‘翠玉’猕猴桃果实在低温贮藏过程中的生理及品质变化  

Changes in Physiological and Quality Characteristics of'Cuiyu'Kiwifruit During Low Temperature Storage

作　　者：黄文俊[1] 韩飞[1] 王周倩 杨阳 陈建漳 钟彩虹[1] HUANG Wen-jun;HAN Fei;WANG Zhou-qian;YANG Yang;CHEN Jian-zhang;ZHONG Cai-hong(Wuhan Botanical Garden,Chinese Academy of Sciences,Wuhan 430074,PRC;Yichang Academy of Agricultural Science,Yichang 443011,PRC;Agricultural Technology Promotion Center of Wuduhe Town,Yichang 443143,PRC)

机构地区：[1]中国科学院武汉植物园,湖北武汉430074 [2]宜昌市农业科学研究院,湖北宜昌443011 [3]宜昌市雾渡河镇农技推广中心,湖北宜昌443143

出　　处：《湖南农业科学》2024年第12期90-95,共6页Hunan Agricultural Sciences

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);湖北省支持种业高质量发展基金项目(HBZY2023A001-05);国家现代农业产业技术体系(CARS-26)。

摘　　要：为了明确‘翠玉’猕猴桃果实在低温贮藏过程中的生理、品质变化及贮藏性能,以湖北宜昌生产的鲜果为材料,开展低温(1~2℃)贮藏实验。结果表明:‘翠玉’鲜果在1~2℃低温贮藏20周再20℃常温贮藏7 d的过程中,果实硬度和果心硬度曲线均表现为“慢—快—慢”3个软化阶段,贮藏2~8周为快速软化阶段;可溶性固形物、总糖、固酸比和糖酸比等4个品质指标高度正相关,均表现先快速增加然后趋于稳定,但是发生转折的时间略有差异(第10周或第12周);维生素C含量在贮藏期内小幅波动,大体呈现“轻微上升—稳定—轻微下降”的趋势;果肉颜色从入库时的108.7°h逐渐缓慢下降至贮藏21周结束时的105.4°h,表明果实软熟时果肉颜色偏向黄绿色;贮藏期内表现出较低的失重率(<4.0%),而贮藏20周结束时腐烂率高达34.0%,绝大部分为软腐病。基于9个生理和品质指标的主成分分析表明,贮藏10周后的果实样本可以聚为一类,刚好与果实处于软熟可食状态相吻合。The fresh kiwifruit of'Cuiyu'produced in Yichang,Hubei was stored at 1-2°C,and the changes in physiological and quality characteristics of kiwifruit during low temperature storage were studied.The results indicated that the fruit firmness and fruit core firmness experienced three stages of slow-rapid-slow softening during 20 weeks of low temperature(1-2°C)storage and 7 days of room temperature(20°C)storage,in which weeks 2–8 were the rapid softening stage.The four quality indicators,including soluble solid content,total sugar,ratio of total soluble solids to total acids,and ratio of total sugar to total acids,had strong positive correlations and all showed the variation pattern of first increasing rapidly and then stabilizing,with slight differences in the time of turning point(at week 10 or 12).The content of vitamin C fluctuated slightly throughout the storage period,generally showing a pattern of slight increasing–stabilizing–slight decreasing,without significant differences.The flesh color slowly decreased from 108.7°h at the beginning(week 0)to 105.4°h at the end(week 21)of storage,which indicated that the flesh was yellowish-green when the fruit became softened.In addition,a low rate of fruit weight loss(<4.0%)occurred during low temperature storage,while the fruit decay rate reached 34.0%at the end of storage,most of which was caused by soft rot.The principal component analysis based on nine physiological and quality indicators showed that the fruit samples after 10 weeks of storage clustered into one group,which coincided with the status of fruits becoming soft and edible.

关 键 词：猕猴桃 ‘翠玉’ 低温贮藏 品质 生理 

分 类 号：S663.4[农业科学—果树学]