tailieunhanh - Nghiên cứu sự chuyển hoá sinh lý, hóa sinh theo tuổi phát triển của quả hồng Nhân Hậu (Diospyros kaki L.f.) trồng tại Thanh Hóa

Bài viết Nghiên cứu sự chuyển hoá sinh lý, hóa sinh theo tuổi phát triển của quả hồng Nhân Hậu (Diospyros kaki .) trồng tại Thanh Hóa phân tích các chỉ tiêu sinh hóa theo sự sinh trưởng và phát triển của quả là cần thiết để tìm ra thời điểm chín sinh lý giúp người tiêu dùng sử dụng quả tốt hơn. | 54 Trường Đại học Nông Lâm TP. Hồ Chí Minh Investigation of the physiological and biochemical changes by developmental stages of Nhan Hau persimmon fruits Diospyros kaki . grown in Thanh Hoa province Trong V. Le1 Phuong T. Ha1 amp Quyen T. Lo2 1 Faculty of Natural Sciences Hong Duc University Thanh Hoa City Vietnam 2 Muong Lat High School Thanh Hoa Vietnam ARTICLE INFO ABSTRACT Research Paper The physiological and biochemical metabolism of Nhan Hau persimmon variety collected in Thanh Hoa province from formation to maturity was Received December 03 2022 studied in order to determine the physiological ripening time of the fruit Revised February 08 2023 which is crucial for collection and preservation. Fruits were collected at Accepted February 27 2023 4 8 12 15 17 19 20 21 amp 23 weeks and surveyed for size pigment content reducing sugar starch total acidity vitamin C pectin and tan- nin. Results showed that persimmons fruit reached the maximum size at week 21 cm in length cm in diameter . The content of chloro- Keywords phyll a and b increased gradually from fruit formation to week 15 mg 100 g and mg 100 g respectively then decreased rapidly until the fruit was fully ripe. The concentration of carotenoids increased grad- Biochemical compositions ually until the fruit ripened reaching mg 100 g at week 23 . Starch Fruit developmental stage content and total acidity content increased gradually and peaked at week Persimmon fruit 17 starch reached total acidity reached mg 100 g then Physiological characteristics gradually decreased. Reducing sugars and vitamin C content increased during the early stages and peaked at week 21 reducing sugar reached vitamin C reached mg 100 g then decreased gradually. Pectin and tannin content increased and reached their maximum at week Corresponding author 15 pectin reached tannin reached then decreased. These results show that the Nhan Hau persimmon fruit should be harvested