2种果园管理模式下梁平柚果实挥发性物质和苦味物质的变化

以正常栽培管理果园和弃管果园中的梁平柚果实为材料,借助GC-MS和HPLC分别对果实中的挥发性物质谱和主要苦味物质进行比较分析,以期为揭示其风味品质相关代谢物质的差异和果实品质改善提供科学依据。结果显示:与正常栽培管理果园的果实相比,弃管果园中的梁平柚果实总单萜类物质、总倍半萜类物质、总非萜类物质以及挥发性物质总量均显著降低,但主要挥发性物质的组成与含量百分比保持稳定;柚皮苷的含量在弃管果园果实所有组织中均显著升高,柠檬苦素和诺米林在除有色层以外的组织中显著增高。弃管模式导致了梁平柚果实香味降低、苦味增强,鲜食品质大大降低,消费者接收度低;针对由农村青壮年劳动力外流导致的果园弃管问题,可通过科普苦味物质保健功能的介入,从一定程度上提升弃管果园土地产出价值。

Changes of volatile and bitter compounds in fruit of Liangping pummelo under two modes of orchard management

To provide a scientific basis for revealing the differences in metabolites related to flavor quality and improving fruit quality,Liangping pummelo fruits under normal cultivation management and no cultivation management were used to compare and analyze their spectrum of volatile substance and main bitter substances in the fruit with gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC). The results showed that the total monoterpenoids,total sesquiterpenoids,total non-terpenoids and total volatile compounds in Liangping pummelo fruit under no cultivation management were significantly reduced compared with those in the fruits under normal cultivation management. However,the composition and content percentage of the main volatile compounds remained stable. The content of naringin was significantly increased in the flavedo,albedo,segment membrane and juice sacs of fruits under no cultivation management. The contents of limonin and nomilin were also significantly higher in albedo,segment membrane and juice sacs of fruits under no cultivation management. It is indicated that no cultivation management result in a decrease of the aroma and an increase of bitterness in the fruit of Liangping pomelo. The quality of fresh food was greatly reduced,and consumer acceptance was low. The economic benefits and land output values of orchard under no cultivation management caused by continuing rural-urban migration of middle-aged labor force can be improved to some extent through the help from popular health propaganda of bitter compounds.