设施栽培条件下冬季温州蜜柑果实品质的变化

Changes in fruit quality of satsuma mandarin under the condition of protected cultivation in winter

通过2年对大棚越冬栽培宫川早熟温州蜜柑果实可溶性固形物、糖、酸、维生素C、果实比重、可食率、浮皮率等的测定结果分析,提出果实进入完熟期的指标为:可溶性固形物达到高糖度指标12%,酸度降至0.8%左右;果实进入衰老期的指标为:糖组成中还原糖比率由下降转向提高,浮皮率接近或超过15%,酸度降至0.65%左右,维生素C出现不稳定的上升或下降,多雨冬季可溶性固形物明显下降。在大棚栽培条件下,11月中下旬至1月底的60 d左右为果实品质最佳的完熟期,2月初开始进入果实衰老期。

Soluble solid （SS）, sugar, total acid（TA）, vitamin C, unit weight in volume fruit, edible rate, and peel puffing rate of satsuma mandarin cv ＇Miyagawa Wase＇ fruits under the condition of protected cultivation were determined in winter for two years. The results indicated that the indexes of the fruits completely mature were SS in the fruits reaching 12% and TA in the fruits dropping to 0.80%. The indexes of the fruits overripe were the rate of reducing sugar in the sugar components shifting from dropping to raising, the peel puffing rate being close to or in excess of 15%, TA dropping to about 0.65%, vitamin C appearing to drop or raise, unsteadily, and SS beginning to drop obviously in rainy winter. Sixty days from the middle ten days of November to the end of January were the best complete maturing stage. The fruits were going to overripe from the beginning February under the condition of protected cultivation.