| In this study, physical and chemical indicators, color parameters, sugars, organic acids, polyphenols, anthocyanins and antioxidant indicators as the 13 Chinese plum varieties of fruit quality factor, apply the main research methods, such as gas chromatography tandem mass spectrometry (GC-MS) and high performance liquid chromatography (HPLC), were studied by means of descriptive analysis, correlation analysis, principal component analysis (PCA) and cluster analysis, carried out a systematic study on the fruit of 13 Chinses plum cultivars. In addition to the’Heizhenzhu’varieties as the test material, to study the changes of soluble sugars, organic acids and anthocyanins content in the growth and development of plum fruit, and to analyze the correlation and path analysis. On the fruit coloring mechanism were discussed, and provide a therotical basis for the genetic improvement of plum fruit color. The test results are as follows:1. Determined the 9 basic physical and chemical indexes and the color parameters of fruit of 13 Chinese plum cultivars. The weight variation of the 20.9g-134.9g, edible rate of more than 93%, fruit shape index range of variation is 0.74-1.12, solid acid ratio was varied for 5.8-16.83, pH, TA content, Vc content and total polyphenol content were 3.27,1.31%,12.87 °Brix,19.37mg/100g and 177.10mg/100g, pH and TA content was significantly negatively correlated with the ratio of solid acid showed a significant positive correlation, and different color parameters of flesh and peel.2. The use of GC-MS in 13 Chinese plum varieties test to 6 kinds of organic acids, respectively, succinic acid, fumaric acid, malic acid, cis-aconitic acid, shikimic acid and citric acid, the malic acid is the main organic acid in plum fruit, the mean value was 3720.93mg/kg and the coefficient of variation was 43.61%; four kinds of soluble sugar, respectively in glucose (the mean value is 5950.02mg/kg), fructose (the mean value is 5067.86mg/kg), sorbitol (the mean value is 4671.39mg/kg) and sucrose (the mean value is 6054.68mg/kg) and coefficient of variation were 34.56%,33.10%,42.11% and 41.00%. It can be seen that the different genotypes is very large.3. The use of HPLC are polyphenolic compounds of plum fruits was detected in 280nm and 320nm, the polyphenol compounds are:gallicd acid, catechuic, caffeic acid, vanilla acid, chlorogenic acid, syringic acid, ferulic acid and quercetin. The gallicd acid, catechuic, vanilla acid and syringic acid had maximum absorption at 280nm wavelength, caffeic acid, chlorogenic acid, ferulic acid and quercetin at 320nm wavelength of maximum absorption. In 13 Chinses plum cultivars, the catechin (the mean value is 59.87mg/kg), vanillic acid (the mean value is 16.52mg/kg) and syringic acid (the mean value is 5.64mg/kg) in ’Xiguali’, ’Furongli’ and ’Yanzhili’ is relatively large, and the content of gallicd acid, ferulic acid, chlorogenic acid, quercetin and caffeic acid is very low.4. The species and content of anthocyanin in 13 Chinses plum cultivars were detected by HPLC in 530nm, cyaniding-3-glucoside Cy-3-glu (the mean value is 254.09mg/kg) and cyaniding-3-rutinoside Cy-3-rut (the mean value is 122.95mg/kg) were detected in 10 varieties. But yellow varieties ’Huangguanli’,’Qiujili’ and pale yellow varieties ’Cuipingwannai’ were not detected this two anthocyanins. In 10 varieties, there are 8 varieties in cyaniding-3-glucoside content higher than cyaniding-3-rutinosied content, and in ’Hongmeigui’ and ’Furongli’ plum the two species of cyaniding-3-rutinoside contents more than cyaniding-3-glucoside contents. The Cy-3-glu content, Cy-3-rut content and total anthocyanins content and color parameters are signicantly related in 13 Chinses plum peel, with color parameters L* value showed negative correlation, with a* value was positively correlated, with b* value showed a negative correlation.5. The scaveging effect of DPPH·, ABTS·and reduction ability was determined by the reduction of ferrous iron reduction (FRAP) method and analyzed the difference between the 13 varieties. In addition to the ’Heizhenzhu’ DPPH·removal rate is above 90%, the ABTS · removal rate is relatively large, Heizhenzhu ABTSR· removal rate is only 51.77%. Different varieties of plum fruit is also a big difference in reducing capacity, Furongli’s ability to restore the strongest, FRAP value of 1794.27μmol/L, while the Heizhenzhu’s ability to restore the weakest, FRAP value of only 571.93μmol/L. Phenolic compounds, Vc content, total polyphenol content and antioxidant indexes in 13 Chinese plum had correlation in different degrees.6. The changes of color parameters, sugar, organic acid and anthocyanin content in the development of Heizhenzhu were studied, carried out correlation analysis of anthocyanin content and color parameters and path analysis of sugar and organic acid content. Research results show that:in the growth and development of fruit in the process, succinic acid and fumaric acid was first increased and then decreased trend, cis-aconitic acid, shikimic acid and citric acid showed a downward trend, and malic acid content was genie trend. Glucose, fructose and sorbitol content in the whole growth process in the flat, while sucrose increased gradually. The fruit peel cyaniding-3-glucoside and cyaniding-3-rutinoside in early development stage, there is no change in the basic, during the coloring was significantly increased. Correlation analysis showed:in development process of plum peel, the anthocyanin content was negatively correlated with L* and b*, positively correlated with a*, the anthocyanin content and color parameters had little correlation in flesh. Path analysis showed that:malic acid in peel by other sugar and organic acid effects on total anthocyanin larger, succinate acid in the flesh for the other five acid plays a greater contribution, and cis-aconitic acid plays a negative role, glucose for the other three sugars in total anthocyanin synthesis also play a negative role. |
PDF Full Text Request