延迟采收对‘翠香’猕猴桃品质的影响  

Effect of Delayed Harvesting on the Quality of'Cuixiang'Kiwifruit

作　　者：彭雯 张敏 李欣怡 赵沁雨 孙翔宇 马婷婷[1] PENG Wen;ZHANG Min;LI Xinyi;ZHAO Qinyu;SUN Xiangyu;MA Tingting(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China;College of Enology,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《食品工业科技》2025年第3期333-341,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金(32372261);陕西省重点研发计划(2024QCY-KXJ-087,2023KXJ-171,2023-YBNY-176)。

摘　　要：以中早熟品种‘翠香’猕猴桃为研究对象,正常采收为对照组,延迟采收1~4周为处理组,将对照果与处理果进行3种处理:采收时(at harvest,AH)、常温贮藏至后熟(room temperature maturation,RTM)和低温贮藏后货架成熟(low-temperature maturation,LTM)。本文基于果形果重、理化指标、贮藏特性、感官及营养品质等多方面解析延迟采收对‘翠香’猕猴桃品质的影响。结果表明,随着采收期推迟,猕猴桃的果形果重不受影响,硬度显著降低(P<0.05)。晚采显著提升了AH组的糖酸比并降低了RTM组和LTM组的可溶性固形物含量(P<0.05)。晚采1周有效抑制了腐烂和冷害的出现。延迟采收显著降低了果实的b^(*)值(P<0.05)但能维持LTM组的质构品质,显著降低AH组的抗坏血酸含量(P<0.05),同时减缓LTM组抗坏血酸的降解并维持其抗氧化能力。该研究可为延迟采收在猕猴桃上的应用提供理论依据与参考。This paper took the medium-early-maturing variety'Cuixiang'kiwifruit as the research object.The normal harvested fruits were the control group,and the fruits with 1~4 weeks of delayed harvesting were the treatment group.The control and treatment fruits were subjected to three treatments:at harvest(AH),room temperature maturation(RTM)and low-temperature maturation(LTM).In this paper,the effects of delayed harvesting on the quality of'Cuixiang'kiwifruit based on fruit shape and weight,physicochemical indexes,storage characteristics,sensory and nutritional qualities were analyzed.The results showed that with delayed harvesting,the fruit shape and weight of kiwifruit were not affected,and the hardness decreased significantly(P<0.05).Delayed harvesting significantly increased the sugar-acid ratio in the AH group and decreased the soluble solids content in the RTM and LTM groups(P<0.05).Delayed harvesting for 1 week effectively suppressed the development of rot and chilling injury.Delayed harvesting significantly reduced the b^(*)value of fruits(P<0.05),but maintained the textural quality of fruits in the LTM group,significantly reduced the ascorbic acid content of fruits in the AH group(P<0.05),and slowed down the degradation of ascorbic acid in the LTM fruits and maintained their antioxidant capacity.This study can provide a theoretical basis and reference for the application of delayed harvesting in kiwifruit.

关 键 词：‘翠香’猕猴桃 延迟采收 采收期 贮藏特性 营养品质 

分 类 号：S663.4[农业科学—果树学]