Physical changes and physiological characteristics of red and green peel during nectarine (cv. Hu018) maturation

文献类型： 外文期刊

第一作者： Su, Mingshen

作者： Su, Mingshen;Chen, Kunsong;Zhang, Bo;Xu, Changjie;Sun, Chongde;Zhang, Jiukai;Li, Xian;Xi, Wanpeng;Su, Mingshen;Ye, Zhengwen;Wu, Aizhong;Guo, Juan

作者机构：

关键词： nectarine maturation;firmness;peel;colour;anthocyanin;enzyme activity

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期： 2012 年 92 卷 7 期

页码：

收录情况： SCI

摘要： BACKGROUND: The aim of this study was to determine physical changes in nectarine and distinctive physiological characteristics related to red and green peel under stresses occurring during fruit maturation, information on which is currently not available. RESULTS: Fruit firmness increased from 4 to 6 weeks after blooming (WAB) then decreased from 6 WAB until ripening. Anthocyanins in red and green peel during nectarine maturation were identified by high-performance liquid chromatography as cyanidin 3-glucoside together and, at a much lower level, cyanidin 3-rutinoside. Cyanidins in red and green peel decreased from 4 to 8 WAB then increased from 8 to 12 WAB. Anthocyanin contents were positively correlated with PAL, POD, A*, MDA and O-2(center dot-) values and inversely correlated with L* and B* values. Red and green peel during maturation could be separated by hierarchical cluster analysis of the tested data. CONCLUSION: This studyhasprovidedanoverviewofredandgreenpeelcharacteristicsduringnectarine (cv. Hu018) maturation. Values of A*, anthocyanins, O-2(center dot-), MDA, PAL, PPO and POD in red peel were higher than those in green peel, while values of L*, B* and chroma in red peel were lower than those in green peel throughout fruitmaturation. (C) 2011 Society of Chemical Industry

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