红阳猕猴桃果实生长发育规律

doi:10.7506/spkx1002-6630-201020100

食品科学 ›› 2010, Vol. 31 ›› Issue (20): 473-476.doi: 10.7506/spkx1002-6630-201020100

红阳猕猴桃果实生长发育规律

丁捷¹，刘书香¹，宋会会¹，王瑞玲¹，秦文^1,2,*

1.四川农业大学食品学院
2.重庆大学生物工程学院

收稿日期:2010-06-30 修回日期:2010-09-11 出版日期:2010-10-25 发布日期:2010-12-29
通讯作者: 秦文 E-mail:Qinwen1967@yahoo.com.cn

Growth and Development Patterns of Hongyang Kiwi Fruits

DING-Jie1，LIU Shu-xiang1，SONG Hui-hui1，WANG Rui-ling1，QIN Wen1,2,*

1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China；
2. College of Bioengineering, Chongqing University, Chongqing 400030, China

Received:2010-06-30 Revised:2010-09-11 Online:2010-10-25 Published:2010-12-29
Contact: QIN Wen E-mail:Qinwen1967@yahoo.com.cn

摘要/Abstract

摘要：

对红阳猕猴桃授粉后30～135d 果实生长发育过程中的果实大小、单果质量、部分品质指标进行动态测定。结果表明：红阳猕猴桃在授粉后30～135d 果实发育过程中，果实纵、横径经历了“快- 慢- 快- 慢”的变化规律，呈现“S”型生长曲线；而质量的生长曲线近似于“3S”型；总酸在授粉后100d 达到生长发育期的极大值19.34mmol/100g 后呈线性下降；淀粉在授粉后105d 时达到最大值后开始下降；可溶性固形物和可溶性糖含量随着果实成熟逐渐增加，135d 时TSS 为8.7%；果实中的VC 和可溶性蛋白质在生长发育过程中一直呈递增趋势，120d分别达到最大值181.17mg/100g 和132.04μg/g，随后逐渐下降。红阳猕猴桃果实品质在授粉后120d 达最优。

关键词: 红阳猕猴桃, 果实, 发育

Abstract:

The dynamic changes in size and weight of fruits, and the contents of total acid, carbohydrates including starch and soluble sugar, soluble solids, ascorbic acid and soluble proteins in Hongyang kiwi fruits during the growth period of 30－135 days after pollination were determined. Results showed that the growth curve of vertical and horizontal diameters for fruits exhibited a fast-slow-fast-slow growth pattern, which was S-shaped curve during the growth period of 30 － 135 days after pollination; the growth curve of fruit weight exhibited a triple S-shaped curve; the content of total acid reached up to the maximal value of 19.34 mmol/100 g on the 100th day, then exhibited a linear decline; the content of starch reached up to the highest level on the 105th day after pollination, then started to drop; the contents of soluble sugar and soluble solids exhibited an increase trend till the maturation of fruits, and a rapid increase trend at the late stage of fruit maturation was observed; the content of total soluble solids was up to 8.7% on 135th day; the contents of ascorbic acid and soluble proteins exhibited a gradual increase trend during fruit maturation, which climbed up to the maximal value of 181.17 mg/100 g and 132.04μg/g, respectively, on the 120th day, then exhibited a decrease till the maturation of fruits. Based on these analyses, the best quality of fruits can be achieved at the 120th day after pollination.

Key words: Hongyang kiwi fruit, ruit, development

中图分类号:

丁捷1，刘书香1，宋会会1，王瑞玲1，秦文1,2,*. 红阳猕猴桃果实生长发育规律[J]. 食品科学, 2010, 31(20): 473-476.

DING-Jie1，LIU Shu-xiang1，SONG Hui-hui1，WANG Rui-ling1，QIN Wen1,2,*. Growth and Development Patterns of Hongyang Kiwi Fruits[J]. FOOD SCIENCE, 2010, 31(20): 473-476.

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红阳猕猴桃果实生长发育规律

Growth and Development Patterns of Hongyang Kiwi Fruits

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