软枣猕猴桃果实发育与营养成分变化规律研究

以软枣猕猴桃[Actinidia arguta(Sieb.et Zucc)Planch.ex Miq.]桓优一号为试验材料,研究果实发育过程中果实鲜重、果实干物质含量及各种营养指标的变化特征。结果表明,随着果实的生长发育,果实鲜重和干物质含量同步逐渐增加,前期增加迅速,后期增加缓慢。全氮含量前期快速增加,后期逐渐下降。全磷、全钾、全钙的积累主要在果实发育的前期,后期总体呈下降趋势;全镁的含量总体呈缓慢上升趋势。总酸含量先上升后下降。pH先下降后上升。总固形物含量逐渐增加。维生素C含量初期较高,以后呈下降趋势。

Studies on Fruit Development and Nutritional Ingredients Change Regularity of Actinidia arguta

Taking Actinidia arguta(Huanyou No.1) as the test materials, the change features of fruit fresh weight, dry materi-al content, nutritional ingredient during fruit development were studied. The results showed that, with fruit development, fruit fresh weight and dry material content increased gradually and simultaneously, with a higher increasing rate in the initial stage and a lower increasing rate in the late stage. The content of total nitrogen increased rapidly in the initial stage, and de-creased gradually in the late stage. The accumulation of total phosphorus, total potassium, total calciummainly were at the early stages of fruit development, decreased in the initial stage on the whole; the content of total magnesium showed a slowly increasing trend on the whole. Total acid content increased firstly and decreased secondly. pH value deceased firstly and in-creased secondly. Total solid material content increased gradually. The content of vitamin C was higher in the initial stage and decreased in the late stage.