早熟猕猴桃结实期形态变化与营养代谢  

;Form Changes and Nutrient Metabolism of Early-ripened Huangpi Fruits.

作　　者：刘世芳[1] 郑炳松[1] 吴家森[1] 许树洪[1] 童祝平 

机构地区：[1]浙江林学院,浙江省临安县玲珑林业站

出　　处：《浙江林学院学报》1996年第4期378-383,共6页Journal of Zhejiang Forestry College

基　　金：浙江省自然科学基金

摘　　要：猕猴桃品种黄皮５月中旬坐果，６月果实迅速膨大，７月下旬种子发育成形，８月中下旬种子发育成熟，９月中下旬最适采收。此期间果内组织发育、形态变化及密度均已稳定，果重、体积、蛋白质、可溶性糖等数量均达最大值，维生素ｃ含量正由低峰值回升至（１１．４８±０．３５）ｍｇ·ｇ￣（－１）。不同采收期的果实也以９月中旬食用品质较好。确定采收期的相应参考指标是：果内种皮变黑，中果皮为浅绿色，外果皮淡茶褐色，上附橙黄色星状毛，蛋白质积累量（４．７±０．８４）％，可溶性糖含量（８．５±０．２）％，维生素Ｃ（１．４８±０．３５）ｍｇ·ｇ￣（－１），可溶性固形物６．５％～７．５％。Huangpi,a cultivated variety of Actinidia chinensis, sets fruits in mid May,Its fruits rapidly expande in June,The seeds take shape in lateJuly and get ripened in mid and late August,Mid and late Septe mber was suitable for harvesting the fruits,when the fruit weight, size and contents of protein and soluble sugar were all at their best, and the content of vitamin creaches(1.48 ±0.35) mg·g￣(-1).Fruits harvestedin late September have better quality . The harvesting period could be determined according to the following indexes:black seed skin, greenish median skin,light dark brown ectocarp with orange star hairs,(4.70 ± 0.84)% of protein,(8. 50 ±0.20)%of soluble sugar,(1.48±0. 35)mg·g￣(-1) of vitamin C and 6.5%～7.5%of soluble solid

关 键 词：猕猴桃 果实 蛋白质 碳水化合物 变化 

分 类 号：S663.901[农业科学—果树学]