5个苹果品种果实冷藏过程中品质的变化

Change of Quality about Apple Varieties Fruit in Cold Storage

[目的]比较5个苹果品种果实贮藏性能,为贮后鲜食苹果品种选择提供参考。[方法]以苹果成熟果实为试材,低温冷藏过程中每隔1个月测定各项营养指标。[结果]可溶性总糖、可滴定总酸、抗坏血酸含量逐渐下降,果实硬度逐渐降低。试验结束时富士的可溶性总糖含量仍较高,可滴定总酸、抗坏血酸含量与其他品种相当,硬度明显高于其他品种。[结论]富士苹果贮藏性最强。

[Objective] Fruit storage capacity of apple varieties was compared in order to provide basis for the collection of apple varieties for fresh-eat after storage.[Method] Ripe fruits of apple varieties were used to study nutrition indexs every month.[Result] The content of total soluble sugars,total titratable acids,AsA and hardness were downdrift.At the end of the experiment,total soluble sugar of Fuji was higher than other varieties.Total titratable acids,AsA in Fuji fruit were similar to other varieties,and fruit hardness was higher than other varieties.[Conclusion] Storage capacity of Fuji was the best.