不同猕猴桃品种果实剥皮性状研究  

Study on fruit peeling characters of different kiwifruit varieties

作　　者：黄丽红 伍梦婷 钟文奇 陶俊杰[1] 贾慧敏 黄春辉[1] HUANG Lihong;WU Mengting;ZHONG Wenqi;TAO Junjie;JIA Huimin;HUANG Chunhui(College of Agronomy,Jiangxi Agricultural University/Kiwifruit Institute of Jiangxi Agricultural University,Nanchang 330045,Jiangxi,China)

机构地区：[1]江西农业大学农学院·江西农业大学猕猴桃研究所,南昌330045

出　　处：《果树学报》2024年第12期2463-2471,共9页Journal of Fruit Science

基　　金：国家自然科学基金项目(31960588);江西省现代农业产业技术体系建设专项(JXARS-05)。

摘　　要：【目的】比较不同猕猴桃品种在软熟期果实剥皮性状的变化,建立猕猴桃果实剥皮性状综合评价体系,客观反映不同猕猴桃品种间果实剥皮难易程度的差异性。【方法】以25个猕猴桃品种为材料,对不同猕猴桃品种软熟期的果实先进行手动撕拉,通过观测皮肉分离过程中的“剥皮数”和“剥离度”两个参数来进行判断和评估,再结合基于力学测量装置构建的猕猴桃剥离器对不同猕猴桃品种进行剥皮力的测定。【结果】不同猕猴桃品种软熟期果实的剥皮数、剥离度及剥皮力不同。通过综合比较25个猕猴桃品种的果实剥皮数、剥离度和剥皮力得出:16个中华猕猴桃品种中金丰相对其他品种剥皮次数较少为18次,剥离度评价等级最高为3~4分,果肉受损程度较低,其次是金奉,在与其他品种剥皮数和剥离度评价等级相差不大的情况下,其所需的剥皮力平均值最小为0.42N;果实大小一致的4个美味猕猴桃品种中米良1号相对其他品种剥皮数与剥离度相差不大,但所需剥皮力平均值为0.38N,显著小于其他品种,果皮更易剥落且果肉受损程度更低;5个毛花猕猴桃品种中华特果皮最厚,果皮剥落顺畅,但所需剥皮力较大平均值为1.03N,赣绿1号剥皮次数最少为7次,剥离度评价等级最高为7~8分且所需剥皮力平均值仅为0.47N,相对其他品种更易剥皮且不费力,赣猕6号剥离度评价等级为5~6分,剥皮数最多为13次,相对其他品种更难剥皮。【结论】不同种类猕猴桃果实剥皮性状差异较大,其中毛花猕猴桃果实最容易剥皮,且在同一种类不同猕猴桃品种间的果实剥皮性状差异也较大,25个猕猴桃品种中毛花猕猴桃赣绿1号剥皮数最少、剥离度评价等级最高、剥皮力较小,因此是最容易剥皮的。【Objective】Actinidia chinensis var.chinensis and A.chinensis var.deliciosa are the main types of commercially cultivated kiwifruit at present,the inconvenience of peeling and eating both hin-der consumer’s choice of kiwifruit.Some varieties of kiwifruit,such as A.eriantha generally has the characteristics of easy peeling,however,there is no comprehensive and objective evaluation system for the description of the peeling traits of different kiwifruit varieties.In this study,we compared the chang-es of fruit peeling traits of different kiwifruit varieties at soft ripening stage and established a compre-hensive evaluation system of kiwi-fruit peeling traits to objectively reflect the difference of fruit peeling difficulty among different kiwifuit varieties,which would lay a theoretical foundation for further re-search on the physiology and molecular mechanism of kiwi-fruit peeling.【Methods】Twenty-five kiwi-fruit varieties were used as materials,including 16 A.chinensis var.chinensis varieties,4 A.chinensis var.deliciosa varieties,and 5 A.eriantha varieties.The“peeling number”,“peeling degree”and“peel-ing force”of each kiwifruit variety were tested respectively.The number of peeling refered to the num-ber of skins removed from the whole fruit by manual tearing from the stylar end to the stalk end.The peeling degree was evaluated by assigning scores,which were divided into 5 grades according to peel and pulp peel degree(unable to peel at all,more difficult to peel,difficult to peel,easier to peel,easy to peel).Combined with the kiwifruit stripper based on the mechanical measuring device,the peeling force of each kiwifruit was determined by measuring the force in four directions of the fruit and calcu-lating the average value.Then the evaluation system of kiwifruit peeling traits was established by syn-thesizing the three indexes,and the differences of peeling traits among different kiwifruit varieties were compared.【Results】The peel number of A.eriantha was significantly less than those of A.

关 键 词：猕猴桃 果实 剥皮性状 剥皮数 剥皮力 

分 类 号：S663.4[农业科学—果树学]