椪柑果实贮藏过程中主要品质的变化研究  

Changes of Main Qualities in Ponkan Fruits during Storage

作　　者：刘国琴[1] 宋勤飞[1] 谢勇[1] 

机构地区：[1]贵州大学农学院,贵州贵阳550025

出　　处：《北方园艺》2010年第1期196-197,共2页Northern Horticulture

基　　金：贵州省农业科技攻关资助项目(黔科合2004NGY050)

摘　　要：以椪柑果实为试材,研究了果实自然贮藏过程中部分品质指标的变化。结果表明:贮藏期间,椪柑果实的单果重、纵横径大小、可滴定酸和维生素C含量呈现降低的趋势。椪柑果实的可溶性固形物的含量经贮藏后前10 d降低,此后,随贮藏时间的延长椪柑果实的可溶性固形物的含量逐渐增加,呈现极显著上升。椪柑果实可溶性总糖的含量随贮藏时间的延长而增加。Changes of main qualities in Ponkan fruits during storage were studied. The results showed that simple fruit weight, longitudinal-transverse diameter, citric acid content, content of Vc decreased during storage. Soluble solids content reduced during early storage and increased high-significantly after 10 days in fruit. Total soluble sugars content increased during storage.

关 键 词：桠柑 贮藏 品质 

分 类 号：S666.109.3[农业科学—果树学]