不同海拔产地甜柿成熟期间品质变化规律研究  

Study on Quality Developing Law in Maturing Stages of Sweet Persimmon in Different Altitude

作　　者：余铭[1,2] 梅为云 袁唯[4] 王丽芳[3] 

机构地区：[1]阳江职业技术学院生命科学与技术系,广东阳江529566 [2]华南农业大学食品学院,广东广州510642 [3]石林绿汀甜柿产品开发有限公司,云南石林652200 [4]云南农业大学食品科技学院,云南昆明650201

出　　处：《中国园艺文摘》2010年第2期14-17,共4页Chinese Horticulture Abstracts

基　　金：科技部星火计划项目(2005EA830024);昆明市科技计划项目资助(昆科计字05K401016-2)

摘　　要：以种植于3个不同海拔产地的完全甜柿品种‘次郎'为试材,研究不同海拔产区甜柿在果实成熟期间的品质变化规律,结果表明:甜柿的最佳品质出现时间因产地海拔高度不同而不同,其限制因子是甜柿完全脱涩的时期。海拔低脱涩早,海拔高脱涩晚。用于采后低温冷藏的甜柿采收成熟度必须达8成熟,TSS含量不低于12%,否则冷藏期间易发生冷害。In this experiment, based on the specimens of ＇Jiro＇ sweet persimmon from three different altitude producing areas, relationship between sweet persimmon＇s quality and altitude was studied. The results shows： harvest seasons of sweet persimmon depend on the altitude. The restricting factor is the de-astringent time. The period in lower altitude is shorter than that in high altitude. For preventing chilling injury, maturing degree of sweet persimmon that are used to preserve low temperature should be up to 80% maturation grade, and content of TSS should be above 12%.

关 键 词：'次郎’甜柿 品质 海拔 采收期 

分 类 号：S826.1[农业科学—畜牧学] TS255.54[农业科学—畜牧兽医]