[1]杨丹.采收成熟度对“金艳”猕猴桃品质的影响[J].北方园艺,2018,42(02):141-145.[doi:10.11937/bfyy.20171950]
　YANG Dan.Effects of Maturity Stage on Quality of ‘Jinyan’ Kiwifruit[J].Northern Horticulture,2018,42(02):141-145.[doi:10.11937/bfyy.20171950]
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采收成熟度对“金艳”猕猴桃品质的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第42卷 期数: 2018年02 页码: 141-145 栏目: 出版日期: 2018-01-25
Title:
Effects of Maturity Stage on Quality of ‘Jinyan’ Kiwifruit
作者:
杨丹
四川省猕猴桃工程技术研究中心，四川 蒲江 611630
Author(s):
YANG Dan
Sichuan Engineering and Technology Research Center of Kiwifruit,Pujiang,Sichuan 611630
关键词:
“金艳”猕猴桃; 成熟度; 品质
Keywords:
‘Jinyan’ kiwifruit; maturity stage; quality
DOI:
10.11937/bfyy.20171950
文献标志码:
A
摘要:
以不同采收期采收的“金艳”猕猴桃（Actinidia chinensis×A.eriantha)为试材，置于温度（1±0 5)℃，相对湿度90%~95%条件下贮藏，研究不同成熟度采收对采后“金艳”猕猴桃贮藏品质的影响。结果表明：采收期Ⅰ（2015-10-15),Ⅱ（2015-10-22）和Ⅲ（2015-10-29）果实在低温贮藏过程中，保持了较好的果实硬度，但采收期Ⅰ果实糖酸比较低，干物质含量较低，口感差；采收期Ⅳ（2015-11-05）和Ⅴ（2015-11-12）果实可溶性固形物含量较高，但果实在贮藏过程中硬度迅速下降，不利于贮藏。常温货架期间，采收期Ⅰ和Ⅱ果实硬度变化差异显著。综合各项指标认为，采收期Ⅱ和Ⅲ的果实适宜长期贮藏，采收期Ⅳ和Ⅴ的果实适宜短期贮藏。
Abstract:
Kiwifruit ‘Jinyan’ was used as test material,the kiwifruits were harvested at five maturity stage,and then stored under （1±0 5)℃,RH 90%-95%.the postharvest qualities changes of fruits under different maturity stages was studied.The results showed that the kiwifruit harvested at Ⅰ（2015-10-15）,Ⅱ（2015-10-22)and Ⅲ（2015-10-29) stages had a higher flesh firmness during the cool storage process,but the fruit harvested at Ⅰ stage had lower dry matter,poor taste.Flesh firmness of the kiwifruit harvested at Ⅳ（2015-11-05) and Ⅴ（2015-11-12）stages decreased rapidly during the cool storage process.During the ambient storage the kiwifruit harvested at Ⅰ and Ⅱ stages had a fast decrease of flesh firmness.The results suggested that the kiwifruit harvested at Ⅱ and Ⅲ were suitable for long-term cool storage,and the kiwifruit harvested at Ⅳ and Ⅴ were suitable for short-term cool storage.

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备注/Memo

作者简介：杨丹（1985-），女，四川蒲江人，硕士，研究方向为果蔬采后生理。E-mail：496074159@qq.com.

基金项目：四川省农业科技创新产业链示范工程资助项目（2014NZ0031）。
收稿日期：2017-07-18

更新日期/Last Update: 2018-01-26