采收成熟度对枇杷果实品质和耐贮性的影响  

Effects of Harvest Maturity on Quality and Storability of Loquat Fruit

作　　者：何志刚[1] 林晓姿[1] 李维新[1] 庄林歆[1] 

机构地区：[1]福建省农业科学院农产品贮藏加工研究中心,福建福州350013

出　　处：《江西农业学报》2004年第4期34-38,共5页Acta Agriculturae Jiangxi

基　　金：福建省科技厅重点科技攻关项目(2002N028)。

摘　　要：研究了不同采收成熟度"解放钟"枇杷果实中有机酸、总糖、可滴定酸等成份的变化和8～10℃低温保鲜及MAP保鲜效果。结果表明:枇杷果实中的有机酸主要为苹果酸(约占85%),其次为乳酸(约占10%);随着采收成熟度的提高,总酸含量下降,总糖和可溶性固形物含量上升,硬度下降;九成熟的枇杷鲜果柔软多汁,酸甜适口,风味较好;8～10℃低温保鲜的枇杷以八成熟采收为佳,MAP保鲜的枇杷以九成熟采收为宜。The changes of organic acids, total sugar and titrable acid content in different harvest mature fruit of loquat variety 'Jiefangzhong' were analyzed, and the effects of low temperature and MAP storage at 8～10℃ were studied. The results showed that the composition of organic acids in loquat fruit mainly was malic acid (about 85%), followed by lactic acid (about 10%); as the harvest maturity of loquat fruit increased, its total acid content and pulp firmness decreased, but the content of total sugar and soluble solid increased. The nine-tenths mature loquat fruit had much juice, proper acidity and sweet taste, its pulp was soft and the flavour was good; low temperature (8～10℃) storage was suitable for eight-tenths mature fruit, while MAP storage was proper for nine-tenths mature fruit.

关 键 词：采收成熟度 枇杷果实 耐贮性 低温保鲜 品质 可滴定酸 可溶性固形物含量 总酸含量 风味 总糖 

分 类 号：S667.3[农业科学—果树学] TS201.25[农业科学—园艺学]