摘要
柑橘新品种杂柑金瓜新系和吉品椪柑常温贮藏7个月,对果实汁囊胞中可溶性固形物含量、总糖、总酸、糖酸比、Vc、柚皮苷、橙皮苷和类黄酮总量等成分指标变化情况进行检测分析,发现金瓜新系与其子代在常温贮藏6个月内总糖含量持续增长;金瓜新系汁囊胞中类黄酮总量、柚皮苷、橙皮苷、总酸和Vc含量在贮藏的各个阶段均大幅度超过吉品椪柑的指标;吉品椪柑储在贮藏5个月后,总糖含量突然上升,然后下降。
The new hybrid citrus varieties Jinguaxinxi and Jipin ponkan were stored at room temperature for seven months,then the test and the analysis were conducted to the variation situations of component indexes in fruit juice cyst,including content of soluble solids,total sugar,total acids,Vc,naringin,hesperidin and total flavonoids and ratio of sugar to acid.The results showed that the content of total sugar in Jinguaxinxi and its progeny increased continually during six months of storage period at room temperature;in comparison with Jipin ponkan,the contents of total flavonoids,naringin,hesperidin,total acids and Vc in juice cyst of Jinguaxinxi in each storage period were all higher greatly;after five months of storage,the content of total sugar in Jipin ponkan increased suddenly and then decreased.
出处
《湖南农业科学》
2013年第7期85-87,95,共4页
Hunan Agricultural Sciences
基金
湖南省农业科学院科技创新重大专项(2009hnnkyexl2)
国家公益性行业专项(200903043-04)
关键词
柑橘
金瓜新系
吉品椪柑
汁囊胞
糖累积
成分
citrus
Jinguaxinxi
Jipin ponkan
juice cyst
sugar accumulation
component
