林业科学 ›› 2024, Vol. 60 ›› Issue (3): 35-44.doi: 10.11707/j.1001-7488.LYKX20230184
• 前沿与重点:宁夏枸杞栽培生理和果实品质 • 上一篇 下一篇
赵娟红1,米娟娟1,李治刚1,包晗1,黄婷2,秦垦2,杨涓1,郑国琦1,*
收稿日期:
2023-05-05
出版日期:
2024-03-25
发布日期:
2024-04-08
通讯作者:
郑国琦
基金资助:
Juanhong Zhao1,Juanjuan Mi1,Zhigang Li1,Han Bao1,Ting Huang2,Ken Qin2,Juan Yang1,Guoqi Zheng1,*
Received:
2023-05-05
Online:
2024-03-25
Published:
2024-04-08
Contact:
Guoqi Zheng
摘要:
目的: 探究不同品种(系)宁夏枸杞果实性状和预处理对果实制干的影响,为枸杞制干工艺提供有价值的理论依据。方法: 以制干差异较大的不同品种(系)宁夏枸杞为试验材料,采用称重法、石蜡切片和扫描电镜等方法,对果实加工性状、果皮及角质层结构、果皮蜡质微形态和不同预处理枸杞果实制干时间进行探究,明确不同品种(系)宁夏枸杞果实性状和预处理对果实制干的影响。结果: 1) 不同品种(系)枸杞果实纵径、百粒质量、单果体积存在显著差异,‘16-23-7-8’横径、纵径、百粒质量、单果体积均最高,‘宁杞1号’最低。2) 随着果实发育,果皮和角质层厚度逐渐增加且存在显著差异。‘宁杞5号’果皮厚度最大,达768.273 μm;‘宁杞1号’果皮厚度最小,为445.100 μm。‘14-402’角质层最厚,达9.420 μm;‘16-23-7-8’最低,为7.528 μm。3) 成熟期枸杞果实表皮被束状蜡质层覆盖,蜡质晶体呈无规则片状,片状蜡质层较厚,排列较紧密。4) 不同品种(系)枸杞果实制干时间存在显著差异,由易到难依次为‘宁杞1号’、 ‘Z44’、‘16-23-7-8’、‘14-402’、‘宁杞5号’。与对照相比,碱处理后,平均制干时间缩短4.10 h;氯仿处理后,平均制干时间缩短16.94 h。结论: 枸杞果皮结构通过影响水分运输进而影响枸杞果实制干过程;预处理可破坏枸杞表皮蜡质层缩短制干时间。本研究5个枸杞品种(系)中,‘宁杞5号’不易制干,‘宁杞1号’最易制干,在枸杞制干时,应用的预处理方式必须考虑品种间存在的组织和形态解剖学特征的差异。
中图分类号:
赵娟红,米娟娟,李治刚,包晗,黄婷,秦垦,杨涓,郑国琦. 宁夏枸杞果实性状和预处理对果实制干的影响[J]. 林业科学, 2024, 60(3): 35-44.
Juanhong Zhao,Juanjuan Mi,Zhigang Li,Han Bao,Ting Huang,Ken Qin,Juan Yang,Guoqi Zheng. Effects of Lycium barbarum Fruit Characteristics and Pretreatment on the Fruit Drying[J]. Scientia Silvae Sinicae, 2024, 60(3): 35-44.
表1
不用品种宁夏枸杞加工性状①"
品种 Varieties | 横径 Transverse diameter/cm | 纵径 Longitudinal diameter/cm | 百粒质量 Hundred-grain weight/g | 体积 Volume/cm3 |
‘Ningqi No. 1’ | 0.741±0.004a | 1.469±0.013c | 52.176±1.109d | 0.229±0.024b |
‘Ningqi No. 5’ | 0.806±0.031a | 1.641±0.039bc | 75.382±0.885c | 0.246±0.007b |
‘Z44’ | 0.836±0.028a | 1.893±0.119ab | 91.757±1.111b | 0.298±0.014b |
‘16-23-7-8’ | 0.841±0.033a | 2.100±0.023a | 99.161±2.160a | 0.383±0.023a |
‘14-402’ | 0.784±0.028a | 1.961±0.165ab | 74.305±3.311c | 0.306±0.036ab |
图1
不同品种(系)枸杞不同发育时期果实果皮显微结构 A:‘14-402’ ;B:‘16-23-7-8’; C:‘Ningqi No. 1’; D:‘Z44’; E:‘Ningqi No. 5’ ;Ep:外果皮Exocarp;M::中果皮Mesocarp; En:内果皮Endocarp; Cu:角质层Cuticle ;VB:维管束Vascular bundle. a:发育时期为8天The development period is 8 days after flower;b: 发育时期为24 The development period is 24 days after flower:c:发育时期为34天The development period is 34 after flower days."
表2
枸杞果实制干时间与果实性状的相关分析①"
制干时间 Drying time | 横径 Transverse diameter | 纵径 Longitudinal diameter | 百粒质量 Hundred-grain weight | 体积 Volume | 角质层厚度 Cuticle thivkness | 果皮厚度 Pericarp thicknesss | |
制干时间 Drying time | 1 | ||||||
横径 Transverse diameter | ?0.021 | 1 | |||||
纵径 Longitudinal diameter | ?0.302 | 0.724** | 1 | ||||
百粒质量 Hundred-grain weight | ?0.054 | 0.629* | 0.704** | 1 | |||
体积 Volume | ?0.206 | 0.250 | 0.528* | 0.754** | 1 | ||
角质层厚度 Cuticle thivkness | 0.358 | ?0.339 | ?0.400 | ?0.577* | ?0.604* | 1 | |
果皮厚度 Pericarp thicknesss | 0.674** | 0.309 | ?0.025 | 0.276 | ?0.174 | 0.285 | 1 |
曹 兵, 宋培建, 康建宏, 等. 大气CO2浓度倍增对宁夏枸杞生长的影响. 林业科学, 2011, 47 (7): 193- 198. | |
Cao B, Sun P J, Kang J H, et al. Effect of elevated CO2 concentration on growth in Lycium barbarum. Scientia Silvae Sinicae, 2011, 47 (7): 193- 198. | |
蒋 兰, 杨 毅. 超声对枸杞表皮蜡质的影响. 食品工业, 2018, 39 (12): 201- 203. | |
Jiang L, Yang Y. The effect of ultrasound on the wax of the epidermis of wolfberry. The Food Industry, 2018, 39 (12): 201- 203. | |
李文丽. 2016. 枸杞脱蜡剂及促干机理研究. 天津: 天津科技大学. | |
Li W L. 2016. Experimental study on the dewaxing agent and its drying improvement mechanism of Lycium barbarum. Tianjin: Tianjin University of Science and Technology. [in Chinese] | |
李正理. 植物显微制片技术的发展(下). 植物杂志, 1990, (3): 40- 41. | |
Li Z L. Development of plant microfilming techniques (below). Plant Journal, 1990, (3): 40- 41. | |
刘玲霞, 刘相东, 常 剑. 等. 果蔬干燥过程的水分跨膜传输模型构建. 农业工程学报, 2012, 28 (20): 256- 264. | |
Liu L X, Liu X D, Chang J, et al. Transmission model of moisture transmembrane during fruit and vegetable drying process. Journal of Agricultural Engineering, 2012, 28 (20): 256- 264. | |
刘 瑜, 姚思远, 冉国伟, 等. 脱蜡工艺对枸杞热风干燥时间的影响. 食品工业科技, 2015, 36 (24): 211- 215. | |
Liu Y, Yao S Y, Ran G W, et al. Influence of dewaxing process on hot air drying effcience of wolfberry. Science and Technology of Food Industry, 2015, 36 (24): 211- 215. | |
冉国伟, 张慧媛, 刘 瑜, 等. 智能多段式变温变湿太阳能枸杞烘干设备的设计与试验. 包装与食品机械, 2015, 33 (6): 34- 38.
doi: 10.3969/j.issn.1005-1295.2015.06.008 |
|
Ran G W, Zhang H Y, Liu Y, et al. Design and testing of solar dryer for chinese wolfberry using temperature and humidity by stages changed hot-air drying method. Packaging and Food Machinery, 2015, 33 (6): 34- 38.
doi: 10.3969/j.issn.1005-1295.2015.06.008 |
|
宋慧慧, 陈芹芹, 毕金峰, 等. 干燥方式及碱液处理对鲜枸杞干燥特性和品质的影响. 食品科学, 2018, 39 (15): 197- 206.
doi: 10.7506/spkx1002-6630-201815029 |
|
Song H H, Chen Q Q, Bi J F, et al. Effects of different drying methods and alkali pretreatment on drying characteristics and quality of fresh goji berries (Lycium barbarum). Food Science, 2018, 39 (15): 197- 206.
doi: 10.7506/spkx1002-6630-201815029 |
|
王晓雨, 利 通, 常晨光, 等. 2022. 促干护色剂在枸杞干制过程中促干护色机理的研究. 食品与发酵工业, 49(14): 41-49. | |
Wang X Y, Li T, Chang C G, et al. 2023. Study on the mechanism of drying promoting and color-protecting agent during the drying process of Lycium barbarum. Food and Fermentation Industry, 49(14): 41- 49. [in Chinese] | |
谢兆森, 杜鸿儒, 项殿芳, 等. 蓝莓果实不同发育期维管束解剖结构与水分运输变化. 植物生理学报, 2018, 54 (1): 45- 53. | |
Xie Z S, Du H R, Xiang D F, et al. The changes of anatomical structure of vascular bundles and water transport in blueberry fruit during different growth and development stages. Plant Physiology Communications, 2018, 54 (1): 45- 53. | |
徐秀苹, 谷 丹, 冯 旻. 适用于扫描电镜的拟南芥蜡质样品制备方法. 电子显微学报, 2015, 34 (1): 82- 84. | |
Xu X P, Gu D, Feng M. Comparison of sample preparation methods for scanning electron microscopy (SEM) of leaf epicuticular waxes in arabidopsis. Journal of Chinese Electron Microscopy Society, 2015, 34 (1): 82- 84. | |
姚娜娜, 车凤斌, 张 婷, 等. 不同预处理对提高大果沙棘热风干燥效果的对比分析. 现代食品科技, 2020, 36 (8): 211- 219,22. | |
Yao N N, Che F B, Zhang T, et al. Comparative analysis of different pretreatment on improving hot air drying effect of seabuckthorn (Hippophae rhamnoides L.). Modern Food Science & Technology, 2020, 36 (8): 211- 219,22. | |
张 静, 丁胜华, 谢秋涛, 等. 温州蜜柑和冰糖橙果实表面角质层组分及微观结构差异分析. 食品科学, 2018, 39 (7): 131- 138. | |
Zhang J, Ding S H, Xie Q T, et al. Analysis of cuticle components and microstructure of satsuma mandarin(Citrus unshiu Marc.) and bingtang sweet orange(Citrus sinensis Osbeck). Food Science, 2018, 39 (7): 131- 138. | |
赵建华, 述小英, 李浩霞, 等. 不同果色枸杞鲜果品质性状分析及综合评价. 中国农业科学, 2017, 50 (12): 2338- 2348. | |
Zhao J H, Shu X Y, Li H X, et al. Analysis and comprehensive evaluation of the quality of wolfberry (Lycium L.) fresh fruits with different fruit colors. Scientia Agricultura Sinica, 2017, 50 (12): 2338- 2348. | |
袁惠君, 贾鸿震, 李虎军, 等. 不同品种宁夏枸杞鲜果干制特征分析及评价. 食品与发酵工业, 2018, 44 (6): 200- 204. | |
Yuan H J, Jia H Z, Li H J, et al. Comparative analysis of drying process characters of wolfberry (Lycium barbarum L.) fresh fruit in different cultivars. Food and Fermentation Industries, 2018, 44 (6): 200- 204. | |
Atkinson R G, Sutherland P W, Johnston S L, et al. Down-regulation of POLYGALACTURONASE1 alters firmness, tensile strength and water loss in apple (Malus × domestica) fruit. BMC Plant Biology, 2012, 12, 1- 13.
doi: 10.1186/1471-2229-12-129 |
|
Baomeng Z, Xuesen W, Guodong W. Effect of pre-treatments on drying characteristics of chinese jujube (Zizyphus jujuba Miller). International Journal of Agricultural and Biological Engineering, 2014, 7 (1): 94- 102. | |
Barthlott W, Neinhuis C, Cutler D, et al. Classification and terminology of plant epicuticular waxes. Botanical Journal of the Linnean Society, 1998, 126 (3): 237- 260.
doi: 10.1111/j.1095-8339.1998.tb02529.x |
|
Brizzolara S, Minnocci A, Yembaturova E, et al. Ultrastructural analysis of berry skin from four grapes varieties at harvest and in relation to postharvest dehydration. Oeno One, 2020, 54 (4): 1121- 1131. | |
Carvajal F, Castro-Cegrí A, Jiménez-Muñoz R, et al. 2021. Changes in morphology, metabolism and composition of cuticular wax in zucchini fruit during postharvest cold storage. Frontiers in Plant Science, 12.778745. | |
Chai Y, Li A, Chit Wai S, et al. cuticular wax composition changes of 10 apple cultivars during postharvest storage. Food Chemistry, 2020, 324, 126903.
doi: 10.1016/j.foodchem.2020.126903 |
|
Chu W, Gao H, Cao S, et al. Composition and morphology of cuticular wax in blueberry (Vaccinium spp.) fruits. Food Chemistry, 2017, 219, 436- 442.
doi: 10.1016/j.foodchem.2016.09.186 |
|
Chu W, Gao H, Chen H, et al. Effects of cuticular wax on the postharvest quality of blueberry fruit. Food Chemistry, 2018, 239, 68- 74.
doi: 10.1016/j.foodchem.2017.06.024 |
|
Defraeye T. Impact of size and shape of fresh-cut fruit on the drying time and fruit quality. Journal of Food Engineering, 2017, 210, 35- 41.
doi: 10.1016/j.jfoodeng.2017.04.004 |
|
Diarte C, Lai P, Huang H, et al. 2019. Insights into olive fruit surface functions: a comparison of cuticular composition, water permeability, and surface topography in nine cultivars during maturation. Frontiers in Plant Science, 10.478529 | |
Dı́az-pérez J C. Transpiration rates in eggplant fruit as affected by fruit and calyx size. Postharvest Biology and Technology, 1998, 13 (1): 45- 49.
doi: 10.1016/S0925-5214(97)00078-1 |
|
Doymaz İ. Effect of pre-treatments using potassium metabisulphide and alkaline ethyl oleate on the drying kinetics of apricots. Biosystems Engineering, 2004, 89 (3): 281- 287.
doi: 10.1016/j.biosystemseng.2004.07.009 |
|
Gorb E V, Kozeretska I A, Gorb S N. Hierachical epicuticular wax coverage on leaves of Deschampsia antarctica as a possible adaptation to severe environmental conditions. Beilstein Journal of Nanotechnology, 2022, 13 (1): 807- 816.
doi: 10.3762/bjnano.13.71 |
|
Hansmann C F, Joubert E, Britz T J. 1998. Dehydration of Peaches without Sulphur Dioxide. Drying Technology, 16(1-2), 101−121. | |
Isaacson T, Kosma D K, Matas A J, et al. Cutin deficiency in the tomato fruit cuticle consistently affects resistance to microbial infection and biomechanical properties, but not transpirational water loss. The Plant Journal, 2009, 60 (2): 363- 377.
doi: 10.1111/j.1365-313X.2009.03969.x |
|
Jatoi M A, Fruk M, Buhin J, et al. 2018. Effect of different storage temperatures on storage life, physico-chemical and sensory attributes of goji berry (Lycium barbarum L.) fruits. Erwerbs-Obstbau, 60(2): 119-126. | |
Kim H, Choi D, Suh M C. Cuticle ultrastructure, cuticular lipid composition, and gene expression in hypoxia-stressed arabidopsis stems and leaves. Plant Cell Reports, 2017, 36 (6): 815- 827.
doi: 10.1007/s00299-017-2112-5 |
|
Konishi A, Terabayashi S, Itai A. Relationship of cuticle development with water loss and texture of pepper fruit. Canadian Journal of Plant Science, 2021, 102 (1): 103- 111. | |
Liu D, Zeng Q, Ji Q, et al. A comparison of the ultrastructure and composition of fruits cuticular wax from the wild-type ‘Newhall’ Navel Orange (Citrus sinensis [L. ] Osbeck cv. Newhall) and its glossy mutant. Plant Cell Reports, 2012, 31, 2239- 2246.
doi: 10.1007/s00299-012-1333-x |
|
Lufu R, Ambaw A, Opara U L. Water loss of fresh fruit: influencing pre-harvest, harvest and postharvest factors. Scientia Horticulturae, 2020, 272, 109519.
doi: 10.1016/j.scienta.2020.109519 |
|
Mothibe K J, Zhang M, Nsor-Atindana J, et al. Use of ultrasound pretreatment in drying of fruits: drying rates, quality attributes, and shelf life extension. Drying Technology, 2011, 29 (14): 1611- 1621.
doi: 10.1080/07373937.2011.602576 |
|
Ni J, Ding C, Zhang Y, et al. Impact of different pretreatment methods on drying characteristics and microstructure of goji berry under electrohydrodynamic (EHD) drying process. Innovative Food Science & Emerging Technologies, 2020, 61, 102318. | |
Riederer M, Arand K, Burghardt M, et al. Water loss from litchi (Litchi chinensis) and longan (Dimocarpus longan) fruits is biphasic and controlled by a complex pericarpal transpiration barrier. Planta, 2015, 242 (5): 1207- 1219.
doi: 10.1007/s00425-015-2360-y |
|
Ristic Z, Jenks M A. Leaf cuticle and water loss in maize lines differing in dehydration avoidance. Journal of Plant Physiology, 2002, 159 (6): 645- 651.
doi: 10.1078/0176-1617-0743 |
|
Rosati A, Zipanćič M, Caporali S, et al. Fruit weight is related to ovary weight in olive (Olea europaea). Scientia Horticulturae, 2009, 122 (3): 399- 403.
doi: 10.1016/j.scienta.2009.05.034 |
|
Tan S, Xu Y, Zhu L, et al. Hot air drying of Seabuckthorn (Hippophae rhamnoides ) berries: effects of different pretreatment methods on drying characteristics and quality attributes. Foods, 2022, 11 (22): 3675.
doi: 10.3390/foods11223675 |
|
Theron J A. 2015. Moisture loss studies in Japanese plums (Prunus salicina Lindl. ). Stellenbosch: Stellenbosch University. | |
Wang J, Cui Q, Li H, et al. Mechanical properties and microstructure of apple peels during storage. International Journal of Food Properties, 2017, 20 (5): 1159- 1173.
doi: 10.1080/10942912.2016.1203934 |
|
Wang J, Haohao H, Runsheng L, et al. Comparative analysis of surface wax in mature fruits between satsuma mandarin (Citrus unshiu) and ‘newhall’ navel orange (Citrus sinensis) from the perspective of crystal morphology, Chemical Composition and Key Gene Expression. Food Chemistry, 2014, 153, 177- 185.
doi: 10.1016/j.foodchem.2013.12.021 |
|
Wang P, Wang J, Zhang H, et al. Chemical composition, crystal morphology, and key gene expression of the cuticular waxes of Goji (Lycium barbarum L.) berries. Journal of Agricultural and Food Chemistry, 2021a, 69 (28): 7874- 7883.
doi: 10.1021/acs.jafc.1c02009 |
|
Wang Y, Mao H, Lv Y, et al. Comparative analysis of total wax content, chemical composition and crystal morphology of cuticular wax in korla pear under different relative humidity of storage. Food Chemistry, 2021b, 339, 128097.
doi: 10.1016/j.foodchem.2020.128097 |
|
Wu X, Yin H, Shi Z, et al. 2018. Chemical composition and crystal morphology of epicuticular wax in mature fruits of 35 pear (Pyrus spp.) cultivars. Frontiers in Plant Science, 9, 347625. | |
Yan Y, Castellarin S D. Blueberry water loss is related to both cuticular wax composition and stem scar size. Postharvest Biology and Technology, 2022, 188, 111907.
doi: 10.1016/j.postharvbio.2022.111907 |
|
Yang M, Ding C. 2016. Electrohydrodynamic (EHD) drying of the Chinese wolfberry fruits. SpringerPlus, 5, 1−20. | |
Yilbas B S, Hussain M, Dincer I. Heat and moisture diffusion in slab products to convective boundary condition. Heat and Mass Rransfer, 2003, 39 (5): 471- 476.
doi: 10.1007/s00231-002-0323-x |
|
Zhao D, Wei J, Hao J, et al. Effect of sodium carbonate solution pretreatment on drying kinetics, antioxidant capacity changes, and final quality of wolfberry (Lycium barbarum) during drying. Lwt, 2019, 99, 254- 261.
doi: 10.1016/j.lwt.2018.09.066 |
[1] | 马亚平,冯学瑞,高捍东,宋丽华,曹兵. 模拟CO2浓度和温度升高对宁夏枸杞果实品质形成的影响[J]. 林业科学, 2024, 60(3): 1-9. |
[2] | 冯学瑞,马亚平,刘佳欣,陆晖,李运毛,曹兵. CO2浓度升高处理下宁夏枸杞糖代谢相关酶及基因表达分析[J]. 林业科学, 2024, 60(3): 10-21. |
[3] | 米娟娟,赵娟红,李治刚,包晗,黄婷,秦垦,杨涓,郑国琦. 宁夏枸杞果皮蜡质积累与气象因子的关系[J]. 林业科学, 2024, 60(3): 22-34. |
[4] | 马腾飞, 刘悦, 战雅微, 王美鑫, 李志强. 竹材酶水解制备单糖的预处理研究进展[J]. 林业科学, 2024, 60(3): 150-159. |
[5] | 李书磊,张红,李一博,袁洁莹,谢非凡,王寒星,楚杰,余瑞金. 生物酶预处理对桐木脱色的影响[J]. 林业科学, 2023, 59(5): 157-164. |
[6] | 谢云,郭芳芸,陈丽华,曹兵. 大气CO2浓度升高对宁夏枸杞根区土壤微生物功能多样性及碳源利用特征的影响[J]. 林业科学, 2021, 57(4): 163-172. |
[7] | 李想,陈妮,齐学敏,楚杰,张军华,常德龙,许雅雅. 乙醇钠预处理木质纤维素原料的组分及结构特性[J]. 林业科学, 2020, 56(2): 156-163. |
[8] | 哈蓉, 马亚平, 曹兵, 郭芳芸, 宋丽华. 模拟CO2浓度升高对宁夏枸杞营养生长与果实品质的影响[J]. 林业科学, 2019, 55(6): 28-36. |
[9] | 黄曹兴, 何娟, 赖晨欢, Narron Robert, Chang Houmin, 勇强. 毛竹预处理黑液木质素和酶解木质素的结构与热学性质[J]. 林业科学, 2018, 54(3): 108-116. |
[10] | 侯俊峰, 鲍永泽, 周永东. 过热蒸汽预处理对50 mm厚杨木锯材常规干燥的影响[J]. 林业科学, 2018, 54(2): 131-136. |
[11] | 陈倩, 陈京环, 王堃, 蒋建新, 孙润仓. 热水预处理生物质原料及其生物转化研究进展[J]. 林业科学, 2017, 53(9): 97-104. |
[12] | 楚杰, 张军华, 马莉, 路海东. 预处理竹材的结晶度分析[J]. 林业科学, 2017, 53(2): 100-109. |
[13] | 李志强, 费本华, 江泽慧. 利用石墨化碳脱除竹材稀酸预处理液中的发酵抑制物[J]. 林业科学, 2016, 52(7): 113-120. |
[14] | 刘青柏, 刘明国, 肖德平, 纪连军, 杨玉玲. 辽西朝阳地区酸枣种质果实主要性状特征[J]. 林业科学, 2016, 52(4): 38-47. |
[15] | 董晓璐, 孙耀星, 杜洪双, 赵雪, 蒋涛. 辊压预处理条件对蒙古栎干燥速率及纹孔结构的影响[J]. 林业科学, 2015, 51(1): 103-111. |
阅读次数 | ||||||
全文 |
|
|||||
摘要 |
|
|||||