毛花猕猴桃赣绿1号果实留树后熟期间品质动态变化与评价  

Dynamic changes and evaluation of fruit quality during on-vine ripening in GanlüNo.1 kiwifruit(Actinidia eriantha)

作　　者：郑珂昕 廖光联 叶斌 贾东峰 黄春辉[1] 钟敏[1] 徐小彪[1] ZHENG Kexin;LIAO Guanglian;YE Bin;JIA Dongfeng;HUANG Chunhui;ZHONG Min;XU Xiao-biao(College of Agronomy/Institute of Kiwifruit,Jiangxi Agricultural University,Nanchang 330045,Jiangxi,China)

机构地区：[1]江西农业大学农学院·猕猴桃研究所,南昌330045

出　　处：《果树学报》2024年第11期2250-2260,共11页Journal of Fruit Science

基　　金：国家自然科学基金(32160692,32302490)。

摘　　要：[目的]毛花猕猴桃赣绿1号具有生理成熟后不易落果的特性。探明其果实留树后熟期间的品质变化,为猕猴桃的留树后熟技术应用提供理论基础。[方法]以毛花猕猴桃赣绿1号品种为研究对象,从果实生理成熟期开始,每隔10 d随机采集果实,直至果实皱缩不宜食用。果实运回实验室后立即测定其果实外观及内在品质指标。最后利用主成分分析法对赣绿1号果实品质进行综合评价,筛选最佳留树时间。[结果]赣绿1号果实留树后熟期间,单果质量和硬度呈下降趋势,分别下降了23.72%和90.51%;抗坏血酸、可滴定酸、可溶性固形物、可溶性糖及各色素含量均呈现先增后降的趋势。其中,抗坏血酸与可滴定酸含量(w,后同)在盛花后192 d达到峰值1282.22 mg·100 g^(-1)、1.26%;可溶性固形物与可溶性糖含量在盛花后210 d达到峰值18.41%、10.87%;盛花后210 d各色素含量迅速下降。通过主成分分析综合评价:盛花后192~210 d的果实品质最佳。[结论]赣绿1号果实留树后熟期间,果实外观指标均呈现下降趋势,内质品质呈现先增后降趋势,留树21~39 d的果实综合品质最佳。【Objective】The present experiment was undertaken to explore the dynamic changes in the appearance and intrinsic quality of GanlüNo.1(Actinidia eriantha)fruit on different on-vine ripening times,comprehensively evaluate the fruit quality on different times,and identify the best time for on-vine ripening.Kiwifruit is a respiratory climacteric fruit,which is easy to soften and decay after maturi-ty and has a short edible window period.The on-vine fruit is still a living organism,and it will generally undergo physiological maturity on the vine and then fully mature with the best taste.The methods of on-vine ripening can improve the fruit flavor.GanlüNo.1 fruit has the characteristics of not being easy to drop after physiological maturity.So,it was used to explore new storage methods for kiwifruit.【Meth-ods】The fruits of GanlüNo.1 were collected from the physiological maturing stage(SSC≥6.5%)(Oc-tober 26,2022)until the fruits were too ripen to be edible,with a total of six times:171,180,192,201,210 and 222 days after full bloom(DAFB).The changes in hardness,color,ascorbic acid,titratable ac-id,soluble sugar,soluble solids,chlorophyll and carotenoids were measured,and the best time for on-vine ripening was evaluated by the principal component analysis.【Results】During the on-vine ripening period,the GanlüNo.1 fruit surface gradually smoothed,the color of the fruit surface became deepened-brown,and the exocarp began to lose water and shrink on 222 DAFB.The whole flesh was tender green on 171 DAFB,and the color of the flesh near the core began to change from tender green to dark green on 180 DAFB and gradually spread to the exocarp until the whole flesh turned dark green on 222 DAFB,and the flesh gradually became transparent.The core color gradually turned yellow,from light green to pale yellow.The flesh’s L*and b*values showed an overall decreasing trend.Notably,the b*value showed a significant decrease,dropping from its highest value of 27.81 on 171 DAFB to the lowest value of 9.79 on 210 DAFB,a redu

关 键 词：毛花猕猴桃 赣绿1号 留树后熟 果实品质 主成分分析 

分 类 号：S663.4[农业科学—果树学]