猕猴桃果实贮藏影响因子研究进展

Research Progress on Factors Influencing Kiwifruit Storage

中国是猕猴桃的起源和分布中心,种质资源极为丰富。猕猴桃的风味和营养价值引起了人们的极大关注。然而,猕猴桃属于呼吸跃变型果实,采摘后容易腐烂,难于贮藏,猕猴桃果实的采后贮藏已成为制约猕猴桃产业迅速发展的重大因素。本文对猕猴桃果实成熟过程中的果实品质及生理生化指标变化,乙烯、1-MCP(1-甲基环丙烯)、ABA(脱落酸)、茉莉酸和水杨酸、保鲜剂、果实采收期、贮存条件等因素对果实成熟软化影响进行了综述,并对延长猕猴桃贮藏期和货架期的方法进行了探讨。

China,the original center and distribution center of kiwifruit(Actinidia Spp.),is rich of kiwifruit resources.The special flavor and high nutritional value of kiwifruit have attracted great attentions of people.However,kiwifruit is climacteric fruit that softens and rots rapidly,and is perishable after respiration and ethylene peak,which has severely restrained the development of kiwifruit industry.This paper reviewed the changes of fruit quality and physiological and biochemical characteristics during kiwifruit ripening,and the effects of ethylene,1-methylcyclopropene(1-MCP),abscisic acid(ABA),jasmonic acid(JA),salicylic acid(SA),preservatives,fruit harvesting time,storage conditions on fruit softening and ripening.The possible approaches for prolonging the storage period and the shelf life of kiwifruit were also discussed,which provided theoretical basis for kiwifruit preservation.