橄榄不同采收期与耐藏性能的相关性  

A Preliminary Study of Harvesting Dates in Relation to Storage Capability of Chinese Olive Fruits

作　　者：林河通[1] 洪启征[1] 

机构地区：[1]福建农业大学食品科学系

出　　处：《福建农业大学学报》1994年第3期342-345,共4页Journal of Fujian Agricultural University

摘　　要：檀香橄榄果实适当早采比中、晚期采的较耐藏，第一批（１０月２５日）采收的橄揽果实耐藏性最好，在室温下贮藏８７ｄ，好果率为８０．２％，果实仍鲜绿、饱满、肉质脆嫩，具有新鲜果实的原有风味、颜色和品质．贮藏期间果实呼吸强度变幅小，呼吸率低，各营养成分变化小，细胞膜透性变化小．表明供贮藏用的橄榄应适当早采约九成熟时采收为宜．The fruits of Chinese olive(Canarium album (Lour.) Raeusch)cv. Tanxiang which were picked at suitable carly stagc werc more storable than that of middle stage and later period. The best storability of Chinese olive fruits should be picking at 25, October,which was the first harvesting, the fruits could be stored for 87 days at room temperature, with the percentage of healthy fruits 80.2%, fruits still fresh green and plump,pulp crisp, flavour, colour and quality as fresh fruits. During the storage period,the fruits had a little change and low rate of respiration, a little change of various nutrition ingredient and cell membrane permeability. It was showed that if the fruits were picked for storage,they should be picked at suitable early stage with 90% ripening.

关 键 词：橄榄 采收 采后生理 贮藏 

分 类 号：S667.509.3[农业科学—果树学]