CAJ | 학술논문

以筛选出的2个不同成熟期槜李（Prunus salicina Lindl）优系“槜李1号”和“槜李2号”为试材，从果实转色期至树上完熟，分5个成熟度（H 1~H 5）分别进行采样，研究果实成熟过程中的品质性状、果实乙烯释放量、主要生物活性物质含量和贮藏性变化。结果表明：2个槜李品系均为呼吸跃变型果实，伴随果实成熟进程，“槜李1号”和“槜李2号”内源乙烯释放峰值分别在盛花后的80 d和100 d到达；2个槜李优系果实单果质量、可溶性固形物、总酚和类胡萝卜素含量均随着果实的成熟不断升高，在完熟期均达到最高；果实可滴定酸含量均随着果实成熟度的增加而降低，在完熟期达到最低；“槜李2号”除单果质量外其他品质指标均优于“槜李1号”；感官评价结果显示，当果实达到完熟时，果实酸甜可口、汁多、香气浓郁、风味最佳。
이사선출적2개불동성숙기추리（Prunus salicina Lindl）우계“추리1호”화“추리2호”위시재，종과실전색기지수상완숙，분5개성숙도（H 1~H 5）분별진행채양，연구과실성숙과정중적품질성상、과실을희석방량、주요생물활성물질함량화저장성변화。결과표명：2개추리품계균위호흡약변형과실，반수과실성숙진정，“추리1호”화“추리2호”내원을희석방봉치분별재성화후적80 d화100 d도체；2개추리우계과실단과질량、가용성고형물、총분화류호라복소함량균수착과실적성숙불단승고，재완숙기균체도최고；과실가적정산함량균수착과실성숙도적증가이강저，재완숙기체도최저；“추리2호”제단과질량외기타품질지표균우우“추리1호”；감관평개결과현시，당과실체도완숙시，과실산첨가구、즙다、향기농욱、풍미최가。
Summary “Zuili”plum(Prunus salicina Lindl)is an ancient Chinese cultivar which has been cultivated in Jiaxing City,Zhejiang Province for over 2 500 years.The plants'high juices and aroma are very popular with consumers. Due to thousands of years of evolution there are numerous cultivars of“Zuili”,which accounts for the heterogeneity in the plants,leading to uneven fruiting performance and fruit quality. <br> This study selected two cultivars,“Zuili 1”and“Zuili 2”.The selected test materials were at different states of maturity with five maturities(H1 H5) being sampled from the“fruit color turning stage”to the“tree ripening stage”.In order to provide references for the industrial application of Zuli production,the study investigated fruit quality traits,ethylene release,the main content of bioactive substances and storage during the plant maturation. <br> The results showed the typical climacteric ripening pattern in both plums,however,maximum production of ethylene at the climacteric peak was harvested at 80 and 100 days after full blossom in“Zuili 1”and“Zuili 2”plums, respectively.Fruit mass,total soluble solids,phenolics,and carotenoids statistically increased,and fruit firmness and acidity decreased in two plums.The highest quality scores being found in harvest 5 which was 4 7 days after the peak of climacteric stage.“Zuili 2”plum could be classified as having the highest quality in terms of sensory attributes,though it had smaller size than“Zuili 1”plum. <br> We conclude that in order to achieve the optimal organoleptic,nutritive and health-beneficial properties of“Zuili”plum,it would be advisable to harvest the fruit at the fully ripe stage.