留树贮藏对椪柑果实品质和呼吸强度的影响  

Effects of on-tree storage on quality and respiratory intensity of ponkan fruits

作　　者：李文云[1] 罗怿[1] 王小柯 林乾 李金强[1] 韩秀梅[1] LI Wen-yun;LUO Yi;WANG Xiao-ke;LIN Qian;LI Jin-qiang;HAN Xiu-mei(Guizhou Institute of Pomology Science,Guiyang 550006,China)

机构地区：[1]贵州省果树科学研究所,贵阳550006

出　　处：《西南农业学报》2024年第3期568-576,共9页Southwest China Journal of Agricultural Sciences

基　　金：贵州省科技计划项目(黔科合支撑〔2021〕005、黔科合支撑〔2023〕一般044);国家重点研发计划后补助项目(2021YFD1100302);国家现代农业产业技术体系(CARS-26)。

摘　　要：【目的】探明椪柑留树贮藏果实的品质变化特征,为延长椪柑鲜果供应期提供理论依据。【方法】以留树贮藏椪柑果实为研究对象,以室温贮藏果实为对照,利用液相色谱技术、气相色谱和色度计等果实品质检测方法,研究留树贮藏方式对椪柑果实可溶性固形物、果皮色泽、总糖、有机酸和异味等品质和呼吸强度的影响。【结果】椪柑果实留树贮藏40~80 d可溶性固形物含量高于对照,其中60和70 d时分别显著高于对照14.06%和17.28%;总糖在20、40、50和70 d分别比对照低23.31%、6.24%、17.65%和18.82%;留树贮藏10~80 d时柠檬酸含量分别是对照的1.26~1.92倍;红色饱和度a^(*)值降低(30~80 d)2.13~5.03,果皮颜色偏黄,呈橘黄色;除贮藏40 d外,留树贮藏呼吸强度均较对照高1.16%~127.54%;贮藏80 d时异味的代表性物质乙醇含量达峰值(293.28μg/g),室温贮藏是留树贮藏的3.29倍。【结论】生产中建议留树贮藏最佳时间在1月中下旬至2月初春节前后,留树贮藏椪柑果实能够保持色泽橘红,固酸比适宜,风味浓郁,效益好。【Objective】The change characteristics in quality of ponkan fruit stored on tree were explored to provide the theoretical basis for prolonging the supply period of fresh ponkan fruit.【Method】Taking on-tree stored ponkan as test materials and fruits stored at room temperature as the control,the effects of on-tree storage methods on the quality of soluble solids,peel color,total sugar,organic acid and off-flavour and respiratory intensity of ponkan fruit were studied by liquid chromatography,gas chromatography and colorimeter methods.【Result】The soluble solid content of on-tree stored ponkan fruits was higher than CK during 40-80 days,and was 14.06%and 17.28%higher than CK significantly on 60 and 70 days,respectively.The total sugar was 23.31%,6.24%,17.65%and 18.82%lower than CK on 20,40,50 and 70 days.The citric acid of ponkan fruits stored on tree was 1.26-1.92 times higher than CK during 10-80 days.The value of red saturation a^(*)decreased 2.13-5.03 during 30-80 days,and the peel color was yellow and orange.The respiratory intensity of ponkan fruits stored on tree was 1.16%-127.54%higher than CK except for storing on 40 days.When storing for 80 days,the off-flavour representative substance of ethanol content in ponkan fruit stored at room temperature reached the peak of 293.28μg/g,which was 3.29 times higher than that of fruit preserved on tree.【Conclusion】It is suggested that the optimum period for on-tree stored fruits are around the Spring Festival from mid and late January to early February.The on-tree stored ponkan fruit can be kept beautiful fruit peel,suitable solid-acid ratio,rich flavor and high benefit.

关 键 词：椪柑 果实品质 留树贮藏 室温贮藏 

分 类 号：S666[农业科学—果树学]