广西植物2026，Vol.46Issue(4)：682-693,12.DOI:10.11931/guihaia.gxzw202602007
不同采收期对'东红'猕猴桃果实贮藏性、品质和响应低温的影响
Effects of different harvest times on storage performance,quality and response to low temperature of kiwifruit'Donghong'
摘要
Abstract
In order to elucidate the effects of different harvest times on fruit maturity,storage performance,eating quality,and response to low temperature of the new red-fleshed kiwifruit cultivar'Donghong',the fruits of'Donghong'grown in Danjiangkou City,Hubei Province,were harvested at nine different times(H1-H9),ranging from 125 to 181 days after full bloom(DAFB)in this study.One group of the fruit was stored at 1 ℃ for 16 weeks to evaluate the effects of different harvest times on fruit maturity,softening rate,storage disorder,and soft ripening quality.Another group of the fruit was stored at 1,5,10,20℃ for 7 days to assess the influence of different harvest times on the fruit's response to low temperature.The results were as follows:(1)The fruit from H1 to H6 exhibited similar early maturity at harvest,whereas those from H7 to H9 had an advanced maturity,with the fruit being in a rapid softening phase.However,no significant difference in dry matter content were observed among each harvest time except between H1 and H2.(2)Harvest time significantly affected fruit softening process during cold storage.The early-harvested(H1-H3)fruits displayed a typical sigmoidal softening curve with three distinct phases(slow-fast-slow),while the mid-and late-harvested fruits showed an incomplete sigmoidal curve with only one or two softening phases.(3)The time taken for fruit firmness to reach the edible threshold(9.81 N)decreased significantly with delayed harvest,from 15 weeks for H1 to 3 weeks for H9.(4)Only the early-harvested(H1-H3)fruits exhibited a relatively high rot rate(5.0％-16.5％),while the rates for all other harvest times were within the range of 1.0％-2.0％.(5)Harvest time had no significant overall effect on indicators,such as soluble solids content(SSC),total sugar,total acidity,SSC/acidity,and sugar/acidity in ripe fruit,while vitamin C content progressively declined with delayed harvest.(6)The capacity of fruit to respond to 10℃ low-temperature induction with accelerated softening was evident across different harvest times,but this capacity weakened in the H8-H9 fruits with delayed harvest.In conclusion,harvesting'Donghong'kiwifruit too early(H1-H3)increases the risk of storage rot,while harvesting too late(H7-H9)significantly shortens storage period.However,harvest time has no significant effect on the main flavor quality traits,such as SSC,total sugar,total acidity,and their respective ratios.The period of 159-165 DAFB,corresponding to a fruit firmness of approximately 55 N,represents the critical point for rapid softening.It is recommended to harvest before this critical point and utilize 10 ℃ treatment to achieve rapid post-ripening of the fruits.关键词
猕猴桃/采收/贮藏/果实品质/软化/低温Key words
kiwifruit/harvest/storage/fruit quality/softening/low temperature分类
农业科技引用本文复制引用
黄文俊,杨洁,张琦,韩飞,吕海燕,钟彩虹..不同采收期对'东红'猕猴桃果实贮藏性、品质和响应低温的影响[J].广西植物,2026,46(4):682-693,12.基金项目
湖北省现代农业产业技术体系水果(柑橘、猕猴桃)产业技术体系项目(2025HBSTX4-08) （柑橘、猕猴桃）
湖北省支持种业高质量发展资金项目(HBZY2023A001-05). （HBZY2023A001-05）
