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以果汁可溶性固形物6.0%～6.5%作采收熟度指标采收的不同猕猴桃品种的果实,其淀粉含量的多少与果实耐贮性有关。采收后的果实在室温下或在低温下淀粉含量随时间的延续而下降。耐贮性强的果实淀粉含量下降比不耐贮品种慢得多;耐贮品种果实在低温下的淀粉水解酶活性在贮藏初期几无变化,贮藏15d 后表现出随贮藏时间的延续而上升;在室温下,果实淀粉水解酶活性耐贮品种呈上升状态,耐贮性差的品种急剧下降。
The content of starch in different varieties of Actinidia deliciosa collected from 6.0% -6.5% of the soluble solids content of the fruit juice was related to the storability of the fruits. The harvested fruit declines with time over time at room temperature or at low temperatures. Starch content of fruits with good storability decreased much slower than that of stubborn ones. The starch hydrolyzing enzyme activity of storages at low temperature did not change at the early stage of storage, and increased after storage for 15 days. At room temperature, the starch-hydrolyzing enzyme activity of the fruit-bearing cultivars showed an ascending condition, and the varieties with poor storage-durability declined sharply.