猕猴桃采后生理变化及其与耐藏性的关系  

Relationship of the Physiological Changes During Postharvest Ripening to the Storage Quality of Kiwifruit

作　　者：谢鸣[1] 蒋桂华[1] 赵安祥[1] 陈学选[1] 高秀珍[1] 

机构地区：[1]浙江省农业科学院园艺研究所,杭州310021

出　　处：《浙江农业学报》1992年第3期124-127,共4页Acta Agriculturae Zhejiangensis

摘　　要：中华猕猴桃采后在20℃条件下具有明显的呼吸跃变过程,其跃变峰比乙烯释放量的峰值出现迟;跃变即将发生时,其果肉硬度已降至1kg/cm^2以下,淀粉基本转化为糖,果实成为可食状态。与美味猕猴桃相比,中华猕猴桃的乙烯增长时间早,呼吸强度大,果肉变软和淀粉水解的速度快,致使其耐藏力亦差于美味猕猴桃。低温可延长果实的贮藏寿命和货架期,其效果与果实采后的生理特性有关。Kiwifruit behaves as climacteric fruit as it ripens at 20℃. The climacteric peak appears after ethylene production reaches peak value (Fig.l). Flesh firmness decreases to less than 1 kg/cm^2 before the fruit approaches to eating ripeness ( Fig.2). Concurrently, starch content decreases to trace amount and total sugars increase to maximum value. As compared with the fruit of Actinidia deliciosa, the fruit of Actinidia chinensis has the following characters: ethylene production begins to rise earlier; respiration rate is higher; and the speeds of decrease of flesh firmness and starch content are rapider. Consequently, the storage life of A. chinensis is shorter than that of A. deliciosa (Table 1).Lower temperature increases storage and shelf life of the fruit (Table 2), and the effectiveness of cold storage is related to the physiological characteristics of the fruit after harvest.

关 键 词：猕猴桃 生理变化 贮藏 收获 

分 类 号：S663.909.3[农业科学—果树学]