采收成熟度对红阳猕猴桃保鲜效果影响的研究

Effects of Harvest Maturity of Hongyang Kiwifruit Preservation Effect

以宁波地区红阳猕猴桃为试材,研究不同成熟度对猕猴桃保鲜效果的影响研究。结果表明,随着成熟度的加深,红阳猕猴桃的硬度呈现明显的下降趋势,而TSS含量则逐渐上升,TA含量下降,固酸比略有升高;七、八成熟褐变指数低于九成熟的猕猴桃果实,出汁率基本保持在15%~17%,而九成熟出汁率很高,达到34.5%,并在贮藏30 d左右时,出汁率达到最大值。

Ningbo Hongyang kiwifruit cultivar is studied by the method of contrastive design,and the different influence of maturity on the fresh keeping effect of kiwifruit research is explored. The results show that,with the deepening of the degree of maturity,Hongyang kiwifruit hardness decreases,while the content of TSS gradually increases,TA decreases,and solid acid slightly increases;7-8 mature browning index of less than 9 mature kiwifruit,juice rate remains stable,maintains at between15%-17%,and the 9 mature the juice yield is very high,reaching 34.5%,and in the storage of about 30 d,the juice yield reaches the maximum.