Changes in postharvest physiology and fruit quality of Actinidia chinensis Planch. ‘Jinmei’ from three different production regions during cool storage and shelf life
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摘要: 以湖北武汉、湖南花垣和贵州大方3个不同产地的中华猕猴桃（Actinidia chinensis Planch.）黄肉新品种‘金梅’果实为材料，对‘金梅’果实在低温贮藏和常温货架期内的生理特征和品质变化规律进行研究。结果显示：3个产地‘金梅’的果实硬度均在低温贮藏12周后快速下降至可食用硬度水平；而可溶性固形物含量（SSC）和总糖含量均表现为先快速上升然后稳定在较高水平，其中大方果实的SSC和总糖含量仅低温贮藏3周后就较早上升到稳定水平，但低于武汉和花垣的果实。3地‘金梅’果实中总酸含量则在较小的范围内波动，在武汉、花垣和大方产的软熟果实中含量依次降低。3地‘金梅’果实中维生素C含量约在70~90 mg/100 g鲜重范围内小幅波动，其中花垣‘金梅’维生素C含量整体较低。3地‘金梅’果实在低温贮藏过程中均表现出较高的失重率和较低的腐烂率，其中大方果实失重率低于武汉和花垣，但其较早出现较高的腐烂率。花垣和大方‘金梅’果实在分别低温贮藏4、12、20周后转入到常温货架期的寿命可达4、3、2周之久；其中，大方‘金梅’较早较快软熟，并且其SSC含量明显低于花垣‘金梅’。研究结果表明3地‘金梅’均表现出较好的耐贮性和较长的货架期，其中花垣‘金梅’表现出较好的果实综合品质，可能与其干物质含量较高有关。Abstract: Changes in postharvest physiology, fruit quality, and storage performance of the new yellow-fleshed kiwifruit (Actinidia chinensis Planch.) cultivar ‘Jinmei’ from three different orchards in Wuhan, Huayuan, and Dafang were investigated under cold storage (1-2℃, relative humidity 90%- 95%) and room-temperature shelf-life conditions (22 ±1)℃. Results showed that the firmness of fruits from the three orchards declined rapidly to 1.0 kg/cm2 after 12 weeks of cold storage. Soluble solids content (SSC) and total sugar content in fruit showed a similar pattern, firstly increasing and then maintaining a high level. However, SSC and sugar contents in Dafang fruit increased to a stable level earlier (after only three weeks of cold storage) than that in fruit from the two other orchards, but were lower than that of fruit from Wuhan and Huayuan during subsequent storage. Total acidity in the fruit from the three orchards showed a small fluctuation range, and decreased successively in Wuhan, Huayuan, and Dafang fruit. The vitamin C content in fruit from the three orchards fluctuated within a small range (70-90 mg/100 g fresh weight) and was generally the lowest in Huayuan fruit. During cold storage, fruit from the three orchards had a high level of weight loss but a low rate of decay. However, the weight loss of Dafang fruit was lower than that of Wuhan and Huayuan fruit but was accompanied by an earlier occurrence and higher rate of fruit decay. The shelf life of Huayuan and Dafang fruit removed from cold storage after 4, 12, and 20 weeks was 4, 3, and 2 weeks, respectively. Furthermore, Dafang fruit ripened earlier but had a lower SSC during its shelf life. Thus, the ‘Jinmei’ fruit from the three orchards showed good storage performance and a long shelf life, with Huayuan fruit exhibiting superior comprehensive quality.
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Keywords:
- Jinmei’ /
- Actinidia chinensis /
- Cool storage /
- Postharvest physiology /
- Shelf life
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