热处理对脐橙贮藏品质的影响  

Effects of Heat Treatment on Storage Qualities of Navel Orange Fruits

作　　者：王大平[1] 

机构地区：[1]重庆文理学院生命科学系,重庆永川402168

出　　处：《北方园艺》2008年第10期197-199,共3页Northern Horticulture

基　　金：重庆市教委资助项目(KJ051205)

摘　　要：以72-1脐橙为材料，用40℃40 min、45℃30 min、50℃20 min和55℃10 min热水处理脐橙果实，以8-10℃清水处理30 min为对照，在室温10-12℃下贮藏，研究了热水处理对果实贮藏品质的影响。结果表明：贮藏60 d后，50℃20 min热水处理明显降低了果实的腐烂率，维持了较高的可溶性固形物、可滴定酸含量和维生素C含量，从而改善了果实贮藏品质，有利于果实的贮藏保鲜。Harvested 72-1 navel orange fruits were being stored under 10-12 ℃ for 60 days after heat treatment for 40℃ 40 min,45℃ 30 min,50℃ 20 min and 55℃ 10 min,respectively,In comparison with 6-8℃ 30 min water treatment,and the fruits qualities were studied.The results showed that 50℃ 20 min heat treatment had obviously decreased the rotten of fruits,and maintained higher soluble solid content,titratable acid and Vc contents of fruits after 60 days,and then improved the storage quality of fruits and prolonged the storage period of fruits.

关 键 词：72-1脐橙 热处理 贮藏 品质 

分 类 号：S666.4[农业科学—果树学]