| 刘军禄,郁俊谊,刘占德,姚春潮,王林青,贺浩浩.有机与常规‘脐红’猕猴桃营养品质动态分析[J].中国南方果树,2017,46(6): |
| 有机与常规‘脐红’猕猴桃营养品质动态分析 |
| The Dynamic Analysis of ‘Qihong’ Kiwifruit’s Nutritional Quality with Conventional and Organic |
| 投稿时间：2017-03-23 修订日期：2017-05-10 |
| DOI： |
| 中文关键词: 猕猴桃 常规果实 有机果实 营养品质分析 |
| 英文关键词:kiwifruits organic fruits conventional fruits analysis of nutritional quality |
| 基金项目:国家杰出青年科学基金;国家自然科学基金项目（面上项目，重点项目，重大项目）;国家科技攻关计划 |
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| 中文摘要: |
| 通过对常规与有机‘脐红’猕猴桃，从刚采收的鲜果（可溶性固形物>6.5）在常温条件下贮存到腐烂，每间隔7天测定果实的硬度、可溶性固形物、总酸、固酸比和Vc含量，分析‘脐红’猕猴桃在后熟过程中营养品质变化动态，有利于指导人们在果实营养品质最佳时食用。结果显示，猕猴桃果实在从采收成熟度向生理成熟度过渡时，果实硬度和总酸都随时间的延长而下降，而可溶性固形物、固酸比和Vc含量先升高再降低；有机栽培果实的营养品质和贮藏品质都优于常规栽培。 |
| 英文摘要: |
| Through contrastive analysis of the dynamic changing of nutritional quality of the conventional and the organic ‘Qihong’ kiwifruit in the way of fruit firmness, TSs, total acid, comparison of sugar and acid and VC content every 7 days, from picking fruits freshly(TSs>6.5) to decaying under conventional temperature, it is propitious to guide us to enjoy kiwifruits in the optimal time. The kiwifruits’ testing results have shown that, from harvest maturity to biological maturity, the fruit firmness and total acid decreased with time, however, the TSs, comparison of sugar and acid and VC content increased first and then decreased. The organic fruits are better than the conventional fruits in the way of nutrition and storage. |
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