CAJ | 학술논문

以四川井研县的纽霍尔、罗脐、丰脐为研究材料,进行了定点、定位和定期的观测、取样;首次用NIRS法对脐橙果实生长发育过程中果肉质地组成的WSP、HP、ADF、NDF、SDF、IDF、HC和CEL含量进行了优化建模和定量分析;对影响脐橙果肉质地的果胶甲酯酶、多聚半乳糖醛酸酶、β-葡萄糖苷酶的变化进行了研究.结果表明:①用NIRS法定量分析果肉质地主要的8个指标,优化模型交差检验的结果基本接近化学分析精度,能够用于预测脐橙新样品各质地组成的含量;②3个不同品种脐橙果肉质地组成的变化分析表明,质地组成在数量上化渣的纽霍尔较不易化渣的罗脐和丰脐有更低的CEL而WSP和SDF更高,果实发育过程中纽霍尔WSP和SDF含量的变幅较后二者大;③果实动态变化中,水解酶PE和PG的活性纽霍尔比罗脐和丰脐强、变化幅度较大,影响脐橙果肉质地的关键水解酶是PE和PG,而β-葡萄糖苷酶是PE和PG作用的补充.
이사천정연현적뉴곽이、라제、봉제위연구재료,진행료정점、정위화정기적관측、취양;수차용NIRS법대제등과실생장발육과정중과육질지조성적WSP、HP、ADF、NDF、SDF、IDF、HC화CEL함량진행료우화건모화정량분석;대영향제등과육질지적과효갑지매、다취반유당철산매、β-포도당감매적변화진행료연구.결과표명:①용NIRS법정량분석과육질지주요적8개지표,우화모형교차검험적결과기본접근화학분석정도,능구용우예측제등신양품각질지조성적함량;②3개불동품충제등과육질지조성적변화분석표명,질지조성재수량상화사적뉴곽이교불역화사적라제화봉제유경저적CEL이WSP화SDF경고,과실발육과정중뉴곽이WSP화SDF함량적변폭교후이자대;③과실동태변화중,수해매PE화PG적활성뉴곽이비라제화봉제강、변화폭도교대,영향제등과육질지적관건수해매시PE화PG,이β-포도당감매시PE화PG작용적보충.
The effect of hydrolysis enzymes on navel oranges [Citrus sinesis (L.) Osbeck] was considered in this study. 'Newhall', 'Robertson' and 'Fengqi' varieties were studied. The testing samples were collected at each stage of development starting 65 days after anthesis. The study analyzed fruit quality, texture components, and the enzymes which affect the fruit texture of PE, PG, and β-glucosidase. Quantitative analysis of HP, WSP, ADF, NDF, SDF, IDF, HC and CEL was done with the NIRS method. The NIRS method using an optimized model, cross tested with chemical methods achieved a level of precision close to that of chemical methods in the quantitative analysis of fruit texture components of sweet oranges for all the eight targets above. The model was able to accurately predict the dietary fiber in new samples. The investigation of dynamic changes in texture composition and enzyme reactivity by three samples from Jing'yan County showed why they had greatly different textural characters when tasted: the contents of all items above varied significantly. The 'Newhall' variety had fewer taste residues for lower CEL than the other two varieties. However, SDF and WSP were higher. During the fruit development and maturation, the change in textural components for 'Newhall' was greater as well. Enzyme reactivity for PE, PG, and β-glucosidase was stronger and had larger range for 'Newhall' than for 'Robertson' and 'Fengqi'. The key hydrolysis enzymes affecting navel orange texture were PE and PG .The role for β-glucosidase may be complementary to PE and PG.