不同采收期对火龙果果实品质的影响

Effects of Different Harvest Date on Fruit Quality of Pitaya

探索适宜的采收期,可为火龙果的发展与应用提供理论指导。以火龙果未熟期(花后21 d)、可采成熟期(花后28 d)、食用成熟期(花后30 d)、生理成熟期(花后33 d)的果实为试材,测定了不同采收期的火龙果及在室内达到成熟时果实的单果质量、可食率、果皮厚、可溶性固形物、还原糖、可溶性糖、可滴定酸、Vc、粗脂肪、粗纤维、粗蛋白等各项生理生化指标,研究了不同采收期对火龙果果实品质的影响。结果表明,未熟期、可采成熟期采收的果实色泽和品质都与食用成熟期、生理成熟期采收的果实有显著差异,即使在室温下贮藏后,仍不能达到成熟果实的品质。食用成熟期和生理成熟期两种成熟度的火龙果采收后适合鲜食,食用成熟期采收的火龙果适合长距离运输,生理成熟期采收的火龙果适合产地销售;未熟期和可采成熟期采收的果实不适合鲜食。

Exploring the suitable time for harvest will provide theoretical guidance for the development and application of pitaya. In pitaya immature stage （21 d after flowering）, recoverable mature stage （28 d after flowering）, edible ripe stage （30 d after flowering）, physiological maturity stage （33 d after flowering） the fruit was made as the experimental materials, the mature fruit weight, fruit feed- ing rate, pericarp thickness, soluble solids, reducing sugar, soluble sugar, titratable acid, Vc, crude fat, crude fiber, crude protein and other physiological and biochemical indexes of the different harvest time of pitaya and in chamber were determined, the effect of dif- ferent harvest date on fruit quality of pitaya was studied. The results showed that immature, recoverable maturity harvested fruit color and quality were associated with the consumption of maturity, physiological maturity harvested fruit were significantly different, even after storage at room temperature, still could not achieve the mature fruit quality. Edible mature stage and physiological mature stage were suitable for fresh maturity pitaya after harvest, harvest edible maturity of pitaya was suitable for long distance transportation, physiological maturity harvest of pitaya was suitable for producing sales, immature and recoverable maturity harvested fruit was not suitable for fresh.