采收期对“金艳”猕猴桃果实品质和耐贮性的影响  

Effects on fruit quality and storability of"Jinyan"kiwifruit under different harvest time

作　　者：张群[1] 李绮丽[1] 李绍华 葛可达 张维 ZHANG Qun;LI Qi-Li;LI Shao-Hua;GE Ke-Da;ZHANG Wei(Institute of Agricultural Products Processing,Hunan Academy of Agricultural Sciences,Changsha 410125,China;Hunan Yueyang County Fengling Jinhua Agricultural Science and Technology Co.,Ltd.,Yueyang 410250,China;Graduate School Longping Branch,Hunan University,Changsha 410125,China)

机构地区：[1]湖南省农业科学院农产品加工研究所,长沙410125 [2]湖南岳阳县峰岭菁华农业科技有限公司,岳阳410250 [3]湖南大学研究生院隆平分院,长沙410125

出　　处：《食品安全质量检测学报》2020年第12期3913-3918,共6页Journal of Food Safety and Quality

基　　金：湖南省现代农业产业技术水果产业体系岗位经费项目(湘农发[2019]105号);湖南省农业科技创新资金项目(2019JG01)。

摘　　要：目的确定湖南岳阳地区"金艳"猕猴桃的最佳采收期。方法以"金艳"猕猴桃为实验材料,研究采收期(从8月25日到10月30日每隔10 d采果一次,共7个不同采收期,为盛花后140、150、160、170、180、190、200 d,记为采收期Ⅰ、Ⅱ、Ⅲ、Ⅳ、Ⅴ、Ⅵ、Ⅶ)对猕猴桃果实品质和耐贮性的影响。结果早期采收(采收期I-III)果实中可溶性固形物含量较低(<7Brix),可滴定酸含量较高(>2%),固酸比偏低,VC含量由91.62mg/(100 g FW)增加到122.03 mg/(100 g FW),果实的耐贮性较差,贮藏2周后腐烂率高(>70%)。晚期采收(采收期VII)的果实可溶性固形物、硬度和可滴定酸含量降低,VC含量由采收期VI的232.63 mg/(100 g FW)降低到102.89mg/(100gFW),贮藏1周腐烂率达100%。采收期IV-VI采收的果实,可溶性固形物含量达7.05Brix-8.56 Brix,营养品质增加,V期VC含量达最高250.27 mg/(100 g FW),常温贮藏3周腐烂率<50%,有利于保持果实较好的品质、耐贮性以及商品价值。结论采收期IV-VI为"金艳"猕猴桃的适宜采收期。Objective To determine the best harvest time of "Jinyan" kiwifruit in Yueyang, Hunan province. Methods Taking "Jinyan" kiwifruit as the experimental material, the effects of harvesting period(From August 25 to October 30, fruit was picked every 10 days, and there were 7 different harvest periods, which were 140, 150, 160, 170, 180, 190, and 200 days after full bloom, recording as the harvest period Ⅰ、Ⅱ、Ⅲ、Ⅳ、Ⅴ、Ⅵ、Ⅶ)on the quality and storability of kiwi fruit were studied. Results Early harvest(harvest period I-III) fruit had low soluble solids content(<7 Brix), high titratable acid content(> 2%), low solid acid ratio, and the VC content increased from 91.62 mg/(100 g FW) to 122.03 mg/(100 g FW), the storability of the fruit was poor, and the decay rate was high after storage for 2 weeks(> 70%). In late harvest(harvest period VII), the soluble solids, hardness and titratable acid content of the fruit decreased, and the VC content decreased from 232.63 mg/(100 g FW) in harvest period VI to 102.89 mg/(100 g FW), after one week of storage, the decay rate reached 100%. Fruits harvested during the harvest period IV-VI had soluble solids content of 7.05 Brix-8.56 Brix, the nutritional quality was increased, and the VC content of the V stage had reached a maximum of 250.27 mg/(100 g FW), and the rot rate at room temperature for 3 weeks was <50%. It was conducive to maintaining the better quality, storability and commodity value of the fruit. Conclusion The harvest period IV-VI is the appropriate harvest period for "Jinyan" kiwifruit.

关 键 词：“金艳”猕猴桃 采收期 品质 耐贮性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]