果树学报2025，Vol.42Issue(9)：2070-2079,10.DOI:10.13925/j.cnki.gsxb.20250162
4个猕猴桃新品种果实品质及可溶性固形物含量空间分布特点
Analysis of fruit quality and spatial distribution of soluble solids content in four new kiwifruit cultivars
摘要
Abstract
[Objective]Kiwifruit has become a high-value agricultural commodity in China,where the development of new cultivars is critical for maintaining market competitiveness.Fruit quality traits such as sweetness,acidity,and nutritional composition are heavily dependent on genotype-environment interactions.Shiyan City in northwestern Hubei Province,characterized by a subtropical monsoon cli-mate with annual rainfall of 800-1200 mm and elevations spanning 300-1500 meters,offers ideal eco-logical conditions for kiwifruit cultivation.Despite this potential,the region remains underutilized in terms of optimized production systems.Four new cultivars,Wudang No.1,Hanxiang,Hanmei,and Zhongmi No.2,bred for enhanced stress resilience and flavor profiles,require comprehensive evalua-tion of their phenotypic adaptability and biochemical characteristics under local conditions.This study aimed to assess the fruit quality traits of these cultivars,and investigate spatial variations in soluble sol-ids content(SSC)across fruit segments to guide cultivar selection,harvest timing,and scientific sam-pling protocols.[Methods]Fruits of four cultivars were harvested when SSC levels reached 6.5％-7.0％.The single fruit mass was measured using a precision electronic scale.Fruit dimensions(longitu-dinal,transverse,and lateral diameters)were recorded with vernier calipers,and the shape index was calculated as the ratio of longitudinal to transverse diameter.The SSC was analyzed using a PAL-1 digi-tal refractometer,with fruits longitudinally divided into three segments(stalk end,middle part,and beak end)prior to juice extraction.The soluble sugar content was determined via the 3,5-dinitrosalicylic acid colorimetric method(NY/T 2742-2015),expressed as glucose equivalents.Total acidity was quanti-fied using an automatic titrator with 0.1 mol·L-1 NaOH titrant to pH 8.2,reported as citric acid equiva-lents based on a modified GB/T 12456-2008 protocol.The vitamin C content was analyzed through high-performance liquid chromatography(HPLC)following GB 5009.86-2016 standards.[Results]The results revealed significant varietal differences:Hanmei and Zhongmi No.2 exhibited the highest single fruit mass(132.99 g and 124.47 g,respectively),while Hanxiang(59.26 g)was markedly small-er.In terms of the SSC,Hanxiang(20.04％)surpassed all other cultivars,followed by Zhongmi No.2(18.34％),Wudang No.1(15.78％),and Hanmei(15.51％).The soluble sugar content of Hanxiang(12.04％)and Zhongmi No.2(11.36％)was higher than that of Hanmei(10.47％)and Wudang No.1(10.23％)showed no significant differences.The total acidity was nearly similar among the four cultivars(1.24％-1.41％),whereas the dry matter content varied from 17.37％(Hanmei)to 20.37％(Hanxiang).Vitamin C levels ranged narrowly from 96.67 to1 18.53 mg·100 g-1.The correlation analysis showed strong positive associations between fruit size parameters and negative correlations between single fruit mass and SSC,dry matter.Notably,the SSC showed strong linkages to soluble sugars and dry matter,while vitamin C exhibited no significant correlations with other metrics.The comprehensive analysis of SSC across three anatomical regions(stalk end,middle part,and beak end)revealed distinct spatial pat-terns among cultivars.All four kiwifruit cultivars exhibited a consistent SSC gradient,with the highest concentration at the beak end and gradual decrease toward the stalk end.However,inter-cultivar differ-ences emerged in the magnitude of these gradients.In Zhongmi No.2 and Wudang No.1,the SSC re-mained statistically uniform across segments,with mean values ranging narrowly.In contrast,Hanmei demonstrated pronounced compartmentalization:stalk end SSC(15.05％)was significantly lower than that of middle part(15.60％)and beak end(15.89％).The most striking variation occurred in Hanxiang,which beak end SSC reached 20.50％over stalk end levels(18.8％)and middle part values(19.98％),and the difference between the beak end and the stalk end of the fruit was significant.Among all record-ed SSC values,the maximum values of Zhongmi No.2,Wudang No.1,and Hanmei were consistently observed at the beak end,while the minimum values were uniformly detected at the stalk end.In con-trast,both the maximum and minimum SSC values in Hanxiang kiwifruit were recorded from the mid-dle part.The coefficients of variation(CV)for SSC in fruits of Zhongmi No.2,Wudang No.1 Hanmei,and Hanxiang exhibited a decreasing trend,measuring 5.24％,4.73％,4.03％,and 3.67％respectively.These spatial disparities showed the importance of sampling position for quality assessments.[Conclu-sion]The four cultivars demonstrated superior fruit quality in Shiyans Qinba Mountain region.Hanx-iang and Zhongmi No.2 had higher sweetness and dry matter content,while Wudang No.1 was advan-tageous in vitamin C enrichment.The observed SSC spatial gradients underscored the need for cultivar-specific harvest strategies,for instance,mixed sampling of different parts(covering the whole fruit)for Hanmei and Hanxiang to ensure accurate quality assessments.关键词
猕猴桃/新品种/果实品质/可溶性固形物含量/空间分布Key words
Kiwifruit/New cultivar/Fruit quality/Soluble solids content/Spatial distribution分类
农业科技引用本文复制引用
胡光明,肖涛,吴伟,程均欢,刘磊,陈世芬,柯艳,王华玲,肖丽丽,黄海雷..4个猕猴桃新品种果实品质及可溶性固形物含量空间分布特点[J].果树学报,2025,42(9):2070-2079,10.基金项目
湖北省第四批现代农业产业技术体系专项资金(2024HBSTX4-08) （2024HBSTX4-08）
湖北省支持种业高质量发展资金(HBZY2023A001-05) （HBZY2023A001-05）
十堰市农业科学院科技创新专项(SNK202502) （SNK202502）
武当特色中药研究湖北省重点实验室开放课题(WDCM2024012) （WDCM2024012）
农业农村部果树育种技术重点实验室开放基金课题(NYB-202104-01) （NYB-202104-01）
