ZHANG Wei,ZHAO Yingli,YANG Zhiguo,et al.Comprehensive Analysis of Fruit Quality of Four Varieties of Apricots During Different Storage Periods[J].Northern Horticulture,2025,(20):74-82.[doi:10.11937/bfyy.20250852]
四个品种杏不同贮藏期间果实品质综合分析
- Title:
- Comprehensive Analysis of Fruit Quality of Four Varieties of Apricots During Different Storage Periods
- 文章编号:
- 1001-0009(2025)20-0074-09
- Keywords:
- fruit quality; storage periods; correlation analysis; apricot
- 分类号:
- S 661.2
- 文献标志码:
- A
- 摘要:
- 以‘硬条京杏’‘哈密杏’‘香白杏’‘凯特杏’4个杏品种为试材，采用果实品质测定方法，研究了4个杏品种不同贮藏期间外在及内在果实品质，并对其相关性分析，探明不同品种杏果实贮藏期间果实品质，以期为杏的栽培与推广提供参考依据。结果表明：4个杏品种中‘硬条京杏’果皮颜色最红，‘凯特杏’果皮颜色最黄，‘硬条京杏’果实硬度最高，‘香白杏’可溶性固形物含量最高，酸度适中，‘哈密杏’可溶性固形物含量最低，酸度最高，‘硬条京杏’与‘香白杏’出现腐烂的时间较其他2个品种晚一些。随着贮藏时间的增加,4个杏品种果实硬度及可滴定酸（TA）含量呈持续下降趋势，可溶性固形物（SSC）含量及呼吸强度呈先上升后下降趋势，失重率及腐烂率则呈上升趋势。
- Abstract:
- Taking four apricot varieties，namely,‘Hard-striped apricot’‘Kater aprico’‘Hami apricot’ and ‘Xiangbai apricot’ as the experimental materials，the external and internal fruit qualities of the four apricot varieties during different storage periods were determined，and their correlations were analyzed,the fruit quality of different varieties of apricots during storage were studied，in order to provide reference for the cultivation and promotion of apricots.The results showed that among the 4 varieties of apricots，the skin color of the ‘Hard-striped apricot’ was the reddest，the skin color of the ‘Kater apricot’ was the yellowest，the fruit hardness of the ‘Hard-striped apricot’ was the highest，the soluble solids content of the fragrant white apricot was the highest，the soluble solids content of the ‘Hami apricot’ was the lowest，the acidity was the highest，and the decay time of the ‘Hard-striped apricot’ and the ‘Xiangbai apricot’ was later than that of the other two varieties.With the increase of storage time，fruit hardness and TA content of 4 apricot varieties showed a continuous decreasing trend，SSC content and respiratory intensity increased first and then decreased，weight loss rate and decay rate increased.
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备注/Memo
第一作者简介：张微（1983-），女，硕士，副研究员，现主要从事农产品贮藏与保鲜等研究工作。E-mail：zhangwei20120619@126.com.基金项目：山西省科技成果转化引导专项资助项目（202204021301036）；山西省中央引导地方专项资助项目（YDZX201900001463）。收稿日期：2025-03-10