有机及生态绿色栽培对猕猴桃果实品质的影响

以中华猕猴桃（Actinidia chinensis Planch.）品种‘H-1’为材料，研究有机栽培和生态绿色栽培模式对其可溶性固形物、总糖、总酸、Vc、氨基酸、矿物元素和香气等果实品质性状的影响。结果显示：生态绿色栽培的‘H-1’中，果实可溶性固形物、总糖和Vc含量比有机栽培的果实分别高出15.90%、26.30%和29.25%，其中Vc的差异最为明显；总酸含量与有机栽培种相差不大；有机栽培的‘H-1’中必需氨基酸的含量是生态绿色栽培种的1.69倍，且锌和钙的含量也高于生态绿色栽培，但钾元素含量相差不明显；生态绿色栽培的‘H-1’果实中可检出的果香成分比有机栽培多5种。研究结果表明栽培方式不同，猕猴桃果实品质表现出一定差异，可根据果实鲜食及加工用途的不同选择合适的栽培方式。

Effects of organic and ecological green cultivation on Actinidia chinensis Planch. quality

Fruit quality is an important factor affecting the flavor of Actinidia Lindl and its popularity in the market. In this study, we analyzed quality traits in Actinidia chinensis Planch. cv. ‘H-1’, including soluble solids, total sugar, total acid, Vc, amino acids, mineral elements, and aroma under organic cultivation and ecological green cultivation. Results showed that the contents of soluble solids, total sugar, and Vc were 15.90%, 26.30%, and 29.25% higher, respectively, in ‘H-1’ cultivated under the ecological green pattern than that under the organic pattern. Significant differences were found in the content of Vc between the two patterns, but no significant differences were detected in the content of total acid. The essential amino acid content in ‘H-1’ was 1.69 times higher under the organic pattern than that under the ecological green pattern. The contents of Zn and Ca in the fruit were higher under the organic pattern than under the ecological green pattern; however, the difference in potassium content was minor. Moreover, five specific aroma components were found in organic ‘H-1’. The ‘H-1’ quality varied due to different cultivation patterns, so appropriate cultivation methods should be selected according to the purposes of production.