| 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 |
| Key Words: ginseng fruit developmental stage quality characteristics aroma characteristics |
| Author Name | Affiliation | | WANG Tiantian | College of Horticulture, Gansu Agricultural University, Gansu, Lanzhou 730070, China | | ZHANG Miao | College of Horticulture, Gansu Agricultural University, Gansu, Lanzhou 730070, China | | PU Kaiguo | College of Horticulture, Gansu Agricultural University, Gansu, Lanzhou 730070, China | | LI Nenghui | College of Horticulture, Gansu Agricultural University, Gansu, Lanzhou 730070, China | | GAO Yanqiang | College of Horticulture, Gansu Agricultural University, Gansu, Lanzhou 730070, China | | XIE Jianming | College of Horticulture, Gansu Agricultural University, Gansu, Lanzhou 730070, China | | LI Jing | College of Horticulture, Gansu Agricultural University, Gansu, Lanzhou 730070, China |
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| Abstract: |
| 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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