Effects of Maturity Stage on Fruit Quality and Aroma Components of ‘Jinyan’ Kiwifruit

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

Abstract

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

CLC Number:

S663.409

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.

Figures/Tables 5

References 34

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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