The Effect Of Fruit Characters And Ripening Process On The Internal Quality Of’Hongyang’ Kiwifruit

In the study used the’red sun’kiwifruit fruit as the materials, studied on the effect of four kinds of quality character index, the single fruit weight, fruit shape, centrum shape, flesh color on internal quality of the fruit, in order to find out the best appearance of high-quality fruit products. At the same time, the treatment of the different ripening temperatures and ethephon in the different concentrations was made, to filter out the suitable storage conditions. The main results are as follows.1. The increase and decrease of total soluble solid (TSS) content conformed to change trend of the single fruit weight. With the weight lessening, the dry matter content of the fruit its weight is more than90g and the total soluble sugar content of the fruit weights70-100g both reduced. But the rule between content of acid and vitamin C and single fruit weight were irregular. Synthesize the previous comparisons, in the fruit its weight is80-100g, every quality index in the middle level was, and performance good was.2. The effect of the fruit shape on the quality of the fruit was significant. The dry matter and TSS, sugar and sugar-acid ratio content of the cylindrical fruit its shape is upright were both more than obovate and oblate obovate fruit, sweetness and flavor were better, but the VC content was less. In the two different gardens, the inner qualities of the oblate cylindrical fruit were abhorrent.3. The centrum shape did not have a significant impact on the internal quality. The differences between the different kinds of fruit were not obvious. The highest comprehensive quality is the fruit its centrum shape is approximate circular.4. With the proportion of yellow rised, the change of flesh color as green, yellow-green, green-yellow, yellow, the dry matter, TSS, total soluble sugar, sugar-acid ratio content increased gradually. Sweetness and flavor of light yellow flesh fruit were as the highest, as the content of Vc was, so it is the best one.5. During the period the fruit were made a store, weight loss was more seriously, hardness decreased, TSS content grew up, the acid content was reduced, sugar-acid ratio content increased, VC ran off. The high temperature25℃speeded up fruit softening, and made the changes of the inherent quality aggravated.6. Ethephone treatment made the fresh weight loss rate promoted, hardness reduced, the decease of the dry-matter content accelerated, the maximum of TSS appeared earlier, the sugar content increased in the early period, the acid content increased, Vc content loss reduced restrained in the fruit ripening process. Among them, the greatest impact on the fruit ripening is the100mg/kg.