[1]张培书,何伍金,马关雪,等.“红阳”猕猴桃采后存放过程中的品质变化[J].北方园艺,2019,43(17):108-117.[doi:10.11937/bfyy.20183874]
　ZHANG Peishu,HE Wujin,MA Guanxue,et al.Quality Changes of Kiwifruit During Postharvest Storage in Actinidia chinensis cv. ‘Hongyang[J].Northern Horticulture,2019,43(17):108-117.[doi:10.11937/bfyy.20183874]
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“红阳”猕猴桃采后存放过程中的品质变化

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 43卷 期数: 2019年17 页码: 108-117 栏目: 出版日期: 2019-09-15
Title:
Quality Changes of Kiwifruit During Postharvest Storage in Actinidia chinensis cv. ‘Hongyang
作者:
张培书1; 何伍金1; 马关雪1; 张瑞娱1; 李子明2; 张云峰1; 3
（1.云南师范大学 生命科学学院，云南 昆明 650500；2.建水县良丰农业科技有限公司，云南 建水 654306；3.生物能源持续开发利用教育部工程中心，云南 昆明 650500）
Author(s):
ZHANG Peishu1; HE Wujin1; MA Guanxue1; ZHANG Ruiyu1; LI Ziming2; ZHANG Yunfeng1; 3
(1.School of Life Sciences，Yunnan Normal University，Kunming,Yunnan 650500；2.Liangfeng Agricultural Science and Technology Co.Ltd.,Jianshui,Yunnan 654306；3.Engineering Research Center of Bio-Energy Development and Utilization，Ministry of Education，Kunming,Yunnan 650500)
关键词:
猕猴桃; 品质变化; 口感指标; 功能组分
Keywords:
kiwifruit; quality change; flavor index; bio-functional composition
DOI:
10.11937/bfyy.20183874
文献标志码:
A
摘要:
以云南曲江栽培的“红阳”猕猴桃为试材，同期从市场上购买“黄金果”“楚红”“徐香”“亚特”4个品种作为对照，对存放过程中的果实硬度、可溶性固形物、维生素C、黄酮、还原糖、总糖、总酚等指标进行测定，以研究“红阳”猕猴桃存放过程中的品质变化。结果表明：存放期间，与口感相关的硬度、固形物、还原糖、总糖含量均呈下降趋势，而与功能相关的维生素C、总酚、总黄酮含量呈下降趋势，且中华系列品种“红阳”“楚红”“黄金果”的下降幅度较美味系列品种“徐香”“亚特”高，表明在中华猕猴桃系列品种的采后、销售过程中，冷链的采用非常必要，即使是在食用阶段，冰箱冷藏是避免有效组分降解的有效手段。结果同时表明，从营养、口感综合角度讲，当猕猴桃果实达到熟化食用阶段时，应尽快食用，否则会影响其营养价值。在未来的猕猴桃品质选育中除注重风味、口感指标外，培育高含量功能物质降解缓慢品质将是一个重点。此外，应加强储藏过程中避免有效保存功能物质的降解变化研究。
Abstract:
The quality change in the stored process of Actinidia chinensis cv. ‘Hongyang’ which cultured in Qujiang county,Yunnan was studied.And at the same time，kiwifruit of different varieties which including ‘Hort16A’‘Chuhong’‘Xuxiang’ and ‘Yate’ from local market were used as contrast.During the experiment,the hardness，soluble solids content，vitamin C content，flavonoids content，reducing sugar content，total sugar content，total phenol content and other indexes were determined dynamically in interval of two days.The results showed that not only the index concerning taste，which including hardness，soluble solids reducing sugar and total sugar were declining during the storage，but also the index related to the function，such as vitamin C content，total phenol content and flavonoids content was on the decline.Specially，the quality index of kiwifruit in A.chinensis including‘Hongyang’‘Chuhong’ and ‘Hort16A’ declined more quickly than that of A.chinensis var.deliciosa including ‘Xuxiang’ and ‘Yate’，suggested that it was necessary to adopt cold chain in the process of post-harvest and sales for A.chinensis series varieties，and the refrigerator storage was the effective means to avoid degradation of effective component for Actinidia chinensis.And the results also suggested that the kiwifruits should be eaten as soon as possible from a comprehensive view，otherwise it would affect their nutritional value even in the edible stage.In the future，more attentions should be focus on screening the slow degradation varieties for bio-functional composition，in addition to selecting high index for flavor and taste during kiwifruit breeding.Other than more studies should be strengthened on how to effective prevent the degradation of bio-functional composition during the storage.

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备注/Memo

第一作者简介：张培书（1984-），男，硕士研究生，研究方向为植物资源及植物遗传。E-mail：zhyunfeng001@163.com.责任作者：张云峰（1964-），男，硕士，教授，硕士生导师，现主要从事植物资源及植物遗传等研究工作。E-mail:zhyunfeng001@163.com.基金项目：国家自然科学基金资助项目（31360263）。收稿日期：2019-03-19

更新日期/Last Update: 2019-09-24