采收期和贮藏温度对金艳猕猴桃品质的影响

Effects of Harvest Stage and Storage Temperature on Quality of 'Jin Yan' Kiwifruit(Actinidia chinensis × A.eriantha)

研究了金艳猕猴桃(Actinidia chinensis×A.eriantha)4个不同采收期(Ⅰ～Ⅳ)在常温[(23±1)℃]贮藏60d,以及低温(4℃)贮藏2、4、6个月后常温货架14d内果实品质和果肉色彩的变化。结果表明:采收期Ⅰ和Ⅳ的果实在常温贮藏过程中呼吸高峰出现早、失重快,可滴定酸(TA)、维生素C(Vc)含量和果肉硬度迅速下降;而采收期Ⅱ和Ⅲ的果实呼吸高峰出现晚,保持了较高的TA、Vc含量和果肉硬度。4个采收期猕猴桃果实在常温贮藏期间,果实亮度L*、色度C*和色彩角h显著降低;而在低温贮藏后常温货架期间,果实色彩角h相对于亮度L*和色度C*变化更加明显。研究表明,采收期Ⅱ和Ⅲ为金艳猕猴桃的适宜采收期,色彩角h可以作为适宜的指标反映猕猴桃果实的后熟与衰老,而低温贮藏6个月金艳猕猴桃仍能保持较好的食用品质和色彩。

The changes in quality and flesh color of＇ Jin Yan＇ kiwifruits were investigated. ＇ Jin Yan＇ kiwifruits （Actinidia chinensis x A. ericantha） were harvested at four different times, and stored for 60 days at （23 ± 1 ） ℃ and for 2, 4, 6 months at 4℃, respectively, before maintained for 2 weeks at ambient temperatures [（23± 1）℃ ]. The results showed that the respiratory peaks of fruits harvested at Ⅰ and Ⅳ stages were earlier than those of fruits harvested at Ⅱ and Ⅲ stages, and the fruit weight loss were also faster, as well as the titratable acidity （TA）, vitamin C （Vc） content and flesh f＇wrnness rapidly decreased. Fruit lightness （L^＊）, chroma （C^＊） and hue angle （h） in fruits of the four harvest stages decreased significantly during ambient storage, nevertheless h changed more obviously than L^＊ and C^＊ in fruit maintained for 2 weeks at ambient temperature after cold storage. It suggested that the harvestⅡand Ⅲ stages were suitable for harvesting of ＇ Jin Yan＇ kiwifruit, and h could be used as an appropriate indicator of ripening and senescence of kiwifruit. In addition; edible quality and flesh color of ＇ Jin Yan＇ kiwifruit were well maintained even after cold storage for 6 months.