不同肉质桃品种的2个成熟度果实常温贮藏特性比较

Effect of Two Different Degrees of Maturity on the Storage Characteristics of Peach of Different Flesh Types

目的:比较不同肉质和成熟度的桃品种常温条件下的贮藏特性。方法:以软溶质型桃‘霞晖1号’、硬溶质型桃‘霞晖6号’、不溶质型桃‘金晖’为试材,研究7、8成熟度条件下果实常温贮藏过程中果实硬度、乙烯释放量、可溶性固形物、可溶性糖和有机酸含量的变化。结果:货架期间,所有处理桃果实均有正常乙烯释放峰值出现,不溶质桃果实具有最长的果实货架生理周期,但可溶性固形物和可溶性糖含量较软溶质和硬溶质品种低,风味不足,‘霞晖6号’8成熟果实在贮藏过程中,能保持较高的可溶性固形物和可溶性糖含量,风味渐佳。结论:硬溶质肉质类型桃在货架期间贮藏效果较好,8成熟是其适宜的采收成熟度。

Objective：To compare the storage characteristics of different peach flesh types at different degrees of maturity.Methods：Peaches of three cultivars ＇Xiahui 1＇ soft-melting,＇Xiahui 6＇ hard-melting and non-melting ＇Jinhui＇,harvested at two different degrees of maturity（70%and 80%）,were analyzed for changes in flesh firmness,ethylene production,soluble solid content,soluble sugars and organic acids.Results：Peach fruits of all the three cultivars had the normal ethylene release peaks.The non-melting peaches possessed the longest shelf-life,accompanied with lower soluble solid and soluble sugar content,compared to the soft-melting and hard-melting cultivars.However,＇Xiahui 6＇ fruits at 80%maturity stage maintained higher amounts of soluble solid and soluble sugar and had better flavor during storage.Conclusion：The hardmelting peaches maintain better quality during shelf-life storage,and the optimal harvest time is at 80%maturity stage.