宁夏枸杞果实性状和预处理对果实制干的影响

doi:10.11707/j.1001-7488.LYKX20230184

摘要/Abstract

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。

关键词: 宁夏枸杞, 果实性状, 果皮结构, 角质层, 表皮蜡质, 预处理, 制干时间

Abstract:

Objective: Drying is an important step of the processing of Chinese medicine wolfberry. The effects of different varieties (lines) of Lycium barbarum fruit traits and pretreatment on drying were studied to provide a valuable theoretical basis for the drying process of L. barbarum. Method: In this study, different varieties (lines) of L. barbarum with obvious differences in dryness were used as experimental materials. The paraffin sectioning and scanning electron microscopy techniques were used to investigate the fruit processing characteristics, peel and cuticle structure, and peel waxy micromorphology, as well as effects of different pretreatment times on the drying of L. barbarum fruits, by which the influence of the L. barbarum fruit traits on the drying of the fruits was clarified. Result: 1) There were significant differences in the longitudinal diameter, fresh weight of 100 grains, and single fruit volume among different varieties (lines). L. barbarum ‘16-23-7-8’ had the largest transverse diameter, longitudinal diameter, fresh weight of 100 grains, and single fruit volume, while those parameters of L. barbarum ‘Ningqi No.1’ were the lowest. 2) With the development of the fruit, the thickness of the pericarp and cuticle increased gradually and there were significant differences in those traits among different varieties (lines). The pericarp thickness of L. barbarum ‘Ningqi No.5’ was the largest with 768.273 μm, and that of L. barbarum ‘Ningqi No.1’ was the lowest with 445.100 μm. L. barbarum ‘14-402’ had the thickest cuticle with 9.420 μm, and the L. barbarum ‘16-23-7-8’ cuticle was the lowest, being 7.528 μm. 3) The epidermis of L. barbarum fruit at mature stage was covered by fascicular waxy layer, and the waxy crystals were irregular flakes, and the flake waxy layer was thicker and arranged closely. 4) There were differences in the drying time of different varieties (lines) of L. barbarum fruits, and the order from easy to difficult was ‘Ningqi No.1’, ‘Z44’, ‘16-23-7-8’, ‘14-402’, and ‘Ningqi No 5’. Compared with the control, the average drying time was shortened by 4.10 h after alkali treatment, and the average drying time was shortened by 16.94 h after chloroform treatment. Conclusion: The structure of L. barbarum peel affects the drying process of the wolfberry fruits by affecting the water transport pathway. Pretreatment can destroy the waxy layer of wolfberry epidermis and shorten the drying time. In this study, ‘Ningqi No.5’ is hard to dry, while ‘Ningqi No.1’ is the easiest to dry. Therefore, when drying wolfberry, the pretreatment method applied must take into account the differences in tissue and morphological anatomical characteristics among varieties.

Key words: Lycium barbarum, fruit traits, peel structure, cuticle, epicuticular waxes, pretreatment, drying time

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.

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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

	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

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