|Table of Contents|

Comparative Analysis on Fruit Quality of Domesticated Actinidia arguta in Yanshou County of Heilongjiang Province

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2024年5
Page:
9-16
Research Field:
Publishing date:

Info

Title:
Comparative Analysis on Fruit Quality of Domesticated Actinidia arguta in Yanshou County of Heilongjiang Province
Author(s):
KONG Dexin1; JIANG Yaxuan1; ZHANG Peiyuan2; LEI Pei1; ZHANG Shikai1; MENG Fanjuan1
(1.College of Life Science，Northeast Forestry University，Harbin，Heilongjiang 150040;2.Changshou Villa，Yanshou County，Harbin，Heilongjiang 150700)
Keywords:
Actinidia arguta (Sieb.&;  Zucc) Planch.ex Miq.; fruit; quality
PACS:
S 663.4
DOI:
10.11937/bfyy.20233363
Abstract:
The fruits and leaves of four kinds of Artinidia arguta (‘Guolao No.One’‘Guolao No.Two’‘Donglin No.One’ and ‘Donglin No.Two’) were collected from Changshou village，Yanshou county，Heilongjiang Province on October 1st，2022.The fruit quality characteristics，leaf，fruit and plant morphological characteristics were studied by using various physiological indicators,in order to provide reference for the future extensive popularization of planting.The results showed that the fruits of ‘Guolao No.One’ and ‘Guolao No.Two’ were larger，and their average fresh weight were 41.65 g and 42.55 g，respectively.The soluble sugar content of ‘Guolao No.One’ and ‘Donglin No.Two’ was 6.19 mg·g-1FW and 6.21 mg·g-1FW.The vitamin C content of ‘Guolao No.Two’ was 48.07 μmol·g-1FW which was the highest among the four kinds of A.arguta.The soluble solids content of ‘Guolao No.Two’ and ‘Donglin No.Two’ was about 10% higher than those of the other two varieties.The titrable acid content of ‘Guolao No.One’ and ‘Donglin No.One’ was 46% higher than those of the other two varieties.The highest solid-acid ratio of ‘Guolao No.Two’ was 30.75.In conclusion，among the four kinds of acclimated A.arguta，‘Guolao No.One’ had higher yield and better quality，and was one of the varieties with excellent comprehensive characters.The fruit of ‘Guolao No.Two’ had a red core，good palatability，and a number of comprehensive excellent qualities，which was more suitable for widespread promotion.‘Donglin No.One’ could be stored and transported，red core，and the color of the plant was changeable.It could be used for wine making or fruit vinegar，and could also be used for ornamental.‘Donglin No.Two’ fruit had red core，good quality and moderate yield，which was also suitable for promotion.

References:

［1］安娇，刘铭，贾佳林，等.软枣猕猴桃果实发育过程中糖酸组分及含量的变化［J］.东北农业科学，2020，45(5)：88-91.［2］李红莉，王澎，李雪，等.黑龙江野生软枣猕猴桃种质资源表型性状的遗传多样性［J］.经济林研究，2022，40(1)：150-158.［3］LEONTOWICZ H，LEONTOWICZ M，LATOCHA P,et al.Bioactivity and nutritional properties of hardy kiwi fruit Actinidia arguta in comparison with Actinidia deliciosa ‘Hayward’ and Actinidia eriantha ‘Bidan’［J］.Food Chemistry，2016，196：281-291.［4］邵瞳，刘香苏，周嘉彬，等.长白山软枣猕猴桃种质资源主要数量性状评价指标探讨［J］.延边大学农学学报，2020，42(1)：1-7.［5］李书倩.软枣猕猴桃采后生理及软化差异蛋白质组学和PG酶学性质［D］.沈阳:沈阳农业大学，2014.［6］孙阳，慈志娟，刘振盼，等.不同软枣猕猴桃品种果实品质和香气成分差异分析［J］.中国果树，2021(5)：52-55,60.［7］OH S B，MUNEER S，KWACK Y B,et al.Characteristic of fruit development for optimal harvest date and postharvest storability in ‘Skinny Green’ baby kiwifruit［J］.Scientia Horticulturae，2017，222：57-61.［8］STRIK B C，HUMMER K E.‘Ananasnaya’ hardy kiwifruit［J］.Journal-Ameican Pomological Society，2006，60(3)：106-112.［9］贾佳林.海拔高度对软枣猕猴桃表型性状及生理生化指标的影响［D］.延吉:延边大学，2021.［10］仇占南，张茹阳，彭明朗，等.北京野生软枣猕猴桃果实品质综合评价体系［J］.中国农业大学学报，2017，22(2)：45-53.［11］徐阳，常婧，姜冬，等．低温贮藏对软枣猕猴桃主要风味品质指标的影响［J/OL］．林业科技通讯，(2022-07-21)［2023-9-25］.https://doi.org/10.13456/j.cnki.lykt.［12］叶群丽.分光光度法测定水果中维生素C的含量［J］.广东化工，2016，43(6)：184-185.［13］刘海英，王华华，崔长海，等.可溶性糖含量测定(蒽酮法)实验的改进［J］.实验室科学，2013，16(2)：19-20.［14］陈屏昭，杜红波，秦燕芬，等.果蔬品含酸量测定方法的改进及其应用［J］.浙江农业科学，2013,54(4)：451-453,456.［15］廖慧苹.3个软枣猕猴桃单系开花特性和果实品质调查比较及栽培技术［D］.雅安:四川农业大学，2012.［16］KRUPA T，LATOCHA P，LIWI SKA A.Changes of physicochemical quality，phenolics and vitamin C content in hardy kiwifruit (Actinidia arguta and its hybrid) during storage［J］.Scientia Horticulturae，2011，130(2)：410-417.［17］PARK Y，KIM C W.Changes of physicochemical quality in hardy kiwifruit (Actinidia arguta) during storage at different temperature［J］.Korean Journal of Plant Resources，2015，28(3)：329-332.［18］卢立媛，刘振盼，孙阳，等.软枣猕猴桃研究进展［J］.特产研究，2020，42(5)：89-93.［19］漆媛，张桂霞，王定国，等.天津蓟县软枣猕猴桃营养品质分析［J］.天津农业科学，2016,22(12)：50-52.［20］秦红艳，许培磊，艾军，等.软枣猕猴桃种质资源果实品质、表型性状多样性及主成分分析［J］.中国农学通报，2015，31(1)：160-165.［21］孔硕，刘娥，黄宇祥，等.10个软枣猕猴桃品种果实品质调查分析［J］.中国园艺文摘，2018，34(4)：16-17,20.［22］DU G，LI M，MA F,et al.Antioxidant capacity and the relationship with polyphenol and vitamin C in Actinidia fruits［J］.Food Chemistry，2009，113(2)：557-562.［23］朱玉昌，周大寨，焦必宁，等.甜橙中不同活性成分与总抗氧化能力关系的研究［J］.食品科学，2008，29(5)：82-86.［24］梁谨铄，张亚茹，姬昱，等.软枣猕猴桃常见病虫害的发生及防治［J］.河北林业科技，2022(1)：53-59.［25］LI Y K，FANG J B，QI X J，et al.A key structural gene，AaLDOX，is involved in anthocyanin biosynthesis in all red-fleshed kiwifruit (Actinidia arguta) based on transcriptome analysis［J］.Gene，2018，648:31-41.

Memo

Memo:
-
Last Update: 2024-03-27