涩柿资源果实CO2脱涩难易及其与表型、内含物相关性
CO2 de-astringency status among astringent persimmon resources and its correlation with fruit morphological characteristics and contents of active ingredients

为阐明涩柿的果实因素(例如品种差异、果实大小、成熟度等)对CO2脱涩效果的影响,首先对比了25和30℃条件下柿果实CO2脱涩效果的差异,发现两者差异不显著,然后在25℃条件下利用体积浓度为90%的CO2对60份涩柿资源的果实进行脱涩处理,并对其脱涩难易程度、耐贮性、表型指标和内含物含量等进行了测定评价。结果表明:60份资源按照果实脱涩难易可分为4类,最易脱涩的资源共30份,其果实经CO2处理24 h即可脱涩;按果实耐贮性,60份资源可分别被聚为5类。相关性分析表明果实体积、成熟度与脱涩难易性呈显著正相关,而与耐贮性呈显著负相关,可溶性固形物含量与脱涩难易呈显著负相关,总酚、黄酮、单宁含量与脱涩难易相关性不显著。选出易脱涩且耐贮存资源6份、果实体积较大且较易脱涩资源11份、果实体积较大且较耐贮存资源8份,果实体积越大、成熟度越高、可溶性固形物含量越低的品种,其脱涩普遍越容易,但果实体积越大,其硬度变化越快,越不耐贮存,因此在大果、易脱涩和耐贮存性的选择上需要作出权衡。
The aim of this study was to investigate the fruit factors (such as the difference of varieties, fruit size, maturing status, et al) on CO2 de-astringency effect.The difference between 25 and 30℃ on CO2 de-astringency was firstly investigated, and no significant difference between 25 and 30℃ was found.Fruits of 60 astringent persimmon resources were then treated with 90% CO2 in 25℃, and de-astringency status, storage tolerance, morphological characters and contents of active ingredients were investigated.The results showed that the 60 persimmon resources were divided into 4 groups according to de-astringency status, and the group which was easiest to be de-astringent contain 30 resources, which could be de-astringent 24 h after the CO2 treatment.The resources were divided into 5 groups according to the storage tolerance.The results of correlation analysis suggested that fruit size andits maturing status were positively correlated to de-astringent status, whereas they were negatively correlated to storage tolerance.In addition, the content of soluble solid was negatively correlated to de-astringent status, and the content of total phenols, flavones and tannin were not significantly correlated to de-astringent status.In this study, 6 resources with good de-astringent status and storage tolerance were selected, and 11 resources with good de-astringent status and big fruit sizewere selected, and 8 resources with good storage tolerance and big fruit size were selected.It is also found that when the fruit size was bigger and the maturing status was higher and the content of soluble solid was fewer, the fruit is easier to be de-astringent.However, when the fruit size is bigger, the storage tolerance was lower.Thus, a tradeoff should be made among de-astringent status, storage tolerance and fruit size.