套袋时间对猕猴桃品质及防御酶活性的影响

Effects of Bagging at Different Stages on Quality and Defensive Enzyme Activities of Kiwifruit

为猕猴桃的优质生产提供理论依据,以“贵长”猕猴桃为试材,研究不同套袋时间对猕猴桃果实品质和防御酶活性的影响。结果表明:套袋可改善果实外观品质,提高猕猴桃单果重,各套袋时间的单果重较对照高0.67%~20.76%;适时套袋能提高后熟果实的糖酸比和可溶性固形物含量;套袋可降低维生素C的损失率,对可溶性总糖和可溶性固形物的含量变化影响程度不一,但总体加快了可滴定酸的损失;在果实后熟软化过程中,各处理SOD活性呈先升后降趋势;除7月30日套袋外,其余套袋时间的CAT活性总体变化趋势与SOD相似。适时套袋可改善猕猴桃果实品质,提高防御酶活性,延缓果实衰老,提高贮藏性,其中6月下旬套袋可提高猕猴桃部分贮藏指标。

To provide a theoretical basis for the high-quality production of kiwifruit,in this paper the authors studied the effects of bagging on the quality and defense enzyme activity of kiwifruit cultivar Guichang in different periods.Results:Bagging could improve the appearance quality of the fruit and increase the single fruit weight of kiwifruit.The weight of single fruit treated by different bagging time was 0.67%-20.76%higher than that of the control.The bagging could improve the sugar-acid ratio and soluble solid content of the post-ripe fruits.Bagging can reduce the loss rate of vitamin C,affecting the content of soluble total sugar and soluble solids,but it accelerates the loss rate of titratable acid.In the process of ripening and softening of fruits,the activity of SOD first increased and then decreased.CAT activity varied similar with SOD except for bagging on July 30.Timely bagging can improve the quality of kiwifruit,increase the activity of defense enzymes,delay fruit senescence,and improve storage.In the late June,bagying onJuly 30 can improve the storage index of kiwifruit.