膨大剂处理对六种猕猴桃采收和软熟时品质的影响

Effects of Forchlorfenuron Treatment on the Quality of Six Varieties of Kiwifruit during Harvest and Ripening Periods

为了研究膨大剂处理对不同品种猕猴桃感官品质的影响,以秦美、徐香、亚特、海沃德、脐红和红阳6种猕猴桃为试材,盛果期用5 mg/L膨大剂处理,测定对照果及膨大剂处理果采收当天及软熟时果实的品质指标,包括理化指标、感官评价和香气成分。结果表明,采收时各品种猕猴桃对照果的硬度、可滴定酸和叶绿素含量显著高于膨大剂处理果,SSC显著低于膨大剂处理果。达到软熟时,膨大剂处理果比对照果货架期有不同程度的缩短,对照果可溶性固形物和可滴定酸含量显著高于膨大剂处理果,叶绿素含量显著低于膨大剂处理果,水分含量没有显著变化;电子鼻能够较好地辨别和区分对照和膨大剂处理果香气物质的差异。综合感官评价与货架期、理化指标、香气物质测定的结果,其中膨大剂处理对海沃德受不利影响较小,对秦美、徐香、亚特和红阳有明显不利影响,在农业生产中,根据品种的不同来选择性地使用膨大剂来实现产量的增加和避免不必要的经济损失。

To investigate the effects of forchlorfenuron treatment on the sensory qualities of different varieties of kiwifruit, Qin Mei, Xu Xiang, Atlantis, Hayward, Qi Hong, and Hong Yang kiwifruits were used as experimental materials, and all fruits were treated with 5 mg/L forchlorfenuron during the full bearing period. Quality indices, including physical and chemical indices, sensory evaluation, and aroma components, of control and forchlorfenuron-processed fruits on the harvest day and during the ripening period were measured. The results showed that on harvest day, the hardness, titratable acidity, and chlorophyll content of control fruits were significantly higher than those of forchlorfenuron-processed fruits, but the soluble solids content（SSC） of control fruits was significantly lower than that of forchlorfenuron-processed fruits. When all fruits were ripened, the shelf life of the fruits treated with forchlorfenuron was shorter than that of control fruits to varying degrees. Control fruits had significantly higher SSC and titratable acidity, and significantly lower chlorophyll contents than forchlorfenuron-processed fruits, and there were no significant changes in water content. The electronic nose was used to better identify and distinguish the differences in aroma substances between controls and forchlorfenuron-processed fruits. Based on the results of comprehensive sensory evaluation and measurements of the shelf life, physicochemical indices, and content of aromatic substances, forchlorfenuron treatment exhibited less impact on Hayward kiwifruit, but had a significant adverse effect on Qin Mei, Xu Xiang, Stuart, and Hong Yang kiwifruits. In agricultural production, forchlorfenuron can be selectively used according to kiwifruit variety to improveoutput and avoid unnecessary economic losses.