Mulas Maurizio, Fadda Angela, Angioni Alberto
Department of Economics and Tree Systems, University of Sassari, Via De Nicola 9, I-07100 Sassari, Italy.
J Sci Food Agric. 2013 Jan 15;93(1):37-44. doi: 10.1002/jsfa.5724. Epub 2012 May 16.
The effect of maturation and senescence on the chemical composition of two myrtle cultivars was studied in mature, overripe and cold-stored fruits in order to find the most appropriate harvesting period and best storage technology for industrial purposes.
After cold storage at 10 °C for 15 days, berry weight loss ranged from 12.5 to 18.4%, with the highest losses in less mature fruits. Titratable acidity decreased during maturation and cold storage in both cultivars. Reducing and total sugars increased during maturation. Anthocyanin concentration increased during maturation but decreased in overripe berries. The major organic acids in myrtle fruits were quinic, malic and gluconic acids. In fresh and cold-stored fruits, malic acid rose to 3 g kg(-1) and decreased thereafter. Quinic acid peaked at 90 or 120 days after bloom and decreased thereafter to reach low concentrations in mature fruits.
Cold storage for 15 days at 10 °C does not affect myrtle fruit quality for liqueur production. Anthocyanin concentration is the best indicator of harvest time for industrial purposes. Gluconic acid concentration is high in mature, overripe and cold-stored berries. This parameter can be used as a marker of the onset of fruit senescence.
研究了成熟和衰老对两个桃金娘品种果实化学成分的影响，涉及成熟果、过熟果和冷藏果，目的是为工业用途找到最合适的采收期和最佳贮藏技术。
在10℃冷藏15天后，浆果重量损失在12.5%至18.4%之间，未成熟果实的损失最高。两个品种在成熟和冷藏过程中可滴定酸度均下降。成熟过程中还原糖和总糖含量增加。花色苷浓度在成熟过程中增加，但在过熟浆果中下降。桃金娘果实中的主要有机酸为奎尼酸、苹果酸和葡萄糖酸。在新鲜和冷藏果实中，苹果酸含量升至3 g kg⁻¹，此后下降。奎尼酸在开花后90或120天达到峰值，此后下降，在成熟果实中降至低浓度。
10℃冷藏15天不影响用于利口酒生产的桃金娘果实品质。花色苷浓度是工业用途采收时间的最佳指标。成熟、过熟和冷藏浆果中葡萄糖酸浓度较高。该参数可作为果实衰老开始的标志。
