不同成熟度巴西樱桃果实品质特性及抗氧化活性研究

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中图分类号：S662.5 文献标识码：A 文章编号：2095-5774（2025）03-0269-07

Study on quality characteristicsand antioxidant capacity of Eugeniabrasiliensiswithdifferentmaturity

WangNing，Wang Chunyan，LiJianhua，Huang Yongfang，TanWenli* （Hainan State Farms Academy of Sciences Group Co.，Ltd.，Haikou，Hainan 57o311， China）

Abstract：【Objective】Toinvestigate thechanges infruit qualityandantioxidantcapacityduring theripe stagesof Eugeniabrasiliensis，andprovidescientificindicatorsandreferences fordeterminingoptimal harvesttimingandutilization. 【Method】FruitsofEugenia brasiliensiscultivated in Hainan，China，were harvestedat fiveripe stages.Thefruitquality characteristicsandantioxidantactivityindexes weredetermined.【Result】TheLandbvalues effectivelydiferentiated fruit ripe stages from 30% to 90% ，while the a value served as a supplementary indicator for identifying peak redness at the fifth stage and subtle chromatic shifts beyond the 90% ripe stage. At the 90% ripe stage，the fruits exhibited near-peak quality parameters： soluble solids content （ 7.73% ）and reducing sugars（ 54.67mg/g） ，coupled with high antioxidant capacity （ 77.20% DPPH radical scavenging activity）and maximal APX activity.Notably，lower PODandPPO activities compared to the 100% ripestage minimized browning and softening risks，while maintained optimal firmness made them ideal for fresh consumption and short-term storage.In contrast， 100% ripe fruits，despite achieving maximal sugar content and antioxidantactivity，showed critically low firmnessand elevated PPO activity91.32[ ΔOD420/ （min·g）]，predisposing them torapid browningandrestricting theirutilitytoprocessdproducts.Maturityshowed highlysignificant positivecorrelationswith TSS，reducingsugars，totalantioxidantcapacityAPX，POD，PPO，ndcitricacid;igiicantnegativeio swereobservedwithess，malicaiducincacidndsiiccid;Nognificantcorelaionseistedwithingle fruit weight，pit weight，orfruit dimensions.【Conclusion】This studysystematicallyreveals thedynamicchanges nqualityandantioxidantcapacityduring Eugeniabrasiliensis maturation.The90%ripestage is identifiedastheoptimal harvest period，balancingflavor，nutrition，andstorability.Thesefindingsprovideiticalinsightsforommercialharestingand postharvest management.

Keywords：Eugenia brasiliensis；maturity;；quality; firmnes;antioxidant capacity;ascorbate peroxidase （APX）; polyphenol oxidase（PPO）

巴西樱桃（Eugeniabrasiliensis）为桃金娘科番樱桃属亚热带果树，原产于南美洲。（剩余6658字）