CN106092678A - A kind of abscisic acid promotes strawberry fruit ripe and the processing method of quality - Google Patents
A kind of abscisic acid promotes strawberry fruit ripe and the processing method of quality Download PDFInfo
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- CN106092678A CN106092678A CN201610382352.7A CN201610382352A CN106092678A CN 106092678 A CN106092678 A CN 106092678A CN 201610382352 A CN201610382352 A CN 201610382352A CN 106092678 A CN106092678 A CN 106092678A
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N31/00—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods
- G01N31/16—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods using titration
Abstract
The invention discloses a kind of abscisic acid promotes strawberry fruit ripe and the processing method of quality, the present invention studies discovery, Endogenous Abscisic Acid Content accumulation constitutes the enabling signal of fruit maturation, execute outward the ripening and senescence finding to promote post-harvest fruits after abscisic acid processes, and abscisic acid may take part in the regulation and control of Peach fruits anthocyanin synthesis, the anthocyanin accumulation to fruit has facilitation.Utilizing Exogenous Abscisic Acid and abscisic acid inhibitor NDGA to find after processing citrusfruit, Exogenous Abscisic Acid can accelerate fruit color, the content of organic acid in minimizing fruit, and promotes the maturation of fruit, and NDGA processes then reverse effect.Therefore, abscisic acid can shift to an earlier date the fruit maturation phase, and the aspects such as the formation of fruit anthocyanin, sugar content accumulation are had positive role.
Description
Technical field
The present invention relates to a kind of crops processing method, particularly relate to a kind of abscisic acid and promote strawberry fruit ripe and quality
Processing method.
Background technology
Fruit maturation is old and feeble and quality responses is a complicated process, by the common exercising result of many factors, wherein swashs
Element regulation is one of key factor of regulating fruit maturation quality.Abscisic acid is as one of big hormone of plant five, at suppression seed
Sprout, regulation floral organ is formed, raising stress resistance of plant aspect plays an important role.Recent study finds, ethylene is
The major hormone of regulation and control climacteric type fruit maturation, and the major hormone regulating and controlling non-respiratory transition type fruit maturation is probably de-
Fall acid；Fructus Fragariae Ananssae, as one typical non-respiratory transition type fruit, has the highest nutritive value, and in China, cultivated area is wide
General.But the shortcomings such as the period of maturation is short, protect without rigid shell, storage transport difficult is big that Fructus Fragariae Ananssae exists.In recent years, winter Fructus Fragariae Ananssae becomes cultivation
Training focus, economic worth is high, but low temperature becomes the major influence factors of winter Strawberry ripening.Meanwhile, the most at present to strawberry fruit
Quality and maturation affect correlational study great majority and are confined to laboratory test, have more the field experiment of test value the most very
Lack.Therefore, probe into abscisic acid the impact tool of land for growing field crops Strawberry ripening and quality is of great significance.
Summary of the invention
The purpose of the present invention be that provide a kind of abscisic acid to promote strawberry fruit ripe to solve the problems referred to above and
The processing method of quality.
The present invention is achieved through the following technical solutions above-mentioned purpose:
The present invention comprises the following steps:
(1) with 20mg/L, 25mg/L, 30mg/L, 35mg/L, 40mg/L abscisic acid external source respectively spray be in the removing green phase,
White ripe phase, the strawberry fruit of red phase of beginning；
(2) using clear water as comparison, every four days, sample is carried out period of maturation statistics afterwards, be divided into 0-20%, 21%-
40%, five maturity grades of 41%-60%, 61%-80%, 81%-100%；And carry out when strawberry fruit reaches the complete red phase
Fruit picking, transports use for laboratory liquid nitrogen back and processes and be stored in-80 DEG C of refrigerators, in case carrying out fruit quality analysis；
(3) attributional analysis includes fruit weight, soluble solid, titratable acid, ascorbic acid, total phenols, total flavones, resists
8 physical signs such as oxidisability, anthocyanidin content.
The beneficial effects of the present invention is:
The present invention is that a kind of abscisic acid promotes strawberry fruit ripe and the processing method of quality, compared with prior art, and this
Invention research finds, Endogenous Abscisic Acid Content accumulation constitutes the enabling signal of fruit maturation, executes outward after abscisic acid processes and finds to promote
The ripening and senescence of post-harvest fruits, and abscisic acid may take part in Peach fruits anthocyanin synthesis regulation and control, the anthocyanin to fruit
Accumulation has facilitation.Utilizing Exogenous Abscisic Acid and abscisic acid inhibitor NDGA to find after processing citrusfruit, external source comes off
Acid can accelerate fruit color, the content of organic acid in minimizing fruit, and promotes the maturation of fruit, and NDGA processes then to be had on the contrary
Effect.Therefore, abscisic acid can shift to an earlier date the fruit maturation phase, and has the aspects such as the formation of fruit anthocyanin, sugar content accumulation
Positive role.
Accompanying drawing explanation
Fig. 1 is the method flow diagram of the present invention.
Detailed description of the invention
The invention will be further described below in conjunction with the accompanying drawings:
As shown in Figure 1: the present invention comprises the following steps:
(1) with 20mg/L, 25mg/L, 30mg/L, 35mg/L, 40mg/L abscisic acid external source respectively spray be in the removing green phase,
White ripe phase, the strawberry fruit of red phase of beginning；
(2) using clear water as comparison, every four days, sample is carried out period of maturation statistics afterwards, be divided into 0-20%, 21%-
40%, five maturity grades of 41%-60%, 61%-80%, 81%-100%；And carry out when strawberry fruit reaches the complete red phase
Fruit picking, transports use for laboratory liquid nitrogen back and processes and be stored in-80 DEG C of refrigerators, in case carrying out fruit quality analysis；
(3) attributional analysis includes fruit weight, soluble solid, titratable acid, ascorbic acid, total phenols, total flavones, resists
8 physical signs such as oxidisability, anthocyanidin content.
Material to be tested
Experiment material selects current market cultivated strawberry salable kind ' beauty ', purchases in Hanyuan, Ya'an, Sichuan Province
Fructus Fragariae Ananssae base, county.
According to strawberry fruit law of development, is divided into 7 periods the strawberry fruit stage of development: the least green phase: after bearing fruit about 7
My god；The biggest green phase: after bearing fruit about 14 days；The most light green phase (removing green phase): fruit is overall in light green color, is in when Semen Ginkgo is changed
Phase；4. the Semen Ginkgo phase: fruit individuality has turned white, Some seeds colours；5. begin the red phase: fruit surface beginning turns red；6. sheet is red
Phase: fruit surface large area turns red；The most complete red phase.
Abscisic acid (ABA) processes
Growth selection situation is consistent, do not have pest and disease damage, do not have deformity, is in light green phase (removing green phase), white ripe phase and begins red
The strawberry fruit of phase, sprays with 20mg/L, 25mg/L, 30mg/L, 35mg/L, 40mg/LABA respectively, compares with clear water, often
Individual process arranges three groups of repetitions, and often group repeats to select 10 strawberry fruits.The most respectively to phases such as fruit maturation phase, fruit qualities
Pass index is measured.
Period of maturation is added up
Spray removing green phase, white ripe phase with 20mg/L, 25mg/L, 30mg/L, 35mg/L, 40mg/LABA respectively and begin the red phase
After Fructus Fragariae Ananssae, carried out period of maturation statistics every 4 days, according to the coloring Maturity of fruit statistical standard is divided into 0-20% Fructus Pyracanthae,
21%-40% Fructus Pyracanthae, 41%-60% Fructus Pyracanthae, 61%-80% Fructus Pyracanthae, 81%-100% Fructus Pyracanthae, carry out number statistics.
Weight
Electronic balance is used to carry out the mensuration of fruit weight, unit: g.
Soluble solid content measures
Digital display saccharous detector is used to carry out the mensuration of content of fruit soluble solids.Strawberry fruit juice is spread upon saccharous detector
On, read reading, unit: %.
Titratable acid assay
Use the titratable acid content in NaOH titration measuring strawberry fruit
Concrete grammar is as follows: accurately weigh 0.5g sample, is ground to homogenate, adds 30mL distilled water in mortar, adds appropriate
Activated carbon, is placed in 80 DEG C of water-baths extraction 30min and stirs once every 5min, filters filtering residue again with appropriate distilled water extraction 2 times,
Merging filtrate is also settled to 50mL.Accurately draw filtrate 10mL and put in triangular flask, add 2, phenolphthalein, with 0.01mol/L's
NaOH is titrated to occur that pink colour is colour-fast for terminal in 0.5min, writes down NaOH consumption, is repeated 3 times, averages.
Ascorbic acid content measures
Molybdenum blue colorimetric method is used to measure strawberry fruit ascorbic acid content.
Make standard curve
Draw 0.4 respectively, 0.6,0.8,1.0,1.2, the standard ascorbic acid solution of 1.4mL in the volumetric flask of 50mL,
It is subsequently adding oxalic acid-EDTA solution, makes cumulative volume reach 10.0mL.Add the Metaphosphoric acid-acetum of 1.00mL and 5%
Sulphuric acid 2.0mL, shakes up the ammonium molybdate adding 4.00mL, measures absorbance with distilled water under 705nm, draws standard curve.
Sample determination
Accurately weigh a certain amount of sample, i.e. add oxalic acid-EDTA solution, after smashing to pieces, put into 100mL constant volume, filter.Inhale
Take volumetric soiutions in the volumetric flask of 50mL, add 1mL Metaphosphoric acid-acetum, the sulphuric acid 2.00mL of 5%, after shaking up, add
The ammonium molybdate solution of 4.00mL, is settled to 50mL with distilled water, measures absorbance after 15min.
The calculating of reduced form ascorbic acid in sample
According to sample absorbance value, from marking the content finding corresponding song, it is calculated as follows reduced form ascorbic acid in sample
Content: reduced form Vc (mg/g)=C × V1/W×V2。
C: measure with the content (mg) of reduced form Vc in sample liquid
V1: measure with sample liquid long-pending (mL)
V2: sample liquid constant volume cumulative volume (mL)
W: example weight (g)
Total phenol content measures
With reference to the forint-Xiao Kafa of (2009) such as Molan and slightly improve.
The making of standard curve
Accurately weighing 40mg gallic acid reference substance, be settled to 50mL with 80% acetone, concentration of standard solution is 0.8mg/
mL.Again by titer with 80% acetone be diluted to 0.025 respectively, 0.05,0.10,0.15,0.20,0.25,0.30,0.40,
0.50,0.60, the gallic acid-acetone standard solution of 0.80mg/mL.Take 12.5 μ L standard solution in the 96 each micropores of hole fluorescent screen
In, add 2% (w/v) Na2CO3250 μ L, stand 5mim, add (50%) forint phenol 12.5 μ L, the most preset 30min
After, under 650nm wavelength, survey absorbance.Each concentration does 3 parallel tests, averages, and obtains light absorption value A and gallic acid
Solution concentration standard curve.
Sample determination
Accurately weigh Fructus Fragariae Ananssae sample 5.0g, add 10mL 80% acetone under normal temperature condition, extract 1h, and every 10min shakes
Once, 4 DEG C of centrifugal 10min of 4500r/min, collect supernatant is to measure sample liquid to bottle.
Taking sample solution 12.5 μ L, according to above-mentioned operating procedure, measure its light absorption value, in calculating sample, total phenols contains
Amount, the total phenols in sample is with the content meter of gallic acid.
Polyphenol content (g/100g)=C × V × 10-3×n/100M
Wherein: C is the concentration (mg/mL) of gallic acid；V is sample liquid volume (mL)；M is sampling amount (g)；N is sample
The multiple of liquid dilution.
The mensuration of total flavones
With reference to aluminium salt colour developing visible ray photometry and slightly revise.
The making of standard curve
Accurately weighing 15mg Quercetin reference substance, 80% acetone is settled to 50mL, obtains the standard that concentration is 0.30mg/mL
Solution.Again by titer with 80% acetone be diluted to 0.02 respectively, 0.04,0.06,0.08,0.10,0.12,0.14,0.16,
0.18,0.20, the Quercetin-acetone standard solution of 0.22mg/mL.Take 30 μ L standard solution in the 96 each micropores of hole fluorescent screen,
Add 95% ethanol 90 μ L, 2% aluminum chloride 60 μ L, 1mol/L potassium acetate 6 μ L, add 168 μ L distilled water, the most instead
After answering 40min, under 415nm wavelength, survey absorbance, draw standard curve.
Sample determination
Accurately weigh Fructus Fragariae Ananssae sample 5.0g, add 10mL 80% acetone under normal temperature condition, extract 1h, and every 10min shakes
Once, 4 DEG C of centrifugal 10min of 4500r/min, collect supernatant is to measure sample liquid to bottle.
Taking sample solution 30 μ L, according to above-mentioned operational approach, measure its light absorption value, in calculating sample, total flavones contains
Amount, the total flavones in sample is with the cubage of Quercetin.
General flavone content (g/100g)=C × V × 10-3×n/100M
Wherein: C is the concentration (mg/mL) of Quercetin；V is sample liquid volume (mL)；M is sampling amount (g)；N is sample liquid
The multiple of dilution.
The mensuration of oxidation resistance
FRAP method surveys antioxidant activity
Accurately weigh Fructus Fragariae Ananssae sample 5.0g, add 10mL 80% acetone under normal temperature condition, extract 1h, and every 10min shakes
Once, 4 DEG C of centrifugal 10min of 4500r/min, collect supernatant is to measure sample liquid to bottle.
Accurately weigh 0.139g FeSO4·7H2O reference substance, is settled to 100mL with 80% acetone, obtains concentration and is
The standard solution of 5mmol/L.Again titer is diluted respectively with 80% acetone make 0.25,0.50,1.00,1.50,2.00,
2.50,3.00,3.50,4.00,4.50, the FeSO of 5.00mmol/L4·7H2O-acetone standard solution.Take 100 μ L sample liquid in
In test tube, add 275 μ LTPTZ working solutions (by 300mmol/L sodium-acetate buffer 25ml, 10mmol/LTPTZ solution 2.5mL,
20mmol/LFecl32.5mL, 30mL distilled water), react 30min, 595nm wavelength 37 DEG C of lucifuges after mixing and measure extinction
Degree.Sample antioxidant activity is to reach the FeSO needed for same absorbance4·7H2MM number of 0 represents.
FeSO4·7H2Amount (g/100g)=C × V × 278 × 10 of O-3×n/100M
Wherein: C is FeSO4·7H2The concentration (mmol/L) of O；V is sample liquid volume (ml)；M is sampling amount (g)；N is sample
The multiple of product liquid dilution.
The mensuration of DPPH free radical scavenging activity
2.8mL 60 μm ol/LDPPH-ethanol solution and 200 μ L of supernatant liquid are mixed, measures reactant liquor after 30min and exist
Absorbance at 517nm wavelength, compares and replaces sample with 80% ethanol.DPPH free radical suppression ratio computing formula is as follows:
DPPH free radical suppression ratio (%)=(AComparison-ASample)/AComparison×100
Anthocyanidin content
PH differential method measures the content of anthocyanidin；
The preparation of anthocyanidin extracting solution
Main anthocyanidin in Fructus Fragariae Ananssae is pelargonin-3 glucoside, and anthocyanidin extracting solution is mainly to extract Flos Pelargonii
Element-3 glucosides are main.Extracting solution is according to acetone: methanol: water: glacial acetic acid=60mL:60mL:30mL:15mL proportioning preparation,
165mL anthocyanidin extracting solution altogether.
The extraction of anthocyanidin
Weigh strawberry fruit about the 3.0g of freezing, after liquid nitrogen grinding, all join in the centrifuge tube of 50mL, accurately
Ground adds anthocyanidin extracting solution 20mL (lid to be covered tightly), the water-bath 4h at 40 DEG C prepared, after being cooled to room temperature,
15000X g, 4 DEG C, centrifugal 20min (Eppendorf5804R), to remove the impurity such as cell debris, draws carefully with liquid-transfering gun
Appropriate supernatant, in new centrifuge tube, adds the buffer prepared, dilutes corresponding multiple.
The total content of anthocyanidin is measured by pH differential method
Take sample (supernatant) 1mL of preparation, add sodium acetate (NaAc) buffer or the pH=of the 0.4M of pH=4.5
Potassium chloride (KCl) the buffer 4mL of the 0.025M of 1.0, after being sufficiently mixed uniformly, stands 20min at room temperature, proceeds to optical path length
In the cuvette of 1cm, with UV-2102C type ultraviolet-uisible spectrophotometer, measure with 496nm and 700nm for absorbing wavelength respectively
Its absorbance, with distilled water (ddH2O) zeroing, each developmental stage is all repeated 3 times.
The concentration computing formula of anthocyanidin is as follows:
Concentration (the mg g of anthocyanidin-1)=A x MW x DF x1000/ ε
A=(A496nm, Ph=1.0-A700nm, pH=1.0)-(A495nm, PH=4.5-A700nm, pH=4.5), MW is molal weight (433.2g/
Mol), DF is extension rate, and ε is specific absorbance (15600).
Fructus Fragariae Ananssae is mainly with the molar absorbance of anthocyanidin Flos Pelargonii-3-glucoside (pelargonidin-3-glucoside)
Coefficient (15600) calculates.The content (mg) finally containing anthocyanidin with 1g sample represents.
Data analysis
Experimental data uses SPSS to carry out significance of difference analysis.Setup Experiments repeats for three times, and the meansigma methods taking three times is entered
Row data analysis.
It is to repeat general linear model statistical data analysis for three times to obtain abscisic acid the best of it with three toeatment periods
Reason concentration.
It is to repeat general linear model statistical data analysis for five times to obtain abscisic acid process with five abscisic acid concentration
The optimization process period of strawberry fruit.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and
Equivalent defines.
Claims (1)
1. an abscisic acid promotes strawberry fruit ripe and the processing method of quality, it is characterised in that comprise the following steps:
(1) spray, by 20mg/L, 25mg/L, 30mg/L, 35mg/L, 40mg/L abscisic acid external source respectively, the removing green phase, the ripest of being in
Phase, the strawberry fruit of red phase of beginning；
(2) using clear water as comparison, every four days, sample is carried out period of maturation statistics afterwards, be divided into 0-20%, 21%-40%,
Five maturity grades of 41%-60%, 61%-80%, 81%-100%；And fruit picking is carried out when strawberry fruit reaches the complete red phase,
Transport use for laboratory liquid nitrogen back and process and be stored in-80 DEG C of refrigerators, in case carrying out fruit quality analysis；
(3) attributional analysis includes fruit weight, soluble solid, titratable acid, ascorbic acid, total phenols, total flavones, antioxidation
8 physical signs such as property, anthocyanidin content.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509595A (en) * | 2016-12-19 | 2017-03-22 | 福建省农业科学院果树研究所 | Method of inducing anthocyanin accumulations of skins and pulps of prunus salicina fruits after harvesting |
| CN108732298A (en) * | 2018-07-26 | 2018-11-02 | 青岛科技大学 | It is a kind of detection blueberry anthocyanidin content method and application |
| CN109100311A (en) * | 2018-07-11 | 2018-12-28 | 中国农业大学 | Strawberry ripening degree method for quickly identifying and device |
| CN110396519A (en) * | 2019-06-27 | 2019-11-01 | 西北农林科技大学 | - 3 fruit maturation gene FvTCP9 of fraises des bois Heilungkiang and its application |
| CN113179790A (en) * | 2021-05-12 | 2021-07-30 | 青岛农业大学 | Pear fruit treatment method for relieving fruit top hardening |
| CN114586921A (en) * | 2022-04-11 | 2022-06-07 | 华中农业大学 | Toner for regulating and controlling coloring of citrus and application thereof |
| CN115777381A (en) * | 2022-12-09 | 2023-03-14 | 四川农业大学 | Method for delaying fruit ripening of strawberries |
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2016
- 2016-06-01 CN CN201610382352.7A patent/CN106092678A/en active Pending
Non-Patent Citations (4)
| Title |
|---|
| 《中国南方果树》 * |
| 《北方园艺》 * |
| 《植物生理学报》 * |
| 《食品科学》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509595A (en) * | 2016-12-19 | 2017-03-22 | 福建省农业科学院果树研究所 | Method of inducing anthocyanin accumulations of skins and pulps of prunus salicina fruits after harvesting |
| CN109100311A (en) * | 2018-07-11 | 2018-12-28 | 中国农业大学 | Strawberry ripening degree method for quickly identifying and device |
| CN109100311B (en) * | 2018-07-11 | 2020-07-28 | 中国农业大学 | Strawberry maturity rapid identification method and device |
| CN108732298A (en) * | 2018-07-26 | 2018-11-02 | 青岛科技大学 | It is a kind of detection blueberry anthocyanidin content method and application |
| CN110396519A (en) * | 2019-06-27 | 2019-11-01 | 西北农林科技大学 | - 3 fruit maturation gene FvTCP9 of fraises des bois Heilungkiang and its application |
| CN113179790A (en) * | 2021-05-12 | 2021-07-30 | 青岛农业大学 | Pear fruit treatment method for relieving fruit top hardening |
| CN114586921A (en) * | 2022-04-11 | 2022-06-07 | 华中农业大学 | Toner for regulating and controlling coloring of citrus and application thereof |
| CN115777381A (en) * | 2022-12-09 | 2023-03-14 | 四川农业大学 | Method for delaying fruit ripening of strawberries |
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