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2022 , Vol. 43 >Issue 4: 722 - 728

DOI: https://doi.org/10.3969/j.issn.1000-2561.2022.04.009

Germplasm Resources, Genetics & Breeding

Comprehensive Evaluation of Quality Characteristics of Fruit from Different Avocado Strains

  • XU Dan 1, 2 ,
  • LIU Yuanzheng 1 ,
  • ZHANG He 1 ,
  • LI Yanxia 1 ,
  • MA Weihong 1 ,
  • LIU Xinyi 3 ,
  • WANG Jiashui , 1, * ,
  • LIU Jinping , 2, *
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  • 1. Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
  • 2. College of Tropical Crops, Hainan University, Haikou, Hainan 570228, China
  • 3. College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300392, China
*WANG Jiashui,E-mail： ;
LIU Jinping,E-mail： 。

Received date: 2021-11-15

  Revised date: 2021-12-22

  Online published: 2022-04-24

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Abstract

In this study, 9 avocado lines from Danzhou and Baisha, Hainan, China were selected as the research objects, namely DL-F, FR-1, LY-C, LY-L; RK-1, RK-2, RK-3, RK-4, RK-5. 31 important fruit quality traits, including mineral elements, fatty acid composition, vitamin C, total phenols, and flavonoids, of 9 varieties of avocados were determined. Graphite furnace atomic absorption spectrophotometer was used to determine the mineral content in the fruit. Soxhlet extraction was used to extract the oil in the avocado pulp. The relative contents of fatty acids in the oils and fats were determined by gas chromatography-mass spectrometry, the physicochemical properties of avocado oil were determined according to national standards, vitamin C was determined by high performance liquid chromatography, and important fruit quality indexes such as flavonoids and total phenolics were determined by NaNO2-AlNO3-NaOH method and ferrous tartrate method. Results showed that most of the fruit quality traits of different avocado lines were different. The oils of the nine lines had no significant differences in density and refractive index. The different avocado lines were rich in vitamin C, but there was no difference in its content. The fruits had a relatively high content of mineral elements. Compared with other fruits, the contents of potassium, phosphorus and oleic acid were relatively high, which is an important index for evaluating the nutritional content of avocado fruits. Cluster analysis results showed that when the Euclidean distance was 5, the varieties could be clustered into 4 categories. The first category included RK-2 and RK-3, which had high iodine value and low saponification value. The second category included DL-F, LY-L, FR-1, RK-1 and RK-4, which had higher palmitic acid, saponification value, water content and vitamin C content. The third category was LY-C, which performs well in all indicators. The fourth category was only RK-5, which had poor fruit quality. In summary, in this study, a comprehensive analysis of various quality traits of avocado was conducted in different lines from native Hainan, and several analytical methods may provide references for the systematic evaluation and variety improvement of avocado in Hainan. At the same time, the improvement and breeding of superior avocado cultivars should not only be evaluated for fruit quality, but also be combined with a wide range of indicators including disease resistance, fitness, and abundance of fruit, so that avocado cultivars with strong adaptability and suitable promotion can be screened.

Key words： avocado; fruit quality; cluster analysis; comprehensive evaluation

Cite this article

XU Dan , LIU Yuanzheng , ZHANG He , LI Yanxia , MA Weihong , LIU Xinyi , WANG Jiashui , LIU Jinping . Comprehensive Evaluation of Quality Characteristics of Fruit from Different Avocado Strains[J]. Chinese Journal of Tropical Crops, 2022 , 43(4) : 722 -728 . DOI: 10.3969/j.issn.1000-2561.2022.04.009

油梨（Persea americana Mill.）又称为鳄梨、牛油果,为樟科（Lauraceae）鳄梨属（Persea）的常绿植物,原产于中美洲的热带、亚热带地区[1]。油梨果肉和种子均含有丰富的脂肪酸、蛋白质、维生素和矿物质等,脂肪酸含量能达到果实重量的3%~30%,其中80%左右为不饱和脂肪酸,这是区别其他水果的重要特征之一[2⇓⇓-5],且所含脂肪中,棕榈酸含量与牛乳脂相当,易消化吸收,可以和奶油媲美,因而又有“森林黄油”的美称。油梨果肉中的多酚和黄酮类物质可以有效地清除人体内的自由基,延缓人体细胞的衰老[6]。近年来,油梨凭借其独特的风味和保健功能,越来越受到消费者的关注和青睐,目前已在全球40多个国家和地区栽培,全球70%的产量集中在墨西哥、智利、多米尼加、印度尼西亚、哥伦比亚、秘鲁、美国、危地马拉等少数几个国家[7-8]。油梨于1918年首次引入我国台湾省,其后海南、广东、广西、贵州、云南、四川等地均有栽培,目前云南已建成我国重要的油梨生产基地[7]。自油梨引进我国以来,经过长期的自然选择与人工选育,形成了规模庞大的油梨种质资源,油梨果实品质出现较大的分化,果实品质直接影响果农的经济效益,在人民生活质量不断提高的情况下,培育高品质油梨种质是目前亟待开展的工作。
近年来,我国油梨的果实品质分析研究逐渐起步,魏永赞等[9]对12种引种油梨果肉品质进行了分析与评价;葛宇等[3,10]对国内油梨品种‘桂研10’的种子主要化学成分进行了分析,并对国内4个省份16份油梨果肉进行了营养及生物活性成分分析;李德友等[11]分析了套袋对油梨生长发育及品质的影响;葛宇等[4]对7个油梨品系的脂肪酸成分进行了分析。目前的研究主要集中在对油梨部分营养成分进行单一的评价,果实品质指标测定较少,分析手段较为单一,未结合多种分析方法对油梨果实品质进行系统分析。为了全面分析油梨果实品质,本研究在海南省最早种植油梨的地区采集油梨样品,选取9种在果实外观、果肉口感、果实品质等方面具有特点的海南本地油梨品系为研究对象,对果实的矿质元素、脂肪酸成分、维生素C、总酚、黄酮等31项指标进行测定与分析,比较这些油梨品系的果实品质差异,并进行综合评价,以期为海南油梨的品种评价和品种改良提供参考依据。

1 材料与方法

1.1 材料

采自海南省儋州市南丰镇和白沙县的9种油梨品系,其中,DL-F、RK-1、RK-2、RK-3、RK-4、RK-5品系由海南省白沙县大岭农场油梨种植户提供,FR-1、LY-C、LY-L由海南省儋州市南丰镇油梨种植户提供。于7—9月果实成熟期采摘,选取果实大小及成熟度相似,且果实表面无明显外伤及虫害,每个品系采摘10个果实,果实采收后,立刻送至实验室进行样品处理。随机选取3个果实进行指标测定。

1.2 方法

1.2.1 矿质元素含量测定

用氯化亚锡显色法测定P元素,采用钾钠火焰光度法测定K元素,Fe、Mn、Cu、Ca、Mg 5种元素采用PE 800火焰石墨炉原子吸收分光光度计测定,每份样品测定3次。

1.2.2 脂肪酸成分测定

根据邓泽元等[12]的方法对油梨油进行甲酯化,再将处理好的样品进行气相色谱-质谱分析,分析条件为：以氮气（99.99%）作为载气,每次进样1 μL,分流比10∶1,进样温度是250℃,仪器接口温度300℃;程序分2个部分升温,首先从150℃升至220℃,升温速率为10℃/min,再从220℃升至300℃,速率为5℃/min,3 min保持300℃不变。离子源温度200℃,分辨率800,质谱电离方式70 eV,加速电压6 kV,扫描范围50~450 m/z,每份样品测定3次。

1.2.3 理化指标的测定

折射率测定依据GB/T 5527—2010,黏度用Brookfield DV-1黏度仪测定,酸价测定依据GB/T 15689—2008,过氧化值测定依据GB/T 5538—2005,皂化值测定依据GB/T 5534—2008,碘值测定依据GB/T 5532—2008,每份样品测定3次。

1.2.4 内含物的测定

含水量采用烘干法[3]进行测定,含油量采用索氏抽提法[2]进行测定,灰分参照GB 5009.4—2016中的灼烧法进行测定,维生素C采用GB 5009.86—2016中的2.6-二氯酚靛酚滴定法进行测定,采用没食子酸标准曲线代入法[13]测定果实总酚含量,采用芦丁标准曲线代入法[14]测定果实总黄酮含量,每份样品测定3次。

1.3 数据处理

采用Excel和SPSS 23.0软件对试验数据进行统计分析。

2 结果与分析

2.1 不同品系油梨果实主要品质性状分析

测定结果表明（表1）,不同品系的油梨果肉中常量元素存在差异,K、P、Ca元素的含量存在显著差异,Mg元素无显著差异。在9种油梨品系中,K元素含量最高的是LY-C,达297.36 mg/100 g,RK-5的含量最低,仅为99.25 mg/100 g;P元素含量最高的是LY-C,为53.68 mg/100 g,而RK-5的含量只有22.15 mg/100 g;Ca元素含量最高的是RK-4,最低是RK-3,分别是26.80、10.99 mg/100 g;Mg元素含量最高的是LY-C（2.36 mg/100 g）。不同品系的微量元素含量均是Fe>Cu>Mn。在这些品系中,矿质元素含量从高到低均是K>P>Ca> Mg>Fe>Cu>Mn。
表1 不同品系油梨果实的主要品质性状

Tab.1 Main quality characters of fruits of different avocado strains

注:不同小写字母表示差异显著( P<0.05 )。ND表示未检出。

Note: Different lowercase letters indicate significant difference (P<0.05). ND indicates no detected.

使用气相色谱仪对油梨油脂进行脂肪酸成分测定,由表1可知,共检测到8种脂肪酸。其中油酸、棕榈酸和亚油酸为主要脂肪酸。饱和脂肪酸占总脂肪酸的0.20%~35.10%,不饱和脂肪酸占总脂肪酸的64.90%~99.80%。不饱和脂肪酸主要为油酸和亚油酸,饱和脂肪酸主要为棕榈酸。8种脂肪酸的平均含量由高到低为：油酸（45.049%）>棕榈酸（23.054%）>亚油酸（15.110%）>棕榈油酸（8.953%）>亚麻酸（5.166%）>硬脂酸（1.749%）>花生亚麻酸（0.069%）>肉豆蔻酸（0.023%）。9种油梨品系的不饱和脂肪酸均大于饱和脂肪酸,其中,油酸含量大于30%的品系有7个,RK-5和RK-1的油酸含量分别高达66.59%和57.43%;亚油酸含量高于20%的品系有3个,分别为DL-F、FR-1和RK-4。
9种油梨品系的油脂在密度和折射率上无显著差异,密度在0.9010~0.9105 g/mL之间,折射率范围在1.464~1.468之间。9种油梨的油脂黏度在14.80~19.00 cps之间,差异不显著。而酸价变化较大,其中LY-L的酸价最高,为3.01 mg/g,DL-F的酸价最低,为0.14 mg/g。过氧化值为3.93~12.18 meq/kg,也存在显著差异,其中RK-5的过氧化值最高。RK-2和RK-3的皂化值较低,分别为168 mg/g和185 mg/g,其余相差较小。碘价范围在79.57~94.80 g/100g之间,碘价最高的是RK-2,最低的是RK-1。
9种油梨品系的含水量范围为79.47%~ 82.98%;含油量存在显著差异,含油量最低为FR-1（5.46%）,最高为RK-5（11.45%）;LY-L的灰分含量最高,为1.32%,RK-3的灰分含量最低为0.56%,其余的品系灰分含量差别不大;维生素C含量差异不显著,含量在17.92~11.65 mg/ 100 g之间。总酚含量差异显著,而黄酮含量差异不明显,LY-L的总酚含量最高,为51.10 mg/100 g,RK-1的总酚含量最低仅为13.71 mg/100 g,RK-5的黄酮含量最高,为29.09 mg/100 g,LY-L的黄酮含量最低,为12.36 mg/100 g。

2.2 不同品系油梨聚类分析

基于9种油梨品系的31项生化成分含量指标检测结果进行聚类分析,聚类方法采用组间连接法,聚类区间为平方欧氏距离,结果见图1。在欧氏距离5.0处可以将9种油梨品系分为4类。第1类聚集了RK-2、RK-3品系,这2个品系的黏度、K元素含量相似,碘价较高,皂化值低。第2类聚集了5个品系,包括DL-F、LY-L、FR-1、RK-1和RK-4,此类群的P、Ca元素含量较低,碘价较低,而棕榈酸、皂化值、含水量和维生素C含量较高。第3类只有1个品系LY-C,该品系在各指标中都表现优良。第4类也只有1个品系RK-5,该品系果实品质表现较差。
图1 不同品系油梨果实品质性状的聚类分析

Fig. 1 Cluster analysis of fruit quality traits of different avocado trains

3 讨论

油梨具有极高的营养价值和药用价值,含有丰富的不饱和脂肪酸、蛋白质、矿质元素及多种维生素[6],且含油量丰富,是重要的木本油料树种,在全球40多个国家和地区均有种植。油梨属于异型杂交植物,自国内引进油梨以来,经过多年的自然选择及人工选育,已经形成了大量的油梨杂交种质资源,遗传因素的差异造成了油梨果实品质的差异。因此,对油梨种质资源的评价分析有利于开展油梨种质资源的改良和选育种工作。
本研究结果表明,不同油梨品系间的品质性状存在不同程度的差异。在不同油梨果肉中,常量元素存在差异,国外学者对‘Fuerte’和‘Hass’2个品种油梨果肉进行矿质元素含量测定,K元素的含量分别为494、539 mg/100 g,P元素含量分别为63.6、54.0 mg/100 g,Ca元素含量分别为20.6、23.2 mg/100 g,Mg元素分别为32.7、29.0 mg/100 g[15-16],与之相比,本研究中P元素和Mg元素含量略低,Ca元素含量相当,K元素的含量差异较大,但与GE等[2]的测定结果相似。油梨果实中K元素含量较高,含量最高的品系是LY-C,达到了297.36 mg/100 g,甚至超过了香蕉中钾的含量,是典型的高钾水果。P元素同样是油梨果实的一种重要品质性状,本研究测定的P元素含量与网纹甜瓜[17]和黑枣[18]中的P元素含量相当。同时,油梨含有丰富的以油酸为代表的不饱和脂肪酸,RK-5品系的油酸含量高达66.59%,这一结果与国外对‘Fortuna’和‘Collinson’测定的油酸含量接近[19],油酸作为单不饱和脂肪酸,有降低低密度脂蛋白和提高高密度脂蛋白的作用,能预防动脉硬化,一般在坚果类产品中含量较高,在国内测定的花生和山核桃的油酸含量分别在40.1%~76.4%和63.40%~82.00%之间[20-21],而油梨中的油酸含量已经接近坚果类的油酸含量,营养价值高。本研究还对油梨油的理化性质进行了分析,油的密度、折射率、黏度等无明显差异,而酸价为0.14~3.01 mg/g,国内外测定的油梨油的酸价在0.21~25.31 mg/g之间[22⇓⇓-25],总体酸价较低。过氧化值为3.93~12.18 meq/kg,与SURUKITE、GALVÃO等[22,25]的测定结果相差较大,本研究测定的过氧化值总体偏高。本研究中维生素C含量在17.92~11.65 mg/100 g之间,高于VINHA等[26]测定的维生素C含量,与加利福尼亚州的油梨检测含量一致[27]。本研究测得总酚含量与WANG等[28]和VINHA等[26]的结果相比含量较低,而黄酮含量与其测定结果一致,相较于果肉,油梨种子中总酚及黄酮含量可分别高达11.34 mg/g和19.00 mg/g[29],是获取总酚及黄酮的较优来源。通过比较分析可知,油酸、K元素、P元素是油梨果实营养成分的重要指标。
聚类分析的结果也反映出不同油梨品系之间的亲缘关系,亲缘关系相近的油梨品系在果实品质方面会有一定程度的相似,其品质相近。在进行多种品质性状指标的判定时,可以多方面对不同油梨品系果实进行综合评价,结果会更加全面可靠。优良油梨品系的改良与选育不仅要对果实品质进行评价,还要结合果实的抗病性、适应性、丰产性等多种指标进行全方位研究,这样才能筛选得到适应性强,适宜推广的油梨品种。

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