摘要
沙田柚采后经常温室内预贮１０ｄ与１５ｄ，果实失重率分别为３．５％与４．６％，低于预贮４ｄ与２０ｄ果实的失重贮藏期间，和预贮４ｄ与２０ｄ的果实相比，预贮１０ｄ与１５ｄ的果实，果皮气孔的开度变小，失重较少，呼吸速率较低，可溶性固形物含量与固／酸比较高，食用品质较好，枯水与腐烂率较低，果实整体贮藏效果明显较优因此。
Weight loss percentages of ‘Shatianyou' ( Citrus grandis Osbeek) fruits prestored for 10 and 15 days were 3.5% and 4.6%, respectively, which is lower than that of fruits prestored for 4 and 20 days. During the whole storage, ‘Shatianyou' fruits, prestored for 10 and 15 days, had smaller stoma opening cavity, less weight loss percentage, lower respiration rate, higher total soluble solids (TSS) and TSS/TA (total acidity) ratio, better eating quality, obviously lower granulation and decay percentage, and better storage results when compared to the fruits prestored for 4 and 20 days. It is concluded that treatments of prestorage for 10 to 15 days is of great practical importance and can be applied commercially.
出处
《仲恺农业技术学院学报》
CAS
1998年第3期39-44,共6页
Journal of Zhongkai Agrotechnical College
关键词
沙田柚
预贮
品质
Shatianyou', prestorage, granulation, quality
