采前套袋对苹果梨表皮蜡质结构和化学组分的影响.docVIP

中国农业科学  2012,45(17):3661-3668 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2012.17.025  采前套袋对苹果梨表皮蜡质结构和化学组分的影响 李永才，尹 燕，陈松江，毕 阳，葛永红 （甘肃农业大学食品科学与工程学院，兰州 730070） 摘要：【目的】探讨采前套袋处理对苹果梨（Pyrus bretschneideri Rehd. cv. Pingguoli）果皮蜡质结构 和化学组分的影响。【方法】在花后 60 d 对苹果梨果实进行双层套袋处理，通过扫描电镜观察和气相色谱-质谱联 用（GC/MS）分析，了解套袋微域环境对果皮蜡质含量、结构和化学组分的影响。【结果】套袋处理苹果梨表皮蜡 质含量与未套袋相比差异不显著；与未套袋相比，套袋果实表皮蜡质粗糙、蜡膜不均一、裂纹较多，且表面无蜡 质结晶形成。对其蜡质组分分析表明，套袋与未套袋果实检出的蜡质组分数量与种类均存在差异；在含量上套袋 果实烷烃较未套袋有所提高，链烷酸有所下降。同时采前套袋处理的果实蜡质组分中饱和链烷酸的碳数分布优势 也发生了变化，未套袋果实以 C28、C30 和 C26 的相对丰度较大，而套袋果实仅以 C26 和 C28 的相对丰度较大，并未检测 到 C30 饱和链烷酸。【结论】采前套袋处理对苹果梨表皮蜡质超微结构、化学组分种类和链长均具有明显的影响， 但其影响机制尚需进一步研究。 关键词：苹果梨；套袋；表皮蜡质；超微结构；化学组分 Effects of Preharvest Bagging Treatment on the Micro-Structure and Chemical Composition of Cuticular Wax in Pingguoli Pear Fruit LI Yong-cai, YIN Yan, CHEN Song-jiang, BI Yang, GE Yong-hong (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070) Abstract: 【Objective】 The objective of this study is to further explore the effect of preharvest bagging on micro-structure and chemical composition of cuticular wax in Pingguoli pear fruit (Pyrus bretschneideri Rehd. cv. Pingguoli). 【Method】 Pear fruits were bagged with two-layer paper at 60 days after petal fall, ultrastructure and chemical composition of cuticular wax in Pingguoli pear were measured by scanning electron microscope and gas chromatography-mass spectrometry (GC-MS) respectively. 【Result】 No significant differences in cuticular wax content per surface area between bagging and non-bagging fruits were observed. Ultrastructure of cuticular wax in bagged fruit was rougher, uneven, more cracks and no wax crystals formation compared with that in control fruits. Different numbers and kinds of chemical compounds in cuticular wax of bagged and non-bagged fruits were detected. The relative content of alkanes in cuticular wax of bagged pear was higher than the control, on the contrary, the content of alkanoic acids was lower, and the r