琯溪蜜柚贮藏期间果实主要性状的变化

Changes in main characteristics of Guanxi pummelo fruit during storage

对溪蜜柚果实贮藏期间品质的变化进行探讨。结果表明 ,果实粒化主要发生于贮藏后期 ,粒化程度与单果重、果皮厚度呈显著正相关。果实裂瓣程度在贮藏前期略有加重。果实含酸量在贮藏前期增加 。

The quality of Pummelo \[ Citrus grandis (L ) Osbeck cv Guanxi Pummelo\] fruit during storage was studied Generally , the fruit granulation was found at the later stage of storage, and there was a definite positive correlation between individual fruit weight , peel thickness and fruit granulation A slight increase in dehiscent fruit segments occurred at the earlier stage of storage The acid content of the fruit increased at the earlier stage of storage and decreased obviously at the later stage of storage