“米良1号”和“米良2号”猕猴桃软熟果的食用品质  

Edible Quality of Soft Ripe Fruits of Actinidia deliciosa“Miliang No.1”and“Miliang No.2”

作　　者：许彩丽 向小奇[2] 徐庆国[1] XU Cai-li;XIANG Xiao-qi;XU Qing-guo(College of Agronomy,Hunan Agricultural University,Changsha 410128,PRC;College of Biology and Environmental Science,Jishou University,Jishou 416000,PRC)

机构地区：[1]湖南农业大学农学院,湖南长沙410128 [2]吉首大学生物资源与环境科学学院,湖南吉首416000

出　　处：《湖南农业科学》2020年第3期49-51,共3页Hunan Agricultural Sciences

基　　金：湖南省重点研发项目(2015NK3013);湖南省教育厅项目(KC2011B023)。

摘　　要：将"米良1号"和"米良2号"猕猴桃果实室温通风贮藏7~42 d后,观测软熟果的风味、可溶性固形物含量、维生素C含量和有机酸含量。结果显示:贮藏21 d后软熟的"米良1号"和"米良2号"猕猴桃果实风味均最佳。贮藏28 d后软熟的"米良2号"猕猴桃果实可溶性固形物含量达到最高值。贮藏21 d后软熟的"米良2号"猕猴桃果实维生素C含量高于"米良1号",有机酸含量达最低值。表明"米良2号"猕猴桃软熟果的食用品质优于"米良1号"。The flavor,soluble solid content,vitamin C content and organic acid content of soft ripe fruits of Actinidia deliciosa varieties“Miliang No.1”and“Miliang No.2”were observed.The results showed that the soft ripe fruits of“Miliang No.1”and“Miliang No.2”Actinidia deliciosa had the best flavor after 21 days storage.After 28 days storage,the content of soluble solids in“Miliang No.2”reached the highest value.After 21 days storage,the vitamin C content of“Miliang No.2”was higher than that of“Miliang No.1”,and the organic acid content was the lowest.The results showed that the edible quality of“Miliang No.2”was better than that of“Miliang No.1”.

关 键 词：美味猕猴桃 米良1号 米良2号 软熟果 食用品质 

分 类 号：S663.4[农业科学—果树学]