不同品种猕猴桃贮藏特性的研究

以湖南主栽的5个猕猴桃品种(红阳、东红、金艳、翠玉、米良1号)果实为材料进行采后常温贮藏试验,分析贮藏过程中感官指标(软化率、腐烂率和硬度)、营养品质(可溶性固形物、可滴定酸、VC)、组织细胞衰老指标(丙二醛、膜透性)和PPO、POD酶活性的变化,对比不同品种猕猴桃果实的贮藏性能及品质,确定其耐贮性。结果表明:红阳、米良1号、翠玉3个品种猕猴桃果实的硬度下降明显,其中,红阳的下降速度最快,而东红和金艳2个品种的硬度下降速度较慢;金艳的腐烂率和软化速率显著低于红阳;各品种果实的可溶性固形物含量先增后降,红阳果实在贮藏12?d时达峰值,东红和金艳果实在贮藏15?d时达峰值;各品种可滴定酸呈缓慢下降趋势;东红、金艳和翠玉的VC含量最大值高于红阳和米良1号;金艳的相对电导率升高拐点要显著缓于红阳;金艳、东红2个品种果实的MDA含量一直处于较低水平。综合来看,5个猕猴桃品种的耐贮性依次为红阳<米良1号<翠玉<东红<金艳,其中,红阳、翠玉和米良1号猕猴桃不适宜长期贮藏,金艳和东红耐贮性强。

Storage Characteristics of Five Kiwifruit Varieties in Hunan Province

Five kiwifruit varieties(Hongyang, Donghong, Jinyan, Cuiyu, Miliang1)in Hunan were picked and stored at room temperature. Sensory indicators(softening rate, decay rate, and firmness), nutritional quality(soluble solid content, titratable acid, and VC), tissue cell aging indexes(malondialdehyde, membrane permeability),and activity of polyphenol oxidase(PPO) and peroxidase(POD) during storage were analyzed. Results showed that firmness of Hongyang, Miliang1, and Cuiyu decreased rapidly, particularly Hongyang. The firmness of Donghong and Jinyan decreased slowly, but the decrease of Jinyan was slower than that of Donghong. Softening rate and decay rate were significantly different among the varieties. To be specific, the softening rate and decay rate of Jinyan were lower than those of Hongyang. Soluble solid content rose at early stage and then declined. Soluble solid content was high in Hongyang after storage for 12 d and high in Donghong and Jinyan after storage for 15 d. Content of titratable acid dropped slowly. Maximum VC content of Donghong,Jinyan, and Cuiyu was higher than that of Hongyang and Miliang 1. The inflection point of relative conductivity increase increase of Jinyan appeared later than that of Hangyang. The MAD content of Jinyan and Donghong kept at a low level. Storage characteristics of different kiwifruit varieties were significant. Storage time was in the order of Hongyang < Miliang 1 < Cuiyu < Donghong < Jinyan. In summary,Hongyang, Cuiyu, and Miliang1 should not be stored for a long time, while longterm storage is favorable for Jinyan and Donghong.

1-MCP结合低温贮藏对猕猴桃采后品质的影响

为探讨1-甲基环丙烯(1-methylcyclopropene,简称1-MCP)熏蒸和低温贮藏对猕猴桃果实采后品质的影响,采用常温贮藏、低温贮藏、1-MCP熏蒸+低温贮藏3种方式进行猕猴桃贮藏试验。结果表明:低温贮藏和1-MCP熏蒸+低温贮藏均能抑制猕猴桃果实的呼吸跃变,延缓猕猴桃果实后熟衰老,同时可抑制VC、花色苷、总酚、类胡萝卜素、叶绿素、总黄酮等内源抗氧化物质的降解,维持猕猴桃果实较好的外观和内在品质;其中1-MCP熏蒸+低温贮藏的贮藏方式对猕猴桃果实品质的保持效果优于低温贮藏方式。