摘要
猕猴桃富含糖、维生素C(Vc)、膳食纤维、多酚类物质等营养和功能成分,具有极高的保健价值,被誉为“水果之王”,深受消费者喜爱。然而,我国猕猴桃的商品化率和市场竞争力仍相对较低。研究表明,以可溶性固形物含量(SSC)、果实硬度和干物质含量为核心指标确定采收标准,是保障果实品质的前提;低温贮藏、变温贮藏、气调贮藏及1-甲基环丙烯(1-MCP)处理可有效延缓果实成熟进程,降低呼吸强度与乙烯释放速度,维持果实硬度与营养活性;乙烯催熟与变温催熟技术可实现成熟度与风味的双重调控,提升猕猴桃果实的食用品质与市场竞争力。此外,通过多种品质调控与保鲜技术的综合应用,可进一步延长猕猴桃货架期并提升商品化水平。本文系统综述了猕猴桃采收标准与采后处理的研究进展,提出了采收标准及采后处理一体化的技术框架,并展望了数字化溯源与智能监测的应用方向,为猕猴桃产业的标准化、提质增效及高附加值产品开发提供了可行路径与技术支撑,满足市场对高品质、便捷型水果的需求并推动产业升级。
Kiwifruit(Actinidia Lindl.)acclaimed as the“king of fruits”due to its rich nutritional composition,is an important horticultural crop with high economical and nutritional value.It is rich in sugar,vitamin C,dietary fiber,polyphenols,and various bioactive compounds,which contributes to its strong antioxidant capacity and numerous health benefits.In response to the growing market demand for high-quality,safe,and convenient fruit products,the modernization of kiwifruit harvesting and postharvest handling has become essential for industrial advancement and sustainable development.This review summarizes recent progress in harvest maturity evaluation,storage and preservation techniques,ripening control,and quality regulation of kiwifruit.Studies have indicated that determining harvest maturity based on soluble solids content(SSC),fruit firmness,and dry matter content is critical for maintaining postharvest quality and ensuring optimal flavor potential.SSC is closely related to sugar accumulation and sweetness,firmness determines texture and damage resistance during transport,and dry matter serves as an effective predictor of flavor development.Scientific evaluation of these parameters provides a foundation for defining the optimal harvest period and achieving a balance between storability and eating quality.Postharvest handling has attracted considerable research attention in recent years.Low-temperature storage remains the most fundamental and effective method for slowing fruit respiration,suppressing ethylene biosynthesis,and extending shelf life.Variable-temperature storage simulates natural temperature fluctuations to reduce chilling injury,maintain cell membrane integrity,and preserve flavor compounds.Controlled-atmosphere storage further enhances postharvest stability by adjusting gas composition to delay senescence.The application of 1-methylcyclopropene(1-MCP),an ethylene receptor inhibitor,has also been shown to effectively delay softening and maintain firmness,and nutritional integrity during long-term storage and transport.Ripening regulation technologies are equally important for achieving the desired eating quality of kiwifruit.Ethylene treatment promotes uniform softening and aroma development,while temperature-controlled ripening enables coordinated regulation of ripening and flavor formation.The integration of ethylene management with temperature control allows a more precise and controllable ripening process,thereby improving consumer satisfaction and commercial value.In addition,emerging quality regulation techniques,such as antioxidant application,calcium-based firmness regulation,and natural or edible coating treatments,have shown promising results in delaying senescence and maintaining the visual and textural quality of fruit during storage.The integration of diverse preservation and ripening technologies establishes a comprehensive postharvest handling system that supports large-scale,standardized,and high-value production of kiwifruit.Furthermore,the development of digital traceability,intelligent monitoring,and predictive modeling technologies offers new opportunities to improve supply chain transparency and optimize storage and distribution management.By combining traditional postharvest physiology with modern intelligent management tools,the kiwifruit industry can enhance product quality while promoting sustainability.In summary,this review emphasizes the current progress and future perspectives of kiwifruit harvesting standard and postharvest handling technologies.It emphasizes the importance of integrating scientific harvest standards with advanced storage,preservation,and ripening strategies to maintain fruit quality and economic value.Continued research on the molecular mechanisms of ripening,digital management systems,and environmentally friendly preservation technologies will further promote the sustainable and high-quality development of the kiwifruit industry.
作者
申思雨
李兰
张研宗
顾红
陈锦永
杨英军
SHEN Siyu;LI Lan;ZHANG Yanzong;GU Hong;CHEN Jinyong;YANG Yingjun(College of Horticulture and Plant Protection,Henan University of Science and Technology,Luoyang 471000,Henan,China;Zhengzhou Fruit Research Institute,Chinese Academy of Agricultural Science/National Key Laboratory for Germplasm Innovation&Utilization of Horticultural Crops/National Digital Planting Industry(Orchard)Innovation Sub-center,Zhengzhou 450009,Henan,China;Zhongyuan Research Center,Xinxiang 453000,Henan,China)
出处
《果树学报》
北大核心
2026年第3期661-672,共12页
Journal of Fruit Science
基金
国家重点研发计划(2022YFD1600700)
河南省现代农业产业技术体系建设专项(HARS-22-09-S)
中国农业科学院科技创新工程(CAAS-ASTIP-2023-ZFRI-03)
国家现代农业产业技术体系(CARS-26)。
关键词
猕猴桃
采收标准
采后保鲜
催熟技术
品质调控
Kiwifruit
Harvest standard
Post-harvest preservation
Ripening technology
Quality regulation
