食品科学2018，Vol.39Issue(9)：244-251,8.DOI:10.7506/spkx1002-6630-201809037
'红阳'猕猴桃乙烯催熟特性
Ripening Characteristics of ‘Hongyang’ Kiwifruits Following Postharvest Ethylene Treatment
摘要
Abstract
'Hongyang' kiwifruits harvested at different maturities were treated with exogenous ethylene. Fruit quality parameters were measured at different times after the treatment. Our aim was to determine the appropriate harvest time for the 'Hongyang' cultivar. Furthermore, the influence of ethylene concentration and temperature on the ripening process was investigated. The results showed that ripened and softened fruits could be accepted by consumers only when kiwifruits reached a certain degree of maturity (dry matter content greater than 17%), allowing for earlier harvesting and marketing. Softening of 'Hongyang' kiwifruits was completed in 3-5 days when treated with ethylene at 25-100 μL/L treatment (20 ℃), and there was no significant difference in soluble solid content (SSC) or titratable acidity (TA) between different concentration treatments. Temperature was an important factor that affects the ripening. At higher temperature (20 ℃), ethylene could significantly shorten the softening process.关键词
'红阳'猕猴桃/催熟/成熟度/乙烯添加量/温度Key words
'Hongyang' kiwifruit/ accelerated ripening/ maturation/ ethylene concentration/ temperature分类
轻工纺织引用本文复制引用
袁沙,李华佳,朱永清,李可,袁怀瑜,徐瑞,钟杨,周艳,胡秋辉..'红阳'猕猴桃乙烯催熟特性[J].食品科学,2018,39(9):244-251,8.基金项目
四川省财政创新能力提升工程专项(2016TSCY-009) （2016TSCY-009）
四川省科技支撑计划重点研发项目(2017NZ0027) （2017NZ0027）
成都市产业集群协同创新项目(2015-cp030031-nc) （2015-cp030031-nc）
