以红阳猕猴桃为试材,研究不同套袋处理对果实单果重、腐烂率、硬度、可溶性固形物、可滴定酸、香气成分相对含量、多聚半乳糖醛酸酶(polygalacturonase,PG)酯氧合酶(lipoxygenase,LOX)活性、醇酰基转移酶(acyltransferase,AAT)活性等主要指标的变化规律,并对各项指标进行主成分分析。结果表明,双层袋处理能促进果实早熟,使得果实采摘品质较高,但耐贮性差;白色单层木浆纸处理的果实品质综合表现较好;黄色单层疏水纸袋处理的果实采摘品质较差,但耐贮性较好。主成分分析结果表明,总方差89.09%的贡献率来自于前2个成分,其中决定第一主成分的大小主要是硬度、可滴定酸、淀粉、AAT、醛类香气成分和Vc,贡献率为78.40%,决定第二主成分的大小主要是酯类香气成分,贡献率为10.69%。研究结果显示,套袋技术在红阳猕猴桃产业的应用具有可行性。
This study aimed to explore the effects of bagging on the quality and storability of ‘Hongyang’ kiwifruits. Changes in fruit weight, rot ratio, hardness, soluble solids content, titratable acid content, relative contents of aroma components, and activities of lipoxygenase and alcohol acyltransferase (AAT) etc. of the fruits after different bagging treatments were measured. The results indicated that double-layer bagging could promote early ripening, which resulted the fruits had high quality but poor storability. White single-layer wood pulp paper bagged fruits had good comprehensive performance while fruits treated by yellow single layer hydrophobic paper bags had poor quality but good storability. Principal component analysis showed that the contribution rate of total variance (89.09%) was from the first two components: hardness, titratable acid content, starch, AAT, aldehydes and Vc were the first major component with contributing rate of 78.40%, and esters were the second with 10.69% contributing rate. Overall, bagging is feasible for 'Hongyang' kiwifruits.
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