两个采前因素对猕猴桃果实贮藏品质的影响  

Effects of two pre-harvest factors on kiwi fruit quality

作　　者：黎洋[1] 谭书明[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《食品与机械》2014年第2期137-141,共5页Food and Machinery

基　　金：贵州重大科技专项(编号:筑科合同[2012]04-3号)

摘　　要：以"米良"猕猴桃为试验材料,在常温下储藏30d以及3℃低温贮藏60d为试验期,探究采收时的天气与果实的成熟度这两种采前因素对猕猴桃果实品质的影响。结果表明:两种因素影响下,猕猴桃的呼吸强度、可溶性固形物、硬度、腐败率、VC含量等品质指标在试验期均表现出不同的变化。6分熟的猕猴桃要比其他两种成熟度的呼吸峰出现得晚,腐败率也最低;阴天采收的猕猴桃VC含量下降得最慢,贮藏期结束时可溶性固形物含量最高。综合各项考虑,为了达到最佳保藏效果及出库时的果实品质,采收猕猴桃应在阴天时采收,成熟度为六分熟为佳。In order to explore the weather at harvest maturity and fruit before harvest of these two factors on the fruit quality of kiwi fruit. The experimental materials was ＂Miliang＂ kiwifruit. The results showed that under the influence of two factors, the kiwi fruit＇s re- spiratory intensity, soluble solids, firmness rate, rotted rate, Vc content quality indexes had shown different changes in experimental period. The maturity of six medium kiwi fruit was better than the other two kinds of respiratory peak appeared late maturity, and the corruption rate was the lowest. Cloudy day of kiwi fruit harvested the slowest decrease of Vc content, storage period at the end of the solu- ble solids content was the highest. Considering various consideration, in order to achieve the best effect of preservation and fruit quality in the outbound,kiwi fruit should be harvested when weather is cloudy, and maturity of six medium is preferred.

关 键 词：猕猴桃 采前因素 果实品质 

分 类 号：S663.4[农业科学—果树学]