研究天水苹果不同采收、贮藏期元帅系苹果和富士苹果果实、脆片品质对比分析，为果实的生长、贮藏加工提供依据。以宫崎富士为对照，对天汪1号、俄矮2号、阿斯、首红4个元帅系苹果的果实及脆片进行了加工适用性评价。结果表明，4个元帅系苹果不同采收、贮藏期果实硬度均小于或与宫崎富士相当；可溶性固形物含量采收前期低于宫崎富士，贮藏后高于或与宫崎富士相当；从采样到贮藏期总酸含量均低于宫崎富士，固酸比远高于宫崎富士。4个元帅系苹果果实脆片，与鲜果一致，随果实成熟、贮藏期延长硬度降低，可溶性固形物含量升高，总酸含量降低，固酸比升高。除俄矮2号外的3个元帅系苹果脆片的硬度整体高于宫崎富士；固酸比在采收前和贮藏期远高于宫崎富士。从开始采收到贮藏，4个元帅系苹果的色泽L*持续增加，a*值由负值转为正值，b*值持续增加，脆片颜色逐渐变为淡黄。元帅系苹果成熟后硬度适中，生产的脆片色泽淡黄，酥脆感强，酸甜适中；富士苹果硬度高，生产的脆片色泽白亮，脆性强，酸甜适中。

This study evaluated the fruit and crisp quality of different harvest and storage periods of Tianshui apple varieties, including the Delicious strains and Fuji apples, so as to provide a basis for fruit growth, storage and processing. Using Miyazaki Fuji apples as a control, the fruit and crisp suitability of four Delicious strain apple varieties (Tianwang 1, Russian Dwarf 2, Asi, and Shouhong) were evaluated. Results showed that the fruit hardness of the four Delicious apple varieties at different harvest and storage stages was either lower than or comparable to Miyazaki Fuji. The soluble solids content was lower than Miyazaki Fuji before harvest but higher or comparable after storage. The total acid content was consistently lower than that of Miyazaki Fuji from harvest to storage, with a significantly higher acid-to-solid ratio. The crispness of the four Delicious apple varieties, like fresh fruit, decreased in hardness and increased in soluble solids content, while total acidity decreased and the acid-to-solid ratio increased as the fruit matured and storage time extended. Except for Russian Dwarf 2, the crisps of the other three Delicious apples generally had higher hardness than Miyazaki Fuji, and their acid-to-solid ratio was much higher both before harvest and after storage. From harvest to storage, the color L* value of the four Delicious apple strains continuously increased, the a* value changed from negative to positive, and the b* value steadily increased, resulting in crisps with a gradually light yellow color. After ripening, Delicious apple strains had moderate hardness, producing crisps with a light yellow color, strong crispiness, and a balanced sweet-sour taste. In contrast, Fuji apples were firmer, producing crisps with a bright white color, strong crunchiness, and a balanced sweet-sour taste.

S661.1

甘肃省科技计划项目(22CX8NE181)。