猕猴桃果实的成熟调控机理较为清晰,但后熟过程中不同部位营养成分变化尚不清楚。以‘贵长'猕猴桃果实为试材,当可溶性固形物含量达到6.5%时采收,采后置于(25±1)℃贮藏,每隔4 d取样分析其呼吸速率和食用品质,按无籽果肉、带籽果肉和果心3部位取样,分析其营养成分。结果表明,采收时不同部位营养成分存在显著差异。猕猴桃果实后熟过程中,可溶性固形物含量和固酸比持续升高,糖酸比先升高后降低。不同部位的营养成分均发生显著变化,除带籽果肉多酚含量持续上升,果心叶绿素含量持续下降外,不同部位其他营养成分含量均呈先升高后降低的趋势,但其峰值在不同时间到达。猕猴桃果实后熟过程中营养成分在不同部位进行代谢及转移,影响果实的品质。
The mechanism of ripening regulation of kiwifruit is relatively clear, but the changes of nutrients in different parts of kiwifruit during the postharvest ripening are still inexplicit. To solve this problem, the fruits of “Guichang” kiwifruit were harvested when the total soluble solids reached 6.5%, and then stored at (25±1) ℃ for 25 days. The respiratory rate and edible quality were analyzed every four days, and samples of seedless pulp, seeded pulp and core were stored and analyzed the nutritional components. The results showed that there were significant differences in nutritional components in different parts of kiwifruit during postharvest. The ratio of total soluble solids to total organic acids continued to increase and the ratio of reducing sugar to total organic acids increased first and then decreased during postharvest ripening. In addition to the continuous increase of polyphenols in the seeded pulp and the continuous decrease of chlorophyll in the core, other nutrients in different parts increased first and then decreased. However, the time to reach the peak was different. The nutrients were metabolized and transferred in different parts during postharvest ripening, affecting the quality of kiwifruit.
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