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作物杂志,2022, 第3期: 200–204 doi: 10.16035/j.issn.1001-7283.2022.03.029

• 生理生化·植物营养·栽培耕作 • 上一篇    下一篇

5个秋葵品种果实性状、质地、营养品质及抗氧化性比较

王继玥1,2(), 刘政宏1, 姜连1, 白禹2, 张婷2, 刘燕1,2, 石登红1,2()   

  1. 1贵阳学院生物与环境工程学院,550005,贵州贵阳
    2贵阳学院贵州省山地珍稀动物与经济昆虫重点实验室,550005,贵州贵阳
  • 收稿日期:2021-03-31 修回日期:2021-05-08 出版日期:2022-06-15 发布日期:2022-06-20
  • 通讯作者: 石登红
  • 作者简介:王继玥,主要从事植物分子育种等研究工作,E-mail： aute2803764@163.com
  • 基金资助:
    贵州省区域内一流培育建设学科——生态学项目(黔教科研发[2017]85号);贵州省一流大学建设项目(2017158322);生态学省级重点学科(黔学位合字ZDXK[2013]08);贵州省千层人才项目和贵阳市科技局贵阳学院专项资金(GYU-KY-[2021)

Analysis of Traits, Texture, Nutrional Quality, and Antioxygenation of Friut from Five Different Okra (Abelmoschus esculentus L.) Cultivars

Wang Jiyue1,2(), Liu Zhenghong1, Jiang Lian1, Bai Yu2, Zhang Ting2, Liu Yan1,2, Shi Denghong1,2()   

  1. 1School of Biological and Environmental Engineering, Guiyang University, Guiyang 550005, Guizhou, China
    2Guizhou Provincial Key Laboratory for Rare Animal and Economic Insect of the Mountainous Region, Guiyang University, Guiyang 550005, Guizhou, China
  • Received:2021-03-31 Revised:2021-05-08 Online:2022-06-15 Published:2022-06-20
  • Contact: Shi Denghong

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摘要：

秋葵果实具有食用和药用价值,用于生产保健食品和治疗多种疾病。比较了5个不同品种秋葵（咔里巴、红秋葵、杨贵妃、绿白一号、纤指）果实的性状、质地参数（硬度、黏着性、弹性、凝聚性、咀嚼性和回复性）、营养品质（总糖、还原糖、游离氨基酸、蛋白质、维生素C和粗纤维含量）以及抗氧化能力的差异。结果表明,绿白一号果实的各指标综合表现最优,可作为秋葵品质育种的重要材料。

关键词: 秋葵果实, 质地, 营养品质, 抗氧化性

Abstract:

Okra friut is edible and therapeutic, and it has been used to make health-care meals and treat a variety of illnesses. The traits, texture parameters (hardness, gumminess, springiness, cohesion, chewiness, resilience), nutrional quality indexes (total sugar, reducing sugar, free amino acids, protein, vitamin C and crude fibre), and antioxidant capacity of fruit were compared in this study between five different okra cultivars, namely Cary, Hongqiukui, Yangguifei, Lübai No.1, and Xianzhi. The results revealed that the fruit of Lübai No.1 had the best overall performance in all metrics, making it a valuable cultivar for okra quality breeding.

Key words: Okra (Abelmoschus esculentus L.) fruit, Texture, Nutritional quality, Antioxygenation

表1

秋葵品种果实的农艺性状

品种
Cultivar		 长度
Length (cm)		 横径
Diameter (cm)		 单果重
Weight of each pod (g)		 果棱数
Sides		 果实颜色
Fruit color
咔里巴Cary 9.04b 2.41a 15.91a 5c 绿色
红秋葵Hongqiukui 9.21b 2.58a 16.37a 8a 深红色
杨贵妃Yangguifei 9.36ab 2.68a 16.91a 5c 绿色
绿白一号Lübai No.1 8.71c 1.91b 12.47b 5c 绿白色
纤指Xianzhi 9.51a 1.71b 12.86b 7b 绿色

表2

秋葵品种果实的质地参数

品种
Cultivar		 硬度
Hardness (g/cm2)		 回复性
Resilence (%)		 凝聚性
Cohesion		 弹性
Springiness (%)		 黏着性
Gumminess		 咀嚼性
Chewiness
咔里巴Cary 22 524.58bB 21.48cB 0.50bB 87.25aA 12 107.13cB 10 366.38cC
红秋葵Hongqiukui 14 756.55dC 20.59cB 0.40cC 70.07cC 6 596.46dC 45 97.66dD
杨贵妃Yangguifei 20 111.64cB 26.71bB 0.54bB 77.44bB 12 753.93bB 12 456.12bB
绿白一号Lübai No.1 46 161.49aA 35.96aA 0.64aA 90.50aA 30 564.01aA 24 567.79aA
纤指Xianzhi 14 376.87dC 25.46bB 0.41cC 69.03cC 6 892.95dC 4 985.95dD

图1

秋葵果实的可滴定酸度和可溶性固形物的含量 不同小写字母表示差异显著（P < 0.05）

表3

秋葵果实总糖、还原糖、游离氨基酸、蛋白质、Vc和粗纤维的含量

品种
Cultivar		 总糖
Total sugar (%)		 还原糖
Reducing sugar (%)		 游离氨基酸
Free amino acid (mg/100g FW)		 蛋白质
Protein (%)		 Vc
(mg/g)		 粗纤维
Crude fibre (g/100g FW)
咔里巴Cary 1.09a 2.74a 144.10a 11.41b 0.22b 0.74a
红秋葵Hongqiukui 1.00b 2.76a 123.27b 12.57a 0.21b 0.76a
杨贵妃Yangguifei 1.03ab 2.73a 106.18c 10.30b 0.22b 0.76a
绿白一号Lübai No.1 0.82c 2.78a 145.04a 12.88a 0.25a 0.74a
纤指Xianzhi 1.08a 2.76a 117.16b 12.51a 0.22b 0.75a

表4

秋葵果实原花青素含量、总黄酮含量、DPPH自由基清除能力、还原力和FCR活性

品种
Cultivar		 原花青素含量
Oligomeric proantho
cyanidins content (mg/g DW)		 总黄酮含量
Total flavonoid content
(mg RE/g DW)		 DPPH自由基清除能力
DPPH radical scavenging
capacity (mmol TE/g DW)		 还原力
Reducing power
(mmol TE/g DW)		 DPPH的IC50值
IC50 of DPPH
(mg/mL DW)		 FCR活性
FCR activity
(mg GAE/g DW)
咔里巴
Cary		 0.91b 1.92b 38.33b 58.91b 16.14c 7.68a
红秋葵
Hongqiukui		 0.71c 1.79c 27.01d 45.23d 18.18a 6.21c
杨贵妃
Yangguifei		 0.84b 1.85bc 32.07c 53.74c 17.21b 7.05b
绿白一号
Lübai No.1		 1.02a 2.21a 40.21a 62.31a 15.64c 8.01a
纤指
Xianzhi		 0.85b 1.87b 33.64c 54.06c 17.38b 7.01b

表5

秋葵果实各抗氧化性指标间的相关性分析

指标
Index		 原花青素含量
Oligomeric proantho
cyanidins content		 总黄酮含量
Total flavonoid
content		 DPPH自由基清除能力
DPPH radical scavenging
capacity		 还原力
Reducing
power		 DPPH的
IC50值
IC50 of DPPH		 FCR
原花青素含量
Oligomeric proantho cyanidins content		 1
总黄酮含量Total flavonoid content 0.911** 1
DPPH自由基清除能力
DPPH radical scavenging capacity		 0.970** 0.828* 1
还原力Reducing power 0.985** 0.832* 0.988** 1
DPPH的IC50值IC50 of DPPH -0.966** -0.865* -0.979** -0.973** 1
FCR 0.981** 0.842* 0.991** 0.996** -0.990** 1
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