蒲凯国,李能慧,高彦强,颉建明,李静.人参果不同生长发育时期品质特性分析[J].干旱地区农业研究,2025,(2):182~191 |
| 人参果不同生长发育时期品质特性分析 |
| Analysis of quality characteristics of ginseng fruit at different growth and development stages |
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| DOI：10.7606/j.issn.1000-7601.2025.02.18 |
| 中文关键词: 人参果 发育时期 品质特性 香气特征 |
| 英文关键词:ginseng fruit developmental stage quality characteristics aroma characteristics |
| 基金项目:国家自然科学基金(32360789)；甘肃省自然科学基金(23JRRA1417)；甘肃省科技特派团专项(23CXNA0037) |
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| 中文摘要: |
| 通过研究人参果果实不同发育时期，即幼果期（花后20 d，T1）、膨大期（花后40 d,T2）、早熟期（花后60 d,T3）、完熟期（花后80 d,T4）外观品质和营养品质的变化规律，为人参果果实品质的调控和优化提供参考。结果表明，随着人参果果实的生长，在早熟期前果形指数、b*（黄蓝色度）、c*（饱和度）、可溶性固形物及可溶性蛋白含量分别下降25.11%、48.00%、28.74%、12.85%和86.44%；早熟期后各指标分别显著增加7.67%、77.49%、95.24%、31.41%和108.96%；在果实结果初期至成熟，a*（红绿色度）、横径、纵径、单果质量、粘附性和可溶性糖含量分别为2.94～16.49、2.23～7.4 cm、3.5～9.3 cm、9.03～201.16 g、0.22～0.46 mm·N和3.18%～7.68%，均呈上升趋势。然而，随着生长期的延长，人参果果实的h°（色调角）、硬度、弹性、维生素C含量和咀嚼性分别显著降低26.31%、51.92%、73.47%、60.17%和72.68%。且T4时期人参果果实的氮氧化合物、芳香族化合物及脂肪类化合物含量显著提高，与T1时期相比分别显著升高293.98%、59.17%和22.23%。对32个外观、营养和挥发性指标进行主成分分析，得到2个主成分，其累积方差贡献率达到88.8%，各处理综合排名为T4>T3>T1>T2。人参果果实的外观和营养品质变化规律表明，早熟期前需为人参果果实生长提供丰富的物质基础和能量来源，早熟期后则需通过增加营养物质含量来提高人参果的商品率，花后60～80 d是果实外观品质、营养品质和风味形成的关键时期。 |
| 英文摘要: |
| In order to provide reference for the control and optimization of ginseng fruit quality, the patterns of change in appearance and nutritional quality of ginseng fruit at different periods of young fruit (20 d after flowering, T1), expansion (40 d after flowering, T2), early maturity (60 d after flowering, T3), and full maturity (80 d after flowering, T4) stage were investigated. The results showed that with the growth of ginseng fruit, the fruit shape index, b* (yellow\|blue degree), c* (saturation degree), soluble solids and soluble protein content decreased by 25.11%, 48.00%, 28.74%, 12.85% and 86.44%, respectively, before early maturity stage. A significant increase was observed after early maturity stage, with the fruit shape index, b* (yellow\|blue degree), c* (saturation degree), soluble solids, and soluble protein content increasing by 7.67%, 77.49%, 95.24%, 31.41%, and 108.96%, respectively. In contrast, a* (reddish greenness), transverse diameters, longitudinal diameters, single fruit mass, adhesiveness, and soluble sugar content ranged from 2.94 to 16.49, 2.23 to 7.4 cm, 3.5 to 9.3 cm, 9.03 to 201.16 g, 0.22 to 0.46 mm·N, and 3.18% to 7.68%, respectively, all showing an increasing trend from the early stage of fruit set to maturity. However, the h° (hue angle), hardness, elasticity, vitamin C content and chewiness of ginseng fruits significantly decreased by 26.31%, 51.92%, 73.47%, 60.17% and 72.68%, respectively, with the increase in growth period. The content of nitrogen oxides, aromatic compounds and aliphatic compounds of ginseng fruits were significantly increased in T4 period, which were significantly higher by 293.98%, 59.17% and 22.23%, respectively, compared with T1 period. The principal component analysis of 32 appearance, nutritional and volatility indexes showed that the cumulative variance contribution rate of two principal components reached 88.8%, and the comprehensive ranking was T4>T3>T1>T2. The changes in the appearance and nutritional quality of ginseng fruit suggest that a rich material base and energy supply should be provided before early maturity stage. After early maturity stage, the commercial value of ginseng fruit can be enhanced by increasing its nutrient content. The period between 60 and 80 days after flowering is critical for the development of appearance, nutritional quality, and flavor. |
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