CAJ | 학술논문

为了探明猕猴桃果实贮藏期间品质与生理生化变化特点及影响其贮藏性能的主要因子，以不耐贮藏的中华猕猴桃"丰悦"和耐贮藏的美味猕猴桃"沁香"为试材，采用提高果实耐贮性处理，以喷施清水为对照，测定两种处理下贮藏期间果实生理生化指标的变化，运用主成分分析法，构建综合评价指标F值。结果表明，贮藏期间果实Vc、果肉硬度和可滴定酸的含量变化是反映果实品质变化特征的主要因子，乙烯释放量、呼吸作用和淀粉酶活性的变化是反映果实生理生化的变化特征的主要因子；通过分析综合评价指标的F值发现，其主要因子特征值累计百分率大于85%，该统计方法可客观准确反映猕猴桃果实后熟过程中生理生化的变化。不同猕猴桃品种、不同耐贮性的猕猴桃果实，在贮藏过程中其品质和生理生化变化特点具有统一性。
위료탐명미후도과실저장기간품질여생리생화변화특점급영향기저장성능적주요인자，이불내저장적중화미후도"봉열"화내저장적미미미후도"심향"위시재，채용제고과실내저성처리，이분시청수위대조，측정량충처리하저장기간과실생리생화지표적변화，운용주성분분석법，구건종합평개지표F치。결과표명，저장기간과실Vc、과육경도화가적정산적함량변화시반영과실품질변화특정적주요인자，을희석방량、호흡작용화정분매활성적변화시반영과실생리생화적변화특정적주요인자；통과분석종합평개지표적F치발현，기주요인자특정치루계백분솔대우85%，해통계방법가객관준학반영미후도과실후숙과정중생리생화적변화。불동미후도품충、불동내저성적미후도과실，재저장과정중기품질화생리생화변화특점구유통일성。
In order to understand the changes in quality and physiology of kiwifruit during storage as well as the main factors influencing the storage performance of kiwifruit, the Chinese kiwifruit variety "Fengyue", which has bad storability, and delicious kiwifruit variety "Qingxiang", which has good storability, were taken as test materials to determine the changes in physiological indexes of kiwifruit during storage under treatment of enhancing fruit storability and treatment of spraying water, respectively; then using principal component analysis method to construct comprehensive evaluation indicator F-value. The results showed that during storage, the changes in contents of fruit Vc, soluble solids, and titratable acid were the main factors reflecting fruit quality changes, and the changes in ethylene release rate, respiration and amylase activity were the main factors reflecting fruit physiological changes; the cumulative percentage of main factor characteristic value was greater than 85% through analyzing the F-value. Therefore, the physiological changes of kiwifruit during after-ripening can be accurately reflected by the statistical method. Moreover, the kiwifruits with different varieties or different storabilities have uniformity in quality changes and physiological changes during storage.