CAJ | 학술논문

以红肉猕猴桃‘红阳’和绿肉猕猴桃‘金魁’为试材研究了果实发育过程中糖、酸和Vc含量的动态变化。结果表明，果实发育过程中‘红阳’和‘金魁’猕猴桃可溶性总糖含量有着不同的变化规律。‘红阳’猕猴桃糖含量在整个果实发育过程中呈现上升的趋势，只是前期（盛花后95天之前）上升比较平缓，后期较迅速，至果实成熟期达最大含量（6.87%）。而‘金魁’猕猴桃糖含量呈现上下波动趋势：前期上升，至盛花后50天下降，之后又上升，临近果实成熟时略有下降。果实发育过程中，两种类型猕猴桃的可滴定酸含量变化一致，即前期增加后期下降。唯一不同的是，‘金魁’猕猴桃酸含量下降趋势比较缓慢，而‘红阳’猕猴桃则比较迅速。成熟果实中‘金魁’猕猴桃酸含量为1.08%，‘红阳’猕猴桃为1.20%。两者果实中糖酸比的变化趋势也有所不同。在‘红阳’猕猴桃中前期上升缓慢后期较快；‘金魁’猕猴桃中先下降后上升，临近成熟时又略有下降。此外，两种类型猕猴桃的 Vc含量变化趋势相似，即果实发育前期快速上升后期下降，在果实成熟期又稍有回升。但‘金魁’猕猴桃的 Vc含量变化节点稍晚于‘红阳’猕猴桃。
이홍육미후도‘홍양’화록육미후도‘금괴’위시재연구료과실발육과정중당、산화Vc함량적동태변화。결과표명，과실발육과정중‘홍양’화‘금괴’미후도가용성총당함량유착불동적변화규률。‘홍양’미후도당함량재정개과실발육과정중정현상승적추세，지시전기（성화후95천지전）상승비교평완，후기교신속，지과실성숙기체최대함량（6.87%）。이‘금괴’미후도당함량정현상하파동추세：전기상승，지성화후50천하강，지후우상승，림근과실성숙시략유하강。과실발육과정중，량충류형미후도적가적정산함량변화일치，즉전기증가후기하강。유일불동적시，‘금괴’미후도산함량하강추세비교완만，이‘홍양’미후도칙비교신속。성숙과실중‘금괴’미후도산함량위1.08%，‘홍양’미후도위1.20%。량자과실중당산비적변화추세야유소불동。재‘홍양’미후도중전기상승완만후기교쾌；‘금괴’미후도중선하강후상승，림근성숙시우략유하강。차외，량충류형미후도적 Vc함량변화추세상사，즉과실발육전기쾌속상승후기하강，재과실성숙기우초유회승。단‘금괴’미후도적 Vc함량변화절점초만우‘홍양’미후도。
The variation of sugar, acid and vitamin C contents in fruits of red flesh kiwifruit (Actinidia chinensis) ‘Hongyang’ and green fresh kiwifruit (A. deliciosa)‘Jinkui’ were investigated during fruit development. The results showed that the to-tal sugar soluble contents of ‘Hongyang’ and ‘Jinkui’ during fruit development ex-isted different variations. With the upward trend of ‘Hongyang’ fruit development, 95 days after ful bloom (DAFB), the total soluble sugar accumulation was relatively slow, and then rose rapidly until harvest with the maximum content (6.87%). While‘Jinkui’ fruit showed a fluctuant process, rising in 50 DAFB, then declining, then rising rapidly and decreasing slightly right before harvest. The variation of fruit titrat-able acid between them was more consistent, which was increased and then de-creased. The only difference was that the titratable acid content of ‘Jinkui’ fruit de-creased slowly from the late of fruit development to fruit ripening, similar to the maximum value, but that of ‘Hongyang’ fruit decreased rapidly in the late. Titrat-able acid contents of them in the maturity were 1.08% and 1.20%, respectively. The trends of sugar acid ratio for ‘Hongyang’ and ‘Jinkui’ fruit were quite different.‘Hongyang’ fruit increased slowly and then rapidly; ‘Jinkui’ changed from decreas-ing to increasing, fol owed by slight decreasing in mature stage. In addition, the two kiwifruit varieties had a similar change trend of Vc content during fruit development, which changed from rapid increasing to declining, fol owed by slight growing in the harvest. The changing tendency of ‘Jinkui’ fruit was later than that of ‘Hongyang’.