关键词: 猕猴桃, 成熟期, 预报, 可溶性固形物, 成熟熵, 积温, 日照

Abstract:

Based on the data of soluble solid content of kiwifruit collected in the later period of kiwifruit growth, the maturity entropy of kiwifruit was designed and calculated by using the meteorological data in the earlier period. The accumulated temperature ≥0℃ and the accumulated sunshine time from the second day of the end flowering period to the day before the test date were selected as the meteorological factors to calculate the entropy of kiwifruit ripening, the formula for calculating the maturity entropy index (H) was obtained as: H=0.28Σ_T+0.72Σ_S, to establish the regression equation between the content of soluble solid and the entropy of kiwifruit ripening: G=-3.9875+0.0060H. According to the regression equation, the minimum error was 0.03%, the maximum error was -0.96%, and the average error was 0.083%. According to the requirement of kiwifruit ripeness for soluble solid content ≥8.0%, the maturity entropy of kiwifruit was calculated to be 1949.06, and the error of kiwifruit ripeness prediction was -1~2 days in 2017-2019, with an average error of 0.7 days (delayed) . This method can be used to calculate the soluble solid content of kiwifruit in the current period according to the meteorological factors. Combined with the forecast of the later meteorological elements, the ripening period of kiwifruit could be calculated and predicted in advance, it could also forecast the ripening period and the marketing period of kiwifruit in advance, and avoid the damage to the brand image of kiwifruit caused by early harvest.

Key words: Kiwifruit, Maturity Period, Forecast, Soluble Solids, Maturity Entropy, Accumulated Temperature, Sunshine