| 韩飞,刘小莉,黄文俊,李大卫,钟彩虹.不同果袋颜色处理对‘金艳’果实外观、品质及采后贮藏性的影响[J].中国南方果树,2018,47(2): |
| 不同果袋颜色处理对‘金艳’果实外观、品质及采后贮藏性的影响 |
| Effects of bagging with different colors on ‘Jinyan’ kiwifruit appearance, quality and postharvest storage |
| 投稿时间：2017-11-08 修订日期：2017-12-05 |
| DOI： |
| 中文关键词: 猕猴桃 ‘金艳’ 果实套袋 果实品质 |
| 英文关键词:Kiwifruit ‘Jinyan’ Fruit bagged Fruit quality |
| 基金项目:中国科学院科技服务网络计划专项（KFJ-EW-STS-076）；农业部作物种质资源保护项目（2016NWB025）；湖北省技 术创新重大专项（2016ABA109） |
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| 中文摘要: |
| 研究不同果袋颜色对种间杂交黄肉新品种‘金艳’果实品质的影响，为生产上提供可选的果袋，从而达到提质增效。选取5种不同颜色果袋对黄肉猕猴桃品种‘金艳’果实进行套袋，对采收与软熟时果实品质进行分析。结果表明，所有套袋处理较对CK均能显著提高果实光洁度、商品果率；软熟时可溶性固形物含量最高是JY-5处理，达到了17.15%，套袋能显著降低果实硬度，促进果实提前成熟，所有处理的硬度和可滴定酸在后熟阶段呈连续下降趋势；可溶性总糖在后熟过程中呈直线上升趋势，不同颜色套袋对果实的维生素C影响较大。综合果实品质及采后贮藏期间果实腐烂情况等因素，JY-5处理对‘金艳’猕猴桃果实套袋品质最好，JY-4处理果实品质最差，JY-2处理对果实在常温贮藏性表现最好。 |
| 英文摘要: |
| The purpose of this study was to investigate the effects of different bag colors on fruit quality of interspecific hybrid yellow-fleshed kiwifruit cultivar "Jinyan", and to provide an optional fruit bag for production so as to improve quality and efficiency."Jinyan" cultivar was selected as experimental material, and five fruit bags with different colors were used for bagging fruits at the 20 d after anthesis, When fruit ripened, fruit appearance and the rate of commercial fruits were observed and recorded, and the nutritional qualities of harvested and ripened fruits were also evaluated, including soluble solids content (SSC), fruit firmness, chromaticity H value, total sugar content, titratable acid, vitamin C, and the ratio of SSC/TA. All bagging treatments significantly improved the finish degree of fruit surface and the rate of commercial fruit, compared to the control treatment. JY-5 treatment produced the highest level (17.15%) in ripened fruits, All bagging treatment could significantly decrease fruit firmness and promote fruit ripening. When fruits were just harvested, the titratable acid content was higher in all bagged treament than that in the control. During the process of fruit ripening, both the value of fruit firmness and titratable acid decreased gradually in all treated fruits, while soluble sugar content increased sequentially. Specifically, different colors of fruit bags strongly affected the trend of vitamin C content.Considering fruit quality and fruit decay during post-harvest storage, the tawny single layer bag produced the best performance and thus can be selected as the optional fruit bag for ‘Jinyan’ production. While the white transparent bag revealed a baddest effect on fruit quality, and the inner black and outer dark brown double layer bag showed a best performance for fruit storability at the room temperature. |
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