Evaluation of Fruit Characteristics of Shima sarunashi (Actinidia rufa) Indigenous to Warm Regions in Japan
Evaluation of Fruit Characteristics of Shima sarunashi (Actinidia rufa) Indigenous to Warm Regions in Japan
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日本本土至温暖地区的猕猴桃果实性状评价
DOI：
10.2503/jjshs1.78.394
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发表时间：
2009
影响因子：
--
通讯作者：
I. Kataoka
中科院分区：
文献类型：
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作者：
Jin Gook Kim;K. Beppu;T. Fukuda;I. Kataoka
本文对紫果猕猴桃（Actinidia rufa（Siebold & Zucc.）普兰奇ex Miq.），在日本温暖的地区的土著被确定。两个典型的收集进行了调查，以评估整个生长的果实性状。淀粉在花后120天开始逐渐积累，160天达到高峰。沿着淀粉含量的降低，180 DAFB时糖含量增加。A.主要糖类成分红宝石果的主要成分是葡萄糖、果糖和蔗糖。在果实发育初期，奎尼酸含量占优势，160 d后含量逐渐下降，60 d后柠檬酸含量逐渐上升，苹果酸含量略有上升。在整个果实发育过程中检测到微量的可溶性草酸。抗坏血酸含量在果实发育的早期至中期增加。考虑到品质的变化，A.红宝石果估计为180 DAFB。从11个地方收集的成熟果实的评价，果形变化，圆形，卵形，圆柱形，截形。单果重7.4 ~ 18.6g。果皮无毛，表面颜色从红褐色到褐色不等。肉色基本为绿色或深绿色。例外的是，在一个收集，肉是红色的核心周围。成熟果汁的可溶性固形物含量为6.2 ~ 17.4%。糖含量从2.0到15.6 g/100 g FW不等。肌醇含量范围为6.0 - 132.1 mg/100 g FW。主要的有机酸是奎尼酸、柠檬酸和苹果酸，奎尼酸占优势。总酸含量范围为1.5 - 3.0 g/100 g FW。总抗坏血酸含量范围为6.8至45.8 mg/100 g FW。在所有收集物中，果汁中的蛋白酶活性非常低。
The fruit characteristics of Shima sarunashi (Actinidia rufa (Siebold & Zucc.) Planch. ex Miq.), indigenous to the warm regions in Japan were determined. Two typical collections were investigated to evaluate fruit characters throughout growth. Starch accumulated gradually from 120 days after full bloom (DAFB), and peaked at 160 DAFB. Along with the reduction of the starch content, the sugar content increased at 180 DAFB. Major sugar components of A. rufa fruit were glucose, fructose, and sucrose. In the early stage of fruit development, quinic acid was predominant, and then the content decreased gradually until 160 DAFB, while the content of citric acid gradually increased after 60 DAFB and that of malic acid increased slightly. A trace amount of soluble oxalate was detected throughout the fruit development period. Ascorbic acid content increased in the early to mid-stages of fruit development. Considering the change in quality, the maturation period of A. rufa fruit was estimated to be 180 DAFB. From the evaluation of mature fruit among 11 local collections, fruit shape varied, being round, ovoid, cylindroidal, and truncate. Fruit weight ranged from 7.4 to 18.6 g. Fruit skin was glabrous and the surface color varied from reddish-brown to brown. Flesh color was basically green or dark green. Exceptionally, in one collection, the flesh was reddish around the core. Soluble solid content of ripened fruit juice ranged from 6.2 to 17.4%. Sugar content varied from 2.0 to 15.6 g/100 g FW. Myo-inositol content ranged from 6.0 to 132.1 mg/100 g FW. Major organic acids were quinic, citric, and malic acid, and quinic acid was predominant. Total acid content ranged from 1.5 to 3.0 g/100 g FW. Total ascorbic acid content ranged from 6.8 to 45.8 mg/100 g FW. In all collections, protease activity in the juice was very low.