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| 果实成熟度对设施树莓果实品质和贮藏特性的影响 | |
| 引用本文： | 左凤月,杨静慧,李建科,高永,黄俊轩,赵睿.果实成熟度对设施树莓果实品质和贮藏特性的影响[J].天津农学院学报,2012,19(1):7-10. |
| 作者姓名： | 左凤月 杨静慧 李建科 高永 黄俊轩 赵睿 |
| 作者单位： | 1. 西南大学园艺园林学院,重庆400715／天津市中日农村环境资源合作研究中心,天津300384 2. 天津市中日农村环境资源合作研究中心,天津300384／天津农学院园艺系,天津300384 3. 天津农学院园艺系,天津,300384 |
| 基金项目： | 天津市农委项目“珍稀小浆果新品种引进和设施栽培”，天津市外专局引智项目“设施专用高产、优质珍稀小浆果新品种选育” |
| 摘 要： | 为丰富天津市果品市场，延长供应期，进行了树莓新品种的引种和设施栽培，研究了不同栽植地区（天津市北辰区和蓟县）的红树莓和黄树莓的果实横径、单果重和可溶性固形物的含量及贮藏特性。结果表明：红树莓果实的单果重、果实横径和可溶性固形物含量随着果实成熟而逐渐增加。从未成熟的白色期到完全成熟的深红期，平均单果重从14．41g增加到25．91g，后者是前者的1．8倍；果实横径从14．20mm增加到17．25mm，增加了3．03mm；可溶性固形物含量由6％增加到了9％，增加了3％。同一成熟期（深红期）的红树莓果实单果重约是黄树莓的1．7倍；红树莓果实横径是黄树莓的1．13倍；红树莓可溶性固形物最大值为9％，也略高于黄树莓的8％。在4℃低温贮藏时，红树莓果实随着贮藏期的延长，腐烂率逐渐增加，贮藏到第3天时腐烂率增加了50％，贮藏到第7天时腐烂率达到100％。在粉红规采收红树莓果实，贮藏期最长，但可溶性固形物较低。应在果实粉红期至鲜红期之间采收。 |
| 关 键 词： | 采收期 单果重 果实横径 可溶性固形物含量 腐烂率 |
Effect of Fruit Maturity on Fruit Quality, Fruit Storage Characters of Greenhouse Raspberry |
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| ZUO Feng-yue,YANG Jing-hui,LUian-ke,GAO Yong,HUANG Jun-xuan,ZHAO Rui.Effect of Fruit Maturity on Fruit Quality, Fruit Storage Characters of Greenhouse Raspberry[J].Journal of Tianjin Agricultural College,2012,19(1):7-10. | |
| Authors: | ZUO Feng-yue YANG Jing-hui LUian-ke GAO Yong HUANG Jun-xuan ZHAO Rui |
| Institution: | 1.College of Horticulture and Landscape Architecture,Southwest University,Chongqing 400715,China;2.China-Japan (Tianjin) Collaborative Research Center for the Rural Environment and Resource,Tianjin 300384,China;3.Department of Horticulture,Tianjin Agricultural University,Tianjin 300384,China) |
| Abstract: | In order to enrich the fruit market and to prolong the supply period,two varieties of raspberries were introduced and grown in greenhouse of Beichen District and Jixian of Tianjin.The average weight of single fruit,horizontal diameter and soluble solids of fruits were analyzed,and the storage characteristics were also studied.The results show that the weight of single fruit, horizontal diameter and soluble solids content of fruits increased gradually along with the fruit growth of the red raspberry.From the white period to the scarlet period of fruit development,the weight of single fruit increased to 25.91 g from 14.41 g,the latter was 1.8 times of the former.The horizontal diameter of fruit changed from 14.20 mm to 17.25 mm,and the soluble solids of fruits changed from 6%to 9%,with 3%increase.At the same maturity(all was in the scarlet period),the single fruit weight of red raspberry was about 1.7 times to the yellow raspberry.The horizontal diameter of red raspberry was 1.13 times to the yellow raspberry.The maximum soluble solids content of red raspberry was 9%,also slightly above 8%of the yellow raspberry.At 4℃storage,the rotting rate of raspberry increased along with the fruit storage extended.To the 3rd day,the fruit rot rate rapidly increased to above 50%,and to the 7th day,the fruit rot rate came to 100%.The storage time of red raspberry fruits was the longest in pink period harvest,but the soluble solids of fruits in pink period was lower than those in fresh red period.Therefore, the best harvest time should be from pink period to fresh red period of fruits. |
| Keywords: | harvest time weight of single fruit horizontal diameter of fiuit soluble solids of fruit fi'uit rot rate |
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