荔枝新品种井岗红糯及岭丰糯的果实品质与耐贮性研究  

The Fruit Quality and Storability of New Lychee Cultivars Jingganghongnuo and Lingfengnuo

作　　者：黄略略[1] 乔方[1] 方长发[1] 张树飞[1] 

机构地区：[1]深圳职业技术学院,应用化学与生物技术学院,广东深圳518055

出　　处：《农产品加工》2015年第2期33-37,共5页Farm Products Processing

基　　金：现代农业产业技术体系建设专项资金(CARS-33-20)

摘　　要：采用传统荔枝品种小糯作对比,以单果质量、可溶性固形物、VC含量等为指标,评价荔枝新品种井岗红糯和岭丰糯的果实品质。将3种荔枝放置于4℃的低温下贮藏15 d,以可溶性固形物、果皮及果肉质构、水分含量、果皮褐变率等为指标,比较3种荔枝的耐贮性。结果表明,3种荔枝的大部分品质指标均较高,各自的主要缺点为井岗红糯VC含量较低、小糯个体较小、岭丰糯果肉的细腻感稍差。在贮藏过程中,除可溶性固形物外其他各品质指标均逐渐下降,综合果实外观和果肉品质的下降情况,井岗红糯和小糯的耐贮性优于岭丰糯。Compared with traditional lychee cultivar Xiaonuo,the fruit quality of new lychee cultivars Jingganghongnuo and Lingfengnu are evaluated in terms of single fruit weight,total soluble solid（TSS）,vitamin C,et al. The storability for three lychees are compared during 15 d storage time at 4 ℃ in terms of TSS,texture for pericarp and pulp,moisture content,browning rate,et al. The results show that most of quality indices for three lychees are high and the major defects for three lychees are as follows：vitamin C content of Jingganghongnuo is lower;single fruit weight for Xiaonuo is smaller;the taste of Lingfengnuo is worse than that of the other two lychees. All quality indices are decreased except TSS. The storability for Jingganghongnuo and Xiaonuo is better than Lingfengnuo after comprehensive consideration the fruit appearance and pulp quality.

关 键 词：荔枝 品种 贮藏 感官评价 质构 

分 类 号：S667.1[农业科学—果树学]