[1]王春霞,应婧,郭鹏,等.低温条件下不同成熟度“红阳”猕猴桃品质变化[J].北方园艺,2024,(8):74-82.[doi:10.11937/bfyy.20233779]
　WANG Chunxia,YING Jing,GUO Peng,et al.Quality Changes of ‘Hongyang’ Kiwifruit With Different Maturity During Low Temperature Storage[J].Northern Horticulture,2024,(8):74-82.[doi:10.11937/bfyy.20233779]
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低温条件下不同成熟度“红阳”猕猴桃品质变化

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 期数: 2024年8 页码: 74-82 栏目: 出版日期: 2024-04-30
Title:
Quality Changes of ‘Hongyang’ Kiwifruit With Different Maturity During Low Temperature Storage
文章编号:
1001-0009(2024)08-0074-09
作者:
王春霞1; 2; 应婧1; 2; 3; 郭鹏1; 3; 吝祥根1; 蒋昭琼1; 2; 何清燕1; 2
（1.四川省农业机械科学研究院，四川 成都 610066；2.农业农村部丘陵山地农业装备技术重点实验室，四川 成都 610066；3.四川省烘干冷链装备工程技术研究中心，四川 成都 610066）
Author(s):
WANG Chunxia1; 2; YING Jing1; 2; 3; GUO Peng1; 3; LIN Xianggen1; JIANG Zhaoqiong1; 2; HE Qingyan1; 2
(1.Sichuan Academy of Agricultural Machinery Sciences,Chengdu,Sichuan 610066;2.Key Laboratory of Agricultural Equipment Technolagy for Hilly and Mountainous Areas,Ministry of Agriculture and Rural Affairs,Chengdu,Sichuan 610066;3.Sichuan Province Engineering Technology Research Center of Drying and Cold Chain Equipment,Chengdu,Sichuan 610066)
关键词:
“红阳”猕猴桃; 成熟度; 低温贮藏; 品质变化; 主成分分析
Keywords:
‘Hongyang’ kiwifruit; maturity; low temperature storage; quality changes; principal component analysis
分类号:
S 663.4
DOI:
10.11937/bfyy.20233779
文献标志码:
A
摘要:
以不同成熟度“红阳”猕猴桃为试材，采用生理生化试验分析，研究了4 ℃贮藏条件下猕猴桃的可溶性固形物含量、抗坏血酸含量、硬度、可溶性糖含量、可滴定酸含量、呼吸强度、腐烂率、失重率变化，并以主成分分析法综合评价贮藏品质，以期为适时采摘提供参考依据。结果表明：低温贮藏过程中，不同成熟度猕猴桃品质变化趋势基本一致，可溶性固形物含量增加到一定值后进入稳定状态，抗坏血酸含量、可滴定酸含量、硬度逐渐降低，可溶性糖含量、呼吸强度先增加后降低；腐烂率和失重率逐渐增加，其中，成熟度Ⅱ猕猴桃贮藏品质相对较好。主成分分析评分结果表明，成熟度Ⅱ猕猴桃贮藏97 d时综合评分最高。综合来看，成熟度Ⅱ猕猴桃表现出更佳的耐贮藏性，建议在生产实践中将成熟度Ⅱ的猕猴桃在4 ℃条件下贮藏90 d时进行出库，同时确保贮藏时间不超过97 d。
Abstract:
The changes of soluble solids content,ascorbic acid content,hardness,soluble sugar content,titratable acid content,respiratory intensity,rot rate and loss rate of ‘Hongyang’ kiwifruit with different maturities under storage conditions at 4 ℃ were studied by physiological and biochemical analysis,and the storage quality was comprehensively evaluated by principal component analysis,in order to provide reference for timely picking.The results showed that the quality change trend of kiwifruit with different maturities was basically consistent during low temperature storage，the soluble solids content would increase to a certain value,and arrived at stabilization,ascorbic acid content,titratable acid content and hardness gradually decreased,soluble sugar content and respiratory intensity first increased and then decreased;rot rate and loss rate increased gradually,and kiwifruit with maturity Ⅱ showed better storage qualities.The results of principal component analysis showed that the comprehensive score of kiwifruit with maturity Ⅱ was the highest when stored for 97 days.To sum up,kiwifruit with maturity Ⅱ showed better storage resistance,which recommended to store kiwifruit with maturity Ⅱ at 4 ℃ for 90 days and ensure that the storage time does not exceed 97 days in production practice.

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备注/Memo

第一作者简介：王春霞（1992-），女，硕士，工程师，现主要从事农产品加工及贮藏等研究工作。E-mail：wangchxgo@163.com.责任作者：应婧（1984-），女，硕士，正高级农艺师，现主要从事农产品加工及贮藏、农业机械化等研究工作。E-mail：77012455@qq.com.基金项目：四川省级科研院所基本科研业务费资助项目（2022JDKY0012-07）。收稿日期：2023-11-03

更新日期/Last Update: 2024-05-11