黄肉红心猕猴桃‘东红’果实在不同贮藏方式下的生理和品质变化研究
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摘要
以中华猕猴桃(Actinidia chinensis Planch.)黄肉红心新品种‘东红’为材料,对其果实在常温和低温贮藏方式下的生理及品质变化进行了研究。结果表明,果实硬度在2种贮藏方式下均呈先快速下降后缓慢下降的趋势。可溶性固形物含量、总糖含量、固酸比和糖酸比等4个品质指标均表现为先快速上升后维持在较高水平(低温贮藏下)或继续小幅上升(常温贮藏下)的趋势。总酸含量整体上均呈现逐渐下降之势,至果实软熟时稳定在0.9%的水平。维生素C含量却在常温贮藏下基本呈逐渐上升之势,而在低温贮藏下大致表现为先上升后轻微下降。果实失重率和腐烂率均随贮藏时间的延长而逐渐增加,在常温贮藏时上升较快,而在低温贮藏时上升非常缓慢。总体而言,‘东红’果实主要的生理和品质指标在常温贮藏2～3周后或低温贮藏9周后发生明显转变,果实进入可食用阶段;并且继续低温贮藏15周内还能较好地保持果实品质,耐贮性较好。
Changes in the postharvest physiology and fruit quality of ‘Donghong’,a novel redfleshed kiwifruit cultivar of Actinidia chinensis Planch.,under ambient and cold storage were investigated to provide theoretical and technical guidelines for fruit preservation and marketing.‘Donghong’fruits from an orchard in Pujiang county,Sichuan Province,were collected and stored at ambient( 20℃ ±1℃,relative humidity 70%-75%) and cold temperatures( 1.5℃ ±0.5℃,relative humidity 90%-95%). The main physiological indices of the fruit,including fruit firmness,soluble solids content( SSC),total sugar( TS) content,titratable acidity( TA)content,SSC/TA and TS/TA ratios,vitamin C( Vc) content,weight loss rate,and rot rate,were measured once a week under ambient storage and every three weeks under cold storage. Results indicated that during both ambient and cold storage,fruit firmness dropped rapidly during the first three weeks and nine weeks of ambient and cold storage,respectively,then slowed down slightly until the end of storage. Four physiological indices,including SSC,TS content,and SSC/TA and TS/TA ratios,showed similar patterns during both ambient and cold storage,first increasing sharply and then maintaining a highly stable level during cold storage or continuing to rise slightly during ambient storage. TA showed a gradual decrease from 1.12% to 0.92% during ambient storage and from 1.12% to 0.94% during cold storage.Vc content gradually increased and reached a maximum of 134.40 mg/100 g after five weeks of ambient storage,or generally increased at first,then declined slightly,and finally reached a maximum of 151.13 mg/100 g after 18 weeks of cold storage. Both the weight loss and rot rates gradually increased with storage length under both temperatures,with a rapid increase under ambient storage and extremely slow increase under cold storage. Both indices reached a maximum level of 16.09% and 20% after 33 weeks of cold storage,respectively. The main physiological indices of the ‘Donghong ’fruit exhibited obvious changes in trends after three weeks of ambient storage and nine weeks of cold storage,respectively,after which the fruits reached optimal edibility. Moreover,the ‘Donghong ’fruit largely maintained a high quality,with a very low rate of fruit rot and rarely lignified flesh during the first 24 weeks of cold storage,revealing outstanding storability.
Changes in the postharvest physiology and fruit quality of ‘Donghong’,a novel redfleshed kiwifruit cultivar of Actinidia chinensis Planch.,under ambient and cold storage were investigated to provide theoretical and technical guidelines for fruit preservation and marketing.‘Donghong’fruits from an orchard in Pujiang county,Sichuan Province,were collected and stored at ambient( 20℃ ±1℃,relative humidity 70%-75%) and cold temperatures( 1.5℃ ±0.5℃,relative humidity 90%-95%). The main physiological indices of the fruit,including fruit firmness,soluble solids content( SSC),total sugar( TS) content,titratable acidity( TA)content,SSC/TA and TS/TA ratios,vitamin C( Vc) content,weight loss rate,and rot rate,were measured once a week under ambient storage and every three weeks under cold storage. Results indicated that during both ambient and cold storage,fruit firmness dropped rapidly during the first three weeks and nine weeks of ambient and cold storage,respectively,then slowed down slightly until the end of storage. Four physiological indices,including SSC,TS content,and SSC/TA and TS/TA ratios,showed similar patterns during both ambient and cold storage,first increasing sharply and then maintaining a highly stable level during cold storage or continuing to rise slightly during ambient storage. TA showed a gradual decrease from 1.12% to 0.92% during ambient storage and from 1.12% to 0.94% during cold storage.Vc content gradually increased and reached a maximum of 134.40 mg/100 g after five weeks of ambient storage,or generally increased at first,then declined slightly,and finally reached a maximum of 151.13 mg/100 g after 18 weeks of cold storage. Both the weight loss and rot rates gradually increased with storage length under both temperatures,with a rapid increase under ambient storage and extremely slow increase under cold storage. Both indices reached a maximum level of 16.09% and 20% after 33 weeks of cold storage,respectively. The main physiological indices of the ‘Donghong ’fruit exhibited obvious changes in trends after three weeks of ambient storage and nine weeks of cold storage,respectively,after which the fruits reached optimal edibility. Moreover,the ‘Donghong ’fruit largely maintained a high quality,with a very low rate of fruit rot and rarely lignified flesh during the first 24 weeks of cold storage,revealing outstanding storability.
引文
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[9]张美芳,何玲,张美丽,郭宇欢.猕猴桃鲜果贮藏保鲜研究进展[J].食品科学,2014,35(11):343-347.Zhang MF,He L,Zhang ML,Guo YH. Advances in preservation methods for kiwifruit[J]. Food Science,2014,35(11):343-347.
[10] Wang M,Li M,Meng A. Selection of a new red-fleshed kiwifruit cultivar‘Hongyang’[J]. Acta Hortic,2003,610:115-117.
[11]王玉萍,饶景萍,杨青珍,李萌,索江涛,赵海亮.猕猴桃3个品种果实耐冷性差异研究[J].园艺学报,2013,40(2):341-349.Wang YP,Rao JP,Yang QZ,Li M,Suo JT,Zhao HL.Chilling tolerance difference among three kiwifruit cultivars[J]. Acta Horticulturae Sinica,2013,40(2):341-349.
[12]马秋诗,饶景萍,李秀芳,孙振营,索江涛.贮前热水处理对‘红阳’猕猴桃果实冷害的影响[J].食品科学,2014,35(14):256-261.Ma QS,Rao JP,Li XF,Sun ZY,Suo JT. Effect of prestorage hot water treatments on chilling injury in‘Hongyang’kiwifruit[J]. Food Science,2014,35(14):256-261.
[13]韩飞,陈美艳,李昆同,黄文俊,闫春林,等.不同产地‘金圆’猕猴桃低温贮藏下的生理指标及贮藏性变化[J].植物科学学报,2018,36(3):381-392.Han F,Chen MY,Li KT,Huang WJ,Yan CL,et al. Changes in physiological indices and storage properties of‘Jinyuan’kiwifruit from different orchards under low temperature storage[J]. Plant Science Journal,2018,36(3):381-392.
[14]钱政江,刘亭,王慧,屈红霞,钟彩虹,等.采收期和贮藏温度对金艳猕猴桃品质的影响[J].热带亚热带植物学报,2011,19(2):127-134.Qian ZJ,Liu T,Wang H,Qu HX,Zhong CH,et al.Effects of harvest stage and storage temperature on quality of‘Jinyan’kiwifruit(Actinidia chinensis x A. eriantha)[J]. Journal of Tropical and Subtropical Botany,2011,19(2):127-134.
[15] Shiri MA,Ghasemnezhad M,Fatahi Moghadam J,Ebrahimi R. Effect of Ca Cl2sprays at different fruit development stages on postharvest keeping quality of ‘Hayward’kiwifruit[J]. J Food Process Pres,2016,40(4):624-635.
[16]王仁才,谭兴和,吕长平,熊兴耀.猕猴桃不同品系耐贮性与采后生理生化变化[J].湖南农业大学学报,2000,26(1):46-49.Wang RC,Tan XH,LüCP,Xiong XY. Fruit storability and physio-biochemical changes during postharvest ripening in different clones of Actinidia[J]. Journal of Hunan Agricultural University,2000,26(1):46-49.
[17]王绍华,杨建东,段春芳,高俊燕,杨世品,等.猕猴桃果实采后成熟生理与保鲜技术研究进展[J].中国农学通报,2013,29(10):102-107.Wang SH,Yang JD,Duan CF,Gao JY,Yang SP,et al.Advances of research on mature physiological and preservation technology of kiwifruit[J]. Chinese Agricultural Science Bulletin,2013,29(10):102-107.
[18]钟雨.毛花猕猴桃‘华特’采后果实抗坏血酸代谢的研究[D].杭州:浙江工商大学,2017.
[19]张佳佳,郑小林,励建荣.毛花猕猴桃‘华特’果实采后生理和品质变化[J].食品科学,2011,32(8):309-312.Zhang JJ,Zheng XL,Li JR. Physiological and quality changes in Actinidia eriantha Benth ‘Walter’fruit during storage at normal temperature[J]. Food Science,2011,32(8):309-312.
[2]黄宏文.中国猕猴桃种质资源[M].北京:中国林业出版社,2013:8-9.
[3]齐秀娟,徐善坤,林苗苗,李玉阔,孙雷明,方金豹.红肉猕猴桃果实着色机制研究进展[J].果树学报,2015,32(6):1232-1240.Qi XJ,Xu SK,Lin MM,Li YK,Sun LM,Fang JB. Research advances on fruit coloring mechanism in redfleshed kiwifruit[J]. Journal of Fruit Science,2015,32(6):1232-1240.
[4]钟彩虹,韩飞,李大卫,刘小莉,张琼,等.红心猕猴桃新品种‘东红’的选育[J].果树学报,2016,33(12):1596-1599.Zhong CH,Han F,Li DW,Liu XL,Zhang Q,et al. Breeding of red-fleshed kiwifruit cultivar‘Donghong’[J]. Journal of Fruit Science,2016,33(12):1596-1599.
[5] Man YP,Wang YC,Li ZZ,Jiang ZW,Yang HL,et al.High-temperature inhibition of biosynthesis and transportation of anthocyanins results in the poor red coloration in red-fleshed Actinidia chinensis[J]. Physiol Plantarum,2015,153(4):565-583.
[6]李黎,钟彩虹,李大卫,张胜菊,黄宏文.猕猴桃细菌性溃疡病的研究进展[J].华中农业大学学报,2013,32(5):124-133.Li L,Zhong CH,Li DW,Zhang SJ,Huang HW. Research progress on bacterial canker disease of kiwifruit[J]. Journal of Huazhong Agricultural University,32(5):124-133.
[7]黄宏文.猕猴桃研究进展(Ⅷ)[M].北京:科学出版社,2018.
[8]黄文俊,钟彩虹.猕猴桃果实采后生理研究进展[J].植物科学学报,2017,35(4):622-630.Huang WJ,Zhong CH. Research advances in the postharvest physiology of kiwifruit[J]. Plant Science Journal,2017,35(4):622-630.
[9]张美芳,何玲,张美丽,郭宇欢.猕猴桃鲜果贮藏保鲜研究进展[J].食品科学,2014,35(11):343-347.Zhang MF,He L,Zhang ML,Guo YH. Advances in preservation methods for kiwifruit[J]. Food Science,2014,35(11):343-347.
[10] Wang M,Li M,Meng A. Selection of a new red-fleshed kiwifruit cultivar‘Hongyang’[J]. Acta Hortic,2003,610:115-117.
[11]王玉萍,饶景萍,杨青珍,李萌,索江涛,赵海亮.猕猴桃3个品种果实耐冷性差异研究[J].园艺学报,2013,40(2):341-349.Wang YP,Rao JP,Yang QZ,Li M,Suo JT,Zhao HL.Chilling tolerance difference among three kiwifruit cultivars[J]. Acta Horticulturae Sinica,2013,40(2):341-349.
[12]马秋诗,饶景萍,李秀芳,孙振营,索江涛.贮前热水处理对‘红阳’猕猴桃果实冷害的影响[J].食品科学,2014,35(14):256-261.Ma QS,Rao JP,Li XF,Sun ZY,Suo JT. Effect of prestorage hot water treatments on chilling injury in‘Hongyang’kiwifruit[J]. Food Science,2014,35(14):256-261.
[13]韩飞,陈美艳,李昆同,黄文俊,闫春林,等.不同产地‘金圆’猕猴桃低温贮藏下的生理指标及贮藏性变化[J].植物科学学报,2018,36(3):381-392.Han F,Chen MY,Li KT,Huang WJ,Yan CL,et al. Changes in physiological indices and storage properties of‘Jinyuan’kiwifruit from different orchards under low temperature storage[J]. Plant Science Journal,2018,36(3):381-392.
[14]钱政江,刘亭,王慧,屈红霞,钟彩虹,等.采收期和贮藏温度对金艳猕猴桃品质的影响[J].热带亚热带植物学报,2011,19(2):127-134.Qian ZJ,Liu T,Wang H,Qu HX,Zhong CH,et al.Effects of harvest stage and storage temperature on quality of‘Jinyan’kiwifruit(Actinidia chinensis x A. eriantha)[J]. Journal of Tropical and Subtropical Botany,2011,19(2):127-134.
[15] Shiri MA,Ghasemnezhad M,Fatahi Moghadam J,Ebrahimi R. Effect of Ca Cl2sprays at different fruit development stages on postharvest keeping quality of ‘Hayward’kiwifruit[J]. J Food Process Pres,2016,40(4):624-635.
[16]王仁才,谭兴和,吕长平,熊兴耀.猕猴桃不同品系耐贮性与采后生理生化变化[J].湖南农业大学学报,2000,26(1):46-49.Wang RC,Tan XH,LüCP,Xiong XY. Fruit storability and physio-biochemical changes during postharvest ripening in different clones of Actinidia[J]. Journal of Hunan Agricultural University,2000,26(1):46-49.
[17]王绍华,杨建东,段春芳,高俊燕,杨世品,等.猕猴桃果实采后成熟生理与保鲜技术研究进展[J].中国农学通报,2013,29(10):102-107.Wang SH,Yang JD,Duan CF,Gao JY,Yang SP,et al.Advances of research on mature physiological and preservation technology of kiwifruit[J]. Chinese Agricultural Science Bulletin,2013,29(10):102-107.
[18]钟雨.毛花猕猴桃‘华特’采后果实抗坏血酸代谢的研究[D].杭州:浙江工商大学,2017.
[19]张佳佳,郑小林,励建荣.毛花猕猴桃‘华特’果实采后生理和品质变化[J].食品科学,2011,32(8):309-312.Zhang JJ,Zheng XL,Li JR. Physiological and quality changes in Actinidia eriantha Benth ‘Walter’fruit during storage at normal temperature[J]. Food Science,2011,32(8):309-312.