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园艺学报 ›› 2026, Vol. 53 ›› Issue (5): 1439-1456.doi: 10.16420/j.issn.0513-353x.2025-0206

• 栽培·生理生化 • 上一篇    下一篇

‘桂翡’猕猴桃果实发育及主要品质与香气成分变化

刘若男1,2, 叶开玉1, 高建有1, 李洁维1, 张梅娟3, 龚弘娟1, 朱荣香1, 夏黎明1, 查满荣2, 刘世彪2, 王发明1, 刘翠霞1,*()   

  1. 1 广西壮族自治区中国科学院广西植物研究所广西植物功能物质与资源持续利用重点实验室, 广西桂林 541006
    2 吉首大学生物资源与环境科学学院, 湖南吉首 416000
    3 商洛学院生物医药与食品工程学院, 陕西商洛 726000
  • 收稿日期:2025-12-21 修回日期:2026-03-12 出版日期:2026-05-25 发布日期:2026-05-26
  • 通讯作者:
  • 基金资助:
    国家自然科学基金项目(32360729); 广西自然科学基金项目(2025GXNSFBA069385); 国家现代农业产业技术体系广西落叶果树产业创新团队项目(nycytxgxcxtd-2023-13-01); 广西科技重大专项(桂科AA23023008); 桂林市科技计划项目(20220135-6)

Fruit Development and Changes in Main Quality and Aroma Components of‘Guifei’Kiwifruit

LIU Ruonan1,2, YE Kaiyu1, GAO Jianyou1, LI Jiewei1, ZHANG Meijuan3, GONG Hongjuan1, ZHU Rongxiang1, XIA Liming1, ZHA Manrong2, LIU Shibiao2, WANG Faming1, LIU Cuixia1,*()   

  1. 1 Guangxi Key Laboratory of Functional Phytochemicals Research and UtilizationGuangxi Institute of Botany,Chinese Academy of Sciences,Guilin, Guangxi 541006, China
    2 College of Biology and Environmental ScienceJishou University,Jishou, Hunan 416000, China
    3 College of Biology Pharmacy and Food EngineeringShangluo University,Shangluo, Shaanxi 726000, China
  • Received:2025-12-21 Revised:2026-03-12 Published:2026-05-25 Online:2026-05-26
  • Contact:

摘要:

以毛花猕猴桃‘桂翡’为研究对象,系统观测果实发育期间的横纵侧径、果形指数、单果质量、干物质、维生素C、总糖、总酸含量、糖酸比以及果实挥发性物质的动态变化特征,探讨‘桂翡’猕猴桃果实发育过程中果实品质的动态变化规律,为其科学栽培管理和采摘期确定提供依据。结果表明,‘桂翡’猕猴桃果实发育过程中,横、纵、侧径呈单“S”曲线变化,单果质量呈双“S”曲线变化,花后56 d内是第一次快速生长期,果实迅速膨大;花后84 ~ 112 d为第二次快速生长期,果实质量和干物质含量显著增加。成熟果干物质含量达到18.69%;维生素C含量呈升—降—升的变化趋势,在花后140 d时达最高值,为2.45 g · kg-1;总糖含量呈现呈升—降—升的趋势,成熟果中升高至7.52%;总酸呈先增后降的趋势,花后140 d降低至0.99%;糖酸比呈现降—升—降—升的变化,花后112 d降至最低3.98,在成熟果中增加至7.66。在‘桂翡’果实中共检测到59种香气物质。后熟中果实香气总含量显著升高后又降低,后熟4 d时达到峰值(1 162.53 μg · kg-1)并发生醛类向酯类转变(后熟2 d时醛类占83.08%,后熟4 d时酯类占76.15%)。直接贡献的关键香气成分有21种,其中2-甲基丁酸乙酯、1-辛烯-3-酮和丁酸乙酯是主要成分。在果实发育期以及后熟0 ~ 2 d以脂香和青草香为主,后熟4 d果香显著增加。综合认为,花后140 d为采摘适宜期;果实第一次快速生长期建议氮磷钾肥配合施用,第二次快速生长期注意施加磷钾肥;酯类的增加可以作为判断‘桂翡’果实成熟与否的标志;后熟4 d时果香味最浓,为最佳食用期。

关键词: 猕猴桃, 果实, 生长发育, 品质, 香气

Abstract:

Using‘Guifei’kiwifruit as the research subject,this study systematically observed the dynamic changes in the fruit shape parameters,single fruit weight,dry matter,vitamin C,total sugar,total acid,sugar-acid ratio and volatile compounds during its development. The aim was to explore the dynamic changes in fruit quality during the development of‘Guifei’kiwifruit and provide a basis for scientific cultivation management and determination of the optimal harvest period. The results showed that during the fruit development of‘Guifei’kiwifruit,the transverse,longitudinal,and lateral diameters exhibited a single“S”curve change,while the single fruit weight displayed a double“S”curve change. The first rapid growth period occurred within 56 days after flowering,during which the fruit expanded rapidly. The second rapid growth period occurred from 84 to 112 days after anthesis(DAA),during which fruit weight and dry matter content increased significantly. The dry matter content of mature fruit reached 18.69%. Vitamin C content displayed a rise-fall-rise trend,peaking at 2.45 g · kg-1 at 140 DAA. Similarly,total sugar content exhibited a rise-fall-rise trend,rising to 7.52% at maturity. Total acid content initially increased and then declined,decreased to 0.99% at 140 DAA. The sugar-acid ratio showed a fall-rise-fall-rise trend,and dropped to a minimum of 3.98 at 112 DAA,and increased to 7.66 at maturity. A total of 59 aroma compounds were detected in‘Guifei’kiwifruit. During post-harvest ripening,the total aroma content increased significantly and then decreased,peaking at 1 162.53 μg · kg-1 after 4 days after harvest(DAH)with a shift from aldehydes to esters(aldehydes accounted for 83.08% after 2 days of ripening,while esters accounted for 76.15% after 4 days of ripening). Twenty-one key aroma components were identified as direct contributors,with ethyl 2-methylbutyrate,1-octen-3-one and ethyl butyrate being the main components. During fruit development and the first 0-2 days of post-harvest ripening,fatty and grassy aromas predominated,while fruity aromas increased significantly after 4 DAH. In summary,140 DAA is considered the optimal harvest period. During the first rapid growth stage,combined application of nitrogen,phosphorus,and potassium fertilizers is recommended,while during the second rapid growth period,attention should be given to phosphorus and potassium fertilizer application. The increase in esters can serve as an indicator of‘Guifei’fruit maturity. The fruit exhibits the strongest fruity aroma after 4 days of post-harvest ripening,making it the optimal consumption period.

Key words: kiwifruit, fruit, growth and development, fruit quality, aroma