Dynamic changes of fruit development and comprehensive quality evaluation of different yellow-flesh kiwifruit cultivars
[Objective]Jiangxi is the main distribution area and industrial advantage area of wild resources of yellow-flesh kiwifruit.The comprehensive evaluation of fruit quality of different yellow-fleshed kiwifruit cultivars can provide theoretical basis for the rational distribution and development of yellow-flesh kiwifruit and the optimization of industrial structure in this area.[Method]Taking the leaves and fruits of 7 yellow-flesh kiwifruit cultivars as the research objects,the changes of leaf nutrition,fruit appearance and internal quality indexes during the growth and development period were analyzed,and the quality formation characteristics in the process of fruit softening were studied.The principal component analysis and sensory evaluation method were used to comprehensively evaluate the quality.[Result]The leaf nitrogen content of the tested kiwifruit cultivars was lower than 0.23 mg·g-1,and the nitrogen level management should be strengthened.There was a rapid growth period in the fruit development period of kiwifruit,but the occurrence time and duration of the rapid growth period of different varieties were different.The fruit firmness and titrable acid continued to decrease with fruit maturation,while the soluble solids content and solid-acid ratio continued to increase.The changes were more obvious during the soft ripening process,and the fruit flavor quality was further reflected.The flesh color changed from'green to yellow green to yellow'under the combined action of chlorophyll and carotenoids,and the color change period mainly occurred in the soft ripening stage.The contents of ascorbic acid,total phenols and flavonoids were higher in the early stage of fruit development,and decreased with fruit continued to development and mature.The comprehensive evaluation of fruit quality principal component analysis and sensory evaluation agreed that'Fenghuang 1'and'G3'could better reflect the characteristics of the cultivars in Fengxin.[Conclusion]Strengthening nitrogen management can improve the fruit quality and accumulation of antioxidant substances of yellow-flesh kiwifruit.The yellow color of fruit is the result of the combined action of chlorophyll and carotenoid.'Fenghuang 1'and'G3'are more suitable for planting in Fengxin.The promotion of other cultivars should pay attention to the management of quality improvement technology.
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