不同成熟度软枣猕猴桃果实的划分标准及贮藏特性
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高雪,章印,辛广,张博,穆晶晶,李漪濛,刘长江,孙晓荣,李斌
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Classification Criteria and Storage Characteristics of Actinidia Arguta Fruits with Different Maturities
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GAO Xue,ZHANG Yin,XIN Guang,ZHANG Bo,MU JingJing,LI YiMeng,LIU ChangJiang,SUN XiaoRong,LI Bin
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表3 判断矩阵
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Table 3 Judgment matrix
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| 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 |
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