PurposeTo analyze the variation characteristics of soluble solid content (SSC) in chestnut during post-ripening, and provide reference for identifing the optimal edible period of different varieties.
MethodsThe related indexes of SSC in fruits during post-ripening stage after harvest of 150 varieties (lines) from 10 Chinese main producing areas were detected, to compare their various indicators combining with factor score linear analysis.
Results1) The change of SSC in chestnut could be divided into two stages at post-ripening, one was the rapid growth stage (0-20 days after harvest) with an average increase rate of 51.52%, which was the peak period of SSC accumulation; the other one was the slow growth stage (21-60 days after harvest) with an average increase rate of 10.98%. 2) The peak range of SSC of chestnut was 18.35%-31.59%. At maturity, the SSC of northern chestnut varieties was slightly lower than that of southern varieties, but the SSC of northern chestnut varieties increased faster and longer at late maturity, and the peak content was generally higher than that of southern varieties, especially Yanshan chestnut in Hebei Province. 3) A total of 15 high-sweet and early-sweet chestnut varieties were screened, which could be used as excellent breeding parents or excellent germplasms for improving the sugar genetic traits of chestnut.
ConclusionThe variation characteristics of SSC in the post-ripening stage of chestnut provide a reference for the evaluation of chestnut flavour, shelf life and edible period, and 15 excellent germplasms were screened out.
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