YAO Chun-chao,LIU Zhan-de,LONG Zhou-xia.Effect of Harvest Time on Fruit Quality of ‘Xuxiang’ Kiwifruit[J].Northern Horticulture,2013,37(08):36-38.
采收期对“徐香”猕猴桃果实品质的影响
- Title:
- Effect of Harvest Time on Fruit Quality of ‘Xuxiang’ Kiwifruit
- 文章编号:
- 1001-0009(2013)08-0036-03
- Keywords:
- Actinidia chinensis; harvest time; quality
- 分类号:
- S 663.4
- 文献标志码:
- A
- 摘要:
- 以“徐香”猕猴桃为试材,研究了盛花期后97、104、111、118、125、132、139和146 d(Ⅰ、Ⅱ、Ⅲ、Ⅳ、Ⅴ、Ⅵ、Ⅶ、Ⅷ)不同采收期的“徐香”猕猴桃果实在常温(20~22℃)下的后熟品质,探讨“徐香”猕猴桃最适采收期。结果表明:早期采收(Ⅰ、Ⅱ、Ⅲ、Ⅳ)时,果个小、果实可溶性固形物和干物质含量较低,可滴定酸含量偏高,糖酸比偏低,后熟软化过程中的失重率、腐烂率也较高。晚期采收(Ⅶ、Ⅷ)的果实个大,可溶性固形物、干物质、总糖、糖酸比高,但果实后熟软化期明显缩短,失重率和腐烂率增加。盛花后125~132 d(Ⅴ、Ⅵ期)采收的果实,果实可溶性固形物达6.67%以上,维生素C含量、糖酸比、果实硬度较高,失重率、腐烂率低,表明其为“徐香”猕猴桃的适宜采收期。
- Abstract:
- Taking ‘Xuxiang’ kiwifruits (Actinidia chinensis) as test materials,the changes in quality of ‘Xuxiang’ kiwifruits were investigated.‘Xuxiang’ kiwifruits were harvested at 97,104,111,118,125,132,139 and 146 d after full bloom(DAFB,Ⅰ~Ⅷ),and stored at ambient temperatures 20~22℃.The results showed that the fruits of harvest Ⅰ,Ⅱ,Ⅲ and Ⅳ had high level in fruit titratable acid content and low level in fruit soluble solid content,dry matter content and sugar-acid ratio and small fruits size,as well as they had high weight loss ratio and rotted ratio during ripening and softening of postharvest.The fruits of harvest Ⅶ,Ⅷ had high level in fruit soluble solid content,dry matter content,sugar and sugar-acid ratio and big fruits size,but had short storage period and higher weight loss ratio and rotted ratio.The soluble solid content of harvest Ⅴ,Ⅵ were beyond 6.67%,and the fruit firmness,vitamin C content and sugar-acid ratio kept high level in kiwifruit,and they had low weight loss ratio and rotted ratio.The results indicated that the harvest Ⅴ and Ⅵ stages were suitable for harvesting of ‘Xuxiang’ kiwifruits.
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备注/Memo
第一作者简介:姚春潮(1965-),男,硕士,副教授,现主要从事猕猴桃种质资源与育种等研究工作。E-mail:yaocc168@163.com.