摘要
为了解六盘水市不同猕猴桃品种的贮藏性能,以'东红''红阳''贵长''金艳''金果''脐红'6个猕猴桃品种为实验材料,测定和比较分析了它们在刚采摘时和室温放置7d后的果实硬度、可溶性糖含量、含水量以及胀果率、腐果率和坏果率.结果表明:不同猕猴桃品种果实在室温放置7d后其硬度均有所下降,其中'脐红''红阳''金果'和'贵长'猕猴桃的硬度发生了明显的变化,依次下降了30%、25%、21%和18%.相比之下,不同猕猴桃品种果实在室温放置7d后可溶性糖含量均呈增加趋势,其中'红阳''金果'和'金艳'猕猴桃增加显著,依次增加了38%、35%和22%.类似地,这3种猕猴桃品种的水分含量在室温放置7d后也呈现出显著增加的趋势.另外,'贵长'和'金果'猕猴桃的坏果率比较高,'脐红'和'东红'猕猴桃的居中,而'金艳'猕猴桃坏果率最低.综合这些结果,六盘水市这6个供试猕猴桃品种的耐贮性能依次为:'金艳'>'东红'>'脐红'>'贵长'>'红阳'>'金果'猕猴桃.
Abstract
In order to understand the storage property of different kiwifruit varieties,Donghong,Hongyang,Guichang,Jinyan,Jinguo,and Qihong were included in this study to measure and compare their fruit hardness,soluble sugar content,water content,swelling and rot rate at the beginning of picking and storage for 7 days at room temperature.The results showed that the hardness of six kiwifruit varieties decreased after placing at the room temperature for 7 days,in which Qihong,Hongyang,Jinguo and Guichang have significantly declined in the hardness and the decreasing values were 30%、25%、21%and 18%,respectively.By contrast,the fruits of six varieties increased in the contents of soluble sugar and water when they were placed at the room for 7 days.Of them,the soluble sugar contents of Hongyang,Jinguo and Jinyan increased by 38%、35%and 22%,respectively.In addi-tion,the data of the fruit swelling rate and fruit rot rate showed the bad fruit rates of Guichang was the highest,followed by Jinguo,Jihong,Donghong,Hongyang and Jinyan.Altogether,the order of storage property of six kiwifruit varieties was Jinyan>Donghong>Jihong>Guichang>Hongyang>Jinguo.
基金项目
贵州省科技计划项目(黔科合基础-ZK[2022]一般530)
六盘水市科技计划项目(52020-2023-02-18)
六盘水市生物多样性保护和利用科技创新人才团队(52020[2022]PT-20)
国家科技期刊平台
NSTL
万方数据