沙田柚果实贮藏期水分变化与枯水的关系

RELATION BETWEEN MOISTURE CONTENT AND GRANULATION OF SHATIAN SHADDOCK DURING STORAGE

沙田柚采后经１０ｄ预贮藏于常温室内，用３Ｈ２Ｏ示踪，定期测定果蒂部、果皮、果肉（汁胞）的放射性比活度和果实的失重率、果汁率、组织含水量、呼吸速率及营养物质含量变化，结果表明：沙田柚贮藏期间，果瓣之间、果肉和果皮之间水分是相互流动的。果实枯水时，水分从果肉到果皮的转移速度大于正常果。沙田柚果实枯水的原因可能与果肉营养物质消耗和果皮组织相对再生长同步进行有关。

The fruit Shatian shaddocks were stored at room temperature for ten days after harvest and then marked with 3H\-2O. The radioactivities of the base,peel and pulp of the fruit were tested regularly, and the changes of the weight loss and fruit juice,the moisture content in different tissues,respiration intensity and the nutritious materials were also determined.The results showed that during the storage of Shatianyou,the moisture transfered among valves,pulp and peel.During granulation,the transfer of moisture from pulp to peel is faster than that of normal fruit.The reason for granulation of Shatian shaddock may be the consumption of nutritious materinls in pulp and the simultaneously relative regeneration in peel tissue.\;