采收期对‘红心’番石榴品质和耐贮性的影响

doi:10.3969/j.issn.1009-7791.2020.04.003

亚热带植物科学 ›› 2020, Vol. 49 ›› Issue (04): 258-263.DOI: 10.3969/j.issn.1009-7791.2020.04.003

采收期对‘红心’番石榴品质和耐贮性的影响

金怡¹，吴少斌¹，陈洪彬^1*，张朝坤²，蒋璇靓¹

(1.泉州师范学院海洋与食品学院，福建泉州 362000；2.漳州市农业科学研究所，福建漳州 363005)

收稿日期:2020-08-01 修回日期:2020-08-12 出版日期:2020-08-30 发布日期:2020-08-30
通讯作者: 陈洪彬
基金资助:
福建省自然科学基金项目(2017J01455)

Effects of Harvesting Time on Quality and Storability of Psidium guajava ‘Hongxin’ Fruit

JIN Yi¹, WU Shao-bin¹, CHEN Hong-bin^1*, ZHANG Chao-kun², JIANG Xuan-jing¹

(1.College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou 362000, Fujian China; 2.Zhangzhou Institute of Agricultural Sciences, Zhangzhou 363005, Fujian China)

Received:2020-08-01 Revised:2020-08-12 Online:2020-08-30 Published:2020-08-30
Contact: CHEN Hong-bin

摘要/Abstract

摘要： 以福建漳州栽培的‘红心’番石榴(Psidium guajava ‘Hongxin’)为材料，探究不同采收期对其果实采后耐贮性和品质的影响。实验分盛花期后95 d (采收期Ⅰ)、105 d (采收期Ⅱ)和115 d (采收期Ⅲ) 3个时段进行采收，采后果实在常温(25±1℃) 和相对湿度85%条件下贮藏，贮藏期间测定番石榴果实商品率、失重率、呼吸强度、相对电导率、色调角、硬度、可溶性固形物、可滴定酸、维生素C和总糖含量变化。结果表明，‘红心’番石榴果实采后软化迅速，颜色由绿转黄较快；随着采后贮藏时间的延长，番石榴果实的商品率、硬度、色调角、可滴定酸、维生素C和总糖的含量降低，而果实失重率、细胞膜相对透性增加；采收期Ⅰ较采收期Ⅱ、Ⅲ的耐贮性强。因此，对于‘红心’番石榴果实，考虑贮运期长，适宜在采收期Ⅰ采收；其他两个采收期可在产地销售。

关键词: 番石榴, 采收期, 品质, 耐贮性

Abstract: In order to investigate the effects of different harvest times on the storability and quality of ‘Hongxin’ guava (Psidium guajava) fruit, the physiological characteristics of the harvested fruits were studied. ‘Hongxin’ guava cultivated in Zhangzhou, Fujian were used as the experimental material. The three harvest dates chosen for the experiment were 95 d after anthesis (harvest time Ⅰ), 105 d (harvest time Ⅱ) and 115 d (harvest time Ⅲ). The commercially acceptable fruit rate, weight loss rate, respiration intensity, relative electrical conductivity, hue angle, hardness, soluble solids, titratable acid, vitamin C and total sugar content of ‘Hongxin’ guava fruits on different harvest times were estimated during storage at room temperature (25±1 ℃) and 85% relative humidity. The results showed that the ‘Hongxin’ guava fruit softened rapidly and the peel color changed from green to yellow quickly after harvest. With increasing storage time, the commercially acceptable fruit rate, hardness, hue angle, titratable acid, vitamin C and total sugar of guava fruit decreased whereas the weight loss rate and the relative permeability of cell membrane increased. The ‘Hongxin’ guava fruit at harvest time Ⅰ showed better storability than harvest time Ⅱ and Ⅲ. Therefore, it was suitable to be harvested at harvest time Ⅰ for long storage and transport, whereas the other two harvest periods could be sold locally for ‘Hongxin’ guava fruit.

Key words: Psidium guajava fruit, harvest time, quality, storability

中图分类号:

S665.4

金怡，吴少斌，陈洪彬，张朝坤，蒋璇靓. 采收期对‘红心’番石榴品质和耐贮性的影响[J]. 亚热带植物科学, 2020, 49(04): 258-263.

JIN Yi, WU Shao-bin, CHEN Hong-bin, ZHANG Chao-kun, JIANG Xuan-jing. Effects of Harvesting Time on Quality and Storability of Psidium guajava ‘Hongxin’ Fruit[J]. Subtropical Plant Science, 2020, 49(04): 258-263.

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采收期对‘红心’番石榴品质和耐贮性的影响

Effects of Harvesting Time on Quality and Storability of Psidium guajava ‘Hongxin’ Fruit

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