摘要
为探讨不同采收成熟度毛花猕猴桃华特果实采后贮藏品质差异,确定华特果实最佳采收期,以成熟度Ⅰ(盛花后155 d)、成熟度Ⅱ(盛花后165 d)和成熟度Ⅲ(盛花后175 d)的毛花猕猴桃华特果实为原料,研究果实采后贮藏过程中硬度、可溶性固形物(SS)含量、可滴定酸(TA)含量、抗坏血酸(AsA)含量、腐烂率和主要挥发性成分的变化规律。结果表明,在常温贮藏20 d期间成熟度Ⅰ、Ⅱ和Ⅲ果实采后分别检出41、33和36种挥发性成分,均以醛酮类为主。其中,成熟度Ⅰ果实酯类和醛酮类相对含量较高;成熟度Ⅱ果实醛酮类、醚类、烃类相对含量较高,但酯类和醇类相对含量较低;成熟度Ⅲ果实醛酮类、酯类和醇类相对含量较高。因此,成熟度Ⅰ和Ⅱ果实采后的营养及风味品质较好,腐烂率低,贮藏性较好;成熟度Ⅲ果实尽管风味较好,但果实的营养品质较差,腐烂率高,贮藏性较差,因此建议华特果实尽量在盛花后165 d前采收。本研究为确立毛花猕猴桃华特果实最佳采收成熟度提供了理论依据。
To understand the influence of harvest maturity on quality and storability of kiwifruit(Actinidia eriantha) cv. White, and in turn to determine a desired harvested period for maintaining better quality and storability of White during postharvest, the kiwifruit cv. White were harvested at 155 d, 165 d and 175 d after full bloom(marked as maturity Ⅰ, Ⅱ and Ⅲ), respectively, and changes in quality and storability in the fruit with different maturities, including fruit firmness, decay incidence, soluble solid content(SSC), titratable acid(TA) content, ascorbic acid(AsA) level, for 20 d and volatile aroma components, were investigated during storage at room temperature(23±1℃). The results showed that the maturityⅠand Ⅱ fruit maintained higher fruit firmness, higher levels of TA, SSC, AsA, and FRAP value, as well as lower fruit decay incidence compared to maturity Ⅲ fruit during postharvest. A total of 41, 33, and 36 kinds of volatile aroma components were found in maturity Ⅰ, Ⅱ and Ⅲ fruit, respectively, and aldehydes and ketones were the main aroma components in White fruit during storage. Also, there was variation in the volatile aroma components in kiwifruit cv. White among different maturities, which the maturityⅠand Ⅱ fruit maintained higher relative contents of aldehydes, ketones and alcohols during storage, and presented better flavor quality than the maturity Ⅲ fruit. Thus, the maturityⅠandⅡ showed better storability due to retaining higher nutrition and flavor, as well as lower fruit decay. Our work might provide useful information for determining the appropriate harvest maturity for kiwifruit cv. White. For maintaining better fruit quality and longer storage life, it was suggested that the kiwifruit cv. White were harvested as far as possible before 165 d after full bloom.
作者
徐燕红
宋倩倩
胡斌
李生娥
郑小林
姜天甲
XU Yanhong;SONG Qianqian;HU Bin;LI Sheng'e;ZHENG Xiaolin;JIANG Tianjia(College of Food&Biotechnology,Zhejiang Gongshang University,Hangzhou,Zhejiang 310018)
出处
《核农学报》
CAS
CSCD
北大核心
2020年第3期521-531,共11页
Journal of Nuclear Agricultural Sciences
基金
国家自然科学基金项目(31671908、31371848)
浙江工商大学食品科学与工程一流学科建设项目(1110JYN6516002G).
关键词
毛花猕猴桃
果实
成熟度
品质
贮藏性
Actinidia eriantha
fruit
maturity
quality
storability
