Scientia Agricultura Sinica ›› 2019, Vol. 52 ›› Issue (10): 1784-1796.doi: 10.3864/j.issn.0578-1752.2019.10.011

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Classification Criteria and Storage Characteristics of Actinidia Arguta Fruits with Different Maturities

GAO Xue1,ZHANG Yin1,XIN Guang1(),ZHANG Bo2,MU JingJing1,2,LI YiMeng1,LIU ChangJiang1,SUN XiaoRong1,LI Bin1   

  1. 1 College of Food Sciences,Shenyang Agricultural University, Shenyang 110161
    2 School of Chemistry and Life Science, Anshan Normal University, Anshan 114005, Liaoning
  • Received:2018-09-19 Accepted:2019-03-07 Online:2019-05-16 Published:2019-05-23
  • Contact: Guang XIN E-mail:xguang212@163.com

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Abstract:

【Objective】The aim of this study was to establish the classification criteria of different maturities to determine the optimal harvest time of Actinidia arguta fruits. Furthermore, the fruit qualities of 70%, 80% and 90% maturity levels were investigated, in order to provide theoretical guidance for the storage characteristic studies of Actinidia arguta fruits.【Method】Different indicators, including hardness, seed color transformation index, the contents of soluble solids, titratable acid, starchand tannin, were studied and analyzed by correlational and hierarchy analysis. Consequently, the comprehensive scoring model was established for the classification criteria with different fruit maturities. Then the physico-chemical changes of fruits at different harvesting stages were determined.【Result】During blossom period, the comprehensive scores of fruits were ≤0.3209 (at 76 and 78 d), 0.3209-0.4562 (at 80 and 82 d), 0.4562-0.6440 (at 84 and 92 d), ≥0.6440 (at 94 and 96 d), the maturity levels were 70%, 80%, 90% and 100%, respectively. Compared with 70% maturity fruits, the decay index of the 80% maturity fruits was significantly lower and the hardness was significantly higher. The contents of tannin and soluble solids of 80% and 90% maturity fruits were similar, and the other indicators could reach optimum ripeness during storage, but the latter had shorter storage life. The70% maturity fruits, which soluble solid content was the lowest, which couldn’t undergo after-ripening process during storage.【Conclusion】The comprehensive scores of Actinidia arguta fruit were ≥0.6440, 0.4562-0.6440, 0.3209-0.4562, ≤0.3209, and the corresponding maturities were 100%, 90%, 80% and 70%, respectively. Fruits of 80% maturity level were more suitable for long-term storage, staggered season and long-distance selling. Fruits of 90% maturity level were preferred to sale and process locally.

Key words: Actinidia arguta, maturity, classification criteria, storage characteristics

Table 1

Changes of internal quality during fruit development and ripening on the tree of Actinidia arguta"

采收期
Harvest time		 种子转色指数
Seed color transformation index (%)		 可溶性固形物
Soluble solids
(%)		 单宁
Tannin
(mg/100 g FW)		 硬度
Hardness
(kg?cm-2)		 淀粉
Starch
(%)		 可滴定酸
Titratable acid
(%)
盛花期后76 d
After the blossom period 76 d		 41.22±3.15a
 4.54±0.44a
 74.46±1.66a
 21.21±1.12a
 2.64±0.08a
 0.24±0.01a
盛花期后78 d
After the blossom period 78 d		 56.12±2.49b 4.92±0.49b
 65.33±2.40b
 18.06±1.56b
 2.45±0.07b
 0.25±0.01b
盛花期后80 d
After the blossom period 80 d		 64.58±5.22b
 5.53±0.41b
 62.89±3.47b
 17.65±0.66b
 2.26±0.11a
 0.28±0.01b
盛花期后82 d
After the blossom Period 82 d		 70.78±3.61b
 6.48±0.69c
 60.63±2.46c
 15.42±0.48c
 1.78±0.06b
 0.34±0.01b
盛花期后84 d
After the blossom period 84 d		 73.89±4.67c
 7.95±0.72d
 56.89±1.96d
 15.03±0.94c
 1.68±0.10a
 0.40±0.01b
盛花期后86 d
After the blossom period 86 d		 82.31±2.82c
 8.53±0.82e
 53.05±3.56d
 13.20±1.58d
 1.55±0.28c
 0.42±0.01c
盛花期后88 d
After the blossom Period 88 d		 85.95±3.51c
 8.98±0.53e
 43.48±1.37e
 12.58±1.14e
 0.68±0.04b
 0.43±0.00b
盛花期后90 d
After the blossom period 90 d		 88.79±1.26d
 9.66±0.71e
 40.57±1.70e
 12.31±1.09d
 0.54±0.04b
 0.43±0.01c
盛花期后92 d
After the blossom period 92 d		 92.91±1.57d
 9.98±0.74f
 38.68±1.94f
 11.66±1.14d
 0.46±0.04c
 0.44±0.01c
盛花期后94 d
After the blossom period 94 d		 95.35±2.39d
 11.43±0.29f
 36.60±3.17f
 11.35±0.72e
 0.37±0.10b
 0.45±0.01c
盛花期后96 d
After the blossom period 96 d		 98.72±3.16d
 12.09±0.38g
 35.69±0.90f
 11.28±0.68e
 0.31±0.01c
 0.47±0.01c

Table 2

Result of data standardization of Actinidia arguta"

序号
Number		 采收期
Harvest time		 种子转色指数
Seed color transformation index		 可溶性固形物
Soluble solids (%)		 单宁
Tannin
(mg/100 g FW)		 硬度
Hardness
（kg?cm-2）		 淀粉
Starch
(%)		 可滴定酸
Titratable acid (%)
1 盛花期后76 d
After the blossom period 76 d		 0.00 0.00 1.00 1.00 1.00 0.00
2 盛花期后78 d
After the blossom period 78 d		 0.26 0.05 0.76 0.68 0.92 0.05
3 盛花期后80 d
After the blossom period 80 d		 0.41 0.13 0.70 0.64 0.84 0.16
4 盛花期后82 d
After the blossom period 82 d		 0.51 0.26 0.64 0.42 0.63 0.44
5 盛花期后84 d
After the blossom period 84 d		 0.57 0.45 0.55 0.38 0.59 0.62
6 盛花期后86 d
After the blossom period 86 d		 0.71 0.53 0.45 0.19 0.53 0.78
7 盛花期后88 d
After the blossom Period 88 d		 0.78 0.59 0.20 0.13 0.16 0.83
8 盛花期后90 d
After the blossom period 90 d		 0.83 0.68 0.13 0.10 0.10 0.86
9 盛花期后92 d
After the blossom period 92 d		 0.90 0.72 0.08 0.04 0.07 0.90
10 盛花期后94 d
After the blossom period 94 d		 0.94 0.91 0.02 0.01 0.03 0.92
11 盛花期后96 d
After the blossom period 96 d		 1.00 1.00 0.00 0.00 0.00 1.00

Table 3

Judgment matrix"

种子转色指数
Seed color
transformation index (%)		 可溶性固形物
Soluble solids
(%)		 单宁
Tannin
(mg/100g FW)		 硬度
Hardness
(kg?cm-2)		 淀粉
Starch
(%)		 可滴定酸
Titratable acid
(%)
种子转色指数
Seed color transformation index (%)		 1 3 5 7 8 9
可溶性固形物
Soluble solids (%)		 1/3 1 4 5 7 8
单宁
Tannin (mg/100 g FW)		 1/5 1/4 1 3 5 7
硬度
Hardness (kg?cm-2)		 1/7 1/5 1/3 1 3 5
淀粉
Starch (%)		 1/8 1/7 1/5 1/3 1 2
可滴定酸
Titratable acid (%)		 1/9 1/8 1/7 1/5 1/2 1

Table 4

Weight of classification index"

指标
Index		 种子转色指数
Seed color transformation index (%)		 可溶性固形物
Soluble solids (%)		 单宁
Tannin (%)		 硬度
Hardness (kg?cm-2)		 淀粉
Starch (%)		 可滴定酸
Titratable acid (%)
Wi 0.4538 0.2749 0.1351 0.0741 0.0374 0.0247

Table 5

ComPosite score of Actinidia arguta harvested in different date"

序号 Number 采收期 Harvest time 综合得分 Comprehensive score
1 盛花期后76 d After the blossom period 76 d 0.2466
2 盛花期后78 d After the blossom period 78 d 0.3209
3 盛花期后80 d After the blossom period 80 d 0.3980
4 盛花期后82 d After the blossom period 82 d 0.4562
5 盛花期后84 d After the blossom period 84 d 0.5211
6 盛花期后86 d After the blossom period 86 d 0.5836
7 盛花期后88 d After the blossom period 88 d 0.5780
8 盛花期后90 d After the blossom period 90 d 0.6116
9 盛花期后92 d After the blossom period 92 d 0.6440
10 盛花期后94 d After the blossom period 94 d 0.7055
11 盛花期后96 d After the blossom period 96 d 0.7534

Fig. 1

Cluster analytical Profiler based on composite score of Actinidia arguta harvested in different date"

Table 6

The mature classification standard of Actinidia arguta"

分类
Classification		 标准
Standard		 样品数
Number of samples		 采收期
Harvest period
七成熟 70% maturity ≤0.3209 2 盛花期后76 d和78 d After the blossom period 76 d and 78 d
八成熟 80% maturity 0.3209—0.4562 2 盛花期后80 d和82 d After the blossom period 80 d and 82 d
九成熟 90% maturity 0.456—0.6440 5 盛花期后84、86、88、90和92 d After the blossom period 84、86、88、90 and 92 d
十成熟 100% maturity ≥0.6440 2 盛花期后94 d、96 d After the blossom period 94 d and 96 d

Table 7

Effects of Actinidia arguta fruit rotten index harvest on different harvest dates during 0℃storage"

采收期
Harvesting stage		 腐烂指数 Rotten index (%)
0 d 14 d 28 d 42 d 56 d 70 d
Ⅰ 0a 0a 10.48±0.79b 22.24±1.78c 49.51±2.14d 68.17±1.95e
Ⅱ 0a 0a 11.15±1.26b 19.32±2.35b 37.82±2.76c 55.44±2.48d
Ⅲ 0a 0a 15.72±1.98b 25.61±2.99c 53.64±3.15d 70.77±2.87d

Fig. 2

Effects of Actinidia arguta fruit firmness harvested on different harvest dates during 1.5℃ storage"

Table 8

Effects of Actinidia arguta fruit soluble solid content harvested on different harvest dates during 1.5℃ storage"

采收期
Harvesting stage		 可溶性固形物含量 Soluble solid content (%)
0 d 14 d 28 d 42 d 56 d 70 d
Ⅰ 4.54±0.49a 11.13±0.25b 10.72±0.47b 9.95±0.60b 9.29±0.74b 9.20±0.32b
Ⅱ 6.48±0.82a 15.84±0.65d 15.59±0.89d 15.39±0.27d 14.79±0.93c 12.40±0.50b
Ⅲ 9.98±0.74a 15.98±0.99d 14.83±0.60c 14.35±0.62c 14.17±0.26c 12.09±0.54b

Table 9

Effects of Actinidia arguta fruit titratable acid harvested on different harvest dates during 1.5℃ storage"

采收期
Harvesting stage		 可滴定酸含量Titratable acid (%)
0 d 14 d 28 d 42 d 56 d 70 d
Ⅰ 0.25±0.01a 0.38±0.02e 0.44±0.02f 0.37±0.01c 0.31±0.02b 0.26±0.01a
Ⅱ 0.44±0.01d 0.45±0.02e 0.43±0.00c 0.40±0.02c 0.28±0.01b 0.25±0.00a
Ⅲ 0.46±0.01e 0.48±0.01f 0.41±0.01d 0.32±0.01c 0.29±0.02a 0.21±0.01b

Fig. 3

Effects of Actinidia arguta tannin value harvested on different harvest dates during 1.5℃ storage"

Fig. 4

Effects of Actinidia arguta fruit vitamin C content harvested on different harvest date during 1.5℃ storage"

Fig. 5

Effects of Actinidia arguta fruit respiration intensity harvested on different harvest dates during 1.5℃ storage"

Fig. 6

Effects of Actinidia arguta fruit ethylene harvest on different harvest dates during 1.5℃ storage"

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