不同贮存条件对柠檬呼吸特点的影响

Analysis on Effects of Different Storage Conditions on Respiring Characteristic of Lemon

[目的]研究不同贮存条件下柠檬在贮存过程中的呼吸特点。[方法]以柠檬为原料,通过分析不同贮藏温度和时间条件下贮藏环境CO2和O2含量以及果肉中还原糖和有机酸含量的变化,研究柠檬在贮存过程中的呼吸特点,判断柠檬的新鲜程度和品质,确定较合理的贮藏温度和时间。[结果]在试验周期内,柠檬的呼吸不断进行,在最初贮藏期内呼吸作用最强,产生的CO2明显增多,O2明显减少,但随着贮存时间的延长,CO2增加和O2降低的趋势逐渐变小;柠檬保存的时间越长,糖类分解越快,有机酸分解程度也不断增加;柠檬的最佳贮藏温度为12～15℃,或者在更低温度下短期贮藏。[结论]在柠檬保存中要注意保持柠檬的有氧呼吸,抑制无氧呼吸,防止柠檬酸以及营养成分的流失。

[Objective] The objective was to study the respiring characteristic of the lemon under the different storage conditions.[Method] With the lemon as the raw material,through the analysis on CO2 and O2 contents in the storage environment and the changes of reducing sugar and organic acids contents in the pulp under the different storage temperature and time,the breath characteristic of the lemon during the storage was studied,the fresh degree and quality of the lemon were judged and the more reasonable storage temperature and time were determined.[Result] In the cycle of test,the respiration of the lemon went on continuously.In the first storage period,the lemon had strongest the respiration action and produced more CO2 significantly and lest O2 significantly.But the trend of CO2 increase and O2 reduction became smaller with the extension of storage time.When the preservation time of the lemon was longer,the sugar decomposition was faster and the organic acid decomposition degree was also increased continuously.The lemon had best storage temperature of 12-15 ℃,or had the short-term storage in the lower temperature..[Conclusion] In the lemon preservation,it should pay attention to keep the lemon aerobic respiration and inhibit the anaerobic respiration so as to prevent the loss of the citric acid and nutrient component.