Effect of Different Postharvest Temperatures on the Accumulation of Sugars, Organic Acids, and Amino Acids in the Juice Sacs of Satsuma Mandarin (Citrus unshiu Marc.) Fruit
Effect of Different Postharvest Temperatures on the Accumulation of Sugars, Organic Acids, and Amino Acids in the Juice Sacs of Satsuma Mandarin (Citrus unshiu Marc.) Fruit
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DOI：
10.1021/jf303532s
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发表时间：
2012-10-03
影响因子：
6.1
通讯作者：
Ikoma, Yoshinori
中科院分区：
文献类型：
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作者：
Matsumoto, Hikaru;Ikoma, Yoshinori
为阐明不同采后温度对温州蜜柑汁囊中糖、有机酸和氨基酸积累的影响，并确定最佳温度以减少其变化，以温州蜜柑为试材，在5、10、20和30 ℃下贮藏14 d，研究其汁囊中糖、有机酸和氨基酸的含量。CV. Aoshima-unshiu）水果。在所有糖中，在所有温度下的变化都可以忽略不计。有机酸在所有温度下略有下降，除了苹果酸在30摄氏度下略有增加。两种氨基酸，鸟氨酸和谷氨酰胺，增加在5摄氏度，但他们没有增加在其他温度。在11种氨基酸（苯丙氨酸、色氨酸、酪氨酸、异亮氨酸、亮氨酸、缬氨酸、苏氨酸、赖氨酸、蛋氨酸、组氨酸和γ-氨基丁酸）中，20和30 ℃的含量高于其他温度。因此，氨基酸的含量比糖和有机酸的含量更易受温度的影响。此外，氨基酸对温度的反应不同：两种氨基酸是冷反应，11种是热反应。10 ℃为最佳温度，可使青岛温泉汁囊中氨基酸谱的变化最小。两个冷响应（鸟氨酸和谷氨酰胺）和五个热响应（苯丙氨酸，色氨酸，缬氨酸，赖氨酸和组氨酸）的氨基酸对温度的反应是保守的三个不同的温州蜜柑品种，青岛温秀（晚熟品种），银山（中熟品种），宫川早濑（早熟品种）。在氨基酸谱变化的基础上，讨论了代谢对温度胁迫的反应。
To elucidate the effect of different postharvest temperatures on the accumulation of sugars, organic acids, and amino acids and to determine the best temperature to minimize their postharvest change, their content after harvest was investigated at 5, 10, 20, and 30 degrees C for 14 days in the juice sacs of Satsuma mandarin (Citrus unshiu Marc. cv. Aoshima-unshiu) fruit. In all sugars, the changes were negligible at all temperatures. Organic acids decreased slightly at all temperatures, with the exception of malic acid at 30 degrees C, which increased slightly. Two amino acids, ornithine and glutamine, increased at 5 degrees C, but they did not increase at other temperatures. In 11 amino acids (phenylalanine, tryptophan, tyrosine, isoleucine, leucine, valine, threonine, lysine, methionine, histidine, and gamma-amino butyric acid), the content was higher at 20 and 30 degrees C than at other temperatures. Thus, the content of amino acids was more variable than that of sugars and organic acids in response to temperatures. Moreover, amino acids responded to temperature differently: two amino acids were cold responsive, and 11 were heat-responsive. The best temperature to minimize the postharvest changes in amino acid profiles in the juice sacs of Aoshima-unshiu was 10 degrees C. The responsiveness to temperatures in two cold-responsive (ornithine and glutamine) and five heat-responsive (phenylalanine, tryptophan, valine, lysine, and histidine) amino acids was conserved among three different Satsuma mandarin cultivars, Aoshima-unshiu (late-maturing cultivar), Silverhill (midmaturing cultivar), and Miyagawa-wase (early-maturing cultivar). The metabolic responsiveness to temperature stress was discussed on the basis of the changes in the amino acid profile.