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以“湖景蜜露”水蜜桃(Prunus persica L.) 为试材,检测了果实从未成熟到成熟发育过程中乙 烯生成、呼吸速率及挥发性香气性物质的变化; 同时对果实大小、果皮色泽、果肉硬度、可溶性 固形物、可滴定酸进行了测定;对与果实乙烯产 生密切相关的1-氨基环丙烷-1-羧酸(ACC)含量、 ACC合成酶活性、ACC氧化酶活性也进行了测定。 结果表明,随果实成熟度的增加,果实大小、果 皮L*值、可溶性固形物含量增加,而果实硬度、 果皮h°值、可滴定酸含量减少。在未成熟的果实 中,C6的醛类(反式-2-己烯醛)和醇类(顺式-3-己 烯醇)是主要的成分;乙烯生成量很低;呼吸速率 较高。到跃变阶段C6-C12的内酯类物质明显增加, 尤其是γ-和δ-内酯类成为果实主要的香气挥发性物 质。推测果实乙烯、呼吸作用等基本的生理变化 可能调节着内酯类物质的生成。在乙烯跃变上升时 果肉中ACC氧化酶的活性下降,ACC含量和ACC 合成酶活力的变化与乙烯生成量变化的趋势一致。 根据以上结果可以认为桃果实主要的香气挥发性物 质的形成与乙烯、呼吸跃变的开始密切相关。香 气物质形成速率动态变化可能是桃果实发育过程中 成熟度的另一个生理学指标。
Using Prunus persica L. as test material, the changes of ethylene production, respiration rate and volatile aroma substances in fruits from immature to mature development were tested. At the same time, the changes of fruit size , Peel color, firmness of flesh, soluble solids and titratable acid. The contents of 1-aminocyclopropane-1-carboxylic acid (ACC), ACC synthase activity, ACC oxidase activity Also measured. The results showed that with the increase of fruit maturity, fruit size, fruit peel L * value and soluble solids content increased, while the fruit firmness, peel h ° value and titratable acid content decreased. Among immature fruits, aldehydes (trans-2-hexenal) and alcohols (cis-3-hexenol) of C6 are the main components; ethylene production is low; and respiration rate is high. The lactones of the transition stage C6-C12 are significantly increased, especially the γ- and δ-lactones become the main aroma volatile of the fruit. Speculated that ethylene, respiration and other basic physiological changes may regulate the formation of lactones. The activity of ACC oxidase decreased in the flesh as the ethylene jump increased, and the change of ACC content and ACC synthase activity was consistent with that of ethylene production. According to the above results, it is considered that the formation of the main aroma volatile substances in peach fruits is closely related to the initiation of ethylene and respiration. The dynamic change of aroma formation rate may be another physiological indicator of maturity in peach fruit development.