采后催熟对‘台农一号’芒果理化品质及营养特性的影响

采用外源乙烯利对‘台农一号’芒果进行催熟，乙烯利添加量0.1(w/w)，温度30℃，湿度40%～50%。探讨不同催熟阶段对芒果理化指标（硬度、色泽、可滴定酸、可溶性固形物），营养成分（类胡萝卜素、维生素C、可溶性蛋白质、总糖）和香气成分的影响。结果表明，在催熟过程中果实硬度从19.76 N下降到0.99 N，可滴定酸从1.37%下降至0.27%，而可溶性固形物从12.92%上升至23.64%。当催熟时间从0 h增加至60 h，黄色指数值显著（P<0.05）增加，约85%以上的果皮颜色转为黄色，类胡萝卜素含量可升高至4.90μg/g，维生素C从326.66 mg/100 g下降至180.00 mg/100 g，而总糖含量显著（P<0.05）增加；继续延长催熟时间至108 h，类胡萝卜素升高至10.93μg/g；维生素C、可溶性蛋白质和总糖等变化不显著。芒果果实香气物质主要是萜烯类化合物，其中异松油烯含量最高，在催熟60 h之内其含量迅速增大，外源乙烯利加快了果实中异松油烯的合成速率。综合评价催熟后果实理化及品质特性60 h后芒果色泽、香气等指标基本达到成熟。

Effects of Postharvest Ripening on the Physicochemical and Nutraceutical Properties of Mango (Mangifera indica L. cv Tainung No.1)

The present project objective was to evaluate physicochemical and nutritional changes of mango cv. Tainung No.1 that included firmness, color, total soluble solids (TSS), titratable acidity (TA), carotenoid, vitamin C (V_C), protein, total sugar and aroma component at 10 postharvest ripening-stages under the ripeing condition (0.1% w/w ethephon, 30 °C, 40%～50% humidity). Results indicated a decrease in firmness from 19.76 to 0.99 N, while TA decreased from 1.37% to 0.27% and TSS increased from 12.92% to 23.64%. When the ripening time increased from 0 to 60 h, the yellow index increased significantly, and more than 85% of fruit skins turned yellow. The content of carotenoid increased to 4.90 μg/g (maximum), while V_C decreased from 326.66 mg/100 g to 180.00 mg/100 g, and total sugar content increased significantly. When ripening time extended to 108 h, the content carotenoid increased to 10.93 μg/g, and the changes of the V_C, soluble protein and total sugar were not significant. The aroma compounds of mango was mainly terpenes, among which the content of terpinolene was the highest, and its content increased rapidly within 60 h of ripening. Exogenous ethephon accelerated the synthesis rate of iso-terpinene in fruits. After 60 h of ripening, the color and aroma of mango reached maturity.