不同贮藏方式对三个品种猕猴桃品质的影响  

Effects of Different Storage Methods on the Quality of Three Varieties of Kiwifruit

作　　者：董华芳[1] 陈阳 许延波 张旭东[1] 刘永碧[1] 杨军 DONG Huafang;CHEN Yang;XU Yanbo;ZHANG Xudong;LIU Yongbi;YANG Jun(College of Agricultural Sciences,Xichang University,Xichang,Sichuan 615013;Xichang Zimei Agricultural Technology Co.Ltd.,Xichang,Sichuan 615000)

机构地区：[1]西昌学院农业科学学院,四川西昌615013 [2]西昌市紫美农业科技有限公司,四川西昌615000

出　　处：《北方园艺》2022年第8期82-88,共7页Northern Horticulture

基　　金：四川南亚热带水果技术创新重点实验室资助项目(201901)。

摘　　要：以“红阳”“海沃德”“黄金果”3个猕猴桃品种为试材,设置常温贮藏、常温苹果混贮、4℃冷藏3种贮藏方式,测定3个猕猴桃品种果实硬度及维生素C、可溶性固形物、可滴定酸、可溶性糖含量,研究不同贮藏方式对猕猴桃品质的影响,以期为猕猴桃的贮藏、运输和货架期的调控提供参考依据。结果表明:不同贮藏方式对猕猴桃品质影响较大。常温贮藏、常温苹果混贮、4℃冷藏时,3个猕猴桃品种果实硬度和可滴定酸含量均呈下降的趋势。3个品种在常温贮藏、常温苹果混贮时可溶性固形物含量和可溶性糖含量均呈先上升后下降的趋势;4℃冷藏时均呈上升的趋势。3种贮藏条件下,“黄金果”和“海沃德”维生素C含量均呈下降的趋势,但“红阳”先上升后下降。3个猕猴桃品种果实可溶性固形物含量最大值依次为“黄金果”>“红阳”>“海沃德”,可滴定酸含量降幅依次为“海沃德”>“红阳”>“黄金果”,可溶性糖含量最大值依次为“红阳”>“黄金果”>“海沃德”,果实软化后维生素C含量平均值依次为“黄金果”>“红阳”>“海沃德”。“海沃德”耐贮藏性最好,“红阳”次之,“黄金果”较差。‘Hongyang’‘Hayward’ and ‘Hort16 A’ kiwifruit were used as experimental materials.Normal temperature storage, mix with apples normal temperature storage and 4 ℃ storage three storage methods were set up.The fruit hardness, vitamin C content, soluble solids content, titratable acid content and soluble sugar content of three kiwifruit varieties were determined to study the effects of different storage methods on the quality of kiwifruit, in order to provide reference for the storage, transportation and shelf life control of kiwifruit.The results showed that the quality of kiwifruit was affected by different storage methods.The fruit hardness and titratable acid content of three kiwifruit varieties were decreased under normal temperature storage, mix with apples normal temperature storage and 4 ℃ storage.The soluble solids content and soluble sugar content of the three kiwifruit varieties were increased at first and then decreased at normal temperature and mixed with apples normal temperature storage, but they were increased at 4 ℃ storage.The vitamin C content in ‘Hort16 A’ and ‘Hayward’ were decreased under three storage conditions, but the vitamin C content of ‘Hongyang’ was increased first and then decreased.The soluble solids maximum content of the three kiwifruit varieties was ‘Hort16 A’>‘Hongyang’>‘Hayward’.The titratable acid content decreasing range of the three kiwifruit varieties was ‘Hayward’>‘Hongyang’>‘Hort16 A’.The soluble sugar maximum content of the three kiwifruit varieties was ‘Hongyang’>‘Hort16 A’>‘Hayward’.After fruit softening, the average value of vitamin C content of three kiwifruit varieties was ‘Hort16 A’>‘Hongyang’>‘Hayward’.Among three kiwifruit varieties, ‘Hayward’ had the best storability, ‘Hongyang’ was the second, ‘Hort16 A’ was the worst.

关 键 词：猕猴桃 贮藏方式 品质 

分 类 号：S663.4[农业科学—果树学]