不同采收期和贮藏温度对猪血桃果实品质的影响  

Effects of Different Harvesting Periods and Storage Temperatures on the Fruit Quality of Zhuxue Peach(Prunus persica Batsch cv.Zhuxue)

作　　者：李宏祥 陈俐 王春发 欧阳艳 李建仁 陈友平 LI Hongxiang;CHEN Li;WANG Chunfa;OUYANG Yan;LI Jianren;CHEN Youping(Hengyang Academy of Agricultural Sciences,Hengyang 421101,China;Hengyang Agriculture and Rural Bureau,Hengyang 421001,China)

机构地区：[1]衡阳市农业科学院,湖南衡阳421101 [2]衡阳市农业农村局,湖南衡阳421001

出　　处：《湖南生态科学学报》2025年第1期81-89,共9页Journal of Hunan Ecological Science

基　　金：衡阳市科技创新项目(202250045208);衡阳市首届“小荷”科技人才项目;湖南省现代农业产业技术水果产业体系岗位经费项目。

摘　　要：【目的】为了探究不同采收期和贮藏温度对猪血桃果实品质的影响。【方法】以盛花后3个不同采收期的猪血桃果子为研究对象,采用常温(25℃)和低温(5℃)2种贮藏方式进行采后贮藏,并测定不同采收期和不同贮藏温度处理后果实的腐烂率、失重率、可溶性固形物含量、可滴定酸含量、维生素C含量、果肉硬度、固酸比等7个品质指标;并用SPSS对不同采收期的7个品质指标进行主成分分析。【结果】与采收期Ⅱ和Ⅲ相比,采收期Ⅰ果实腐烂率、可滴定酸含量、果肉硬度在贮藏期低于采收期Ⅱ和Ⅲ,而果实失重率也显著低于采收期Ⅲ,但与采收期Ⅱ无显著性差异。果实可溶性固形物含量和固酸比高于采收期Ⅱ和Ⅲ;维生素C含量在贮藏期维持在4.37 mg/100 g左右;采收期Ⅱ腐烂率、果肉硬度、维生素C含量在贮藏6 d中均高于采收期Ⅲ。可溶性固形物含量和固酸比也高于采收期Ⅲ(除第6 d外)。主成分分析结果显示,采收期Ⅰ>采收期Ⅱ>采收期Ⅲ。常温贮藏果实腐烂率、失重率和可溶性固形物含量显著高于低温贮藏;而低温贮藏能延缓果实腐烂和失重,并能维持果实较高的果肉硬度、可溶性固形物含量、可滴定酸含量和固酸比。【结论】综上,采收期Ⅰ果实贮藏品质优于其他两个采收期。因此,建议猪血桃于盛花后第89 d采收。而低温贮藏可延长果实10~15 d的贮藏时间。本试验研究结果旨在为生产指导提供依据参考。【Objective】It is to investigate the effects of different harvesting periods and storage temperatures on the fruit quality of Zhuxue peach(Prunus persica Batsch cv.Zhuxue).【Method】Three different harvesting periods of Zhuxue peach fruits after flowering were used as the research object.Two storage methods,room temperature(25℃)and low temperature(5℃),were used for post harvest storage.Seven quality indicators,including decay rate,weight loss rate,soluble solids content,titratable acid content,vitamin C content,fruit hardness,and solid acid ratio,were measured after different harvesting periods and storage temperatures.SPSS was used to conduct principal component analysis on 7 quality indicators at different harvesting periods.【Result】Compared with harvest periodsⅡandⅢ,the fruit decay rate,titratable acid content,and fruit flesh hardness during storage periodⅠwere lower than those during harvest periodsⅡandⅢ.The fruit weight loss rate was also significantly lower than that during harvest periodⅢ,but there was no significant difference compared to harvest periodⅡ.The s oluble solids content and solid acid ratio of the fruit were higher than those during harvest periodsⅡandⅢ.The vitamin C content was maintained at around 4.37 mg/100 g during storage.Compared with harvesting periodⅢ,the decay rate,fruit hardness,and vitamin C content were all higher in harvesting periodⅡafter 6 days of storage.The soluble solids and solid acid ratio were also higher than those during harvest periodⅢ(except for day 6).The results of principal component analysis showed as follows:harvesting periodⅠ>harvesting periodⅡ>harvesting periodⅢ.The decay rate,weight loss rate,and soluble solids content of fruits stored at room temperature were significantly higher than those stored at low temperature.Low temperature storage could delay fruit decay and weight loss rates,and maintain high fruit flesh hardness,soluble solids,titratable acid content,and solid acid ratio.【Conclusion】Based on the above

关 键 词：猪血桃 采收期 主成分分析 贮藏温度 果实品质 

分 类 号：S662.1[农业科学—果树学] Q945[农业科学—园艺学]