猕猴桃果实采后常温贮藏期品质评价  

Quality evaluation of kiwifruit during postharvest storage

作　　者：郭琳琳[1] 庞荣丽[1] 罗静[1] 王瑞萍[1] 乔成奎[1] 田发军 王彩霞 李君[1] 庞涛[1] 谢汉忠[1] GUO Linlin;PANG Rongli;LUO Jing;WANG Ruiping;QIAO Chengkui;TIAN Fajun;WANG Caixia;LI Jun;PANG Tao;XIE Hanzhong(Zhengzhou Fruit Research Institute,Chinese Academy of Agricultural Sciences,Henan 450009)

机构地区：[1]中国农业科学院郑州果树研究所,河南450009

出　　处：《中国果树》2021年第10期18-24,共7页China Fruits

基　　金：中国农业科学院科技创新工程专项经费项目(CAAS-ASTIP-2021-ZFRI);中国农业科学院科技创新工程重大科研任务(CAAS-XTCX20190025-4);河南省科技攻关项目(212102110403);国家农产品质量安全风险评估项目(GJFP202002);中央级公益性科研院所基本业务费专项(1610192021104)。

摘　　要：为了研究猕猴桃果实采后营养品质变化及品质评价,以‘金桃’和‘徐香’猕猴桃为试材,监测了采后常温贮藏期5次果实品质的变化。结果表明:‘金桃’和‘徐香’分别在贮藏的第9 d和第6~7 d感官评价最佳。猕猴桃常温贮藏期硬度变化规律大致相同,均为先快速后缓慢降低,‘金桃’和‘徐香’猕猴桃达到呼吸跃变时间分别为7 d和5 d,贮藏期限分别为11 d和8 d;贮藏期间2个品种可溶性固形物、可溶性糖、可滴定酸、总酚含量均先升高后降低,类胡萝卜素含量持续升高,维生素C含量呈较稳定波动变化;贮藏期间‘金桃’猕猴桃的维生素C和总酚含量均高于‘徐香’猕猴桃。通过主成分分析发现,‘金桃’和‘徐香’猕猴桃分别在各自贮藏第9d和第7d的主成分分析综合得分最高;‘金桃’猕猴桃的综合得分高于‘徐香’猕猴桃。猕猴桃贮藏期间的品质最佳时期是呼吸跃变后的1~2 d,此时食用营养品质和风味最好,随着贮藏期延长,营养和风味等品质均受到影响。In order to study the changes in nutritional quality and quality evaluation of kiwifruit after harvest,’Jintao’and’Xuxiang’kiwifruit were selected as test materials,and the changes in fruit quality during the 5 times postharvest storage period at room temperature were monitored.The results showed that the sensory evaluations of’Jintao’and’Xuxiang’were the best on the 9 th and 6~7 th days of storage,respectively.They had roughly the same changes in hardness during the storage period.They both decreased rapidly first and then slowly decreased.The time to the respiratory climacteric was 7 days and 5 days,and the storage period was 11 days and 8 days;The contents of soluble solids,total soluble sugars,titratable acids,and total phenols of the two varieties increased first and then decreased.The contents of carotenoids continued to increase,and the contents of vitamin C showed relatively stable fluctuations.During the period,the content of vitamin C and total phenols in’Jintao’kiwifruit was higher than that of’Xuxiang’kiwifruit.Through principal component analysis,it was found that’Jintao’and’Xuxiang’kiwifruit had the highest comprehensive scores of principal component analysis on the 9 th and 7 th days of storage respectively;the comprehensive score of’Jintao’kiwifruit was higher than that of’Xuxiang’.The best period of kiwifruit quality during storage was 1~2 days after the respiratory climacteric.At this time,the nutritional quality and taste of kiwifruit were the best.With the extension of the storage period,the nutrition and taste quality were affected.

关 键 词：猕猴桃 采后 贮藏 主成分分析 品质评价 

分 类 号：S663.4[农业科学—果树学]