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| 采收成熟度对‘农大金猕’猕猴桃果实色泽及品质的影响 |
| Effect of Harvest Maturity on Color and Quality of 'Nongda Jinmi' Kiwifruit |
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| DOI： |
| 中文关键词: 猕猴桃 成熟度 果实品质 色泽 |
| 英文关键词:Kiwifruit Maturity stage Fruit quality Color |
| 基金项目:陕西省重点研发计划（2022NY-117）。 |
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| 摘要点击次数: 70 |
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| 中文摘要: |
| 以‘农大金猕’猕猴桃为材料,于盛花期后134 d进行第一次采样,之后每隔7天采样一次,共采样4次(采收期Ⅰ～Ⅳ)，研究不同采收成熟度对果实品质及色泽的影响。结果表明,采收期越晚，果实硬度越小，可溶性固形物含量越高，干物质含量越高，Ⅲ期果实为黄绿色，可以采摘上市，采收期Ⅳ果实软熟后色调角最小，为100.15°，总类胡萝卜素含量与总叶绿素含量比值最大。通过隶属函数分析法综合分析，Ⅳ期采收果实色泽最好，综合品质最佳。 |
| 英文摘要: |
| This study investigated the effects of different harvest maturities on the color and quality of Nongda Jinmi kiwifruit. The first sampling was conducted 134 days after full bloom,followed by subsequent samplings at seven-day intervals for a total of four harvest periods (Ⅰ–Ⅳ). The results indicated that as the harvest period was delayed,fruit hardness decreased,while soluble solids content and dry matter content increased. Fruits harvested at stage Ⅲ exhibited a yellowish-green color and were suitable for commercial harvesting. At stage Ⅳ,after reaching full ripeness,the hue angle was minimized at 100.15°,and the ratio of total carotenoid content to total chlorophyll content was the highest. A comprehensive evaluation using the membership function analysis revealed that fruits harvested at stage Ⅳ exhibited the best color and the highest overall quality. |
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