采收成熟度对“玉露”水蜜桃果实品质和贮藏性的影响

Influences of Different Harvesting Maturities on Fruit Quality and Storability of 'YuLu' Juicy Peach

以南方软溶质水蜜桃品种"玉露"为试材,比较不同成熟度的果实单果重、果形、色差、可溶性固形物和可滴定酸含量以及硬度、出汁率、腐烂率和贮藏性等指标。结果表明,七成熟(对照)采收的果实色泽和品质都与成熟(八、九成熟)果实有显著差异,即使在室温下贮藏后,仍不能达到成熟果实品质,但室温下贮藏3天后腐烂率为30.4%,6天后腐烂率为41.9%,仍具有部分商品性。而成熟(八、九成熟)果实采收时果实品质差异较小,室温贮藏后,经过后熟,色泽与留树完熟的果实无显著差异,其中八成熟果实在室温贮藏3天后,腐烂率达到40.5%,6天后为50%,而九成熟果实在室温贮藏3天后腐烂率即达到了68.2%,6天后不具商品性。

＇YuLu＇ Peach was used to compare the different maturities of fruit on single fruit weight, shape, color difference, TSS and TA contents, hardness, juice rate, rotting rate and storability. Results showed that the quality and color between level seven maturity （CK） and ripen （level eight or nine maturity ） fruit had significant difference. Even after storage at room temperature, the qual- ity of level seven fruit still could not reach that of the ripen fruit, but the rotting rate was 30. 4% af- ter 3 days storage, and 41.9% after 6 days storage, and still retained partial commodity values. The quality differences between level eight maturity fruit and level nine maturity fruit were similar, even after storage at room temperature. Compared those fruits to the full-ripen fruit on the tree, the color had no significant difference. The rotting rate of level eight maturity fruit was 40. 5 % after 3 days storage, and 50% after 6 days storage, but the level nine maturity fruit reached 68.2% after 3 days storage, and lost commodity value after 6 days of storage.