几种水果贮存过程中某些成分的变化  

Changes in some organic composition content of fruits during storage

作　　者：桂兹和 曾冬云[2] 

机构地区：[1]吉首大学化学系 [2]吉首大学生物系

出　　处：《吉首大学学报》1992年第5期79-81,共3页

摘　　要：对自然条件下贮存的猕猴桃,甜橙等水果在不同时期的某些有机成分的变化进行了研究.结果表明:这三种水果中的总精含量在四十天内随贮存时间延长而升高,四十天后则下降;有机酸随贮存时间延长而降低;维生素C随时间延长而损失显著.The changes of (organic composition cotent)of fruits during storage were studied. The results are as frollows :As to the changes of sugar, enhanced in sugar content of actinidia chinensis, citrus sinensis and honey citrus, storing for 40 days. After storing for 40 days, reduced sugar content of the storing fruits. The fruits during storage,on the other hand, markedly decrease in acid content of the storing fruits. As to the changes of vitamin C ,the decrease are obvious.

关 键 词：水果 有机成分 贮存 

分 类 号：S660.93[农业科学—果树学]