采收成熟度对‘金艳’猕猴桃果实品质及香气成分的影响

doi:10.11924/j.issn.1000-6850.casb20191100865

摘要/Abstract

摘要：

以不同采收期的中华猕猴桃‘金艳’为试材,研究不同采收成熟度对果实品质及香气种类和相对含量的影响。以盛花期后110天为第一次采样时间,之后每隔10天采一次样,共采样6次（采收期Ⅰ~Ⅵ）。果实采收后立即测定外观品质和内在品质,于果实达可食状态后测定果实内在品质,并采用固相微萃取-色谱-质谱联用法(SPME-GC-MS)分析可食期果实香气成分。结果表明,采收期越晚,单果重越大,果实可溶性固形物含量越高。采收期Ⅵ果实硬度较前期急剧下降。采收期Ⅴ果实达到可食时的总酸含量最低,固酸比及总抗坏血酸含量最高,对香气成分分析时发现酯类种类最多,相对含量最高。研究认为‘金艳’猕猴桃在采收期Ⅴ时,果实适宜采收,果实可食期内在品质最好,酯类香气种类最多,果实可溶性固形物在7.5%左右,总酸含量在1.3左右,固酸比在5.5左右。

关键词: 猕猴桃, 成熟度, 果实品质, 香气

Abstract:

To explore the effects of maturity stage on fruit quality, type and relative contents of volatile components, ‘Jinyan’ kiwifruit (Actinidia chinensis) was taken as the experimental material. The first sampling time was 110 days after flowering, followed by sampling every 10 days for a total of 6 times (harvest Ⅰ-Ⅵ). The appearance quality and inherent quality of fruit were measured immediately after harvest. The inherent quality of fruit was measured at the edible stage, and aroma components were analyzed by solid phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC-MS) at the same time. The results showed that the later the harvest time, the heavier the fruit was. Besides, the soluble solid content increased with the prolongation of fruit harvest time. However, the firmness of fruit harvested at Ⅵ stage dropped sharply compared with the earlier periods. The fruit harvested at Ⅴ stage had the lowest total acid content after ripening, and the ratio of soluble solid content to total acid and the total ascorbic acid content were the highest. Meanwhile, the analysis of aroma components showed that the types and the relative content of esters were also the highest. The results showed that the fruits were suitable to be harvested at Ⅴ stage for best taste and flavor, and the soluble solids content was around 7.5%, the total acid content was around 1.3%, and the ratio of soluble solid content to total acid was around 5.5.

Key words: kiwifruit, maturity stage, fruit quality, aroma

中图分类号:

S663.409

陈成, 王依, 杨勇, 阎永齐. 采收成熟度对‘金艳’猕猴桃果实品质及香气成分的影响[J]. 中国农学通报, 2020, 36(31): 28-36.

Chen Cheng, Wang Yi, Yang Yong, Yan Yongqi. Effects of Maturity Stage on Fruit Quality and Aroma Components of ‘Jinyan’ Kiwifruit[J]. Chinese Agricultural Science Bulletin, 2020, 36(31): 28-36.

图/表 5

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采收期	果实大小/mm			果形指数	单果质量/g
采收期	纵径	横径	侧径	果形指数	单果质量/g
Ⅰ	67.99±1.33Aa	52.01±0.82ABa	48.19±0.92Aa	1.31±0.04ABb	96.32±3.15Bc
Ⅱ	68.76±1.75Aa	49.97±1.77Bb	47.46±1.16Aa	1.38±0.06Aa	97.94±6.06Bc
Ⅲ	67.87±3.78Aa	51.32±2.34ABab	48.25±1.42Aa	1.32±0.05ABb	99.02±6.07Bbc
Ⅳ	66.92±1.94Aa	52.66±1.90ABa	47.15±2.06Aa	1.27±0.04Bb	99.61±7.17ABbc
Ⅴ	68.88±2.99Aa	53.05±2.31Aa	48.42±1.41Aa	1.30±0.07Bb	107.89±8.19ABab
Ⅵ	68.42±3.61Aa	52.32±2.80ABa	48.03±1.67Aa	1.31±0.07ABb	111.61±11.19Aa

采收期	果实大小/mm			果形指数	单果质量/g
采收期	纵径	横径	侧径	果形指数	单果质量/g
Ⅰ	67.99±1.33Aa	52.01±0.82ABa	48.19±0.92Aa	1.31±0.04ABb	96.32±3.15Bc
Ⅱ	68.76±1.75Aa	49.97±1.77Bb	47.46±1.16Aa	1.38±0.06Aa	97.94±6.06Bc
Ⅲ	67.87±3.78Aa	51.32±2.34ABab	48.25±1.42Aa	1.32±0.05ABb	99.02±6.07Bbc
Ⅳ	66.92±1.94Aa	52.66±1.90ABa	47.15±2.06Aa	1.27±0.04Bb	99.61±7.17ABbc
Ⅴ	68.88±2.99Aa	53.05±2.31Aa	48.42±1.41Aa	1.30±0.07Bb	107.89±8.19ABab
Ⅵ	68.42±3.61Aa	52.32±2.80ABa	48.03±1.67Aa	1.31±0.07ABb	111.61±11.19Aa

采收期	果实硬度/ (kg/cm²)	可溶性固形物含量/ %	总酸含量/ %	固酸比	抗坏血酸含量/ (μmol/g)	脱氢抗坏血酸含量/ (μmol/g)	总抗坏血酸含量/ (μmol/g)
Ⅰ	15.62±1.84ABa	5.27±0.15Dc	1.27±0.03Aa	4.15±0.07Dd	4.01±0.20Cc	0.71±0.04Bb	4.72±0.24Bb
Ⅱ	16.48±1.10Aa	5.68±0.22Dc	1.31±0.06Aa	4.35±0.17Dd	4.69±0.20Cc	0.84±0.20ABb	5.67±0.20Bb
Ⅲ	13.68±1.83BCb	6.04±0.87CDc	1.33±0.09Aa	4.52±0.39CDd	4.66±0.88Cc	1.48±0.88ABab	6.14±1.24Bb
Ⅳ	12.86±0.50Cb	6.92±0.49BCb	1.35±0.08Aa	5.11±0.28BCc	7.38±1.09Bb	2.29±0.41ABa	9.67±1.50Aa
Ⅴ	12.85±0.64Cb	7.50±0.37Bb	1.32±0.05Aa	5.70±0.40Bb	8.78±0.07ABab	2.35±0.07Aa	11.18±0.07Aa
Ⅵ	6.88±1.71Dc	10.20±0.60Aa	0.93±0.08Bb	10.93±0.57Aa	10.16±0.13Aa	0.99±0.13ABb	11.06±0.13Aa

采收期	果实硬度/ (kg/cm²)	可溶性固形物含量/ %	总酸含量/ %	固酸比	抗坏血酸含量/ (μmol/g)	脱氢抗坏血酸含量/ (μmol/g)	总抗坏血酸含量/ (μmol/g)
Ⅰ	15.62±1.84ABa	5.27±0.15Dc	1.27±0.03Aa	4.15±0.07Dd	4.01±0.20Cc	0.71±0.04Bb	4.72±0.24Bb
Ⅱ	16.48±1.10Aa	5.68±0.22Dc	1.31±0.06Aa	4.35±0.17Dd	4.69±0.20Cc	0.84±0.20ABb	5.67±0.20Bb
Ⅲ	13.68±1.83BCb	6.04±0.87CDc	1.33±0.09Aa	4.52±0.39CDd	4.66±0.88Cc	1.48±0.88ABab	6.14±1.24Bb
Ⅳ	12.86±0.50Cb	6.92±0.49BCb	1.35±0.08Aa	5.11±0.28BCc	7.38±1.09Bb	2.29±0.41ABa	9.67±1.50Aa
Ⅴ	12.85±0.64Cb	7.50±0.37Bb	1.32±0.05Aa	5.70±0.40Bb	8.78±0.07ABab	2.35±0.07Aa	11.18±0.07Aa
Ⅵ	6.88±1.71Dc	10.20±0.60Aa	0.93±0.08Bb	10.93±0.57Aa	10.16±0.13Aa	0.99±0.13ABb	11.06±0.13Aa

采收期	果实硬度/ (kg/cm²)	可溶性固形物含量/ %	总酸含量/ %	固酸比	抗坏血酸含量/ (μmol/g)	脱氢抗坏血酸含量/ (μmol/g)	总抗坏血酸含量/ (μmol/g)
Ⅰ	1.28±0.11Aa	13.46±0.41Bb	0.44±0.07Aa	30.94±5.15Dd	3.37±0.10Dc	2.15±0.07Aa	5.52±0.03Aa
Ⅱ	0.87±0.11Bb	14.08±0.71ABab	0.39±0.03ABab	35.96±3.84CDcd	3.59±0.28CDc	1.90±0.14ABa	5.49±0.27Aa
Ⅲ	0.61±0.05Cc	14.27±0.40Aba	0.35±0.01BCb	40.77±1.31Cc	3.62±0.14CDc	1.43±0.16ABabc	5.05±0.30Aa
Ⅳ	0.59±0.13Cc	14.53±0.54Aba	0.28±0.01CDc	51.43±0.64Bb	4.31±0.12BCb	1.77±0.82ABab	6.08±0.94Aa
Ⅴ	0.55±0.06Cc	14.54±0.43Aba	0.23±0.02Dc	62.90±3.99Aa	5.22±0.08Aa	0.88±0.08ABbc	6.10±0.17Aa
Ⅵ	0.55±0.16Cc	14.77±0.15Aa	0.27±0.01Dc	55.40±0.72Bb	4.72±0.48ABab	0.79±0.24Bc	5.51±0.24Aa