不同采收期对猕猴桃果实耐贮性的影响  

Effects of Different Harvest Time on the Storability of Kiwifruit

作　　者：何小娥 丁仁惠 王文龙 荆杰 李子嘉 石浩 HE Xiao′e(College of Agriculture and Forestry Science,Hunan Applied technology University,Changde 415100.China)

机构地区：[1]湖南应用技术学院农林科技学院,湖南常德415100

出　　处：《安徽农学通报》2021年第8期54-57,共4页Anhui Agricultural Science Bulletin

基　　金：湖南省教育厅项目(19C1353)。

摘　　要：为了解不同采收期对猕猴桃果实耐贮性的影响,以红阳猕猴桃为试验材料,在果实可溶性固形物含量分别为Ⅰ(4%~5%),Ⅱ(6%~7%)和Ⅲ(8%~9%)时进行采摘,3组果实低温(4℃)贮藏,每10d测定1次相关指标。结果表明:Ⅱ时期果实最耐贮藏,在果实贮藏70d时好果率仍为80%以上;Ⅰ时期果实最不耐贮藏,果实好果率仅为38%;而Ⅲ时期果实最贮藏效果较好,好果率为71%。Ⅰ时期果实较Ⅱ、Ⅲ时期果实,失水率、酸度值更多,硬度、VC含量下降更快,可溶性糖和可溶性固形物下降更提前;其中Ⅱ时期较Ⅲ时期的果实的耐贮藏效果更好。因此,猕猴桃要尽量在Ⅱ时期进行采摘保藏。To explore the effect of different harvest time on the Storability of kiwifruit,Hongyang kiwifruit was used as the experimental material.The fruit was harvested when the soluble solid content wasⅠ(4~5%),Ⅱ(6~7%)andⅢ(8~9%)respectively.The three groups of fruits were stored at low temperature(4℃),and the related indexes were determined every 10 days.The results showed that the fruit of stageⅡwas the most tolerant to storage,and the good fruit rate was still above 80%after 70 days of storage.The fruit of stageⅠwas the least tolerant to storage,and the good fruit rate was only 38%,while the fruit of stageⅢwas the best,and the good fruit rate was 71%.At the same time,compared with the fruits of stageⅡandⅢ,the fruit of stageⅠhad more water loss rate and acidity value,faster decline of hardness,VC content,and earlier decline of soluble sugar and soluble solids.The fruit of stageⅡhad better storage tolerance than that of stageⅢ.Therefore,we try our best to pick and preserve kiwifruit in the sec⁃ond period.

关 键 词：采收期 猕猴桃 果实 耐贮性 

分 类 号：S666.103.87[农业科学—果树学]