广东储良龙眼果实的成熟特性研究  

Studies on the Characteristics of 'Chuliang' Longan Fruits During Maturing in Guangdong

作　　者：李建光[1] 潘学文[1] 李荣[1] 吴振先[2] 曾婷[2] 韩冬梅[1] 

机构地区：[1]广东省农业科学院果树研究所,广东广州510640 [2]广东省果蔬保鲜重点实验室,华南农业大学园艺学院,广东广州510642

出　　处：《华南农业大学学报》2008年第1期14-18,共5页Journal of South China Agricultural University

基　　金：广东省自然科学基金(05006240);广东省科技计划项目(2005B20901023,2004B20401002)

摘　　要：以"储良"龙眼Dimocarpus longanaLour.cv.Chuliang为试材,研究了果实成熟期间内外性状品质指标的变化规律.结果表明:随着果实成熟度的增加,质量(m)、大小和可食率呈逐渐增加趋势;营养品质可溶性固形物(TSS)、蔗糖、全糖和Vc含量随果实成熟表现出上升趋势,过熟后稍下降;还原糖含量和可滴定酸(TA)含量变化不大;相对指标果形指数、m皮/m果、m核/m果表现为下降趋势,而m皮/m核表现为上升趋势;内果皮褐变指数在果实完熟以后明显上升.比熟度、TSS含量与果实的质量、大小、品质指标表现出了显著或极显著的相关性,以比熟度结合果实外观变化特征可以较为准确地判断果实的成熟度.The regulation of quality and apparent characteristics of ‘ Chuliang＇ longan fruits during the period of maturing were studied. The results showed that the mass （m） , size, edible ratio steadily increased; the quality indexes including the total soluble sugar （TSS） , sucrose, total sugar, and Vc content increased along with the maturing and declined a little at the last stage, while reductant sugar and total titratable acid （TA） content changed indistinct; The relative indexes including shape index, mpericarp/mfruit and mstone/mfruit ratio declined, while mpericarp/mstone increased; the endocarp browned obviously after over ripening. The correlations between TSS or relative maturity and the mass, size or quality indexes were significant at the 0.01 or 0.05 level. The fruit maturity can be judged more exactly by combining the relative maturity with the days after anthesis and the apparent characteristics during fruit maturing.

关 键 词：龙眼 成熟特性 成熟度 品质 

分 类 号：S667.2[农业科学—果树学]