以不同成熟度"红阳"猕猴桃为试材,采用生理生化试验分析,研究了 4 ℃贮藏条件下猕猴桃的可溶性固形物含量、抗坏血酸含量、硬度、可溶性糖含量、可滴定酸含量、呼吸强度、腐烂率、失重率变化,并以主成分分析法综合评价贮藏品质,以期为适时采摘提供参考依据.结果表明:低温贮藏过程中,不同成熟度猕猴桃品质变化趋势基本一致,可溶性固形物含量增加到一定值后进入稳定状态,抗坏血酸含量、可滴定酸含量、硬度逐渐降低,可溶性糖含量、呼吸强度先增加后降低;腐烂率和失重率逐渐增加,其中,成熟度Ⅱ猕猴桃贮藏品质相对较好.主成分分析评分结果表明,成熟度Ⅱ猕猴桃贮藏97 d时综合评分最高.综合来看,成熟度Ⅱ猕猴桃表现出更佳的耐贮藏性,建议在生产实践中将成熟度Ⅱ的猕猴桃在4 ℃条件下贮藏90 d时进行出库,同时确保贮藏时间不超过97 d.
Quality Changes of'Hongyang'Kiwifruit With Different Maturity During Low Temperature Storage
The changes of soluble solids content,ascorbic acid content,hardness,soluble sugar content,titratable acid content,respiratory intensity,rot rate and loss rate of'Hongyang'kiwifruit with different maturities under storage conditions at 4 ℃ were studied by physiological and biochemical analysis,and the storage quality was comprehensively evaluated by principal component analysis,in order to provide reference for timely picking.The results showed that the quality change trend of kiwifruit with different maturities was basically consistent during low temperature storage,the soluble solidscontent would increase to a certain value,and arrived at stabilization,ascorbic acid content,titratable acid content and hardness gradually decreased,soluble sugar content and respiratory intensity first increased and then decreased;rot rate and loss rate increased gradually,and kiwifruit with maturity Ⅱ showed better storage qualities.The results of principal component analysis showed that the comprehensive score of kiwifruit with maturity Ⅱ was the highest when stored for 97 days.To sum up,kiwifruit with maturity Ⅱ showed better storage resistance,which recommended to store kiwifruit with maturity Ⅱ at 4 ℃ for 90 days and ensure that the storage time does not exceed 97 days in production practice.
'Hongyang'kiwifruitmaturitylow temperature storagequality changesprincipal component analysis
万方数据
