应用IAD值确定‘徐香’猕猴桃后熟过程的内在品质

Utilizing the IAD Index to Determine Internal Quality Attributes of ‘Xuxiang’ Kiwi after Harvest

为探求‘徐香’猕猴桃果实后熟过程中相关品质指标的快速无损检测方法,以‘徐香’猕猴桃果实为试材,连续3年研究‘徐香’猕猴桃采收后不同时期各品质指标(包括硬度、可溶性固形物含量、可滴定酸含量及Vc含量)与IAD值变化的关系。研究发现,‘徐香’猕猴桃后熟过程中硬度、Vc含量与IAD值含量变化呈极显著正相关,可溶性固形物含量与IAD值变化呈显著负相关,可滴定酸含量与IAD值变化呈显著正相关,并得到了4种品质指标与IAD值变化相关的回归方程,实现通过测定IAD值快速判断‘徐香’猕猴桃果实后熟过程中相关品质指标的快速无损检测。

The main aim of this work was to explore non-destructive techniques to accurately evaluate the internal quality of‘Xuxiang’kiwi fruit. The correlation between the quality factors including flesh firmness (FF), soluble solid contents (SSC), titratable acids contents (TA) or vitamin C contents (Vc) and IAD index during after-ripening have been explored for 3 years and‘Xuxiang’kiwi was as material. The result indicated that the FF and Vc showed a highly significant and positive correlation with IAD index, the SSC showed a significant and negative correlation with IAD index, and the TA showed a significant and positive correlation with IAD index, and the regression equations were also given. So according to the result we can utilize the IAD index determines the internal quality of‘Xuxiang’kiwi during after-ripening rapidly and non-destructively.