后熟方法对猕猴桃果实后熟期品质的影响

Effect of After-ripening Period on Kiwi Fruit Quality in Different Ripe Methods

为了探讨猕猴桃(Actinidia chinensis)果实后熟期品质变化的因素及机理,并为制定科学的猕猴桃果实后熟管理措施提供理论依据,连续2年(2013-2014年)用不同后熟方法对猕猴桃果实在后熟期的品质变化进行研究。结果表明,不同后熟方法不影响猕猴桃果实在采果时单果重、纵横径和果柄(长度和直径)等指标;直接影响猕猴桃果实在果实后熟后的单果重、纵横径、果柄(长度和直径)、单果重损失率、纵横径损失率和果柄(长度和直径)损失率等指标,以将果实放于塑料袋中进行后熟后方法的效果为最好;也直接影响猕猴桃果实后熟后的果形指数变化率、果汁含糖量和后熟时间等指标,以将猕猴桃果实平放于木材桌面上进行自然后熟方法的效果为最好。在考虑减少果实水分蒸发和保持果实新鲜度等时选择使用塑料袋装果的后熟方法为好;考虑提高果实果汁含糖量和缩短果实后熟时间等时,选择使用把果实直接放在桌面上的后熟方法为好。

In order to explore the factors of kiwi fruit ripening period and the quality change and mechanism, and develop kiwi fruit ripening of scientific management measures to provide theoretical basis,the quality change of kiwi fruit was studied with different ripe methods of kiwi fruit after the maturation period in 2 years（2013~2014）. The results showed that different after-ripening methods had no effect on fruit weight, and vertical and horizontal diameter and fruit stalk（length and diameter）, and other content. However, it may directly affect the kiwi fruit in after the ripening of fruit weight, and vertical and horizontal diameter, fruit stalk（length and diameter）, the loss rate of weight loss, and vertical and horizontal diameter and fruit stalk（length and diameter） loss rate, etc. It is best to put fruits in plastic bagsin after-ripening method.It could also directly affect the kiwi fruit shape index after the ripening rate, fruit juice and sugar content after ripening time, etc. It is the best method to put kiwi fruit on wood table after natural ripe. When considering to reduce evaporation and keep the fruit fresh fruit, it is suggested to put fruit in plastic bags. Consider raising fruit juice sugar content and shortening the ripe time,it is suggested to choose after-ripening method and put fruit on the table directly.