宽皮柑桔果实贮藏期间汁胞粒化与某些生理特性的关系

Mandarine Granulation Related to Some Physiological Characteristicsduring Fruit Storage

对柑、温州蜜柑贮藏果实汁胞粒化发生过程的若干生理研究表明，柑和温州蜜柑在果实发生汁胞粒化前，其乙醇含量均出现一个明显的高峰，以后随着粒化程度的加重乙醇含量趋于下降。果皮电导率在整个贮藏过程中持续上升，汁胞粒化程度越重，电导率越高。果实呼吸强度与失重率也随粒化程度加重而有所上升。

Results of the study on granulation of citrus fruit,Ponkan and Satsuma mandarine ( C. reticulata Blanco) showed that a significant peak of ethanol content appeared before the occurrence of fruit granulation,then ethanol content tended to decrease as the development of granulation. During the period of fruit storage electric conductivity in the peel went up constantly. The further developed in fruit granulation,the more intensity of electric conductivity detected. The intensity of respiration and the loss of fruit weight also increased as the degree of fruit granulation developed.