6个猕猴桃品种果实发育期品质变化规律分析  

Analysis of quality changes of six kiwifruit varieties during fruit development

作　　者：公旭晨 毛积鹏 高磊[2] 林孟飞 卢玉鹏 王小玲[1] 高柱[1,3] GONG Xuchen;MAO Jipeng;GAO Lei;LIN Mengfei;LU Yupeng;WANG Xiaoling;GAO Zhu(Institute of Biological Resources,Jiangxi Academy of Sciences/Jiangxi Kiwifruit Engineering Research Center,Nanchang,Jiangxi,330096,China;Jinggangshan Institute of Biotechnology,Jian,Jiangxi,343016,China;Institute of Pomology and Tea,Hubei Academy of Agricultural Sciences,Wuhan,Hubei,430064,China)

机构地区：[1]江西省科学院生物资源研究所/江西省猕猴桃工程研究中心,南昌330096 [2]湖北省农业科学院果树茶叶研究所,武汉430064 [3]江西省科学院井冈山分院,江西吉安343016

出　　处：《中国南方果树》2024年第6期216-224,232,共10页South China Fruits

基　　金：江西省科学院科研项目(2022YRCS003,2021YSBG21019,2022YRCC001);吉安市科技计划指导性项目(20233-043422)资助。

摘　　要：为了探明猕猴桃果实发育期间品质变化规律,以江西奉新栽培的“晚红”“金果”“金魁”“徐香”“翠香”“米良1号”6个猕猴桃品种果实为材料,分别研究不同品种、不同时期果实13个品质指标的变化特性,并通过主成分分析与聚类分析对不同发育期猕猴桃果实品质进行综合评价。结果表明,“金魁”“徐香”“晚红”果实呈现扁圆形,“金果”“翠香”“米良1号”果实呈长椭圆形,发育期果实纵径的增长差异是导致供试品种果实形态不同的主要原因。6个品种的可溶性固形物和淀粉含量随果实发育期延长逐渐提高,采收期可溶性固形物含量达6.7%~7.5%,不同品种间差异不显著;“晚红”淀粉含量可达293.55 mg/g,显著高于其他品种。可滴定酸含量呈现“先增后降”的趋势,至采收期6种品种积累最多的有机酸组分均为柠檬酸,其中“米良1号”柠檬酸含量显著高于其他品种。类黄酮含量与总酚含量均随果实发育期延长迅速降低,采收期6个品种果实类黄酮含量稳定在75~85 mg/g,总酚含量为0.86~0.96 mg/g。主成分分析和聚类分析结果显示,供试6个品种果实在发育期间各项品质指标的变化规律具有相似特点,淀粉含量、奎宁酸含量和苹果酸含量为品质分析的核心指标,其中淀粉含量可作为衡量果实是否达到采收标准的关键指标。To systematically analyze the quality changes of kiwifruit during its development,13 main quality indicators at different fruit development stages of six kiwifruit varieties locally cultivated in Fengxin County were measured,and evaluated by principal component analysis and cluster analysis.The results showed that the fruit shape of Jinkui,Xuxiangand Wanhong was oblate,and that of Jinguo,Cuixiang,Miliang No.1 was oblong.The total soluble solid content and starch content of six kiwifruit varieties gradually increased with fruit development,total soluble solid content reaching 6.7%-7.5%at harvest stage,with no significant differences among 6 varieties.The starch content of Wanhong reached 293.55 mg·g^(-1) at harvest time,significantly higher than that of other varieties.The content of titratable acid increased at first and then decreased.Citric acid was the most accumulated organic acid component in the six kiwifruit varieties at harvest time,and the citric acid content of Miliang No.1 was significantly higher than that of other varieties.The flavonoids content and total phenolic content decreased rapidly with fruit development.The flavonoids content of each variety of kiwifruit was stable at 75-85 mg·g^(-1),and the total phenolic content was 0.86-0.96 mg·g^(-1).The results of principal component analysis and cluster analysis showed that the change rule of all quality indicators of six kiwifruit fruits during development had similar characteristics.The starch content,quinic acid content and malic acid content were the core indicators of kiwifruit quality analysis.The starch content could be used as a key indicator to measure whether the kiwifruit meets the harvesting standards.

关 键 词：猕猴桃 果实品质 有机酸 淀粉 主成分分析 

分 类 号：S663.4[农业科学—果树学]