宁夏枸杞果实采后低温保鲜效果与果皮蜡质含量及组分的关系

doi:10.11707/j.1001-7488.LYKX20250625

林业科学 ›› 2026, Vol. 62 ›› Issue (6): 142-153.doi: 10.11707/j.1001-7488.LYKX20250625

• 研究论文 • 上一篇

宁夏枸杞果实采后低温保鲜效果与果皮蜡质含量及组分的关系

刘展飞¹,李治刚^2,³,郑国琦^1,^2,^3,*(),寇莉蓉^2,³,周甜甜¹,杨涓²,朱金忠⁴

1. 宁夏大学食品科学与工程学院　特色农产品功能挖掘与食品生物制造宁夏重点实验室　银川 750021
2. 宁夏大学生命科学学院　银川 750021
3. 林木资源高效生产全国重点实验室　银川 750021
4. 宁夏中宁县杞鑫枸杞种业有限公司　中宁 755100

收稿日期:2025-10-16 修回日期:2026-03-11 出版日期:2026-06-10 发布日期:2026-06-13
通讯作者: 郑国琦 E-mail:zhengguoqi1977@163.com
基金资助:
国家自然科学基金项目（32260499）；宁夏自然科学基金项目（2025AAC020034）；宁夏回族自治区特色农产品高质化开发科技创新团队项目（2025CXTD002）。

Relationship between the Effect of Low-Temperature Preservation after Harvest and the Content and Composition of Peel Wax in Lycium barbarum

Zhanfei Liu¹,Zhigang Li^2,³,Guoqi Zheng^1,^2,^3,*(),Lirong Kou^2,³,Tiantian Zhou¹,Juan Yang²,Jinzhong Zhu⁴

1. School of Food Science and Engineering, Ningxia University　Ningxia Key Laboratory for Functional Exploration of Characteristic Agricultural Products and Food Biomanufacturin　Yinchuan 750021
2. College of Life Sciences, Ningxia University　Yinchuan 750021
3. National Key Laboratory of Efficient Production of Forest Resources　Yinchuan 750021
4. Ningxia Zhongning County Qixin Wolfberry seed industry Co, Ltd.　Zhongning 755100

Received:2025-10-16 Revised:2026-03-11 Online:2026-06-10 Published:2026-06-13
Contact: Guoqi Zheng E-mail:zhengguoqi1977@163.com

摘要/Abstract

摘要：

目的: 探究宁夏枸杞鲜果采后低温贮藏过程中保鲜效果与蜡质总含量及蜡质组分变化规律，分析果皮蜡质对枸杞果实保鲜效果的影响，为延长宁夏枸杞鲜果品质提供参考。方法: 以宁夏地区主栽品种‘宁杞5号’与‘宁杞 7号’为供试材料，在4 ℃和13 ℃条件下贮藏，采用植物生理学、GC-MS等方法，定期测定相关指标。结果: 1）在20天贮藏过程中，4 ℃贮藏的‘宁杞5号’和‘宁杞7号’枸杞果实失重率、腐败率、色泽?E值的增长幅度均显著低于13 ℃（P<0.05），可有效维持百粒质量含量与呼吸速率，减少抗坏血酸、可溶性固形物含量的下降，保持多糖、类黄酮、甜菜碱含量。2） GC-MS结果表明，4 ℃处理显著抑制‘宁杞5号’和‘宁杞7号’果皮蜡质含量降低（P<0.05），蜡质含量显著高于13 ℃处理（P<0.05）。3）相关性分析表明，蜡质含量与失重率相关系数均呈极显著负相关（P<0.01），蜡质含量与腐败率也呈现显著负相关（P<0.05）。此外，蜡质含量还与保鲜效果关系密切的其他指标呈现显著相关，与色泽?E值呈极显著负相关（P<0.01），与百粒质量、呼吸速率、可溶性固形物、抗坏血酸、类黄酮、多糖、甜菜碱呈显著正相关（P<0.05），说明蜡质含量对于维持果实采后保鲜效果具有重要作用。结论: 适宜的贮藏温度（4 ℃）对维持枸杞果实采后蜡质含量与保鲜效果具有显著作用，‘宁杞5号’相较于‘宁杞7号’采后低温贮藏效果更佳。

关键词: 宁夏枸杞, 低温贮藏, 采后生理, 蜡质含量, 蜡质组分, 保鲜效果

Abstract:

Objective: This study aims to investigate the freshness retention and changes in total wax content and wax composition during low-temperature storage of post-harvest Lycium barbarum, and analyze the influence of fruit peel wax on berry preservation, so as to provide scientific basis for extending the quality retention period of fresh L. barbarum. Method: The primary cultivated varieties ‘Ningqi No. 5’ and ‘Ningqi No. 7’ from Ningxia were used as test materials. The fruits were stored at 4 ℃ and 13 ℃, and the relevant indicators periodically measured using plant physiology techniques and GC-MS analysis. Result: 1) During the 20-day storage period, the weight loss rate, corruption rate, and colour ?E values of the fruits stored at 4 ℃ were significantly lower than those stored at 13 ℃ (P<0.05). The storage at 4 ℃ effectively maintained hundred-grain weight and respiration rate, reduced declines in ascorbic acid, soluble solids, and titratable acid content, and maintained polysaccharide, flavonoid, and betaine levels. 2) GC-MS analysis revealed that 4 ℃ treatment significantly inhibited the reduction in cuticle wax content of Ningqi No. 5 and Ningqi No. 7 fruit peel (P<0.05), with wax levels significantly higher than those at 13 ℃ (P<0.05). 3) The correlation analysis showed that there was highly significant negative correlation between wax content and weight loss rate for all treatments (P<0.01), and there was also a significant negative correlation between wax content and corruption rate (P<0.05). Furthermore, wax content exhibited significant correlations with other indicators closely related to preservation efficacy: a highly significant negative correlation with colour difference ?E (P<0.01), and significant positive correlations with hundred-grain weight, respiration rate, soluble solids, ascorbic acid, flavonoids, polysaccharides, and betaine (P<0.05). The results indicate that wax content plays a crucial role in maintaining post-harvest fruit preservation. Conclusion: In summary, the appropriate storage temperature (4 ℃) significantly influences the maintenance of post-harvest wax content and freshness retention in L. barbarum. Ningqi No. 5 has superior low-temperature storage performance compared to Ningqi No. 7. These findings provide theoretical foundations and practical guidance for the post-harvest storage and preservation of L. barbarum.

Key words: Lycium barbarum, low temperature storage, postharvest physiology, wax content, wax composition, preservation effect

中图分类号:

刘展飞,李治刚,郑国琦,寇莉蓉,周甜甜,杨涓,朱金忠. 宁夏枸杞果实采后低温保鲜效果与果皮蜡质含量及组分的关系[J]. 林业科学, 2026, 62(6): 142-153.

Zhanfei Liu,Zhigang Li,Guoqi Zheng,Lirong Kou,Tiantian Zhou,Juan Yang,Jinzhong Zhu. Relationship between the Effect of Low-Temperature Preservation after Harvest and the Content and Composition of Peel Wax in Lycium barbarum[J]. Scientia Silvae Sinicae, 2026, 62(6): 142-153.

图/表 8

图1

图2

图3

图4

表1

不同处理下枸杞果皮蜡质组分含量① "

组别 Group	时间 Time/d	蜡质总含量 Total wax content	烷烃类 alkanes	酯类 esters	酸类 acids	酮类 ketones	醇类 alcohols	醛类 aldehydes	其他类 Others
‘宁杞 5 号’13 ℃ ‘Ningqi No. 5’ 13 ℃	0d	193.42±1.94 b	112.03±5.82 b	32.83±4.94 c	9.78±0.79 a	4.02±0.20 a	5.16±0.35 a	3.35±0.16 b	34.03±1.57 a
	8	119.77±2.89 bc	61.37±2.60 c	44.33±2.97 bc	0.00±0.00 c	0.40±0.08 c	0.78±0.03 bc	0.30±0.02 c	8.41±0.09 c
	16	95.20±1.38 c	50.30±1.95 c	35.86±1.23 c	0.00±0.00 c	0.23±0.06 c	0.30±0.03 c	0.28±0.03 c	7.37±0.10 c
‘宁杞 5 号’ 4 ℃ ‘Ningqi No. 5’ 4 ℃	0	193.42±1.94 b	112.03±5.82 b	37.96±1.57 bc	9.78±0.79 a	4.02±0.20 a	5.16±0.35 a	3.35±0.16 b	34.03±1.57 a
	8	147.65±2.23 bc	89.33±4.92 bc	40.79±0.79 b	0.00±0.00 c	0.98±0.36 bc	1.75±0.59 b	0.58±0.01 c	12.57±0.13 b
	16	127.73±1.32 bc	69.69±0.87 c	50.84±1.96 ab	0.04±0.07 c	0.28±0.26 c	0.83±0.17 bc	0.31±0.03 c	10.31±0.08 bc
‘宁杞 7 号 ’13 ℃ ‘Ningqi No. 7 ’13 ℃	0	203.83±3.46 a	117.12±10.15 a	39.85±0.95 bc	2.68±0.10 b	3.36±0.04 ab	0.69±0.05 bc	13.20±0.22 a	16.01±0.62 b
	8	156.27±0.47 bc	80.20±9.22 bc	70.62±2.37 a	0.10±0.17 c	2.02±0.02 b	0.43±0.02 c	0.81±0.15 c	12.00±0.10 b
	16	96.07±0.59 c	54.22±2.64 c	32.94±0.45 c	0.24±0.21 c	0.59±0.15 c	0.12±0.11 c	0.45±0.23 c	8.28±0.06 c
‘宁杞 7 号 ’4 ℃ ‘Ningqi No. 7’ 4 ℃	0	203.83±3.46 a	117.12±10.15 a	39.85±0.95 bc	2.68±0.10 b	3.36±0.04 ab	0.69±0.05 bc	13.20±0.22 a	16.01±0.62 b
	8	164.18±0.01 bc	99.00±1.08 bc	58.87±7.31 a	0.00±0.00 c	3.39±0.05 ab	0.29±0.02 c	1.54±0.04 c	8.78±0.32 c
	16	108.32±1.11 c	58.46±3.13 c	40.18±2.29 bc	0.29±0.50 c	0.88±0.01 c	0.12±0.03 c	0.48±0.04 c	5.68±0.07 c
组别Group		930.837^***	544.213^***	180.387^***	15.474^***	1.643^***	11.639^***	38.619^***	147.161^***
时间Time		25413.265^***	9605.525^***	899.994^***	151.168^***	31.147^***	22.695^***	236.550^***	1023.685^***
种类 × 时间Category×time		495.265^***	231.424^***	302.224^***	17.550^***	2.114^***	4.970^***	29.571^***	101.338^***

表1

图5

图6

图7

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宁夏枸杞果实采后低温保鲜效果与果皮蜡质含量及组分的关系

Relationship between the Effect of Low-Temperature Preservation after Harvest and the Content and Composition of Peel Wax in Lycium barbarum

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