| 公旭晨,毛积鹏,高磊,林孟飞,卢玉鹏,王小玲,高柱.6个猕猴桃品种果实发育期品质变化规律分析[J].中国南方果树,2024,53(6): |
| 6个猕猴桃品种果实发育期品质变化规律分析 |
| Analysis of quality changes of six kiwifruit varieties during Fruit Development |
| 投稿时间：2023-10-27 修订日期：2023-12-12 |
| DOI： |
| 中文关键词: 猕猴桃 果实品质 有机酸 淀粉 主成分分析 |
| 英文关键词:Kiwifruit Fruit quality Organic acids Starch Principal component analysis |
| 基金项目:江西省科学院科研项目(2022YRCS003、2021YSBG21019、2022YRCC001)；吉安市科技计划指导性项目(20233-043422) |
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| 中文摘要: |
| 为了阐明猕猴桃果实发育期间品质变化规律，以江西奉新栽培的‘晚红’、‘金果’、‘金魁’、‘徐香’、‘翠香’、‘米良1号’6个猕猴桃品种果实为材料，分别研究不同品种、不同时期果实13个品质指标的变化特性，并通过主成分分析与聚类分析对不同发育期猕猴桃果实品质进行综合评价。结果表明：‘金魁’、‘徐香’、‘晚红’果型呈现扁圆形，‘金果’、‘翠香’、‘米良1号’果型呈长椭圆形，发育期果实纵径的增长差异是导致6个猕猴桃品种果实形态不同的主要原因。6个猕猴桃品种的可溶性固形物和淀粉含量随果实发育期延长逐渐提高，其中采收期可溶性固形物含量可达7.5 %，不同品种间差异不显著；‘晚红’淀粉含量可达293.55 mg·g-1，显著高于其他品种；可滴定酸含量呈现“先增后降”的趋势，至采收期6种猕猴桃积累最多的有机酸组分均为柠檬酸，其中‘米良1号’柠檬酸含量显著高于其他品种；类黄酮含量与总酚含量均随果实发育期延长迅速降低，采收期6个猕猴桃品种果实的类黄酮含量稳定在75 mg·g-1 - 85 mg·g-1，总酚含量为0.86 mg·g-1 - 0.96 mg·g-1。此外，通过主成分分析抽提出4个主成分，累计贡献率达88.5 %；聚类结果显示，猕猴桃果实发育过程可划分为4个时期，主要品质指标可划分为3个类群。综上所述，6个猕猴桃品种的果实在发育期间各项品质指标的变化规律具有相似的特点，且淀粉含量、奎宁酸含量、苹果酸含量为猕猴桃品质分析的核心指标，其中淀粉对主成分1的特征值最高，其含量可作为衡量猕猴桃果实是否达到采收标准的关键指标。 |
| 英文摘要: |
| To systematically analyze the quality changes of kiwifruit during its development, a total of 13 main quality indicators of six kiwifruit varieties at the development stage of fruit locally cultivated in Fengxin County were measured, and the quality of kiwifruit at the development stage was evaluated by principal component analysis and cluster analysis. The results showed that the fruit shape of‘Jinkui’,‘Xuxiang’and‘Wanhong’were oblate, and the fruit shape of‘Jinguo’,‘Cuixiang’and‘Miliang No.1’were oblong; The total soluble solid content of six kiwifruit species gradually increased with fruit development, reaching about 7 % at harvest stage; The starch content also gradually increased with fruit development, especially‘Wanhong’, and the starch content reached 293.55 mg.g-1 at harvest, which was significantly higher than that of other varieties of kiwifruit; The content of titratable acid increased first and then decreased. Citric acid was the most accumulated organic acid component in the six kiwifruit varieties by the harvest time, and the citric acid content of‘Miliang No.1’was significantly higher than that of other varieties; The flavonoid content and total phenolic content decreased rapidly with fruit development. The flavonoid content of each variety of kiwifruit was stable at 75 mg.g-1 - 85 mg.g-1, and the total phenolic content was 0.86 mg.g-1 - 0.96 mg.g-1; In addition, four principal components were selected through principal component analysis, with a cumulative contribution rate of 88.5 %; The clustering results showed that the fruit process of kiwifruit could be divided into four periods, and the main quality indicators could be divided into three groups. In conclusion, the changes of various nutritional indicators of six kiwifruit fruits during development have similar characteristics, and the starch content, quinic acid content and malic acid content can be used as the core indicators of kiwifruit quality analysis. Starch has the highest eigenvalue for principal component 1, its content can be used as a key indicator to measure whether the kiwifruit meets the harvesting standards. |
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