红阳猕猴桃果实生长发育规律  

Growth and Development Patterns of Hongyang Kiwi Fruits

作　　者：丁捷[1] 刘书香[1] 宋会会[1] 王瑞玲[1] 秦文[1,2] 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]重庆大学生物工程学院,重庆400030

出　　处：《食品科学》2010年第20期473-476,共4页Food Science

摘　　要：对红阳猕猴桃授粉后30～135d果实生长发育过程中的果实大小、单果质量、部分品质指标进行动态测定。结果表明:红阳猕猴桃在授粉后30～135d果实发育过程中,果实纵、横径经历了"快-慢-快-慢"的变化规律,呈现"S"型生长曲线;而质量的生长曲线近似于"3S"型;总酸在授粉后100d达到生长发育期的极大值19.34mmol/100g后呈线性下降;淀粉在授粉后105d时达到最大值后开始下降;可溶性固形物和可溶性糖含量随着果实成熟逐渐增加,135d时TSS为8.7%;果实中的VC和可溶性蛋白质在生长发育过程中一直呈递增趋势,120d分别达到最大值181.17mg/100g和132.04μg/g,随后逐渐下降。红阳猕猴桃果实品质在授粉后120d达最优。The dynamic changes in size and weight of fruits,and the contents of total acid,carbohydrates including starch and soluble sugar,soluble solids,ascorbic acid and soluble proteins in Hongyang kiwi fruits during the growth period of 30-135 days after pollination were determined. Results showed that the growth curve of vertical and horizontal diameters for fruits exhibited a fast-slow-fast-slow growth pattern,which was S-shaped curve during the growth period of 30 -135 days after pollination; the growth curve of fruit weight exhibited a triple S-shaped curve; the content of total acid reached up to the maximal value of 19.34 mmol/100 g on the 100th day,then exhibited a linear decline; the content of starch reached up to the highest level on the 105th day after pollination,then started to drop; the contents of soluble sugar and soluble solids exhibited an increase trend till the maturation of fruits,and a rapid increase trend at the late stage of fruit maturation was observed; the content of total soluble solids was up to 8.7% on 135th day; the contents of ascorbic acid and soluble proteins exhibited a gradual increase trend during fruit maturation,which climbed up to the maximal value of 181.17 mg/100 g and 132.04μg/g,respectively,on the 120th day,then exhibited a decrease till the maturation of fruits. Based on these analyses,the best quality of fruits can be achieved at the 120th day after pollination.

关 键 词：红阳猕猴桃 果实 发育规律 

分 类 号：S663.4[农业科学—果树学] TS255.2[农业科学—园艺学]