采收成熟度对次郎甜柿产量和品质的影响

The Effect of Harvest Fruit Maturity on the Yield and Quality of Persimmon Jiro

对次郎甜柿不同成熟度采收试验结果:在果面橙黄和橙红期采收的产量分别比在緑黄、淡橙黄期采收的增加68.8%、24.8%和92.5%、42.3%;果肉可溶性固形物含量分别提高4.1%、2.0%和5.7%、3.6%,果肉硬度分别降低1.7 kg/cm2、0.8 kg/cm2和2.4 kg/cm2、1.5 kg/cm2。橙黄、橙红期采收的果实品质好,无涩味,果肉脆嫩,品质评价中上和上等;緑黄、淡橙黄、橙黄期采收的果实货架期品质无显著变化,橙红期采收的果实货架期硬果率仅55%,其余的软熟,品质降低。因此认为,外销次郎甜柿应于橙黄期采收,本地上市的可迟至橙红期采收。

Results from sweet persimmon Jiro under different maturity treatments in Baoshan city have indicat-ed that the fruit yield would increase by 68.8%, 24.8% and 92.5%, 42.3% when harvested in orange-yellow and orange-red, re-spectively, compared with that in green- yellow and light orange- yellow. Besides, the content of soluble solid also in-creased by 4.1%, 2.0%, 5.7% and 3.6% while flesh hardness decreased by 1.7 kg/cm^2, 0.8 kg/cm^2, 2.4 kg/cm^2 and 1.5 kg/cm^2. The assessment of fruit quality is regarded as better than average or superior after harvest in orange- yellow or orange-red, no astringent, crisp. There is no obvious difference for the storage quality whenever harvest in green-yellow, light or-ange-yellow or orange-yellow, but the hardness rate for fruit harvested in orange-red would lower to 55% with quality de-cline in self life. So it is suggested that Jiro should be harvested in orange-yellow for external selling, and delay to orange-red for local market.