何小娥 丁仁惠 王文龙 荆杰 李子嘉 石浩

摘 要：为了解不同采收期对猕猴桃果实耐贮性的影响，以红阳猕猴桃为试验材料，在果实可溶性固形物含量分别为Ⅰ（4%～5%），Ⅱ（6%～7%）和Ⅲ（8%～9%）时进行采摘，3组果实低温（4℃）贮藏，每10d测定1次相关指标。结果表明：Ⅱ时期果实最耐贮藏，在果实贮藏70d时好果率仍为80%以上;Ⅰ时期果实最不耐贮藏，果实好果率仅为38%;而Ⅲ时期果实最贮藏效果较好，好果率为71%。Ⅰ时期果实较Ⅱ、Ⅲ时期果实，失水率、酸度值更多，硬度、VC含量下降更快，可溶性糖和可溶性固形物下降更提前;其中Ⅱ时期较Ⅲ时期的果实的耐贮藏效果更好。因此，猕猴桃要尽量在Ⅱ时期进行采摘保藏。

关键词：采收期;猕猴桃;果实;耐贮性

中图分类号 S666.103.87文献标识码 A文章编号 1007-7731（2021）08-0054-04

Abstract： To explore the effect of different harvest time on the Storability of kiwifruit， Hongyang kiwifruit was used as the experimental material.The fruit was harvested when the soluble solid content was I （4～5%）， II（6～7%） and III（8～9%） respectively.The three groups of fruits were stored at low temperature（4℃）， and the related indexes were determined every 10 days.The results showed that the fruit of stage II was the most tolerant to storage， and the good fruit rate was still above 80% after 70 days of storage.The fruit of stage I was the least tolerant to storage， and the good fruit rate was only 38%， while the fruit of stage III was the best， and the good fruit rate was 71%. At the same time， compared with the fruits of stage II and III， the fruit of stage I had more water loss rate and acidity value， faster decline of hardness， VC content， and earlier decline of soluble sugar and soluble solids.The fruit of stage II had better storage tolerance than that of stage III.Therefore， we try our best to pick and preserve kiwifruit in the second period.

Key words： Harvest time; Kiwifruit; Fruit; Storability

猕猴桃是一种多年生藤本植物，原产于我国，是一种味美多汁的鲜食果品，尤其是红心猕猴桃最近几年更是发展迅速[1，2]。猕猴桃果实中含有丰富的氨基酸、维生素C、纤维素和钙、钾、硒、锌、锗等矿物质，具有较高的营养价值[3，4]，同时其在调节血糖、降低胆固醇、清除氧自由基、养颜美容等方面也具有一定的药用价值[5，6]，深受广大消费者的青睐。猕猴桃一般在9月初开始成熟，而目前许多种植户为了提高猕猴桃鲜果的销售价格，对猕猴桃进行提前采摘，导致猕猴桃果实中有机物积累不够，品质不达标，同时此类果实在低温下极易出现冻害，不耐贮藏。为此，本研究以红阳猕猴桃为试验材料，探讨不同成熟度对猕猴桃耐贮性的影响，在不影响猕猴桃品质及耐贮性的前提下，探索猕猴桃的最佳采收时期，为猕猴桃产业发展提供理论依据。……