套袋处理对涩柿果实品质性状的影响

Effect of bagging on persimmon fruit quality characteristics

【目的】明确套袋遮光处理对柿果实外观品质和风味品质等重要性状的影响,为涩柿“提质增效”的栽培模式提供理论参考,为深入研究光信号对涩柿果实品质形成的调控机制提供参考。【方法】以3个涩柿品种‘新安牛心柿’‘中柿6号’‘红灯笼’的果实为试验材料,在各品种果实转色关键期之前进行套袋处理,在果实成熟后进行采样,通过测定单果质量、果实硬度、果皮色泽指数(红色值a*、黄色值b*、色调角h*、光泽度L*、色彩饱和值C)及果实中可溶性糖、可溶性固形物、叶绿素、类胡萝卜素的含量等,分析了套袋处理组和未套袋对照组的果实品质性状的差异。【结果】套袋显著降低了3个品种涩柿果实的单果质量、红色值、叶绿素含量、类胡萝卜含量、可溶性固形物含量和可溶性糖含量,提高了其果实的光泽度、色调角和硬度。此外,套袋显著提高了红色柿果实‘红灯笼’的黄色值和色彩饱和度,但显著降低了黄色柿果实‘新安牛心柿’和‘中柿6号’2个品种果实的黄色值和色彩饱和度。【结论】套袋能够提高柿的果面光洁度和果实硬度,改变果实颜色,但降低了果实的可溶性固形物、可溶性糖和类胡萝卜素等风味品质的含量。

【Objective】To clarify the effect of bagging and shading on important fruit traits such as appearance and flavor quality of persimmon fruit,with the goal of providing a theoretical foundation for a cultivation model for astringent persimmon’s quality and efficiency improvement.【Method】Three astringent persimmon cultivars were used as experimental materials to investigate and analyze the effects of bagging on fruit mass,color index,color quality,and flavor quality in the bagged and unbagged control groups.We investigated and analyzed the differences in quality traits such as fruit mass,color index(L*,a*,b*,C,and h*values),chlorophyll content,carotenoid content,soluble solids content,fruit hardness,and soluble sugar content between the bagged and unbagged control groups.【Result】Bagging considerably reduced astringent single fruit mass,redness value(a*),chlorophyll content,carotenoid content,soluble solids content,and soluble sugar content,but enhanced fruit gloss(L*),hue angle(h*),and hardness.Furthermore,bagging increased the yellow value(b*)and color saturation(C)of the red persimmon fruit‘Hongdenglong’while decreasing the yellow value(b*)and color saturation of the yellow persimmon fruits‘Xinanniuxin’and‘Zhongshi No.6’.【Conclusion】Bagging increased the surface polish and hardness of persimmon fruits as well as the fruit color,but it impaired the flavor quality of soluble solids,soluble sugars,and carotenoids.