【摘要】 为了了解猕猴桃果实生长发育的规律,以软枣猕猴桃"魁绿"果实为材料,探究软枣猕猴桃"魅绿"的果实糖分、有机酸含量和果实形态的动态变化。结果显示:软枣猕猴桃"魅绿"的果实重量、纵横径积累呈"S"型曲线增长,果实淀粉积累时间短,在盛花期(DAA) 90天时达到最大值9. 75g/100gFW,果糖、葡萄糖和干物质含量呈线性增长。软枣猕猴桃"魅绿"的蔗糖和总可溶性糖从105DAA开始急剧上升,采收时生成少量麦芽糖。在45DAA前,软枣猕猴桃"魅绿"的VC含量持续增加,而柠檬酸和苹果酸浓度保持相对稳定,含量分别为4. 08g/100gFW、6. 17g/100gFW;柠檬酸在45—120DAA浓度保持持续增加,采收前轻微下降,而VC、苹果酸和奎宁酸浓度则随着果实发育而逐渐减低。更多还原

【Abstract】 In order to futher explore the Actinidia fruit development changes,the fruit of A. arguta Kuilv was used as the material during the whole span of fruit development until harvest,and measured the dynamic changes of sugars,organic acids and fruit morphology. The results showed that the fruit following sigmoidal increase trend both flesh weight and vertical and horizontal diameter during the development of fruit. It was short of the period of starch accumulation,and had the maximum 9. 75 g/100 g FW at 90 days after athesis( DAA). The dry matter content,fructose and glucose concentration increased linearly. The sucrose and total soluble sugar increased sharply from 105 DAA,and a small amount of maltose was produced during harvesting. The VC content continued to increase until 45 DAA,while the citric and malic acid concentrations remained relatively stable,with contents of 4. 08 g/100 gFW and 6. 17 g/100 gFW,respectively. The citric acid concentration continued to increase from 45 to 120 DAA,slightly decreased before harvest,while VC,malic and quinic acid concentration gradually decreased with fruit development.更多还原