【作者】 韩冬梅； 潘学文； 李荣； 吴振先； 李建光； 曾婷；

【Author】 HAN Dong-mei~1,PAN Xue-wen~1,LI Rong~1,WU Zhen-xian~2,LI Jian-guang~(1*),Zeng Ting~2 (1.Institue of Fruit Tree Research,Guangdong Academy of Agricultural Science,Guangzhou 510640,China; 2.Guangdong Key Lab for Postharvest Science of Fruit and Vegetable,College of Horticulture,South China Agricultural University,Guangzhou 510642,China)

【机构】 广东省农业科学院果树研究所； 广东省果蔬保鲜重点实验室华南农业大学园艺学院；

【摘要】 为探索龙眼果实成熟期间内外品质变化规律,明确成熟度的判断方法,以石硖、储良和古山二号龙眼(Dimocarpus longana Lour.cv.Shixia,Chuliang and Gushan No.2)为试材,比较研究了3品种果实成熟期间质量、大小、果形、营养品质等性状指标的变化,提出以比熟度作为量化衡量果实成熟度的重要参考指标。结果表明,随成熟度增加,果实质量、大小和还原糖含量逐渐增加,果形指数逐渐下降;可溶性固形物(TSS)、全糖和蔗糖含量变化呈阶段性特征,完熟时积累至最高水平;内果皮褐变在果实完熟后期发生,并逐渐加重;除了品种固有特征差异外,3品种在成熟时期与阶段性上存在明显差异,完熟时间石硖约为花后100～105d、古山95～100d、储良105～110d,历时分别为10、10和15d左右,比熟度范围约为9.1～10.0,各类指标之间的相关性分析也表明,果实完熟后储良"退糖"较慢,石硖和古山二号较快。总之,3品种果实成熟后衰老进程明显有异,储良较为缓慢,古山二号次之,石硖最快。更多还原

【Abstract】 In order to explore the changes of longan fruits’ internal and external quality and make certain the maturity,the maturing behaviors including mass,size,fruit shape and quality of three varieties of longan fruits(cv. Shixia,Chuliang and Gushan No.2) were studied comparatively,the relative maturity was used to evaluate the fruit maturity as an important quantitized index.The results showed that with the increase of maturity,fruit quality and size continue to increase,reductant sugar content trended upward slowly,fruit-shaped index decreased gradually;The soluble solids content(TSS),total sugar and sucrose content changed by stages,accumulated to the highest level when ripening;the endocarp browned from the later stage of ripening,then gradually worsened.Apart from the variety differences in inherent maturing characteristics,there were significant differences in the date and stage of ripening,the ripening time of Shixia,Gushan No.2 and Chuliang were presently about 100～105d,95～100d and 105～110d after anthesis,and lasted about 10,10 and 15d.during this period the relative maturity was from 9.1 to 10.The correlations between indexes showed that sugar decreased in Chuliang more slower than Shixia and Gushan No.2.As a word,the variety differences in the ripening process were that Chuliang longan fruits senesced most slowly,then Gushan No.2, and Shixia the fastest.更多还原