采收成熟度对‘金艳’猕猴桃果实品质及香气成分的影响

以不同采收期的中华猕猴桃‘金艳’为试材,研究不同采收成熟度对果实品质及香气种类和相对含量的影响。以盛花期后110天为第一次采样时间,之后每隔10天采一次样,共采样6次（采收期Ⅰ~Ⅵ）。果实采收后立即测定外观品质和内在品质,于果实达可食状态后测定果实内在品质,并采用固相微萃取-色谱-质谱联用法(SPME-GC-MS)分析可食期果实香气成分。结果表明,采收期越晚,单果重越大,果实可溶性固形物含量越高。采收期Ⅵ果实硬度较前期急剧下降。采收期Ⅴ果实达到可食时的总酸含量最低,固酸比及总抗坏血酸含量最高,对香气成分分析时发现酯类种类最多,相对含量最高。研究认为‘金艳’猕猴桃在采收期Ⅴ时,果实适宜采收,果实可食期内在品质最好,酯类香气种类最多,果实可溶性固形物在7.5%左右,总酸含量在1.3左右,固酸比在5.5左右。

Effects of Maturity Stage on Fruit Quality and Aroma Components of ‘Jinyan’ Kiwifruit

To explore the effects of maturity stage on fruit quality, type and relative contents of volatile components, ‘Jinyan’ kiwifruit (Actinidia chinensis) was taken as the experimental material. The first sampling time was 110 days after flowering, followed by sampling every 10 days for a total of 6 times (harvest Ⅰ-Ⅵ). The appearance quality and inherent quality of fruit were measured immediately after harvest. The inherent quality of fruit was measured at the edible stage, and aroma components were analyzed by solid phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC-MS) at the same time. The results showed that the later the harvest time, the heavier the fruit was. Besides, the soluble solid content increased with the prolongation of fruit harvest time. However, the firmness of fruit harvested at Ⅵ stage dropped sharply compared with the earlier periods. The fruit harvested at Ⅴ stage had the lowest total acid content after ripening, and the ratio of soluble solid content to total acid and the total ascorbic acid content were the highest. Meanwhile, the analysis of aroma components showed that the types and the relative content of esters were also the highest. The results showed that the fruits were suitable to be harvested at Ⅴ stage for best taste and flavor, and the soluble solids content was around 7.5%, the total acid content was around 1.3%, and the ratio of soluble solid content to total acid was around 5.5.