不同果袋对‘红阳'猕猴桃果实色泽及品质的影响

Effects of different fruit bags on fruit color and quality of kiwifruit variety 'Hongyang'

研究了不同种类果袋对‘红阳'猕猴桃果实色差、果实后熟软化率以及果实品质的影响。结果表明:套袋后的猕猴桃果皮、果肉亮度明显提高;果心横截面呈放射状红色条纹颜色明显变淡;套袋较不套袋的果实进入快速软化期的时间最多可以延迟4 d。不同种类果袋对果实品质有一定的影响。套袋后果实单果重不同程度的减轻;硬度影响明显,对Vc含量的影响也较大。

The cultural experiment with 8-year-old kiwifruit ＇Hongyang＇ was conducted by using 3 different kinds of fruit bags to study the effects of fruit bags on the color,after-ripening bletting rate and quality of the kiwifruit fruit. The results showed that bagging could significantly improve the brightness of the fruit peel and flesh and make the red radial streaks of the core cross section pale. After bagging treatments the time for the fruit to enter rapid bletting stage could be delayed for at most 4 days. All the bagging treatments had a certain effect on the fruit quality. After bagging treatments the fruit reduced in weight to different degrees, significantly increased in firmness, and also varied quite great in vitamin C content.