采收成熟度对‘农大金弼’弼猴桃果实色泽及品质的影响

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中图分类号：S372 文献标识码：A 文章编号：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号 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

猕猴桃隶属于弼猴桃科（Actinidiaceae）弼猴桃属（Actinidia），是一种大型落叶藤本植物。（剩余6660字）