Study On Physiological Qualities And Storability Of Phyllanthus Emblica Fruit

Phyllanthus emblica is a perennial deciduous tree or shrub,which is widely planted in tropical and subtropical regions.Its fruit is rich in various nutrients,making it an important medicinal and edible homologous fruit.The germplasm resources of Phyllanthus emblica are abundant.The physiological qualities and storability of different varieties are different.At present,the research of Phyllanthus emblica mainly focuses on pharmacological characteristics and component analysis.The exploration of physiological,biochemical and flavor quality in fruits among different germplasm resources is relatively few.In this study,the fruits of 30germplasm resources of Phyllanthus emblica were used as test materials.The comprehensive quality properties of fruits in different Phyllanthus emblica germplasm were evaluated by measuring 8 indicators such as flavonoids,polyphenols and Vc in fruits.High performance liquid chromatography-mass spectrometry（LC-MS）was used to identify and analyze the polyphenols in the fruits of different Phyllanthus emblica cultivars.By measuring the antioxidant activity of Phyllanthus emblica fruits,and the representative indexes for evaluating the quality of Phyllanthus emblica fruits were screened through the correlation analysis between Vc,polyphenolic components and antioxidant activity.The high-quality germplasm of Phyllanthus emblica fruits was selected based on cluster analysis and principal component analysis.In addition,five cultivars were selected for fruit storage tolerance test,and their physiological and biochemical properties during storage were analyzed to compare the fruit storability of different cultivars.The main results are as follows:1.Eight physiological and biochemical indicators of more than 30germplasm resources of Phyllanthus emblica were measured and analyzed for evaluation.It was found that the comprehensive quality level of’Fengan’was the best among the various quality samples tested,with a principal component comprehensive score of 1299.33,significantly higher than other test samples;Cluster analysis clusters separately into one class when the inter-class distance is less than or equal to 10;The Vc content reached 5510.91 mg/100 g,which is the highest among all samples;In addition,the indicators of total phenols,soluble proteins,SOD,and organic acids are also above the medium level.According to the correlation comparison of fruit physiological and biochemical indexes among different germplasm,it was speculated that soluble sugar,titratable acid,total flavonoids,total phenols and Vc could be used as important indicators to evaluate the fruit quality of Phyllanthus emblica.2.Six polyphenolic compounds,including rutin,quercetin,gallic acid,apigenin,kaempferol,and luteolin,were isolated and identified in the samples of Phyllanthus emblica by high-performance liquid chromatography-mass spectrometry（LC-MS）.The content of gallic acid was determined and found to be generally high in the fruits of Phyllanthus emblica,ranging from 287.30 to 2538.45μg/g;The content of various polyphenolic compounds in’Chaigan’is generally higher than that of other germplasm,with gallic acid 2478.10μg/g,rutin 118.76μg/g,quercetin195.94μg/g,luteolin 32.20μg/g,kaempferol 42.74μg/g,with the highest content in the tested remaining Phyllanthus emblica germplasm samples;meanwhile,the total flavonoids and total phenols content of’Chaigan’are7.49%and 33.56%,respectively,which are significantly higher than other varieties,indicating that’Chaigan’has the best comprehensive evaluation on phenolic substances.3.By measuring the scavenging ability of DPPH·free radical,ABTS⁺free radical,hydroxyl free radical,superoxide free radical,and total Fe²⁺reducing ability of polyphenol extracts from 30 germplasm resources of Phyllanthus emblica fruits,the antioxidant ability of Phyllanthus emblica fruits among different germplasm was compared.It was found that the antioxidant activity of different Phyllanthus emblica germplasm varied to a certain extent,but within a certain range of germplasm resources and specific evaluation indicators,The antioxidant activity of the tested Phyllanthus emblica fruits is generally at a high level,with’Fengan’showing outstanding clearance rates of ABTS⁺radicals and hydroxyl radicals,reaching 99.00%and 95.49%respectively.The FRAP value of’Chaigan’can reach 3107.93μmol/L.The superoxide free radical scavenging rate of’Dayuzi’is as high as 99.66%in,and the DPPH·scavenging rate of’Shisheng 11’is as high as 99.79%,indicating that these varieties have obvious advantages in some antioxidant indicators.At the same time,based on the correlation analysis of antioxidant activity traits and some physiological indicators,biochemical indicators,and the content of polyphenol components,it is shown that total flavonoids and total phenolic indicators have a significant impact on the antioxidant activity of Phyllanthus emblica fruit.4.Five fruit samples with high yield and economic value were selected from the above 30 germplasm resources of Phyllanthus emblica for postharvest storability research.The experiment showed that the postharvest decay rate of’Chaigan’was the lowest,and by the 15th day of storage,it was almost zero.However,the sensory quality decreased significantly,making it suitable for food processing and functional component extraction after storage’Fengan’,’Boligan’,and’Nandaigan’have low post harvest decay rates and high overall quality,making them suitable for fresh consumption or storage in a short period of time.’Xiaotiangan’is the least suitable variety for storage and preservation.On the 15th day,the fruit decay rate exceeds 70%,and its fruit should be eaten or processed in a timely manner after picking.Through correlation analysis of related physiological,quality and antioxidant indexes,it is inferred that titratable acid,total flavonoids,total phenols and Vc are important factors to maintain fruit flavor quality during postharvest storage,which can be regarded as the main indexes to evaluate the storage quality of Phyllanthus emblica fruit.