为确定金兰柚的适宜采收成熟度,以盛花后158、173和188 d(成熟度Ⅰ、Ⅰ和Ⅲ)的果实为对象,检测了贮藏150 d内18个品质指标,并通过主成分分析法,综合评价了不同成熟度的果实贮藏特性。结果表明:成熟度Ⅲ的果实腐烂率和失重率显著低于成熟度Ⅰ和Ⅱ;成熟度Ⅱ和Ⅲ的果实色差指数显著高于成熟度Ⅰ;成熟度Ⅲ的总糖、蔗糖、糖酸比、Fe2+还原力明显高于成熟度I和II,总酸、葡萄糖、果糖、柠檬酸、奎尼酸、苹果酸、酒石酸、草酸和VC则相反,总酚及DPPH自由基清除率介于成熟度I和II之间。主成分分析表明,成熟度Ⅲ得分最高,且在60 d时达到最大值。综上,花后188 d(成熟度Ⅲ)采收的果实品质最佳、抗氧化能力最强,且在贮藏60 d左右上市品质最优。
To obtain the optimal harvesting maturity of Jinlan pomelo, 18 quality indexes of fruits harvested at 158, 173, and 188 days after blooming (maturityⅠ, Ⅱ, Ⅲ) were assayed during 150 days storage, and principal component analysis (PCA) was employed to comprehensively analyze the differences in storage characteristics arising from fruits with three maturities. The results showed that decay incidence and weight loss rate of fruit at maturity III were significantly lower than that of maturity I and II. Citrus color index (CCI) of maturity II and III were significantly higher than maturity I. The total sugar, sucrose, sugar/acid, FRAP of fruit at maturity III were obviously higher than those of fruit at maturity I and II, while total acid, glucose, fructose, citric acid, quinic acid, malic acid, tartaric acid, oxalic acid and ascorbic acid were in reverse; the content of total phenol and DPPH radical-scavenging activity of maturity III were among maturity I and II. PCA analysis showed that a comprehensive quality score of fruit at maturity III was highest among the three maturities during the whole storage, and the highest quality score was acquired by fruits of maturity III at 60 days postharvest. In summary, fruit harvest at 188 days post-bloom (maturity III) performed the best sensory quality and the highest antioxidant activity. The optimum storage period was 60 days.
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