不同处理对龙都早熟柚脱苦效果研究

Study on Debittering Effect of Different Treatments on Longdu Early-maturing Pomelo

[目的]寻求简便实用的鲜果脱苦方法。[方法]在采用CT保鲜剂(对照)的基础上,再分别用1%乙醇、5%乙醇、1%醋酸、1%醋酸在(40±1)℃下12 h(、40±1)℃下12 h处理龙都早熟柚,观察不同处理方法的脱苦效果、贮藏效果。[结果]各处理的柚皮苷含量都随贮藏时间的延长而下降,贮藏90 d后,1%醋酸配合高温的处理的柚皮苷含量最低,说明其具有较好的脱苦效果。1%醋酸配合高温的处理及高温处理的龙都早熟柚的Vc、总固形物、总酸含量下降的较多,且加速了龙都早熟柚的衰老。1%醋酸配合高温处理的好果率比对照低10%,保鲜效果较差。[结论]1%醋酸在(40±1)℃下处理12 h对龙都早熟柚有较好的脱苦效果。

[ Objective ] The aim was to look for the convenient and practicaLdebittering method of fresh fruit. [ Method] The Longdu early-maturing pomelowas treated with different methods of 1% ethanol, 5% ethanol, 1% acetic acid, 1% acetic acid （40± 1）℃ for 12h and （40±1）℃ for 12 h on the basis of taking CT preservative as the control and the debittering effect and storage effect of different treating methods were observed. [Result] The naringin content in every treatment was decreased with the prolonging of the storage time. The naringin content was lowest when the Longdu early-maturing pomelo was treated with 1% acetic acid combined with high temperature treatment after storage 90 d, which showed that the method could produce the better debittering effect. The Vc, total solids and the total acid content of the Longdu early-maturing pomelo treated with 1% acetic acid combined with high temperature treatment and treated with high temperture decreased mere and the senescence of the Langdu early-maturing pomelo was accelerated. The good fruit rate of the Longdu early-maturing pomelo treated with 1% acetic acid combined with high temperature treatment was lower 10% than that of the control and its preservation effect was poor. [ Conclusion] The dehittering effect of the treatment [ 1% acetic acid （40 ± 1 ） ℃ for 12 h] on the Longdu early-maturing pomelo was better.