预贮处理对金柚耐藏力的影响  

EFFECTS OF PRESTORAGE ON DURATION OF PRESETVATION OF GOLD POMELO

作　　者：章庆民[1] 刁俊明[1] 

机构地区：[1]嘉应大学生物系,广东梅州514015

出　　处：《嘉应大学学报》2000年第3期78-82,共5页Journal of Jiaying University

基　　金：1998年嘉应大学重点科研项目

摘　　要：试验结果表明,与预贮4天和20天的处理相比较,预贮10—15天的金柚果实在贮藏期间失重较少,呼吸速率较低,可溶性固形物和总糖含量较高,枯水和腐烂率较低,果实较耐贮藏。This experimental results point out: During whole storage. Gold pomelo fruits, prestored for 10 and 15 days, less weight loss percentage, lower respiration rate, higher total soluble solids (TSS) and tal suger rutio, lower granulation and decay percenatge, and better stouage results when compared to the fruits prestored for 4 and 20 days.

关 键 词：金柚 预贮 耐藏力 枯水 贮藏期 呼吸速率 失重 

分 类 号：S666.309.3[农业科学—果树学] TS255.3[农业科学—园艺学]