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首页> 外文期刊>Acta Horticulturae >Is the 6.2 degrees Brix soluble solids harvest index suitable for 'Hayward' kiwifruit from high productivity orchard management systems?
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Is the 6.2 degrees Brix soluble solids harvest index suitable for 'Hayward' kiwifruit from high productivity orchard management systems?

机译：6.2度白利糖度可溶固体收获指数是否适合高果园管理系统中的“海沃德”猕猴桃？

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摘要

Recent changes to 'Hayward' kiwifruit vine management, productivity and climate may affect maturation, softening behaviour and storage performance of the fruit and, in particular, the relationships between maturation and storage performance. If so, is the 6.2 degrees Brix soluble solids harvest index used by the New Zealand industry still relevant under these changed circumstances? The relationship between soluble solids accumulation and postharvest performance was investigated using fruit from ten orchard management regimes. Soluble solids content (SSC) was monitored throughout April and May 2009 and fruit were harvested for storage when on average at an SSC of 5.2, 5.9, 6.4, 8.0 and 10.0 degrees Brix. Current orchard management practices for high productivity affect fruit carbohydrate metabolism, resulting in higher SSC values earlier in the season. The pattern of SSC accumulation is also changed, with the rate of SSC accumulation when fruit are at 6.2 degrees Brix being slower. The postharvest implications are that fruit may be harvested when less mature than equivalent fruit from orchards not using high productivity practices: this may result in reduced capacity to ripen normally and tolerate low temperatures and thus shorter storage and shelf-life. If harvested later, at a higher SSC, the fruit are more likely to have more typical storage and shelf-life behaviour. Overall, whilst 6.2 degrees Brix as a harvest index is not incorrect, more attention should be paid to the actual nature and pattern of change in SSC accumulation when fruit are at 6.2 degrees Brix, rather than the simple numerical value.
机译：“ Hayward”猕猴桃藤的管理，生产率和气候的最新变化可能会影响果实的成熟，软化行为和贮藏性能，特别是影响成熟度和贮藏性能之间的关系。如果是这样，在这些变化的情况下，新西兰工业使用的6.2度白利糖度可溶固体收获指数是否仍然有意义？利用十个果园管理制度中的果实，研究了可溶性固形物积累与采后性能之间的关系。整个2009年4月和2009年5月对可溶性固形物含量（SSC）进行监控，平均SSC为5.2、5.9、6.4、8.0和10.0度白利糖度时，收获果实进行储存。当前果园的高生产率管理实践会影响水果碳水化合物的代谢，从而在季节初期导致更高的SSC值。 SSC积累的方式也发生了变化，当果实在6.2度时，白利糖度的SSC积累速率变慢。收获后的含义是，未成熟的果园可能没有成熟的果实就采收，而没有采用高生产率的做法：这可能导致正常成熟和承受低温的能力降低，从而缩短了储存期和保质期。如果在更高的SSC下收获，则该果实更有可能具有更典型的贮藏和保质期表现。总体而言，虽然6.2度白利糖度作为收获指数是不正确的，但是当水果处于6.2度白利糖度时，应该更加注意SSC积累的实际性质和变化模式，而不是简单的数值。

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