采收成熟度對‘農(nóng)大金弼’弼猴桃果實色澤及品質(zhì)的影響
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中圖分類號：S372 文獻標(biāo)識碼：A 文章編號：0488-5368（2025）04-0070-05
Abstract：This study investigated the effects of diffrent harvest maturities on the color and quality of Nongda Jinmi kiwifruit. The first sampling was conducted 134 days after full bloom，followed by subsequent samplings at seven-day intervals foratotal offour harvest periods（I-IV）.The results indicated that as the harvest period was delayed，fruit hardnessdecreased，while soluble solids content and dry mater content increased.Fruits harvested at stage I I exhibited a yellowish - green color and were suitable for commercial harvesting. At stage （20號 I V ，after reaching full ripeness，the hue angle was minimized at ，and the ratio of total carotenoid content to total chlorophyll content was the highest.A comprehensive evaluation using the membership function analysis revealed that fruits harvested at stage IV exhibited the best color and the highest overall quality.
Key Words ： Kiwifruit;Maturity stage；Fruit quality；Color
獼猴桃隸屬于弼猴桃科（Actinidiaceae）弼猴桃屬（Actinidia），是一種大型落葉藤本植物。（剩余6660字）