[1]谭佳伟,杨帆,索江涛,等. ‘翠香’和‘海沃德’猕猴桃常温贮藏期间品质与生理的变化差异[J].西北林学院学报,2023,38(4):143-148.[doi:10.3969/j.issn.1001-7461.2023.04.18]
　TAN Jia-wei,YANG Fan,SUO Jiang-tao,et al. Differences in Quality and Physiological Changes of ’Cuixiang’ and ’Hayward’ Kiwifruit During Room Temperature Storage[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2023,38(4):143-148.[doi:10.3969/j.issn.1001-7461.2023.04.18]
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 ‘翠香’和‘海沃德’猕猴桃常温贮藏期间品质与生理的变化差异()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第38卷
期数:
2023年第4期
页码:
143-148
栏目:
出版日期:
2023-07-31

文章信息/Info

Title:
 Differences in Quality and Physiological Changes of ’Cuixiang’ and ’Hayward’ Kiwifruit During Room Temperature Storage
文章编号:
1001-7461(2023)04-0143-06
作者:
 谭佳伟1; 杨帆1; 索江涛2; 王敏雁1; 闫金姣1; 马艳萍1*
 （1.西北农林科技大学 林学院，陕西 杨陵 712100；2.陕西佰瑞猕猴桃研究院有限公司，陕西 西安 7100542）
Author(s):
 TAN Jia-wei1; YANG Fan1; SUO Jiang-tao2; WANG Min-yan1; YAN Jin-jiao1; MA Yan-ping1*
 (1.College of Forestry,Northwest A&F University,Yangling 712100,Shaanxi,China; 2.Shaanxi Bairui Kiwifruit Research Institute Co.,Ltd,Xi’an 710054,Shaanxi,China)
关键词:
 ; 猕猴桃; 常温贮藏; 品质与生理变化; 果胶物质
Keywords:
 ; kiwifruit;  room-temperature storage;  quality and physiology change;  pectin
分类号:
S663.4
DOI:
10.3969/j.issn.1001-7461.2023.04.18
文献标志码:
A
摘要:
 以‘翠香’和‘海沃德’猕猴桃为试验材料，测定其常温（20 ℃±2 ℃）贮藏期间果实的硬度、色泽、呼吸速率、乙烯生成速率、可溶性固形物含量（SSC）、酸度、原果胶和可溶性果胶含量、多聚半乳糖醛酸酶（PG）和β-半乳糖苷酶（β-Gal）活性等指标的变化。结果表明，‘翠香’和‘海沃德’猕猴桃常温贮藏期为12 d和35 d，贮藏结束时二者的SSC分别为16.65%和15.43%；贮藏期间‘翠香’的呼吸速率、乙烯生成速率和原果胶降解速率总体较高，硬度的下降速率是‘海沃德’的4.5倍；其PG活性峰值显著高于‘海沃德’，PG和β-Gal活性高峰的出现也均早于后者。总之，‘翠香’果实的口感风味优于‘海沃德’，但不耐贮藏，可以通过抑制呼吸作用以及果胶酶活性的保鲜手段来延长果实的贮藏期。
Abstract:
 ’Cuixiang’ and ’ Hayward’ kiwifruit were stored at room temperature of (20 ℃±2 ℃),and the firmness,color,respiration rate,ethylene production rate,soluble solids content (SSC),acid,the proto-pectin and soluble pectin contents,as well as PG and β-Gal activity were measured to examine the fruit quality and physiological changes.The results showed that the storage period of ’Cuixiang’ and ’Hayward’ were 12 and 35 d,respectively,and their SSC were 16.65% and 15.43%,respectively at the end of storage.Compared with ’Hayward’ kiwifruit,the respiration rate,ethylene production rate and protopectin degradation rate of ’Cuixiang’ kiwifruit were generally higher,the decrease rate of the firmness was 4.5 times that of ’Hayward’ kiwifruit,the peak value of PG activity was significantly higher,as well as the peaks of PG and β-Gal activities appeared earlier during storage.In conclusion,’Cuixiang’ kiwifruit is better in taste and flavor but less storage period compared with ’Hayward’ kiwifruit during storage,therefore the storage period can be extended by the methods of inhibiting respiration and pectinase activity.

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备注/Memo

备注/Memo:
 收稿日期：2022-05-11 修回日期：2022-06-17
基金项目：陕西省重点研发计划项目(2020ZDLNY03-02)；西安市科技计划项目(20NYYF0051)。
第一作者：谭佳伟。研究方向：林产果蔬采后生理与贮藏。E-mail：2861664461@qq.com
*通信作者：马艳萍，博士，副教授。研究方向：林产果蔬采后生理与贮藏技术。E-mail：myp1273@163.com
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