摘要
【目的】江西是黄肉猕猴桃野生资源的主要分布区与产业优势区,针对不同黄肉猕猴桃品种果实品质进行综合评价可为该地区合理布局发展黄肉猕猴桃及产业结构优化提供理论依据。【方法】以7个黄肉猕猴桃品种的叶片、果实为研究对象,分析其生长发育期叶片营养、果实外观及内在品质指标的变化规律,研究软熟过程中果实的品质形成特征,利用主成分分析与感官评价方法对果实品质进行综合评价。【结果】供试猕猴桃品种叶片氮含量均低于0.23 mg·g-1,加强氮素水平管理。猕猴桃的果实发育期存在1个快速生长期,但不同品种的快速生长期出现时间与持续时间存在差异。果实硬度与可滴定酸随果实成熟呈下降趋势,可溶性固形物含量、固酸比持续升高;在软熟过程中变化更为明显,果实风味品质进一步体现。果肉颜色在叶绿素与类胡萝卜素共同作用下发生“绿色—黄绿色—黄色”的转变,其转色时期主要发生在软熟期。抗坏血酸、总酚、类黄酮3种抗氧化物质在果实发育早期含量较高,随果实不断发育、成熟呈下降趋势。对果实品质进行主成分分析综合评价与感官评价后认为,‘奉黄1号’‘G3’在奉新种植能够较好地体现品种特性。【结论】加强氮素管理可提高黄肉猕猴桃果实品质,促进抗氧化物质积累,果实呈现黄色是叶绿素和类胡萝卜素共同作用的结果,‘奉黄1号’‘G3’更适合在奉新推广种植,其他品种推广应注意品质提升技术管理。
【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.
作者
陈璐
王小玲
毛积鹏
林孟飞
卢玉鹏
公旭晨
高柱
CHEN Lu;WANG Xiaoling;MAO Jipeng;LIN Mengfei;LU Yupeng;GONG Xuchen;GAO Zhu(Institute of Biological Resources,Jiangxi Academy of Sciences,Nanchang 330096,Jiangxi,China;Jiangxi Kiwifruit Engineering Research Center,Jiangxi Academy of Sciences,Nanchang 330096,Jiangxi,China;Jinggangshan Institute of Biotechnology,Ji’an 343016,Jiangxi,China)
出处
《经济林研究》
北大核心
2024年第1期220-231,共12页
Non-wood Forest Research
基金
江西省重点研发计划(20212BBF61006,20222ZDA02061)
江西省科学院基础与人才项目(2022YRCC001,2022YRCS003)。
关键词
黄肉猕猴桃
果实品质
动态变化
综合评价
yellow-flesh kiwifruit
fruit quality
dynamic change
comprehensive evaluation
