中早熟苹果品种的贮藏品质和酚类物质差异分析

中早熟苹果品种可以丰富水果市场，是苹果产业重要的组成部分，研究其贮藏特性及品质差异意义重大。本实验以‘鲁丽’‘鲁艳’两个苹果新品种为研究对象，以其亲本‘嘎啦’为参照，探究3种苹果的贮藏品质和酚类物质差异。结果表明：相比于‘嘎啦’苹果，‘鲁丽’苹果可溶性固形物质量分数最高，果皮a*值最大，外观品质最佳、适于鲜食，而‘鲁艳’苹果总酸度高、固酸比低，贮藏期间乙烯释放量高，不耐贮藏。与‘嘎啦’和‘鲁艳’苹果相比，‘鲁丽’苹果有着最高的总酚、总黄酮含量和1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基清除率，抗氧化能力最强。3种苹果主要的酚类物质也因品种、成熟度和果实部位存在差异，‘嘎啦’和‘鲁丽’苹果果肉均以绿原酸含量最高，而‘鲁艳’苹果表儿茶素含量最高，果皮酚类物质含量高于果肉。相关性和主成分分析表明果实硬度与a*值有高度显著负相关性（P<0.001），可溶性固形物质量分数与总酚、总黄酮、绿原酸含量和DPPH自由基清除率存在高度显著正相关（P<0.001），主成分1主要由总酚、总黄酮、绿原酸、表儿茶素含量等指标决定，成熟...

Differences in Storage Quality and Phenolic Composition of Mid-Early Maturing Apple Varieties

Mid-early maturing apples can enrich the fruit market and constitute an important part of the apple industry. It is of great significance to study the quality and storage characteristics of mid-early maturing apples. In this study, ‘Luli’ and ‘Luyan’ apples as well as their parental variety Gala (as a control) were investigated for differences in their storage quality and phenolic composition. The results showed that ‘Luli’ apples had higher soluble solid content (SSC) and skin a* value and better appearance quality compared with ‘Gala’ apples, being suitable for fresh consumption. However, ‘Luyan’ apples possessed high total acid content and low solid/acid ratio, produced a largest amount of ethylene during storage, and had poor storability. Compared with ‘Gala’ and ‘Luyan’ apples, ‘Luli’ apples had higher contents of total phenolics and flavonoids and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, indicating stronger antioxidant capacity. The main phenolics in apples varied depending on the variety, maturity and fruit part. Chlorogenic acid was the most abundant phenolic compound in ‘Luli’ and ‘Gala’ apples, while epicatechin was the most abundant phenolic compound in ‘Luyan’ apples. The content of phenols in the peel was higher than that in the pulp. Correlation analysis and principal component analysis showed that fruit firmness had a significant negative correlation with a* value (P < 0.001), and SSC had a significant positive correlation with the contents of total phenolics, total flavonoids, chlorogenic acid and DPPH radical scavenging capacity (P < 0.001). Principal component 1 (PC1) is mainly determined by the content of total phenolics, total flavonoids, chlorogenic acid, and epicatechin. Mature ‘Luli’ and ‘Gala’ apples are relatively similar in PC1. This study provides a reference for the preservation and processing of mid-early maturing apples.