Effects of Different Fruit Bags on Fruit Quality and Fatty Acid Composition of Avocado

LIU Yuanzheng; XU Dan; ZHANG He; LI Yanxia; MA Weihong; ZANG Xiaoping; GE Yu; LIU Xinyi; WANG Jiashui

doi:10.3969/j.issn.1000-2561.2022.03.013

Chinese Journal of Tropical Crops >

2022 , Vol. 43 >Issue 3: 548 - 555

DOI: https://doi.org/10.3969/j.issn.1000-2561.2022.03.013

Plant Cultivation, Physiology ＆ Biochemistry

Effects of Different Fruit Bags on Fruit Quality and Fatty Acid Composition of Avocado

LIU Yuanzheng ¹ ,
XU Dan ¹^,² ,
ZHANG He ¹ ,
LI Yanxia ¹ ,
MA Weihong ¹ ,
ZANG Xiaoping ¹ ,
GE Yu ¹ ,
LIU Xinyi ³ ,
WANG Jiashui ^,¹^,^**

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1. Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences / Hainan Key Laboratory of Banana Genetic Improvement, Haikou, Hainan 571101, China
2. College of Tropical Crops, Hainan University, Haikou, Hainan 570228, China
3. College of Horticulture and Landscape Architecture, Tianjin Agricultural College, Tianjin 300392, China

** WANG Jiashui,E-mail： jiashuiwang@126.com

Received date: 2021-09-17

Request revised date: 2021-12-15

Online published: 2022-03-23

Copyright

Copyright reserved © 2022. Office of Acta Agronomica Sinica All articles published represent the opinions of the authors, and do not reflect the official policy of the Chinese Medical Association or the Editorial Board, unless this is clearly specified.

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Abstract

Three local avocado strains in Hainan were used as the test materials. White paper bags and yellow outside and black inside kraft paper bags were selected to bag avocado fruits, and non-bagging was used as the control. 100 days after bagging, samples were collected when avocado was mature to determine the appearance and internal quality of fruit. The effects of bagging on fruit quality and fatty acid composition of avocado were observed and determined. Comprehensive evaluation was carried out by the principal component analysis. The results showed that the skin of fruits treated with yellow outside and black inside kraft paper bags turned yellow, and the skin color of fruits treated with white paper bags had little difference from that without bags. Bagging had no significant effect on the appearance indexes of single fruit quality, fruit transverse diameter, fruit longitudinal diameter, fruit shape index, pulp weight, seed quality, seed longitudinal diameter and seed transverse diameter of avocado fruit, but bagging could reduce the harm of diseases and pests, reduce the damage of branch and leaf friction to avocado fruit surface and improve the appearance quality of avocado fruits. Bagging had no significant effects on the internal indexes of edible rate, water content and soluble sugar content of avocado fruit, but bagging could significantly improve the contents of vitamin C, soluble protein, total phenol and total flavonoids. Through the determination of 8 fatty acid components in avocado pulp, the comparative analysis showed that bagging had no significant effects on the fatty acid components of avocado fruit, but could improve the relative content of unsaturated fatty acid in avocado fruits. Through principal component analysis, the score of nine treatments on three principal components was obtained. After calculating the score according to the expression, the fruit quality traits of white fruit bags were the best among the three bagging treatments of each strain. In conclusion, fruit bagging during the growth and development of avocado can provide a new microenvironment for its growth and development, reduce the impact of various external adverse factors on fruit development, and improve the appearance and internal quality of fruit. This study preliminarily screened out the white paper bag suitable for the bagging of avocado, which can provide reference for growers in the production of avocado, so as to better meet the demand for high-grade fruits in the domestic and foreign markets.

Key words： avocado; different fruit bags; fruit quality; comprehensive evaluation

Cite this article

LIU Yuanzheng , XU Dan , ZHANG He , LI Yanxia , MA Weihong , ZANG Xiaoping , GE Yu , LIU Xinyi , WANG Jiashui . Effects of Different Fruit Bags on Fruit Quality and Fatty Acid Composition of Avocado[J]. Chinese Journal of Tropical Crops, 2022 , 43(3) : 548 -555 . DOI: 10.3969/j.issn.1000-2561.2022.03.013

油梨（Persea americana Mill.）,又称鳄梨、牛油果、酪梨,为樟科（Lauraceae）鳄梨属（Persea）的一种常绿果树,是一种综合利用价值极高的树种。油梨不仅是营养价值极高的热带、亚热带著名水果,也是主要的木本油料树种之一^[1]。油梨富含多种维生素、脂肪酸、蛋白质和矿物质元素,其中70%的脂肪酸为亚油酸、油酸、棕榈油酸和亚麻酸等人体必需的不饱和脂肪酸,人体吸收率高达93.7%,被美誉为“森林黄油”。研究表明,油梨具有极佳的营养保健价值,不仅具有降低胆固醇和血脂,保护心血管和肝脏系统等作用,还具有利尿、预防高血压和动脉硬化、脑溢血、心肌梗塞、癌症以及改善便秘等功效^[2,3,4],被广泛认为是一种高端美食和健康水果,在国际市场备受青睐,其发展前景十分广阔。随着消费者对自身健康意识增强,对油梨的认知度、接受度也不断增强,国内外市场的油梨消费量也逐渐增加。

近年来,消费者对果实外观和内在品质的追求越来越高,以及市场竞争日趋激烈,采用综合有效手段改善果实的外观和内在品质,已成为果树栽培技术发展的重要趋势^[5]。另一方面,经长期观察发现,油梨果实在生长发育过程中易与枝叶摩擦,使得果皮发生较为严重的机械损伤,同时果实也经常发生炭疽病、蒂腐病、疮痂病以及网蝽、蓟马、蛾类等病虫为害,严重影响果实生长发育^[6]。

果实套袋是我国果树生产中推广应用的一项重要栽培技术,在苹果^[7]、桃^[8]、芒果^[9]、梨^[10]、荔枝^[11]等果树上应用尤为广泛。果实套袋影响叶绿素和类胡萝卜素含量的变化,从而影响套袋果的色泽,多数研究表明,果实套袋对可食率、种子重量影响不明显,套袋有利于果实内在品质的提高,包括糖、维生素C含量和可滴定酸含量的变化。影响果实风味品质的原因可能与套袋内部温度的升高有关,相对高的温度能增加果实对营养物质的吸收和转化,有利于提高果实品质,同时不同类型及颜色的纸袋对太阳光的折射效应不同,影响光合效率与内含物转化,从而对果实品质产生不同的影响^[12,13]。果实套袋通过影响关键酶活性,改变果实的品质,水果套袋显著抑制苯丙氨酸解氨酶（PAL）活性和花青苷合成,增加蔗糖合成酶活性和蔗糖磷酸合成酶活性,降低山梨醇脱氢酶活性和山梨醇氧化酶活性,说明套袋增加光合作用的产物主要是通过提高蔗糖合成酶活性和蔗糖磷酸合成酶活性所致^[14]。果实套袋可以在一定程度上减少病虫害危害,改善果实外观和内在品质。

本研究以海南油梨本地种为试验材料,选取2种规格的纸袋对油梨套袋进行初步研究,分析2种套袋处理对油梨果实成熟后品质性状及脂肪酸成分的影响,以期在生产上能为提升油梨果实品质提供参考依据。

1 材料与方法

1.1 材料

试验于2019年4—8月在海南省儋州市南丰镇油梨园进行。供试品种为海南本地3个油梨优良品系（NF-1,NF-2,NF-3）。供试果袋为：白色纸袋和外黄内黑牛皮纸袋,大小均为20 cm× 28 cm,购自潍坊优顺环保科技有限公司。在油梨第2次生理落果后进行套袋处理,每个品系选取3株,选择大小基本一致的幼果,分别用白色纸袋和外黄内黑牛皮纸袋进行处理,每个处理每株分别选取10个果实进行套袋,重复3次,以不套袋作为对照,试验处理及编号分别为：NF-1-1、NF-2-1、NF-3-1为对照,不套袋处理;NF-1-2、NF-2-2、NF-3-2为外黄内黑牛皮纸袋处理;NF-1-3、NF-2-3、NF-3-3为白色纸袋处理。至果实成熟为止,田间水肥管理及病虫害防治与常规栽培相同。试验中果实品质分析所用的试剂均为分析纯。

1.2 方法

1.2.1 样品采集与处理油梨成熟时（套袋后100 d）采集样品,同一处理混合样品后随机选取6个果实进行农艺性状及品质性状测定。取样当天,测量果实单果质量、果实纵径、果实横径。待果实软熟后,测定果实可食率、种子质量、种子纵径、种子横径、含水量、维生素C、可溶性糖、可溶性蛋白、粗脂肪、总酚、总黄酮和脂肪酸含量。

1.2.2 测定指标及方法（1）果实外观指标。使用电子天平测定单果质量和种子质量,并计算可食率,可食率=果肉重/单果重×100%;0~300 mm电子数显游标卡尺测量果实纵径、果实横径、种子纵径和种子横径,并计算果形指数,果形指数=果实纵径/果实横径。

（2）果实内含物含量。采用烘干法^[15]测定果实含水量;采用2,6-二氯酚靛酚滴定法^[16]测定果实维生素C含量;采用索氏抽提法^[17]测定果实粗脂肪含量;采用蒽酮法^[18]测定果实可溶性糖含量;采用考马斯亮蓝法^[19]测定果实可溶性蛋白含量;采用没食子酸标准曲线代入法^[20]测定果实总酚含量;采用芦丁标准曲线代入法^[21]测定果实总黄酮含量。每个处理重复测定3次。

（3）果实脂肪酸成分测定。脂肪酸成分测定方法参照GE等^[22]的方法,使用Agilent7890B- 7000B气相色谱-质谱联用仪进行检测,应用Shimadzu GC-MS solution release 2.10软件对图谱进行分析,最终确定油梨油中的脂肪酸成分。采用峰面积归一化法确定各组分在总脂肪酸中的相对百分含量。每个处理果肉样品均重复测定3次。

1.3 数据处理

采用Excel软件进行数据统计,采用SPSS 23.0软件对数据进行方差分析、Duncan’s多重比较（P<0.05）和主成分因子排名分析。

2 结果与分析

2.1 不同材料果袋套袋处理油梨果实各品质指标比较

2.1.1 油梨果实外观指标的比较不同材料果袋套袋处理对海南本地3个油梨品系果实外观表型见图1。从试验结果可看出,外黄内黑牛皮纸袋套袋处理后的果实表皮变黄,白色纸袋套袋处理后的果皮颜色与不套袋处理差别不大。与不套袋对照相比,套袋能减少病虫害及枝叶摩擦对油梨果面的损伤,提升果实外观品质。不同材料果袋套袋处理对油梨果实基本性状的影响结果见表1。由表1可知,油梨单果质量、果实横径、果实纵径、果形指数、果肉重、种子质量、种子纵径、种子横径及可食率受套袋的影响不显著。

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图1 不同果袋套袋处理后油梨的果实外观

A：从左到右依次为NF-1-1、NF-1-2、NF-1-3;B：从左到右依次为NF-2-1、NF-2-2、NF-2-3;C：从左到右依次为NF-3-1、NF-3-3、NF-3-2。

Fig. 1 Fruit appearance of avocado after bagging with different fruit bags

A: From left to right are NF-1-1, NF-1-2, NF-1-3; B: From left to right are NF-2-1, NF-2-2, NF-2-3; C: From left to right are NF-3-1, NF-3-3, NF-3-2.

表1 不同果袋套袋处理后油梨的基本性状

Tab. 1 Basic characters of avocado after bagging with different fruit bags

基本性状 Basic characters	NF-1-1	NF-1-2	NF-1-3	NF-2-1	NF-2-2	NF-2-3	NF-3-1	NF-3-2	NF-3-3
单果质量/g	403.40±30.47^a	407.37±46.02^a	402.72±20.38^a	514.07±47.67^b	516.12±50.78^b	518.38±65.49^b	382.17±16.71^a	386.12±19.68^a	385.07±23.00^a
果实形状	球形	球形	球形	棒状	棒状	棒状	倒卵形	倒卵形	倒卵形
果实纵径/mm	97.85±9.02^a	97.19±9.05^a	96.41±8.04^a	163.45±4.48^b	171.73±6.96^b	164.68±10.49^b	106.41±4.89^c	107.72±1.59^c	108.23±3.86^c
果实横径/mm	86.88±6.70^a	88.25±6.98^a	90.46±7.10^a	85.26±5.00^a	87.12±4.46^a	83.38±4.46^a	84.82±2.15^a	86.66±2.04^a	85.00±3.11^a
果形指数	1.13±0.07^a	1.10±0.05^a	1.06±0.04^a	1.92±0.13^b	1.97±0.15^b	1.98±0.19^b	1.26±0.06^c	1.25±0.05^c	1.27±0.05^c
果肉重/g	306.95±32.94^a	309.47±26.37^a	308.97±32.24^a	407.28±33.50^b	404.53±24.21^b	407.10±32.50^b	289.25±19.96^a	296.63±17.64^a	293.83±22.27^a
可食率/%	72.54±3.62^a	74.68±5.54^a	74.29±7.39^a	80.10±12.38^a	79.28±11.36^a	79.56±11.45^a	75.91±7.64^a	76.85±3.04^a	76.42±5.69^a
种子质量/g	63.62±7.02^a	62.78±5.28^a	61.15±8.56^a	66.42±9.36^a	66.90±7.29^a	68.60±7.94^a	83.05±13.37^b	81.38±7.79^b	83.32±7.40^b
种子纵径/mm	41.99±3.26^a	43.36±2.94^ab	42.78±1.95^a	71.15±5.10^d	72.32±1.89^d	71.70±3.70^d	46.74±2.19^bc	47.44±3.17^c	47.59±3.31^c
种子横径/mm	49.58±3.24^a	49.54±3.32^a	49.32±1.47^a	47.27±5.88^a	46.05±4.28^a	47.32±7.34^a	55.37±3.89^b	55.30±2.56^b	55.68±2.37^b

	注：不同小写字母表示差异显著（P<0.05）。
	Note：Different lowercase letters indicate significant difference (P<0.05).

2.1.2 油梨果实内在品质的比较不同材料果袋套袋处理对油梨果实内在品质的影响见表2。由表2可知,与对照相比,油梨套袋后果实的维生素C含量、可溶性糖含量、可溶性蛋白含量、粗脂肪含量、总酚和总黄酮含量明显提高,差异显著。果实含水量受套袋的影响不显著。

表2 不同果袋套袋处理后油梨的品质性状

Tab. 2 Quality characters of avocado after bagging with different fruit bags

品质性状 Quality characters	NF-1-1	NF-1-2	NF-1-3	NF-2-1	NF-2-2	NF-2-3	NF-3-1	NF-3-2	NF-3-3
含水量/%	85.00±0.00^bc	84.83±0.76^ab	84.33±0.58^a	88.43±0.10^f	87.40±0.10^e	87.24±0.22^e	85.63±0.04^d	88.19±0.07^f	85.50±0.09^cd
Vc含量/(mg·100g^-1)	20.06±2.14^bc	23.63±0.71^d	24.88±3.56^d	21.81±0.91^cd	29.95±0.79^e	28.37±0.79^e	15.50±2.27^a	17.86±1.64^ab	17.86±1.64^ab
可溶性糖含量/(mg·g^-1)	4.17±0.42^b	3.11±0.20^a	4.33±0.16^b	12.10±0.42^f	12.41±0.13^f	9.54±0.08^e	8.61±0.15^d	8.99±0.10^d	8.04±0.08^c
可溶性蛋白含量/(mg·g^-1)	2.78±0.18^c	3.25±0.25^c	3.02±0.66^c	1.53±0.00^a	2.24±0.26^b	2.90±0.14^c	1.62±0.31^a	3.05±0.18^c	3.30±0.02^c
粗脂肪含量/%	6.21±0.03^d	7.46±0.03^h	6.56±0.02^f	4.53±0.04^a	5.16±0.04^b	4.60±0.08^a	5.61±0.03^c	7.12±0.04^g	6.37±0.02^e
总酚含量/(mg·g^-1)	3.29±0.12^a	4.71±0.00^d	3.68±0.02^b	4.31±0.04^c	5.15±0.12^e	7.45±0.05^g	6.72±0.06^f	7.71±0.05^h	9.85±0.04ⁱ
总黄酮含量/(mg·g^-1)	2.42±0.15^a	4.51±0.09^cd	3.14±0.09^b	4.16±0.09^c	4.26±0.27^c	4.72±0.55^d	6.86±0.27^e	9.06±0.23^f	12.07±0.00^g

	注：不同小写字母表示差异显著（P<0.05）。
	Note：Different lowercase letters indicate significant difference (P<0.05).

2.2 不同材料果袋套袋处理油梨果实脂肪酸成分比较

不同材料果袋套袋处理对油梨果脂肪酸成分的影响结果见表3。通过对油梨果肉脂肪酸成分的测定,共检测出8种脂肪酸成分。由表3可知,同一品系的油梨不同处理其脂肪酸成分相对含量存在差异,其中套袋处理后油梨果肉的肉豆蔻酸、棕榈油酸、亚油酸和亚麻酸的相对含量升高;棕榈酸、油酸、硬脂酸和花生酸的相对含量差异不显著。与对照相比,NF-1和NF-2这2个油梨品系套袋后油梨果肉不饱和脂肪酸相对含量明显增加,且差异显著。

表3 不同果袋套袋处理后油梨果肉脂肪酸成分相对含量

Tab. 3 Relative content of fatty acid composition of avocado pulp after bagging with different fruit bags %

脂肪酸成分 Fatty acid composition	NF-1-1	NF-1-2	NF-1-3	NF-2-1	NF-2-2	NF-2-3	NF-3-1	NF-3-2	NF-3-3
肉豆蔻酸	0.10±0.006^ab	0.11±0.006^b	0.10±0.006^a	0.12±0.000^de	0.13±0.000^efg	0.14±0.000^g	0.12±0.006^cd	0.13±0.006^fg	0.13±0.015^def
棕榈油酸	6.28±0.24^b	7.18±0.20^c	6.36±0.14^b	5.59±0.03^a	5.84±0.03^a	6.55±0.02^b	10.26±0.17^d	11.27±0.10^e	12.53±0.46^f
棕榈酸	33.62±0.18^c	34.65±0.20^d	30.79±0.54^b	30.33±0.14^b	29.09±0.15^a	29.12±0.04^a	38.89±0.47^e	40.05±0.04^f	40.02±1.35^f
亚油酸	13.58±0.14^a	14.16±0.20^b	14.63±0.45^b	15.17±0.08^c	16.31±0.22^e	15.52±0.07^cd	16.29±0.23^e	14.55±0.03^b	15.70±0.62^d
油酸	44.92±0.16^d	42.36±0.31^c	46.51±0.24^e	47.34±0.09^f	47.19±0.07^ef	47.19±0.04^ef	33.17±0.40^b	32.61±0.09^b	30.29±1.15^a
硬脂酸	1.20±0.02^d	1.19±0.02^d	1.27±0.02^e	1.22±0.01^d	1.14±0.01^c	1.15±0.02^c	1.07±0.02^b	1.10±0.00^b	1.01±0.05^a
亚麻酸	0.17±0.01^bc	0.19±0.01^cd	0.19±0.01^bcd	0.10±0.01^a	0.16±0.02^b	0.21±0.04^d	0.09±0.02^a	0.16±0.02^b	0.20±0.02^d
花生酸	0.14±0.006^b	0.13±0.006^b	0.15±0.010^c	0.13±0.000^ab	0.14±0.000^ab	0.13±0.006^ab	0.12±0.006^a	0.13±0.006^b	0.12±0.015^ab
饱和脂肪酸	35.05±0.17^c	36.09±0.19^d	32.31±0.55^b	31.80±0.13^b	30.49±0.15^a	30.53±0.02^a	40.19±0.45^e	41.42±0.03^f	41.29±1.29^f
不饱和脂肪酸	64.95±0.17^d	63.91±0.19^c	67.69±0.55^e	68.20±0.13^e	69.51±0.15^f	69.47±0.02^f	59.81±0.45^b	58.58±0.03^a	58.71±1.29^a

	注：不同小写字母表示差异显著（P<0.05）。
	Note：Different lowercase letters indicate significant difference (P<0.05).

2.3 不同果袋套袋处理后油梨品质性状主成分分析

通过对3个油梨品系9种处理的26个果实品质进行主成分分析,得出各主成分特征值方差贡献率及累积方差贡献率（表4）;各个指标对各主成分的影响程度见表5。由表4可以看出,前3个主成分的特征值均大于1,方差贡献率分别为49.18%、33.47%和9.25%,累积方差贡献率达91.90%,这表明前3种主成分可代表油梨品质的大部分信息。

表4 不同果袋套袋处理后油梨品质主成分的方差贡献率

Tab. 4 Variance contribution rate of quality principal components of avocado after bagging with different fruit bags %

成分 Ingredient	初始特征值Initial eigenvalues			提取载荷平方和Extract the sum of squares of the loads
成分 Ingredient	特征值 Eigenvalue	方差贡献率 Contribution rate	累积方差贡献率 Cumulative contribution	特征值 Eigenvalue	方差贡献率 Contribution rate	累积方差贡献率 Cumulative contribution
1	12.79	49.18	49.18	12.79	49.18	49.18
2	8.70	33.47	82.65	8.70	33.47	82.65
3	2.40	9.25	91.90	2.40	9.25	91.90
4	0.84	3.21	95.11
5	0.75	2.90	98.01
6	0.26	0.99	99.00
7	0.16	0.60	99.60
8	0.11	0.40	100.00

表5 不同果袋套袋处理后油梨品质的主成分载荷矩阵

Tab. 5 Principal component load matrix of avocado quality after bagging with different fruit bags

品质指标 Quality characteristice	PC1 Component 1	PC2 Component 2	PC3 Component 3	品质指标 Quality characteristice	PC1 Component 1	PC2 Component 2	PC3 Component 3
单果质量	0.939	0.316	0.091	可溶性蛋白	-0.723	-0.515	0.231
果实纵径	0.825	0.556	0.066	总酚含量	-0.485	0.749	0.430
果实横泾	-0.051	-0.821	0.022	总黄酮含量	-0.687	0.627	0.265
果形指数	0.797	0.597	0.064	肉豆蔻酸	0.130	0.896	0.385
果肉重	0.935	0.329	0.086	棕榈油酸	-0.870	0.461	0.130
可食率	0.591	0.756	0.077	棕榈酸	-0.956	0.249	-0.084
种子重	-0.666	0.725	-0.063	亚油酸	0.167	0.759	-0.063
种子纵径	0.819	0.566	0.071	油酸	0.904	-0.419	0.010
种子横径	-0.944	0.280	-0.089	硬脂酸	0.579	-0.735	-0.169
含水量	0.410	0.692	-0.080	亚麻酸	-0.036	-0.313	0.937
Vc含量	0.828	-0.159	0.467	花生酸	0.469	-0.726	0.092
粗脂肪含量	0.451	0.828	-0.151	饱和脂肪酸	-0.958	0.240	-0.086
可溶性糖	-0.385	-0.373	0.833	不饱和脂肪酸	0.958	-0.240	0.086

2.4 不同果袋套袋处理后油梨品质性状综合排名

3个品系油梨的9种处理的果实品质性状的综合得分及排序见表6。通过主成分分析,可以得出9种处理在3个主成分上的得分。由表6可知,不同套袋处理第1主成分得分高的为NF-2-1、NF-2-2和NF-2-3;不同套袋处理第2主成分得分高的为NF-2-3、NF-3-1和NF-3-3;不同套袋处理第3主成分得分高的为NF-2-3和NF-3-3。同时,以各成分的方差贡献率为权重,对前3个主成分和相应权重进行加权求和,可以得出油梨果实品质性状的综合得分Z_n,其表达式为：Z_n= 0.49183Z₁+0.3347Z₂+0.09246Z₃。其中,综合得分越高,该品种果实品质性状表现的越好。由表6得出,NF-2的3个处理其果实品质明显高于其他2个品系,同时,每个品系的3种套袋处理均以套白色果袋的果实品质性状表现最好。

表6 不同果袋套袋处理后油梨主成分因子得分、综合得分及总排名

Tab. 6 Principal component factor score, comprehensive score and total ranking of avocado after bagging with different fruit bags

不同处理 Different treatment	Z₁	Z₂	Z₃	Z_n	总排名 Total ranking
NF-1-1	-0.137	-1.274	-0.501	-0.540	9
NF-1-2	-0.333	-1.055	0.492	-0.471	8
NF-1-3	0.141	-1.600	0.157	-0.452	7
NF-2-1	1.184	0.573	-1.349	0.649	3
NF-2-2	1.289	0.474	0.281	0.819	2
NF-2-3	1.097	0.721	1.294	0.901	1
NF-3-1	-0.904	0.740	-1.661	-0.351	6
NF-3-2	-1.031	0.515	0.245	-0.312	5
NF-3-3	-1.306	0.905	1.043	-0.243	4

3 讨论

本研究对海南本地3个油梨品系的果实进行2种不同规格纸袋套袋处理,研究套袋对果实成熟后的外观指标、品质性状和脂肪酸成分的影响。套袋可以提高果实外观品质质量,减少果皮擦伤,增加果面光泽度。套袋对油梨果实单果质量无显著影响,可能是套袋不影响果实的发育进程,这与HUDINA^[23]等的研究结果一致。所有处理对果实可食率和含水量无显著影响,这与汤秀华等^[24]的研究结果一致。套袋处理对果形指数无影响,这与李刚波等^[25]的研究结果一致。套袋处理对果实可溶性糖含量无显著影响,但是可以显著提高果实可溶性蛋白和维生素C的含量,套袋可以改变果实发育的微环境,使果实的光合作用和呼吸作用等代谢发生变化,从而影响蛋白和维生素C的积累,这与李德友等^[26]研究套袋对油梨果实生长发育及品质动态变化中存在差异,与胡青素等^[27]的研究结果一致。

酚类物质（包括黄酮）广泛存在于植物的皮、根、叶和果实中,是植物中重要的次生代谢物质,对植物抗病虫害和抗逆具有重要作用^[28],而且果实中的酚类物质还会直接影响果实的风味,其含量和活性已经成为评价果实营养品质的重要指标^[29]。本研究测定了油梨果实总酚和总黄酮含量,所有处理可以提升果实总酚和总黄酮含量,这与赵亚蒙等^[30]的研究结果存在差异,但是与李平等^[31]的研究结果一致。

DREHER等^[32]研究证明油梨具有较高的保健价值,油梨富含的不饱和脂肪酸可显著降血脂和胆固醇,有效保护心血管和肝脏系统。本研究测定的油梨8种脂肪酸成分与葛宇等^[33]的研究结果一致。除NF-3外,套袋处理可以显著提高油梨果实不饱和脂肪酸含量。

主成分因子分析结果表明,白色纸袋处理后油梨果实表现最佳,这与汤秀华等^[24]研究油梨套袋的结果一致。同时2种套袋处理的综合排名均高于不套袋处理,因此在生产上建议采用白色纸袋对油梨果实进行套袋。

综上所述,在油梨生长发育过程中进行果实套袋处理,可为其生长发育提供一个新的微环境,减少外界各种不良因素对果实发育的影响,提升果实外观和内在品质,本研究初步筛选出适合油梨套袋的白色纸袋,可在油梨生产中为种植户提供参考,从而更好地满足国内外市场对高档果品的需求。

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