不同温度和乙烯处理对金艳猕猴桃果实快速后熟的影响  

Effects of different temperatures and ethylene treatments on fruit fast softening and ripening of‘Jinyan’kiwifruit

作　　者：黄文俊[1] 王周倩 杨洁 张琦 徐永平 涂贵庆 韩飞[1] 钟彩虹[1] HUANG Wenjun;WANG Zhouqian;YANG Jie;ZHANG Qi;XU Yongping;TU Guiqing;HAN Fei;ZHONG Caihong(Wuhan Botanical Garden,Chinese Academy of Sciences,Hubei 430074;Taishun Bureau of Natural Resources and Planning,Zhejiang Province;Fengxin Bureau of Agriculture and Rural Affairs,Jiangxi Province)

机构地区：[1]中国科学院武汉植物园,湖北430074 [2]浙江省泰顺县自然资源和规划局 [3]江西省奉新县农业农村局

出　　处：《中国果树》2024年第11期39-45,52,共8页China Fruits

基　　金：湖北省第四批现代农业产业技术体系专项资金资助(2023HBSTX4-08);湖北洪山实验室重大项目(2021hszd017)资助;中国科学院科技扶贫项目(KFJ-FP-202101)资助。

摘　　要：国产猕猴桃主要以硬果销售,不可即食成为国产猕猴桃采后供应链中最大的痛点之一,极大降低了消费者的体验感和重复购买欲。猕猴桃果实中存在乙烯诱导和低温诱导果实软化成熟两条途径。为了探究不同温度处理和乙烯处理对金艳猕猴桃果实快速后熟的影响,针对7个不同采收期(H1~H7)的金艳猕猴桃果实开展了不同温度处理(1、5、10、20℃)和乙烯处理(乙烯5℃和乙烯20℃)试验。结果表明,几乎所有采收期(H7除外)的果实,采用10℃处理和乙烯处理均能加速果实软化,使其果实硬度、果心硬度均低于其他处理,而可溶性固形物含量基本高于其他处理。对于采收期H3的果实而言,10℃处理10 d后和乙烯20℃处理3 d后果实均达到可食状态,但是乙烯20℃处理的果实可食用窗口期较短(仅4 d);相比乙烯20℃处理,乙烯5℃处理可以延缓果实过快软熟。无论温度处理还是乙烯处理的果实,其总酸含量在贮藏过程中基本保持不变。因此,10℃低温处理和乙烯处理后5℃贮藏均能诱导金艳猕猴桃果实快速后熟,且具有较长的可食用窗口期,为金艳即食猕猴桃的制备提供了理论依据和技术支撑。Domestic kiwifruit are mainly sold on market when fruit are still firm and unripe,which greatly reduces the consumer experience and repeated purchase desire,and becomes one of the major challenges in postharvest supply chain of domestic kiwifruit.Researches indicate that kiwifruit ripening and softening can be induced by two pathways:ethylene treatment and low temperature treatment.In order to explore the effects of different temperature treatments and ethylene treatments on fruit softening and ripening of‘Jinyan’kiwifruit,different temperature treatments(1℃,5℃,10℃and 20℃)and ethylene treatments(designated as ETH20 and ETH5,representing 20℃and 5℃for ethylene treatment temperature and storage temperature after ethylene,respectively)were carried out on‘Jinyan’kiwifruit at seven different harvest periods(H1~H7).The results indicated that for almost all harvest periods(except H7),the use of 10℃treatment and ethylene treatment could accelerate fruit softening,resulting in lower fruit firmness and fruit core firmness compared to other treatments,while the soluble solids content was generally higher than other treatments.For fruits harvested at H3,fruit become edible 10 days after 10℃treatment and only 3 days after ETH20 treatment,but the edible window for ETH20 treatment was quick short(only 4 days).Compared with the ETH20 treatment,the ETH5 treatment could slow down the rate of fruit ripening.In addition,regardless of the temperature-treated or ethylene-treated fruit,the total acidity content basically stabilized throughout the storage period.Therefore,both the 10℃treatment and ETH5 treatment effectively induced rapid ripening and softening of‘Jinyan’kiwifruit with a relatively long eating window.This study offers a theoretical basis and technical support for the preparation of ready-to-eat‘Jinyan’kiwifruit fruit.

关 键 词：猕猴桃 金艳 温度 乙烯 即食 果实品质 

分 类 号：S663.4[农业科学—果树学]