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首页> 外文期刊>Acta Horticulturae >Physiological characterization of 'Algeri' loquat maturity: external colour as harvest maturity index.
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Physiological characterization of 'Algeri' loquat maturity: external colour as harvest maturity index.

机译：Al成熟度的生理特征：外部颜色作为收获成熟度指标。

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摘要

In the loquat growing area of Spain, a minimum soluble solids content of 10 degrees Brix is required as standard of quality to ensure fruit maturity stage that meets consumer expectations. Nowadays, the maturity index used to harvest is the visual observation of the external colour of the fruit, thus growers experience is decisive to decide the optimum harvesting time. In the present work, the relationship between the changes in the colour of the fruit and the physiological changes that take place during loquat maturation has been established for loquat 'Algeri'. Eight maturity stages were fixed based on a visible increase in external colour, ranging from stage I (dark green) to stage VIII (dark orange). Immediately after harvest, physiological stage of the fruit was characterized. The changes in colour observed during maturity were linked to an increase in weight, diameter and soluble solids content, as well as to a decrease in firmness, acidity and soluble tannins. No relevant changes were observed in ethylene and respiration rate during maturation, which reflects the non-climateric behaviour of this cultivar. Soluble solids content of 10 degrees Brix was reached between maturity stage SV and SVI, which correspond with an external colour of IC=+3 to +6 (IC=1000a/Lb). Sensory evaluation of acidity and astringency revealed that only fruit harvested after reaching maturity stage SVI were sensory accepted. Thus, to satisfy consumer preferences 'Algeri' loquat must be harvested with a minimum external colour of IC=+6. Based on this work, we have developed a colour chart for maturity evaluation that matches the surface colour of 'Algeri' loquat, which can be a useful tool to decide the optimum harvesting date.
机译：在西班牙的growing类产区，要求最低可溶性糖度为10度白利糖度作为质量标准，以确保水果成熟期满足消费者的期望。如今，用于收获的成熟度指标是对果实外部颜色的肉眼观察，因此，种植者的经验对于决定最佳收获时间具有决定性作用。在目前的工作中，已经为lo“ Algeri”建立了果实颜色变化与lo成熟期间发生的生理变化之间的关系。根据外部颜色的可见增加，固定了八个成熟阶段，范围从阶段I（深绿色）到阶段VIII（深橙色）。收获后立即表征果实的生理阶段。成熟期间观察到的颜色变化与重量，直径和可溶性固形物含量增加，以及硬度，酸度和可溶性单宁含量下降有关。在成熟过程中没有观察到乙烯和呼吸速率的相关变化，这反映了该品种的非气候行为。在成熟阶段SV和SVI之间达到了10度白利糖度的可溶性固形物含量，这对应于IC = + 3至+6的外部颜色（IC = 1000a / Lb）。酸度和涩味的感官评估表明，只有达到SVI成熟期后收获的果实才被感官接受。因此，为了满足消费者的喜好，必须以最小的外部颜色IC = + 6收获“阿尔及利” lo。基于这项工作，我们开发了一个色度表，用于成熟度评估，该色度表与“阿尔及尔” lo的表面颜色相匹配，这可以用来确定最佳收获日期。

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