红肉猕猴桃新品种适时采收指标研究

Harvest Index of a New Red-flesh Kiwifruit Clutivar

以红肉猕猴桃新品种"红实2号"为材料,分别在盛花期后152d、156d、161d、171d、181d这5个时期进行采摘,在常温(20±1℃)和低温(1±0.5℃)下检测其品质指标变化,研究四川绵竹地区红肉猕猴桃最佳采收指标。结果表明:"红实2号"最佳采收期为盛花后156—171d,此时果实干物质17.9%—20.2%,可溶性固形物7.4%—9.0%,果肉硬度5.0—6.0kgf,果肉红色等级得分3.5—5分。该期采收的果实常温下软熟后平均糖度15.3%—17.1%,果柄出水率显著降低,好果率高。低温(1±0.5℃)下贮藏期60d,果肉硬度0.9kgf,好果率大于95%。

A new kiwifruit cultivar,Hongshi 2( Actinidia Chinesis) was used to study the optimal harvest index. Hongshi 2 were harvested at five different time,namely 152,156,161,171 and 181 days after full bloom( DAFB,H1—H5). The fruit quality of each harvest were investigated at 20 ± 1℃ and 1 ± 0. 5℃. The results showed that the best harvest time was from 156 to 171 DAFB,with the average dry matter of 17. 9% —20. 2%,soluble solid content of 7. 4% —9. 0%,fruit firmness of 5. 0—6. 0 kgf and red color score of 3. 5—5. The ripening soluble solid content of the fruit which were harvested during this time were 15. 3% —17. 1%,with a good taste and flavor and high good quality rate. The average fruit firmness was 0. 9 kgf after 60 days at 1 ± 0. 5℃,with 95% good quality fruit rate.